Authentic pan-fried buns with big stuffing, thin crust, crispy texture and can’t get enough of them. Do you know how they are made?

Fried buns are a traditional delicacy popular in Binzhou, Shandong. The more famous ones are Lijin Fried Buns, Bincheng District Taoyuan Fried Buns, and Boxing Qiaozhuang Fried Buns.

Using the special methods of fully awakening the noodles, dividing the fillings, and boiling in water, the fried buns are freshly baked and crispy at the bottom. The dough is soft when rolled out, and the fillings are large and thin.

When talking about fried buns, most people will think of Shanghai’s fried buns.

These are two fundamentally different types of traditional delicacies. Whether it is packaging techniques or production processes, although they are similar, they are fundamentally different.

4 Characteristics of Fried Buns Fried buns are delicious, but it may be difficult for everyone to make them at home.

By grasping these 4 points, you can make authentic pan-fried buns at home. The fillings are big and the skin is charred and crispy.

Authentic fried buns must have these four characteristics: 1. Kneading method.

The pan-fried buns are not rolled and kneaded into wrinkles. Instead, the technique of kneading and shaping the buns immediately is used, which is somewhat similar to the technique of making moon cakes.

In this way, it is not easy to form a thick dough base at the bottom, and the skin is thin and the filling is large.

2. Stuffing method.

Traditional pan-fried buns are made with diced leek and pork. The filling is mixed with oil and the pork is marinated in sauce. The leek filling and the meat are not mixed together. This ensures that the amaranth is green in color after being fried.

3. Water decoction.

Of course, to put it bluntly, fried buns are made by frying them in water.

After the uncooked buns are put into the pot, cook them out of the light yellow shell first, then pour in the thin noodles water while the pot is cold, and fry them until they are complete.

Pour in cooking oil again and cook until the crust becomes crispy and caramelized.

4. Preparation of noodles and water.

Since the soul of fried buns is to cook the thin noodles in water, how to prepare the thin noodles is the key technology.

Prepare thin flour water according to the ratio of 40 degree warm water and wheat flour of 10:1.

After being fried in this ratio, the shell is appropriately thin, crispy and fragrant, which is the perfect preparation for making thin noodles in fried dumplings.

Process for making pan-fried buns: 1. Use 300 grams of lean pork or pork belly, cut into 0.5cm-sized pieces, and put into a basin.

Add 10 grams of extra fine ginger foam, 80 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of oil (optional), a small amount of white pepper (about 0.3 grams), a small amount of thirteen spices (about 0.5 grams), and 5 grams of white sugar.

, 2 grams of chicken essence or chicken powder (optional).

Stir constantly and marinate for at least 2 hours, so that the meat cubes can absorb most of the soy sauce. The marinated meat cubes will have a rich sauce, which is delicious just thinking about it.

2. Pour 300g of warm water and 6g of yeast powder into the washbasin, mix into uniform yeast water, pour in 600g of wheat flour to form a uniform and fine dough, ferment for 1-1.5 hours depending on the indoor temperature.

to 2 times the size.

The water absorption capacity of flour in different places is different. Please consider adjusting the 20g water flow rate based on the water absorption capacity of your own wheat flour.

Close the dough and keep the softness and hardness at "lip" strength.

3. 500 grams of amaranth, cleaned and drained.

When the batter is almost ready to ferment, cut the dried amaranth into powder and put it into a mixing bowl.

Add 50 grams of cooking oil and 5 grams of sesame oil, stir well.

The fried buns use a filling method. The leek filling and the diced pork elbows are not mixed together. This ensures that when the fried buns are mature, the amaranth inside is still green.

4. Take off the fermented dough and knead it into a uniform and fine dough again.

Knead it into thin strips, take out about 30 grams of dough each, and spread it into a slightly thick dumpling wrapper in the middle.

First put two spoons of leek filling, then cover the diced elbows with big and small spoons of sauce inside. Press down lightly with a spoon while tightening the edges. Then use your left thumb and middle finger to pinch the mouth of the bun tightly, and push the edge to one side.

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Let the wrapped pan-fried bun dough rest in the middle of the board for 5-10 minutes and start cooking.

5. This kind of material can be used to fry about 10 pieces/pot, and about 3 pots of water to fry the buns. Take about a bowl, add 450 grams of warm water and 45 grams of wheat flour, and adjust it to a uniform, grain-free and thin dough. Set aside.

6. If you are making it at home, a flat-bottomed non-stick pan is a good choice.

Grease the bottom of the pot with about 5 grams of cooking oil and add the noodles into the pot. Put the fried buns that have risen slightly in the middle and put them into the pot with their edges facing the hem. Simmer over low heat to create a layer of light yellow burnt bottom.

Stir the prepared thin noodles water again, pour in about one-third of the thin noodles water, keep the water flow to cover two-thirds of the fried buns, and the dough of the fried buns can float slightly.

7. Under the influence of the pot body at high temperature, pour the thin noodles water to boil instantly, cover the lid, and simmer for about 5-7 minutes until the thin noodles water basically evaporates, and big bubbles gradually appear at the bottom, then open the lid.

Pour about 10% cooking oil along the gaps between the fried buns. As the water evaporates further, the noodles and water form a crispy shell. When fried over low heat, the shell becomes attractive golden brown and full of aroma. The fried buns are ready.

It's ready to eat.

Use a relatively large flat plate, flip it over the fried buns, rotate the pot, and turn the fried buns over on the serving plate. Be careful to prevent burns.

The freshly baked fried buns have a crispy outer shell, which is tempting to look at.

Keeping these 4 points in mind, you can make delicious pan-fried buns at home, with thin skin and big, crunchy fillings.