The production of the water frying bun is not difficult, adding the water is the most important, the production of the bun after adding the bun is crisp and not hard, the water is the most important, and the crisp mouth of the bun is not hard after adding the pair

<h1 class="pgc-h-arrow-right" data-track="1" > the production of water frying buns is not difficult, adding water is the most important, and the bun is crisp and not hard after adding pairs</h1>

Many people may not have tried it themselves, but when it comes to handling fried buns. It is still relatively simple, mainly because the fried bun is actually, on the basis of the frying bun, add a bowl of water, but many people are not clear what this bowl of water is.

But what is certain is that this bowl of water is definitely not clear water, and this bowl of water will play a very critical effect. However, it should be noted that when kneading the dough, it is also necessary to pay attention to some, otherwise it will appear, and the bun made will appear to be broken and stuffed.

Therefore, when dealing with the dough, I am more careful, so today I want to talk to you about how to better make a delicious crispy mouth, and it is not easy to continue to appear hard fried buns. And the production of fried buns is also relatively relaxed. And I will also briefly tell you what is in the bowl of mysterious water, in fact, it is also some very common ingredients.

The first is starch and flour, which I generally use are the same weight as flour, followed by twice as much cooking oil. Preferably lard, so that the decoction bun will taste more fragrant after treatment. There is also ten times the amount of water can be seen, so that the treated water is the best to make a fried bun.

Generally speaking, when the bun is fried to a golden brown, you can pour this water into it, but be careful. Be sure not to pour too much water at once. Otherwise it is easy to appear, the taste of the fried bun is not very good, the taste is not very good, mainly after the production of the fried bun, may belong to the skin is relatively soft. Therefore, the better choice is to gently pour a small amount of water and wait until the water is boiled to dry. Pour a small amount of water again, so that the treatment is a good choice after all, so that the fried bun that can be made has a very crisp taste and is not easy to harden.