Practice and steps:
1. Add 250g of common flour, 3g of yeast and 20g of white sugar into the bowl, and mix well with chopsticks. Then pour in 10g edible oil. After mixing well, start kneading flour and cooked oil so that there is no pimple in the bowl.
2. Beat 4 eggs into flour, and then mix them evenly with chopsticks. When the flour in the bowl is flocculent, knead it into dough Put the dough in a bowl, cover it and set aside to ferment until it is twice as big.
Hint-Eggs come in different sizes. When making, you can adjust the hardness of the dough with clear water, and finally make the dough with moderate hardness.
3. Take out the fermented dough, knead it for 2 minutes, and then cut it into evenly sized agents with a knife. 250g flour is cut into 8-9 doses, and the size of steamed buns is just right. Rub each small dose with your hands and finally rub it into a ball. After all the ingredients are rounded, cover with plastic wrap and wake up to twice the size.
4. Add cooking oil to the pot, preheat to 50% to 60% heat, then turn to low heat, put the dough into the pot and start frying. After frying until golden, turn over and continue frying until golden on both sides. Can control the oil out of the pot. Sprinkle with white sugar or powdered sugar and serve.
It only needs flour and eggs, and does not need to be steamed in the oven for a long time. You can make fluffy and soft steamed buns, which are chewy with a bite of soft glutinous rice, not worse than those sold in the dessert shop outside. Although it is fried, the skin completely keeps the oil out, so it won't be greasy at all. Friends who like it can also try it at home, so they don't have to go out to buy bread in the future.
Details that should be paid attention to when making:
1. You must add a proper amount of cooking oil to the flour before mixing it. Edible oil can effectively prevent the formation of gluten. Without the interference of bread, the steamed stuffed bun can be more fluffy and soft.
2. After the bread is put into the pot, you must keep the minimum heat and fry it slowly, so that the bread can have enough time to expand. Mastering the heat is also one of the key secrets of steamed buns.