Soup Beef Crystal Bun

Name: Soup Beef Crystal Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 110g Shimizu; 4g yeast; 1 egg; A pinch salt; 200g beef inside; 2 carrot; 300g aspic

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

A few days ago, I used this pan to make a pancake. It has a non-stick effect. Since that day, the pan has not been idle. Frying fish, pancakes, stir-fry, stew, steamed buns...It's really omnipotent. Let’s take a look at the heat preservation performance of this pan.
Pan-fried buns are Dao Fa noodles. They need to be fried and braised in water during the production process until the outer skin becomes soft, the bottom is golden brown and the filling is fully cooked. If there is not a good effect to make up for the confined space and good thermal insulation, the surface of the buns will collapse, or the bottom will be burnt and the top will be trapped.
Facts have proved that the pan-fried buns made with this pot are super good in appearance, texture and taste. There are pictures and the truth. The inside is soft, the golden fried pan at the bottom, and a bowl of warm porridge, this breakfast is warm to the heart in the cold winter.

Ingredients

300g Flour
110g Shimizu
4g Yeast
1 Egg
A pinch Salt
200g Beef Inside
2 Carrot
300g Aspic

Soup Beef Crystal Bun

1. Ingredients are ready

2. Put the ingredients in the main ingredient into the bread bucket

3. Set up two kneading programs to knead the dough

4. The kneaded dough rises for 40 minutes to double its size

5. Take out the dough and vent

6. Divide into 15 portions, cover with plastic wrap, and let it rest for 10 minutes

7. Add a little water to the beef filling, stir in one direction, add the aspic, and mix well

8. Use a rolling pin to roll the dough into a thick piece with a thin edge in the middle, and put in an appropriate amount of filling

9. Squeeze into buns

10. Put the wrapped buns on the chopping board for about 20 minutes, and weigh them with your hands. The weight of the buns is obviously lighter.

11. Heat the pot, pour in a little oil, spread evenly, put the proofed buns into the pot, leave a gap between each bun to leave room for the buns to rise, cover the pot, and fry on a low fire 5 minute

12. After frying until the bottom is colored and shaped, pour clean water along the side of the pan, and the amount of water is about one-third of the volume of the bun

13. Cover the pot and continue to simmer for 10 minutes until the water is completely dried. Turn off the heat and simmer for another 5 minutes

14. Finally, sprinkle white sesame seeds on the surface of the buns

15. Sprinkle with chopped green onion to serve

Tips:
1. After the beef filling is mixed, add the meat jelly, stir quickly for a few times, and it will be slightly even. If the weather is hot, put the meat filling in the refrigerator to prevent the meat from melting.
2. The steamed buns should not be too big, it is more convenient to eat smaller ones.
3. Don't open the lid during the frying process, so as not to affect the internal temperature.
4. During the frying process, be sure to maintain a medium and small fire to make the bottom color more beautiful.