Shengjianbao may be called Shuijianbao in Beijing, but I think it should be the same kind, but it's just called differently. However, I have eaten it a few times here, and it's far less fragrant than I remember.
Isn't it often said: Do it yourself and you will have enough food and clothing? Fortunately, the taste in my memory is back.
There are many kinds of Shengjian buns, but my favorite one is the one filled with soup. One bite down, the mouth is full of oil, one word, beautiful! Delicious and beautiful!
Characteristics of this product: fluffy and soft outer skin, loose and crispy bottom, fresh filling, strong and delicious marinade.
pan-fried bun stuffed with
Recipe Recommendations
- pork appropriate amount
- green onions appropriate amount
- flour appropriate amount
- chives appropriate amount
- yeast appropriate amount
- milk appropriate amount
- lard little bit
- baking powder appropriate amount
- salt appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- white sugar little bit
Steps for pan-fried bun stuffed with
1
Add appropriate amount of yeast and baking powder to the flour, and use milk with melted lard to mix the dough (as mentioned before, using milk cartons of lard to mix the dough will have a better color and taste). Knead the meat into a ball, place it in a warm and moist place to ferment until 2-2.5 times the size. Then neutralize it with a little bit of baking soda water, knead it well, and ferment to 2-2.5 times the size.
2
To the pork filling, add MSG, sesame oil, soy sauce, salt, and a little white sugar (white sugar is mainly used to freshen up). Mine is filled with water, which can flow juice when eaten, so add water (add it little by little), and stir it constantly every time you add it.
3
After chopping the onions, place them on the pork filling, pour sesame oil on the chopped green onions (so-called oil-wrapped onions, which will make the onions more crispy) and stir well.4
In order to make it easier to wrap, I put the mixed filling in the refrigerator freezer for 1 hour.
5
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6
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7
Wake up the wrapped buns for 10-20 minutes, add a little oil to the pan, heat them to 60 - 70% and place the buns in the pan.
8
After frying for a minute or two, add flour water (in order to make the bottom of the steamed bun have a crispy skin). Add flour water to 2/5 of the steamed bun (too little, for fear that the steamed bun will not be cooked), and sprinkle with chopped green onion and sesame seeds.
9
After frying for a minute or two, add flour water (in order to make the bottom of the steamed bun have a crispy skin). Add flour water to 2/5 of the steamed bun (too little, for fear that the steamed bun will not be cooked), and sprinkle with chopped green onion and sesame seeds.