Variety of Pasta's Home-changing Fried Buns

Variety of Pasta's Home-changing Fried Buns

by Water tastes nothing

4.8 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

A simple record of the homemade simmered buns (one-time fermentation method): 300g flour, 170g water, 5g sugar, 2.5g yeast, and a spoon. Hehao noodles are directly divided into ingredients, pinched the skin and stuffing. Wrap it and fry it directly (the pasta will wake up when wrapped, of course, subject to the fermented state of the pasta). Dough fermentation and the amount of yeast, yeast activity, water temperature, room temperature, whether to put sugar and other factors determine the length of the fermentation time, so we must learn to see the state of the dough to judge whether the fermentation is successful and whether the proofing is in place. The fillings are freely prepared according to personal taste and raw materials at home. "

Ingredients

Variety of Pasta's Home-changing Fried Buns

1. Prepared ingredients. Soak shiitake mushrooms and artificial meat (soy products) in advance and wash them out.

Variety of Pasta's Home-changing Fried Buns recipe

2. Pork, shiitake mushrooms, carrots, green onion and ginger are chopped separately, and artificial meat (bean products) is chopped.

Variety of Pasta's Home-changing Fried Buns recipe

3. Put the fat cubes in the pot and boil the oil over medium and small heat.

Variety of Pasta's Home-changing Fried Buns recipe

4. Add ginger and stir fry.

Variety of Pasta's Home-changing Fried Buns recipe

5. Add cooking wine and minced pork onion and stir fry.

Variety of Pasta's Home-changing Fried Buns recipe

6. Add Zhongjing mushroom sauce and stir fry.

Variety of Pasta's Home-changing Fried Buns recipe

7. Add chopped shiitake mushrooms and chopped carrots and stir fry.

Variety of Pasta's Home-changing Fried Buns recipe

8. Add artificial meat (bean products) and stir fry.

Variety of Pasta's Home-changing Fried Buns recipe

9. Season with thirteen incense, salt, and a little dark soy sauce, and turn off the heat.

Variety of Pasta's Home-changing Fried Buns recipe

10. Add the noodles and mix well (so many fillings make a three-pot bun).

Variety of Pasta's Home-changing Fried Buns recipe

11. Pour the flour into the bowl, the sugar on the edge, and dig a hole to put the yeast.

Variety of Pasta's Home-changing Fried Buns recipe

12. Pour the water on the sugar and yeast separately. Stir down with chopsticks, let the sugar and yeast dissolve separately, pour water while stirring with chopsticks to form noodles.

Variety of Pasta's Home-changing Fried Buns recipe

13. Make a smooth dough with your hands, take it out and place it on the kneading pad.

Variety of Pasta's Home-changing Fried Buns recipe

14. Use a spatula to cut from the middle, divide the ingredients, and rub them into long strips.

Variety of Pasta's Home-changing Fried Buns recipe

15. Pull it into a uniform size agent (I did not weigh the dosage at hand, it is a bit uneven in size)

Variety of Pasta's Home-changing Fried Buns recipe

16. Knead smoothly one by one.

Variety of Pasta's Home-changing Fried Buns recipe

17. Take a noodle and roll it into a thin circle with a thick middle noodle (I don't roll the skin of the buns, I pinch them in a circle with the fingers of both hands, of course, the circle is thin and the middle is thick).

Variety of Pasta's Home-changing Fried Buns recipe

18. Put the stuffing.

Variety of Pasta's Home-changing Fried Buns recipe

19. Coordinate the two hands and pinch the folds in turn, and seal the bag tightly (you can Baidu Baozi Video, you can pack a piece without leaving the filling. If you want to make beautiful steamed buns, you need more practice. ).

Variety of Pasta's Home-changing Fried Buns recipe

20. Pack all the buns in turn. I have wrapped two pots of buns before, and the filling is not enough, and the rest is wrapped into a sugar triangle (the bread in the sugar triangle is: white sugar + a small amount of flour mixed well, and flour is added to prevent the syrup from burning the mouth).

Variety of Pasta's Home-changing Fried Buns recipe

21. Heat the pan and turn to medium-low heat.

Variety of Pasta's Home-changing Fried Buns recipe

22. Add the wrapped buns and fry for half a minute.

Variety of Pasta's Home-changing Fried Buns recipe

23. Put in thin noodle water (mix a little flour and water, this time the batter is a bit thicker) or water. The filling is cooked, and the amount of water is about one-third of the steamed bun.

Variety of Pasta's Home-changing Fried Buns recipe

24. Cover and fry the buns until the water is dry. Press down on the buns with your hands, and they will bounce quickly and they will be cooked.

Variety of Pasta's Home-changing Fried Buns recipe

25. Finished product.

Variety of Pasta's Home-changing Fried Buns recipe

26. Finished product.

Variety of Pasta's Home-changing Fried Buns recipe

27. Finished product.

Variety of Pasta's Home-changing Fried Buns recipe

28. Internal organization chart.

Variety of Pasta's Home-changing Fried Buns recipe

29. Pan-fried steamed buns with mixed grain porridge are simple and nutritious.

Variety of Pasta's Home-changing Fried Buns recipe

Tips:

1. Bun dough is generally softer than steamed bun dough. 2. The dough wakes up in summer and can reduce water. If you wake up hard in winter, you can add some water, and the soft point is almost the same (the water absorption rate of flour is different and you can set aside some water). 3. Active yeast can reduce the amount of yeast in summer, and increase the amount of yeast appropriately in winter. 4. If there is no kitchen scale, use a bowl to measure the flour and water, and measure it according to the ratio of one bowl of water to two bowls of flour. 5. Regardless of the season, no matter the first serve or the second serve, remember to use the dough condition flexibly, not the time. Other people's time can be referred to but not copied.

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