Jiaozi, a steamed stuffed bun, hasn't used up some leftover stuffing, and I'm too lazy to knead dough and roll skin. After a while, I made some fried buns with leftover stuffing, which were crisp, juicy and fragrant. One bite makes you want to eat more.
Prepare ingredients:
Steamed bread skin: 250g common flour, 145g warm water, 2.5g yeast and 5g sugar.
Steamed buns: pork stuffing 100g, 3 celery and mushrooms, half a spoonful of soy sauce, half a spoonful of oyster sauce, a little water and salt, and an appropriate amount of cooking oil.
Others: a little cooked black sesame seeds.
Production method:
1, put the prepared flour and sugar into a clean basin and melt the yeast with warm water;
2. Slowly pour the yeast water into the basin, stir it into a flocculent shape with chopsticks, and knead it into a smooth dough by hand. After kneading the dough, cover it with plastic wrap and ferment at room temperature. Adjust the dosage of flour and water according to the water absorption rate of flour;
3. First, add a little water into the pork stuffing and stir until it is starched, then add a proper amount of salt, soy sauce, oyster sauce and edible oil and stir evenly, and finally add the washed and chopped celery and mushrooms and stir evenly;
4. The dough is fermented to twice the size at room temperature, and a hole is poked in the middle with a finger dipped in a little dry flour. The state of the hole does not shrink or collapse, indicating that the fermentation is complete. Put the fermented dough in the refrigerator for one night;
5. Take out the refrigerated fermented dough from the refrigerator, knead it evenly, divide it into 10 small dough, and knead it round separately;
6. Take a small dough and roll it into a round dough with a rolling pin. In the process of rolling, you can sprinkle a little flour as hand powder to prevent sticking your hands.
7. Take a proper amount of stuffing and put it on the bun skin;
8. Knead from one place, knead in the same direction after kneading, and knead all the edges of the dough into buns;
9. Make all the remaining dough into buns according to the above method, put them in the pot and cover them for about 15 minutes, light the gas stove and fry them on slow fire for about 1 minute;
10, pour a small bowl of warm water into the pot, quickly cover the lid and fry the steamed bread with the steam in the pot;
1 1, fry until you can't hear the sizzling sound of water in the pot, and open the lid;
12, sprinkle a little cooked sesame seeds on the surface, continue to fry on low heat until the bottom is golden, turn off the heat and take out the pot;
1, the ratio of steamed stuffed bun flour to water is suggested to be 5: 3, and the specific situation needs to be adjusted according to the actual situation;
2. Generally, half-baked noodles are used for frying, which are fermented and refrigerated in advance to save time;
3, controlling the fermentation time according to the weather change;