Fried buns
Overview
Pan-fried buns are boiled, steamed and fried in one process. The fried buns that are just out of the pan have the benefits of boiling, steaming and frying. They are golden in color, crispy on one side and soft and tender on three sides. They are crispy but not hard, fragrant but not greasy, and taste extremely delicious. Eaters are full of praises and they are famous all over the world.
Tags
Ingredients
Steps
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Prepare the required ingredients
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Pour dry yeast powder into a bowl and add appropriate amount of warm water. After letting it sit for ten minutes, pour in the flour and knead into a smooth dough. Then cover with plastic wrap and ferment for about an hour.
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Cut 30 grams of ginger into slices, put it in a small bowl, add about 50 ml of water, and soak for an hour. Cut 100 grams of green onions into strips, soak in 50 ml of water for an hour. Chop the remaining onions and ginger into pieces.
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Break up the meat filling and add sesame oil. Then stir in one direction.
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Add the ginger water and green onion water to the meat filling three times respectively. Every time you add a little water, stir vigorously in one direction until all the water is absorbed and the meat filling is thickened. Then add soy sauce, salt, chicken essence, and 10 ml of cooking oil and stir evenly in one direction.
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Add the minced ginger and green onion into the meat filling respectively, and stir evenly in one direction.
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The dough is ready when it has risen to twice its original volume.
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Take out the dough and knead until the surface is smooth.
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Divide the dough into small pieces of about 50 grams.
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Roll out the small dough into a pancake.
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Place the filling in the center of the mini-bread, then wrap into buns. Put a small amount of cooking oil in the pan, and then place the buns in the pan.
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Pour about 50 ml of water into the pot and cover the pot. Fry over low heat for about 12 minutes.
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Sprinkle appropriate amount of black sesame seeds when serving.
