As for the flour used to make dumpling wrappers, I have tried high gluten flour, medium gluten flour and low gluten flour. If you like the taste with a little gluten, you can choose high gluten flour. It will be easier to knead with low gluten flour, and the medium gluten flour is more moderate. You can choose flour according to your personal taste. Look at the specific practice
Banfa noodles pan fried pork bun
Ingredients: flour160g, water 80g, yeast powder 2g, pork belly piece, ginger piece, a spoonful of salt and a little white pepper.
Steps:
1, the pork belly is washed and cut into pieces. This time, the pork belly has a little more fat, which makes the meat stuffing more fragrant.
2, add a tablespoon of water, salt, white pepper and ginger to the pork belly, and beat it into meat stuffing with a blender at high speed, or you can beat it manually. It takes a little time and arm strength to beat the meat stuffing manually, which is not time-saving and labor-saving, and it can be done in less than one minute.
3, add water to flour, yeast powder, knead into a uniform dough, wake up for ten minutes.
4, rub into long strips.
5, cut small doses.
6. Crush it by hand and roll it into a circle with a rolling pin. The thickness of the skin is about twice as thick as that of the ordinary dumpling skin.
7. Wrap the dumpling stuffing, knead it flat at will, and let it stand and ferment for 20 minutes. If the weather is cold, extend the fermentation time appropriately.
8. Pour an appropriate amount of oil into the pan, heat it, and put it in jiaozi for a minute or two to set.
9. Pour flour water into the pot, about one part of flour 15 part of water, which is about half that of jiaozi. Cover the pot and slowly fry until the water is dry.
10, turn over and fry the other side for a minute.
1 1, fried and eaten hot, very fragrant.