Shandong Lijin Famous Dessert Fried Bun
1.
Put the yeast in water, put it in the flour and stir it into a flocculent
2.
Jaws into a smooth dough
3.
Fermented at room temperature to 2 times larger
4.
Cut the pork front shoulder into diced meat, add the seasonings and stir evenly and marinate for 2 hours, paying attention to the salty taste
5.
Wash the leeks, control the moisture, and chop them. Add oil and mix well.
6.
Knead the cooked dough smoothly, knead it into strips, and cut it into ingredients
7.
Roll out into a thicker skin in the middle with a slightly thinner edge
8.
Take a peel and put a spoonful of leeks
9.
Put meat in the middle
10.
Put another spoonful of leeks
11.
Take a discount
12.
Bao Cheng Bao
13.
Add 480 grams of water to 26 grams of flour to make a thin batter
14.
Heat a pan over low heat to put the oil
15.
Arrange the buns evenly, leaving a gap in the middle, and fry them to shape
16.
Pour 1/3 of the thin batter
17.
Put the lid on the pot and turn on high heat
18.
About 8 minutes or so, when you hear a squeaking sound, change the fire to a low heat and pay attention to the situation in the pot. If the water evaporates, it means it is cooked
19.
Take a plate upside down
20.
Can be served
Tips:
Xiaoyingzi's words:
1. The ratio of the batter should not be too thick. It is between 25-27 grams. Too thick does not taste good or looks good. The first pot is thick, which really affects the appetite. Later, when the flour is reduced, a nice ice flower is formed. So it should not be thick, and of course it should not be too thin. If it is too thin, this beautiful film will not be formed to connect the fried buns together.
2. Because the vegetables and meat are placed separately, there is no salt in the dishes, so the salt in the meat filling should be saltier than usual to make it taste.
3. The amount of seasoning is only given as an approximate figure for reference only, the specific operation should be adjusted appropriately according to the specific situation
4. To judge whether the fried buns are cooked or not, you can touch the skin of the buns. If the buns are not sticky and are elastic when pressed, it indicates that they are cooked.
5. This recipe can make 24 steamed buns, 8 per pot for three full pots.
