The Fried Buns that Carry Childhood Memories

The Fried Buns that Carry Childhood Memories

1. Pour 500g flour into the basin

2. Add 6g yeast powder

3. And a little sugar

4. Mix all the ingredients by hand

5. Pull out a pit in the middle of the flour pile

6. Pour water slowly

7. Knead for a while until the dough is smooth and not sticky, cover with plastic wrap or a damp cloth, leave for 50 minutes

8. Finely chop the coriander

9. Mince ginger slices and set aside

10. After washing the pork belly, use a meat grinder to grind minced meat into a large bowl

11. Add minced ginger and finely chopped coriander to a bowl with minced meat

12. Add 15g sesame oil, 20g oyster sauce, 20g dark soy sauce, 40g light soy sauce

13. Add another egg, stir evenly into the meat filling, marinate for 15-20 minutes to make the meat filling taste

14. Make the filling evenly

15. Take out the fermented dough, pour a small amount of edible alkali on the spoon, dissolve it with an appropriate amount of water, and add it to the dough

16. Knead the dough again to make it smooth and non-sticky

17. Divide the dough into two and knead it into a stick shape

18. Cut the dough stick into a medium size agent

19. Flatten the agent with the palm of your hand

20. Take a flattened agent and use a rolling pin to roll it along the edge of the agent to form a round dough

21. Use a rolling pin to roll into a round dough along the edge of the agent

22. Use a rolling pin to roll into a round dough along the edge of the agent

23. Take a piece of dough in the palm of your hand, and spoon an appropriate amount of meat into the center of the dough

24. Pinch the dough one by one along the edges, about 17-20 pleats, and close it into a bun shape.

25. Pour an appropriate amount of cooking oil in a clean pan

26. Put the buns in the oil of the pan and draw a circle and place them on a certain position of the pan.

27. By analogy, put the buns with intervals

28. Fry the steamed buns in a frying pan, then pour in water,

29. It’s not more than half the height of the bun, and cover the pot.

30. Wait for the water in the pot to boil dry, and then leave the buns in the pot for a while until the bottom is golden brown

31. Sprinkle a little sesame seeds on the surface of the pan before starting the pan.

Tips:

tips:
1. Different brands of flour have different water absorption properties. Therefore, do not add all the amount at one time when kneading the dough and adding water. First pour 80% of the amount, and then add it slowly according to the situation of the flour. I usually use the flour of Qinggu Xinhe and Arowana to clear the grain. Xinhe's flour water content is less, about the ratio of powder to water is 2.1-2.2:1, the ratio of powder to water for Arowana flour is about 1.9-2:1
2. If you don’t like coriander, you can replace coriander with the same amount of chopped green onions
3. When the steamed buns are cooked, draw a circle in the oil pan so that the bottom of the steamed buns is evenly covered with edible oil, which is not easy to stick to the pan.
4. The steamed buns should be placed in intervals in the pot, because the steamed buns will expand slowly in the water and oil pot, which is the same as steamed buns.
5. Add a small amount of edible alkali to the dough to neutralize the acid and alkali, making the dough more fragrant and delicious