Variety of Pasta Homestyle Pan-fried Buns

Overview

A simple record of how to make homemade pan-fried buns (one-time fermentation method): 300g flour, 170g water, 5g sugar, 2.5g yeast, one level spoon. Divide the dough into portions and knead the dough directly into the fillings. Wrap it and fry it directly (the dough will wake up when you wrap it, of course, it depends on the fermentation state of the dough). Dough fermentation and the amount of yeast used, yeast activity, water temperature, room temperature, whether to add sugar and other factors determine the length of fermentation time, so you must learn to look at the state of the dough to determine whether the fermentation is successful and whether the proofing is in place. The fillings can be adjusted at will according to personal taste and ingredients at home.

Tags

• staple food
• home cooking
• steamed buns
• lunch
• dinner
• artificial meat
• flour
• mushrooms
• old soy sauce
• onions
• pork
• thirteen incense
• vermicelli
• white sugar
• yeast
• zhongjing mushroom sauce
• carrot
• ginger
• salt
• water

Ingredients

Steps

1. 1 Prepared ingredients. Soak mushrooms and artificial meat (soy products) in advance and rinse thoroughly.

   

2. 2 Chop pork, mushrooms, carrots, onions and ginger separately, and finely chop artificial meat (soy products).

   

3. 3 Put the fat cubes in the pot and simmer over medium-low heat until the oil comes out.

   

4. 4 Add the ginger and stir-fry.

   

5. 5 Add cooking wine, minced pork and green onions and stir-fry.

   

6. 6 Add Zhongjing mushroom sauce and stir-fry.

   

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

   

8. 8 Add chopped artificial meat (soy products) and stir-fry.

   

9. 9 Add thirteen incense, salt, and a little dark soy sauce to taste, and turn off the heat.

   

10. 10 Add the crushed vermicelli and mix well (so many fillings make three-pot steamed buns).

    

11. 11 Pour the flour into a basin, pour the sugar on the side, make a hole and add the yeast.

    

12. 12 Pour the water over the sugar and yeast respectively. Stir it down with chopsticks to let the sugar and yeast dissolve respectively. Pour in the water and stir it into dough with chopsticks.

    

13. 13 Knead into a smooth dough with your hands, take it out and place it on a kneading mat.

    

14. 14 Use a spatula to cut it in the middle, divide it into portions, and roll them into long strips.

    

15. 15 Punch them into evenly sized pieces (I cut the ingredients casually without weighing them, so they were a little uneven in size)

    

16. 16 Knead each piece until smooth.

    

17. 17 Take a piece of dough and roll it out into a thin circle with a thick middle (I make the buns without rolling them, I just knead them in circles with my fingers of both hands. Of course, the dough is thin in the circle and thick in the middle).

    

18. 18 Add filling.

    

19. 19 Coordinate with both hands to pinch pleats in turn, seal and wrap tightly (if you don't know how, you can use Baidu to make buns videos. If you can wrap one piece without leaking the filling, it will be fine. If you want to make beautiful buns, you need more practice. The buns I make are delicious and not on the pleats).

    

20. 20 Wrap all the buns in turn. I had made two pots of steamed buns before, but the filling was not enough, so I wrapped the rest into sugar triangles (the sugar triangles are filled with: white sugar + a small amount of flour and mix well. The flour is added to prevent the syrup from scalding your mouth).

    

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

    

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

    

23. 23 Add thin flour water (a little flour mixed with water, this time the batter water is a bit thicker.) or water. The filling is cooked, and the water is enough to reach one-third of the bun.

    

24. 24 Cover and simmer until the water dries up. Press the bun with your hands and it will pop up quickly.

    

25. 25 Finished product.

    

26. 26 Finished product.

    

27. 27 Finished product.

    

28. 28 Internal organizational chart.

    

29. 29 Fried steamed buns paired with multigrain porridge is both simple and nutritious.