There is a kind of delicacy called pan-fried buns. This kind of delicacy is loved by everyone for its crispy skin, thick juice, aroma of meat, and crispy bottom of the skin. With the aroma of green onions and sesame, the pan-fried buns The taste will linger in your mouth for a long time. So how should you make pan-fried buns as a delicacy? The first step of the specific steps

1. Let the dough rise with yeast, chop the fillings, and add some fat to the meat to have oil, otherwise it will be very dry. Step 2

2. Remove the fat from the pork first and then the lean meat, stir-fry to dry up the water vapor, omit the leeks, add the fried meat filling and salt and stir well; add the other meat in the pot Add bean paste and cowpeas and continue to stir-fry, then add some peppercorn oil. In this way, the leek meat filling is light and the cowpea meat filling is spicy. Step 3

3. Put oil in the pan, add a little more oil, don't just use a brush to brush a little bit is not enough, put in the wrapped buns, fry until the skin underneath becomes hard. Turn the pot over frequently. Step 4

4. Add a little water, cover the pot and simmer. Wait for the water vapor to dry up and continue frying in oil. Step 5

5. Finally, sprinkle with black sesame seeds. I only have white sesame seeds at home, just sprinkle with chopped green onion.

When making pan-fried buns at home, mastering these four tips will make them fragrant, crispy and juicy. Let’s learn together below.

1. Rising noodles for making pan-fried buns at home

One thing you need to pay attention to when making pan-fried buns at home is that it is recommended to add some baking powder when making the dough. This will not only ferment quickly, but also It also has other benefits, such as being less susceptible to environmental factors such as temperature and humidity. Online tip: Add baking powder when making dough. Generally, aluminum-free baking powder is used. The pan-fried buns made this way will be more delicious and healthier.

As for the flour fermentation time, in a climate of more than 20 degrees, the general fermentation time is about 40 minutes. In places with lower temperatures, the dough fermentation time can be appropriately increased, adding the previously added flour. The baking powder on top will be more fluffy when used together with yeast.

2. Adding water to make pan-fried buns at home

For the pan-fried buns stuffed with pork, when adding water, you must pay attention to a certain order and follow certain steps bit by bit. Add water one at a time. After each addition of water, stir thoroughly and pay attention to the degree of stirring. When the water is completely integrated into the meat filling, you can add water next time. As for the pepper water, add some peanut oil and sesame oil into the meat filling, and then stir it, so that it can be more flavorful, softer, and more textured. Therefore, the maker must fully master the technique of adding water to the fried buns.

3. How to shape the pan-fried buns when making pan-fried buns at home

Under normal circumstances, when the meat filling is mixed, the strength will not be effectively controlled, and the meat filling may be relatively thin. In order to solve this problem, you can choose the following solution, that is, you can put it in the refrigerator for a while. The advantage of this is that it will help the meat filling condense and help the buns to take shape, that is, the cooked pan-fried buns will be ready. The appearance of the bag will be better. And after the bottom of the buns is set, you can add a bowl of cornmeal water appropriately. The fried buns made by adding the cornmeal water will be more attractive, with golden ice shreds appearing, and the texture will be crispier.

4. Choosing meat for making pan-fried buns at home

The above are all the techniques that should be paid attention to during the production process. Here I will briefly introduce such a small technique, which is the key to making pan-fried buns. When making pan-fried buns, choose high-quality meat. Such meat will be the basis for making good pan-fried buns. Because in order to make the pan-fried buns oily but not greasy, you need to pay attention to the soup. It should not be very greasy. In this way, in the subsequent production, the pan-fried buns will be full, sweet, refreshing, and also have Slowly collagen.

I have introduced you to four tips for making pan-fried buns. I believe everyone has learned it. When making pan-fried buns in the future, everyone should pay attention to the following steps after finishing the process. The above tips. Only in this way can the pan-fried buns look better, be healthier, taste better, and be fatter but not greasy. I hope the above tips will be helpful to everyone, and everyone should try it as soon as possible.