Make pan-fried buns cleverly
This was the first time I made Shengjian Bao. Although it didn't look very good, it was also a small achievement of myself. I wanted to share it with me. Hehe, the photos I took with my mobile phone were not very effective. But the taste is delicious.
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Steps for Make pan-fried buns cleverly
1
When the ingredients are ready, the next step is the combination of yeast and flour ~
2
This step is also very critical. The yeast must be dissolved in warm water. Remember, you cannot use boiling water, otherwise the yeast will not be able to make dough if it burns to death.
3
Pour the dissolved yeast into the flour and mix well. Maybe you will ask how much yeast should be put. I can use the yeast in proportion to the flour based on my feeling. Because I used about 250 grams of flour this time, the yeast will grow slightly. If you have more, I'm afraid you won't be able to spread it. Hehe.
4
Kneaded dough, let it wake up for about 10 minutes
5
Ding-dong ~10 minutes later, look, do you feel like you have grown up a lot? Hehe, this is a success
6
The next step is to divide evenly and roll out the dough. Rolling dumpling skins is different from rolling steamed buns skins. The steamed buns skins should be thick in the middle and thin in the edges. Hehe, this is also a critical step
7
Later, because I wanted to try making soup dumplings, I thought I was clever and added oil and water to make them too thin. However, if there was a refrigerator, it should be better after freezing. Wuwu, so the difficulty of making steamed buns has increased. There is too much water, but I still work hard to wrap them up, and the outer appearance is not good.
8
Remember to heat the pan, pour in a small amount of low oil, then turn off the heat and leave the pan, and put the buns into the pan one by one so that the buns will not stick to the pan easily. The next step is the key step in making Shengjian Bao.
9
Put the fried buns into the pan, then pour in cold water, remember to put in more water than 2/3 of the steamed buns, and heat them over high heat until they are getting bigger and bigger.
10
After the water is boiled dry, pour in the right amount of oil. Warm tip: Be careful here and don't let the oil splash on your body. Then cover the pan and fry until a while
11
Look: Fry the buns until the bottom of the buns is golden and OK. Hehe, wow, it smells so fragrant. Since there are not enough green onions, it would be more fragrant if you sprinkled some chopped green onions before serving the pot
12
It's time to put it on the plate. Hehe, but the photo doesn't look very good, but the taste is very good.Make pan-fried buns cleverly Make Tips
1: When kneading the dough, remember, it is best to use warm water so it ferments faster. If you feel the indoor temperature is too low, you can place the kneaded dough in water at about 60 degrees, cover the pot, and this will also help it rise.
2: Adding a small amount of sugar while kneading has a whitening effect. Adding a small amount of salad oil will make the dough smooth, and the texture will also be quite good.
3: This frying pan was bought for 28 yuan using a so-called 45-yuan supermarket voucher issued during the Mid-Autumn Festival, hehe. Actually, what I want to say is that a pan doesn't have to be excellent to make delicious food, haha. Master the key points and control the heat, and you can present a delicious meal.