Jianbao, like other noodles, can be operated by one person independently, and it is easy to get started. Whether it is setting up a stall or opening a shop, 1-2 people are definitely enough. In addition, in terms of making, it is very easy to get started. The making of pan-fried buns is similar to that of other buns. For example, it also needs to go through the steps of kneading dough, rising dough, and adjusting fillings. But what is different from other buns is that it needs to be fried, and it also needs special materials used for frying. Fried buns, so today, I will teach you how to make this authentic fried buns. I hope it can help everyone in this era when everyone is setting up stalls!

The first step: making bun wrappers

Making pan-fried buns is not like Shanghai pan-fried buns. Making pan-fried buns requires fermentation, so this is something that needs more attention, because as long as making pasta involves fermentation, it is very necessary. Experience, so friends who often make pasta will get started faster, so let’s take a look at the ratio of ingredients for making dough!

Ingredients for making dough:

500 grams of refined flour , 1 gram of yeast, 2 grams of baking powder, appropriate amount of water (basically water and flour are kept at 2:1. Today we are using 500 grams of flour, so 250 grams of water is almost enough. In addition, the temperature of the water depends on the environment. Control the temperature. If the weather is cold, use warm water. If the weather is hot, use normal water temperature.)

Making the dough:

Prepare clean basins and bowls. We pour the flour and baking powder into basin, then put the yeast into a bowl, and use 250 grams of water to dissolve the yeast (during the dissolving process, do not stir hard, just stir gently). After the yeast is completely melted, we pour the water into it. Add flour (it’s best to pour it slowly in batches, and remember to stir while pouring, so that it is more convenient for us to knead the dough)

After the water is poured in, and there is no obvious dry powder in the basin, we can start To get started, make a fist with your hands in front, and then roll the dough into a dough. After forming the dough, start kneading until the dough is smooth, your hands are shiny, and the basin is shiny.

After kneading, we start to bake the dough (there is no standard for the dough to bake, it mainly depends on the size of the dough. If the dough rises to 2-3 times, it means the dough is well risen). After it's ready, we knead it again to get all the air out of the dough, which will make the pasta taste better.

After kneading, it is best to proof it a second time. After waking up, knead the dough into a long strip, then add the ingredients, then roll it into a round dough, and finally wrap it with fillings. .

Step 2: Make the fillings

Fried buns are the same as steamed buns. Many ingredients can be made into fillings, such as classic meat fillings and beef fillings. For example, leek meat filling, tofu meat filling, etc. are basically all possible. Today, we will make a more classic leek meat filling!

Making the spice recipe ingredients:

10 grams of star anise, 8 grams of cinnamon, 2 grams of bay leaves, 2 grass fruits, 20 grams of cumin, 5 grams of pepper, 50 grams each of fresh green onions, ginger, and onions, 300 grams of cooking oil, 500 grams of pork filling (can Buy the meat yourself and chop it by hand. If you have trouble, you can sell ready-made stuffing.) 200 grams of celery, a little minced green onion, a little minced ginger, salt, pepper, chicken powder, light soy sauce, white wine, etc., and an appropriate amount of spice oil

Making fillings:

Making spice oil: Heat a pot, then pour in 300 grams of cooking oil, then add washed and chopped green onions, ginger and onions, and fry slowly over medium-low heat until When it turns yellow, take it out. After taking it out, add star anise, cinnamon, bay leaf, grass fruit, fennel, pepper and other spices. Turn to low heat and fry slowly. After frying until the fragrance is rich, take out the residue to get the spice oil.

Add the stuffing: We chop the pork we bought into the stuffing, the finer the better. After the meat filling is chopped, we put the filling into the filling bowl, then add the chopped onion and ginger, cooking wine, salt, pepper, chicken powder, light soy sauce, white wine and other seasonings, and then stir it with your hands. Evenly, after stirring evenly, we add a little spice oil and stir quickly and vigorously in one direction with our hands. This can make the stuffing more delicious. In addition, because of the intensity, we can also make the meat filling more elastic.

After the meat filling is prepared, we finally add the chopped leeks, add a little cooking oil, and then stir evenly.

After making the dough and fillings, you can start making the buns directly. In daily life, if we want to make fried buns, we can make the stuffing while the dough is ready to rest. In this way, we can have enough time for the filling to be delicious enough, and we can start wrapping it directly after the dough is ready.

There are many ways to make fried dumplings. According to different places, there are many ways to make them on the market. Some are like making Xiaolongbao, and some are like making dumplings. They are different. There are various wrapping methods. There is no unified standard for this. Everyone can wrap it according to their own habits.

Step 3: Make fried dumplings

Making fried dumplings is not like making fried dumplings. After wrapping the fried dumplings, you can directly put them on the pan and start frying, but the fried dumplings It’s different. When frying the buns, we need to make a decoction paste so that they can have golden edges and a crispy texture.

Ingredients for making decoction paste:

500 grams of cold boiled water, 30 grams of corn flour, 15 grams of white flour

Preparation steps:

Prepare a clean basin, then pour 50 grams of corn flour and 15 grams of white flour, then add 500 grams of cold boiled water, and stir with a manual egg beater until there are no lumps of flour. After the decoction paste is stirred evenly, we let it sit for twenty minutes to allow it to dissolve more fully, so that it will not form lumps when fried in the pot. In addition, the decoction paste should not be too dry and thick, which is not conducive to frying. Not only will it be easy to paste during frying, but it will also not be uniform.

Step 4: Fry the fried buns

Wash the pot for frying the fried buns. (If you open a shop and set up a stall, use a special frying pan. If you make it at home, If so, you can use a pan.) Heat the pan to about 150 degrees. We pour in an appropriate amount of cooking oil. It is best to have oil in the pan. Then after the oil is hot, put the buns into the pan one by one, turn to low heat and fry slowly. Cook until the buns are half cooked.

After the buns are half-cooked, we pour in the prepared decoction batter so that the decoction paste evenly covers the entire pot, then cover the pot, turn to medium heat and fry for about 10 minutes. Can.

In the process of frying the fried buns, before the fried batter is put into the pot, the fire should be kept low and do not fry the fried buns. In addition, pour the fried batter into the pot at one time. Don't add it bit by bit in the middle, as this will easily affect the taste of the finished product. In addition, after cutting it out of the pot, pour some cooking oil on the edge, which will make it easier to lift the pot.