What is the process of making fried buns?

Raw fried steamed buns, also known as fried steamed buns, a traditional Han style snack, the skin is soft, the bottom plate is crispy, the filling is fresh and juicy, the bottom of the skin of the fried bun is golden yellow, and the upper half is sprinkled with some sesame seeds and chives. It smells fragrant, take a bite full of soup, the finished product is white, soft and loose, the meat filling is fresh and tender, there is marinade, and it is better to eat it hot out of the pot.

Fried buns are a kind of southern snacks, and there is another flavor, the specific method is: make the dough and good, knead it with alkali with the good dough, roll it into a skin and wrap it with fresh meat filling, pinch it and put it into the pan, the pan should be smeared with a layer of oil in advance, fried over medium and low heat, pay attention to turn the pan at any time, so that the bun is evenly heated. When the bottom of the bun is just yellow, pour some water in the middle of the bell, then cover the pot, simmer for a while, wait for the bun to simmer hot, and when the bottom is golden brown, pour some oil and fry it slightly, and then you can get out of the pot.

Ingredients: pork belly, lean meat, flour, chopped green onion, white sesame seeds, sugar, wheezing, baking powder.

Production process: First, the practice of flour, that is, the ratio of flour and high-precision powder is 7:3 to put 65 grams into the mother, baking powder is twice that of the mother, generally calculated according to ten catties of flour, can be adjusted appropriately according to this ratio.

After making the proportions, add some sugar to the water, stir well, pour the water into the prepared flour, and mix the dough.

Second, the making technique of the trap, the pork belly and lean meat are crushed in a ratio of 4:, and the green onion and ginger are added, and the meat is stirred, and then the soy sauce, sugar, salt, monosodium glutamate, and water are added.

Third, after the flour is mixed, the agent is put into the meat trap and wrapped into small buns. I pinched the mouth of the bun with three little fingers.

Fourth, after the buns are made, put them in the basket for a period of time and steam them for 5 minutes, after steaming, put them in the pot and fry them in a little salad oil, the pot should be rotated so that the buns will not be connected to the pan, and fry until golden brown and sprinkled with sesame seeds and chopped green onions.

I think the way to fry raw steamed buns is to first mix the noodles, then roll them into a skin and put them in the fresh filling, after wrapping them, put them in the pot, pour a layer of oil, cover the pot and steam them, and then they can be out of the pot in a while.

Ingredients:

200g flour, 3g yeast, appropriate amount of warm water, appropriate amount of minced meat (prepared in advance), appropriate amount of chopped green onion, a little black sesame seeds, and a little oil.

Cooking Steps:

1.The yeast is dissolved in warm water and mixed with flour to form a dough, and left to ferment at room temperature.

2.Meat filling, shrimp and vegetables are mixed and ready.

3.Serve the dough until it is honeycomb.

4.Remove and place on a panel and knead until smooth.

5.Knead into long strips.

6.Squeeze into dough cut into uniform sizes.

7.Sprinkle with dry powder and roll out with a rolling pin to form a round dough.

8.Top with minced meat.

9.Place the dough blank on your left hand and pinch out the pleats with your right hand.

10.Close your mouth after pinching.

11.Heat a non-stick pan and put a little oil in it, and put the buns in. Fry for about a minute or two, pour in two-thirds of the water from the bun, cover the pot and fry over high heat.

12.After a few minutes the water dries up, then pour in clean water. After the water is boiled dry again, sprinkle with chopped green onions and black sesame seeds, and it is ready to serve.

13.Remove from the pan.

Ingredients: 260g all-purpose flour, 200g minced pork.

Excipients: appropriate amount of Sichuan pepper oil, appropriate amount of salt of Nashi, appropriate amount of light soy sauce, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of fungus, appropriate amount of broth, appropriate amount of cooked white sesame seeds, 3g of yeast.

Preparation of raw fried buns.

1. Chop the lean meat into a filling.

2. Add chopped green onion, salt, light soy sauce, minced ginger, pepper, cooking wine, and pepper oil to the meat filling.

3. Add the stock only dates.

4. Stir for a while and mix well.

5. After strengthening, the finger eggplant is dismantled, add the fungus and mix well.

6. The yeast is boiled with warm water, flour is added and a smooth dough is allowed to stand and ferment until it is twice as large.

7. Exhaust kneading length.

8. Cut into pieces of about the same size.

9. Roll out the skin and wrap it with filling.

10. Mix into small buns.

11. After everything is reconciled, put oil in a frying pan, put in small buns, and let stand for 10 minutes.

12. **Fry until the bottom is a little crispy.

13. Add water that has not reached the bottom, cover and fry until the water is dry.

14. After the water is dry, sprinkle white sesame seeds and chopped green onions, then pour a little oil on the edge of the pot, shake well, and fry for half a minute.

The raw fried buns are so thin and sunken that they are super delicious.

How do you make fried buns? Prepare minced meat, corn kernels, shrimp, green onions, ginger, light soy sauce, oyster sauce and water, and most importantly, dumpling wrappers, pour in the prepared seasonings, stir well and wrap them.

Fried bun is a kind of characteristic traditional snack popular in Shanghai, Zhejiang, Jiangsu and Guangdong, referred to as fried bun, because Shanghainese people are used to calling "steamed buns" as "steamed buns", ancient Chinese only steamed buns, after the Hu people entered China, new nouns such as "bao" appeared, so fried buns in Shanghai are called fried steamed buns.

It is recommended that you go to the Dezhi Food Training Center to learn raw frying, they are more formal and the taste is authentic and very good, which will bring you business opportunities. You can check it on the Internet, Dezhi snack training.

Do you know how to make fried buns, the method is the same.

The process of making fried buns.

Ingredients Dough base material: 400 grams of all-purpose flour.

Material: 240 grams of water.

Dough Material: Instant dry yeast 4 grams.

Bun filling: 500 grams of pork filling.

Bun filling: 1 egg.

Bun filling: 1 green onion.

Bun filling: 1 small piece of ginger.

Bun filling: 2 tablespoons light soy sauce.

Bun filling: 2 tablespoons oyster sauce.

Bun filling: 1 tablespoon sesame oil.

Bun filling: 1 teaspoon dark soy sauce.

Bun filling: five-spice powder to taste.

Bun filling: salt to taste.

Ingredients: Edible oil to taste.

Ingredients: Water to taste.

Ingredients: White sesame seeds to taste.

Ingredients: Chopped chives to taste.

Ingredients: Black sesame seeds to taste.

The fried buns are more delicious [raw fried buns].

Put the flour, water, yeast together in a mixing bucket.

Place the mixing bucket in the kitchen machine and load the dough stick.

Press the chef's head, knead the dough from the first setting, wait for the flour to form a dough, and gradually accelerate until the surface of the dough is smooth.

Take out the churned dough, knead it into a smooth circle, put it in a basin, cover it with plastic wrap, and let it rise in a warm place.

While the dough is rising, prepare the filling and put the minced pork, eggs, minced ginger, minced green onion, and all the seasonings into a mixing bucket.

Place the mixing bucket in the cooking machine and load the herringbone batter.

Press the chef head, start stirring from the first gear, the filling is relatively thin at first, and slowly you will find that the filling after mixing is very uniform and the viscosity is very good.

When the dough is twice as large, the dough is fermented.

Take out the dough and knead it by hand until the dough is firm and smooth, and there are no pores inside.

Divide the dough into 15g each, roll out the balls, and put the filling in the middle.

With the method of buns, wrap it up and pinch it tightly.

Shape a ball with your hands on the countertop, brush a little water at the bottom, dip a layer of white sesame seeds, and put it aside to let it rise for 20-30 minutes.

Heat a frying pan and pour an appropriate amount of cooking oil, put in the cooked embryo, and fry over medium-low heat until the bottom is golden brown.

Add water, the amount of water is about half the height of the embryo, cover the pot and bring to a boil, turn to medium-low heat and fry for 15 minutes, after the soup is finished, simmer for 3 minutes without opening the lid, sprinkle black sesame seeds and chopped chives before cooking.

Tips: 1. In summer, the dough is faster and can be kneaded with cold water, and in winter, it is more suitable to knead the dough with warm water when the temperature is low.

2. Take out the dough and knead it by hand until it is firm and smooth without pores, so that the surface of the pasta will be very smooth.

3. The size of the raw fried bun should be as consistent as possible, so that the raw embryo can be cooked at the same time after it is put into the pot.

3. Raw fried buns can be made more at a time and frozen in the refrigerator, and then fried after warming before eating, which is as delicious as fresh.