Beef pan-fried buns
I'm craving steamed buns, do it yourself and have enough food and clothing!
Recipe Recommendations
- salty and fresh
- fried
- several hours
- ordinary
Steps for Beef pan-fried buns
1
Waiting: Take flour, add appropriate amount of yeast powder, add water, and mix dough. The water can be added a little more, and the surface of the steamed buns can be softened. When making peace, take a piece of gauze and cover it with it and place it in a warm place until it ferment. At room temperature of 25 degrees, it will take about an hour. The finished dough will bounce back by itself when pressed with your fingers.2
Mixing filling: Add diced onions and shredded ginger to the beef filling, and add hot oil. Add soy sauce and mix well. Add diced carrots, add appropriate amount of salt, and mix well. You can also put diced/shredded carrots in water first to make it softer.3
Making steamed buns: Pull the fermented dough into rice dumplings. Then roll the skin. Behind the middle, the sides are thin. If you like more dough, roll it thicker, otherwise it will be thinner. Just wrap the stuffing.4
Brush the pan with oil, add the steamed buns, heat until the oil is 100% hot, sprinkle water on half of the bowl, cover the lid, and turn to medium heat until it is cooked.