pan fried pork bun
By MayaKilback
Ingredients: soy sauce,chicken essence,salt,carrots,eggs,sesame oil,green onion,ginger,flour,yeast powder,shisanxiang,mutton
Recipe Recommendations
- flour 1 kg
- mutton 800ml
- carrots 4 pieces
- yeast powder 15 grams
- green onion appropriate amount
- ginger appropriate amount
- eggs a
- shisanxiang appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for pan fried pork bun
1
Prepare 800ml of mutton filling for later use.
2
Wash 4 carrots for later use
3
Rub the carrots into thin threads, put a little oil in the pan, stir fry the shredded carrots to remove the water.
4
Add chopped green onion, shredded ginger, appropriate amount of salt, soy sauce, chicken essence, eggs, thirteen spices into the mutton filling, and stir evenly clockwise.
5
Pour in shredded carrots and stir well with the meat filling.
6
Add 15 grams of baking powder to 1 kilogram of flour, add water, stir evenly, knead into dough, and simmer for 1 hour. (This step must be done in advance)
7
Knead the fermented dough evenly and remove air bubbles
8
Roll the dough evenly into long strips
9
Cut into equal parts with a knife
10
Press each dose flat for easy rolling
11
Use a rolling bar to roll the flattened dough into a bun skin, as thick as possible in the middle and thin as the edges
12
. Take a dough sheet and place enough filling.
13
Drag the lower end of the steamed bun with your left hand, pinch the edge of the dough with your right hand, fold it together, and wrap it into a steamed bun.
14
After wrapping, heat again for 10 minutes.
15
Put the oil in the pan, add the steamed buns, cover the lid and fry over low heat for 5 minutes.
16
Stir together a little flour and flour, pour into the pan, cover the lid and simmer until ripe.
17
Serve on a plate and enjoy it. The crispy steamed stuffed bun skin exudes the aroma of oil.