Chinese Breakfast |Shanghai Local Snacks The bottom of the fried bun is golden and crispy , and the meat filling is tender and juicy

Ingredients

Rawfriedskiningredients:

All-purposeflour 500 g

Highlyactivedryyeast 6 g

Bakingpowder 6 g

castersugar 5 g

water 280 g

Meatfillingmaterial:

Mincedpork(70%leanmeat➕,30%fat) 600 g

Greenonionandgingerwater(10ggreenonion➕,3slicesofoldginger➕40gofwater,keeppinchingwithyourhandstobringouttheflavorofgreenonionandgingerinthewater) 50 g

Salt? 1 spoon

Castersugar 1 spoon

Whitepepper 1/2 spoon

Water 70 g

Cornoil 1 spoon

choppedgreenonion 20 g

Cornstarch 2 spoons

darksoysauce 1 spoon

Lightsoysauce 4 spoons

Sesameoil 1 spoon

Decorationmaterials:

Cookedblacksesameseeds Appropriateamount

choppedgreenonion 20 g

Cooking Instructions

Let's start with the fried skin: all-purpose flour âž•, high-activity dry yeast âž• baking powder âž•, caster sugar mixture
Stir well with chopsticks
280g of water is added three times, each time you add it with chopsticks, stir it evenly, and stir it into a flocculent shape (note that âš ï¸ the water absorption of each flour is different, if you still feel dry after adding 280g of water, you can add it appropriately according to the actual situation)
Then grasp and knead into a smooth dough (no need to get out of the film)
Cover with a damp cloth and let rise for half an hour
Adjust the meat filling while it is time to wake up: prepare 600g of minced pork bought from the supermarket and stir a few times
Pour in the pre-prepared green onion and ginger water, salt, caster sugar, and white pepper, and pinch evenly with your hands (be careful to âš ï¸ grasp clockwise in the same direction)
Then add water and corn oil, and pinch evenly with your hands
Add 20g chopped green onion and cornstarch
Continue to grasp evenly with your hands
Add 1 scoop of dark soy sauce and pinch evenly with your hands
Add 4 tablespoons of light soy sauce and 1 tablespoon of sesame oil, and pinch evenly with your hands, so that the meat filling is ready. The final state is the state of sand on the wall and glue of pork filling. Cover the minced meat with plastic wrap and refrigerate for later use.
At this time, the dough is also rising, and the dough is pressed with the palm ï¸ of your hand to pat off the excess gas.
Then roll into long strips that are slightly thicker than the rolling pin.
Divide the dough into 20 equal portions
Sprinkle a little all-purpose flour on the table to prevent sticking, take a portion, rub it round, then press it flat, and then roll it out with the help of a rolling pin into a thick round in the middle and thin around it.
Remove the minced pork from the refrigerator and place a spoonful of about 30g of the filling in the middle of the skin
Pinch the pleats like a hand bag
Finally, close the mouth and pinch tightly
The rest of the ingredients are the same as the above operation methods, and my recipe can make 20 raw fried buns. After wrapping, there is no need to ferment, and it can be served directly in the pot.
Spray a little corn oil on a nonstick skillet
Put on the raw fried buns
Pour in a little water (about one-third of the fried bun), cover the pot, fry on high heat for about 15 minutes, you can hear the sound of "crackling" inside (you must not open the lid halfway, otherwise the fried bun will retract~)
When you lift the lid of the pot, you can see that the water underneath has been absorbed
Sprinkle with an appropriate amount of chopped green onion and cooked black sesame seeds, continue to cover the pot and fry over medium heat for 5 minutes, turn off the heat and continue to simmer for 5 minutes.
Turn it over and see that the bottom is already crispy
Remove from the pan
Take a bite ~ Delicious and juicy