Pan-fried willow leaf buns
By LoySchulist
After publishing an article on how to make willow leaf bags, many friends were very interested in the pinching method of willow leaf bags. Today, I will send out the process chart of the pinching method of willow leaf buns together with the fried buns I tried last time.
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Steps for Pan-fried willow leaf buns
1
Chop the pork into minced meat, add salt, soy sauce, corn flour, and pepper flour and mix well. Soak the mushrooms until soft, cut into small pieces and carrot cubes, pour in the minced pork meat and stir well.
2
Take a large basin, mix the flour, yeast, and water, knead it into a smooth, non-sticky dough, then round and place in the basin, cover or plastic wrap, let stand for 1 hour, and ferment until 1.5-2 times the size.
3
On the dough, knead it again into non-sticky dough, divide it into small pieces, round each piece, press flat, and roll it into a round dough with a thick middle and thin edges.
4
Take a piece of dough and place the meat filling in the middle, fold the dough in half, and pinch tightly at the extreme right end.
5
First push the inner dough to the right and pinch it to make the first fold.
6
Then push the inner dough to the right and squeeze it into the second fold.
7
In addition, Samsara held the fold well.
8
After closing, shape into a drop shape.
9
Put some oil in the pan, heat it up, put the steamed buns into the pan, fry over low heat until the bottom is a little hard, pour in thin flour water (less than 1/3 of the steamed buns), turn up the heat slightly, and then close the lid and simmer for about 10 minutes until the water dries.Pan-fried willow leaf buns Make Tips
1) Dissolve the sugar in boiling water. Wait for it to cool to about 35°C, then dissolve the yeast in the water and pour it into the flour. This will help the dough rise faster.
2) After turning off the heat, let it sit covered for 3 minutes before opening the lid. This makes the dough skin plumper and prevents it from shrinking.
3) Use a thin flour-water mixture instead of plain water. The bottom of the pan-fried buns will have a very thin, crispy layer. The ratio of flour to water is 1:10.