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Raw fried bun is a kind of local traditional snack in Shanghai, Shanghai raw fried bun can be said to be a native Shanghai dim sum, today and share with you a family version of Shanghai raw fried bun, although it can not be the same as the Shanghai local raw fried bun, but also has the same size of the taste, there are friends who like to eat raw fried buns at home also try to make it.
Ingredients: Flour, pork belly
Accessories: ginger, shallot white, yeast, baking powder
Seasoning: sugar, salt, chicken powder, thirteen spices, oyster sauce, dark soy sauce, sesame oil
1. Prepare the ingredients below
In the pot in turn, 300 grams of flour, 5 grams of yeast, baking powder 5 grams, baking powder mainly plays a fluffy role, the family can not use, sugar 3 grams, promote yeast fermentation, add an appropriate amount of water, stir into flour, and then knead into a smooth dough, cover with plastic wrap fermentation for 20 minutes.
2. Prepare the filling below
Prepare 200 grams of pork belly filling into a pot, a small piece of ginger, first cut into thin slices, then cut into minced ginger, a white green onion is broken and cut into green onions, put into the meat filling together.
Add 1 gram of salt, 2 grams of chicken powder, 2 grams of thirteen spices, 5 grams of oyster sauce to freshen, 1 gram of sugar, 2 grams of dark soy sauce in the basin, and then stir and beat in one direction to make the meat filling fully flavorful.
Beat until the seasoning is fused with the minced meat, add 10 grams of sesame oil and stir well to increase the flavor of the filling.
3. Roll out the dough underneath
After 20 minutes, the dough has been fermented, sprinkle a little dry flour in the basin, repeatedly knead the air in the dough, and then ferment again for 10 minutes, the purpose of this step is to make the gluten loose, so that the dough becomes softer and easier to stretch and shape.
After 10 minutes, sprinkle dry flour on the board, remove the dough and knead into long strips, then roll into small dough seeds of the same size.
Then roll out all the dough into a thick middle, thin circle of dough, so that it is not easy to run the filling when wrapping the filling.
4. Let's start packing buns
After rolling out, we start wrapping the bun, putting an appropriate amount of filling on the dough, as shown in the following figure, keeping the position of the thumb still, turning the dough, pinching the edges, and wrapping the bun in this way, the folds are more uniform and beautiful.
After wrapping, tighten the opening, compact the extra surface, and place the seal face down on the oil absorbent paper to prevent adhesion.
Then cover the prepared raw fried bun with plastic wrap, ferment for 5 minutes, ferment until the raw blank is slightly bulging, so that the fried bun taste is softer.
5. Mix flour water below
Prepare 10 grams of flour, add a little cold boiling water, stir the flour into batter and stir until there are no gnocchi.
Add another 250 grams of cold boiled water, mix into a very thin flour water for later, it is best to choose flour water, starch water is easy to burn paste.
6. Start frying the buns below
When the pan is preheated for 3 minutes, when the hand is placed on it and has a slightly hot feeling, without brushing the oil, put the raw folded side of the bun into the pan face down, because the folded surface is relatively thick, which can form a crisp bottom during the frying process.
Pour evenly over the flour water, and the flour water should be spread over the entire bottom of the pot. (Flour water should be spread over the entire bottom of the pan to ensure that there is enough steam to make the inside of the pan-fried bun cook faster and thoroughly, and the flour water can form a crispy crust at the bottom of the raw frying bun and increase the taste of the burnt puff pastry.) ）
Cover the pot and burn for 5 minutes, until the flour and water are all dry, evenly sprinkle the peeled white sesame seeds and black sesame seeds, and then pour some vegetable oil to make the fried raw fried bun more bright, the bottom surface of the fried raw frying bun is golden brown, press the pressure to quickly rebound to indicate that it has been cooked, you can get out of the pan.
The raw fried bun is made with soft oil, golden and crispy bottom, tender and delicious filling, accompanied by the fragrance of sesame seeds, and the best taste when eaten hot.
Well, a family version of the raw fried bun with a thin skin and a crispy bottom, tender and juicy, is ready.
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