Materials?

Material of dough embryo: 400g of medium gluten flour.

Bread material: 240 grams of water.

Noodle embryo material: instant yeast 4g.

Stuffing: 500g pork stuffing.

Stuffing of steamed stuffed bun: 1 egg.

Stuffed buns: 1 root green onion.

Stuffing of steamed stuffed bun: ginger 1.

Filling: 2 tablespoons soy sauce.

Filling: 2 tablespoons oyster sauce.

Filling: sesame oil 1 spoon.

Filling: 1 tsp soy sauce.

Stuffing of steamed stuffed bun: appropriate amount of spiced powder.

Stuffing of steamed stuffed bun: salt.

Decocting material: appropriate amount of edible oil.

Decocting material: water.

Decocting material: white sesame.

Stir-fry: chopped chives.

Stir-fry: black sesame.

Is fried steamed bread more delicious than fried steamed bread?

Put the flour, water and yeast together in a mixing barrel.

Put the mixing barrel into the chef's machine and install the fried dough sticks.

Press the chef's head and knead the dough from the first gear. After the flour is caked, it will gradually accelerate the mixing until the dough surface is smooth.

Take out the stirred dough, knead it into a smooth circle, put it in a basin, cover it with plastic wrap, and put it in a warm place for fermentation.

While the dough is fermenting, prepare the stuffing, and put the pork stuffing, eggs, Jiang Mo, chopped green onion and all seasonings into the mixing barrel.

Put the mixing barrel into the chef's machine and install the herringbone pulp stirring rod.

Press the chef's head and stir from the first gear. At first, the stuffing is very thin, and gradually you will find that the stirred stuffing is very uniform and sticky.

When the dough is 2 -2.5 times larger, the dough is fermented.

Take out the dough and knead it by hand until the dough is tight and smooth and there are no air holes inside, and knead it into long strips.

Divide each dough into 15g, roll it into a circle, and put stuffing in the middle.

Use the method of steamed stuffed bun, wrap it up and pinch it tightly.

Face down and knead it into a ball with your hands on the operating table. Brush the bottom with a little water and dip it in a layer of white sesame seeds, and let it stand for 20-30 minutes to wake up.

Heat the pan, pour some cooking oil, add cooked bread, and fry over low heat until the bottom of the pan is golden yellow.

Add clear water, the amount of which is about half of the height of the embryo, cover the pot and boil, then turn to medium-low fire for frying 15 minutes. Stew the soup for 3 minutes without opening the lid, and sprinkle with black sesame seeds and chopped green onion before taking out.

skill

1. It is faster to knead dough with cold water in summer, and it is more suitable to knead dough with warm water with lower temperature in winter.

2. Take out the dough and knead it by hand until it is firm, smooth and free of pores, so that the surface of spaghetti will be smooth.

3. The size of the fried buns should be consistent as much as possible, so that the blanks can be cooked for the same time after being put into the pot.

3. Fried steamed buns can be frozen in the refrigerator once, and then fried before eating, which is as delicious as fresh.