Pumpkin Stuffing Fried Bun
1.
Prepare the required ingredients, mix the flour, yeast, and white sugar in the bun skin ingredients on the silicone mat, slowly add water in portions, stir into a flocculent shape with chopsticks, and then knead the dough into a smooth dough. Knead the dough. Cover the back with plastic wrap or use a basin to buckle and relax for about 10 minutes. The dough of steamed buns needs to be kneaded softer than steamed buns. The amount of flour and water can be adjusted flexibly according to the actual situation;
2.
Use the slack time of the dough to prepare the filling. Clean the pork first and chop it up. It is recommended to use three fats and seven lean meats for the filling. Fillings made with too much fat will taste greasy, and too much lean meat will taste awkward;
3.
Add appropriate amount of water to the meat filling and stir until the meat is syrupy, then add oyster sauce, salt, and edible oil in batches and stir well;
4.
Peel the old pumpkin and cut into small cubes after cleaning;
5.
Add the diced pumpkin to the meat, add a little salt and stir well;
6.
After the dough is relaxed, it is divided into 15 small doughs of equal size and rounded respectively;
7.
Take one of the small dough ingredients and use a rolling pin to roll it into a round dough with a thick middle and thin edges. If you stick your hands during the rolling process, you can sprinkle a little dry flour as hand powder;
8.
Use chopsticks or spoons to take appropriate amount of filling and place it in the middle of the rolled dough;
9.
Pinch the pleats and wrap them into a bun shape;
10.
According to the above method, all the remaining dough will be made into bun blanks. After making them, put them in a pan or steamer and cover them for about 20 minutes, and then cook them by frying or steaming;
11.
Turn on the gas stove and fry for about 30 seconds to 1 minute. Pour a bowl of hot water into the pot and quickly cover the pot. Use the steam in the pot to cook the buns;
12.
Cook until the water in the pan is dry, open the lid, continue to fry on low heat until the bottom turns golden brown, turn off the fire, and leave the pan, so that the fried buns are crispy on the outside and tender on the inside;
Tips:
1. The ratio of flour to water in bun dough is recommended to be 5:3, and the specific situation should be controlled according to the water absorption of flour;
2. The production of buns generally uses one fermentation, that is, the dough is kneaded and then wrapped directly, so that the shape of the buns is better;
3. After the buns are made, the fermentation time is adjusted according to the temperature changes;
4. If you want the fried buns to be delicious, fry them slowly for 30 seconds to 1 minute. After the bottom of the buns are formed, pour hot water into the pot and cover the lid to cook;
