Mini Pork Pan Fried Buns

mini fresh meat fried bread

Inside ingredients: fat and thin pork filling 200g

Seasoning: green onion and ginger water, scallion salt, chicken essence, soy sauce, soy sauce, sesame oil

Practice:

1. Pork stuffing with a little salt and chicken + 1 ? tablespoons of raw soy sauce + a little soy sauce, add the green onion and ginger water and stir to make it sticky in 3 times, and then add green onion and sesame oil, and then add scallions, stir well.

Ingredients: 200g flour, 2g yeast, 2g sugar, 2g

Water, 100g or so

Practice:

1. Flour, sugar, yeast, water, mix with chopsticks to form a floury dough, then knead into a smooth dough

2. Fermentation is 1.5 times the size (2025 minutes in summer, longer in winter). Sprinkle dry flour on the panel, take out the dough and press it to exhaust, roll the dough into long strips, and cut it into small doughs of about 20g each

4. Flatten it into a round shape, roll it with one hand and turn it with the other to make it into a thin wrapper around the circumference and thicker in the middle (you can do a little bit of pressure to avoid the dough drying out quickly), wrap it with the meat filling, and tighten it up slowly with your own customary techniques. pinch the mouth, top pinch tight

5. wrapped a good on the upside down one into the pot, drizzle cooking oil, fry on low heat until the bottom side of the golden

6. add water to the buns 1/3 of the pan, cover the lid of the pan frying on medium-low heat for 810 minutes, the water must close dry turn off the fire, so that the bottom skin is crisp (pay attention to listen to the sound of nuisance nuisance water is dry)

7. Finally sprinkle black sesame seeds, green onion flowers

Tips:

You can also knead the dough to be more smooth and directly wrapped, and then fermented to semi-fermented state