Make a pan-fried bun, add flour water or starch water? Added right, the bun is crisp but not hard, and there are many ice flowers
Hello everyone, thanks for reading the article I shared, this time I want to say to you: " Make fried buns, add flour water or starch water? Add right, the bun is crisp but not hard, and there are many ice flowers!'
China is rich in land, and the customs in various places are different, the most obvious of which is the diet.
Fried bun is a traditional snack specialized in the Central Plains, which has a history of hundreds of years and originated in The Northern Song Dynasty in Beijing, that is, Kaifeng City, Henan Province. Its texture is crisp but not hard, the taste is fragrant but not greasy, and it is extremely delicious.
The biggest difference from ordinary buns is that the fried buns are fried, the texture of the upper and lower layers is different, the upper layer is soft and tender, the bottom layer is crisp, and there is a layer of golden ice flowers, which is very delicious at a glance. Its method is simple, every time you buy it, you have to look at it, but the taste of your own and the purchase are still very different.
When making a pan- bun, pour a bowl of white water into the pan, some people think it is flour water, some people think it is starch water.
This bowl of white water is related to whether the fried bun is crisp or not, and there are no ice flowers. What exactly is water? Today I'll tell you. A high school classmate of mine recently opened a breakfast restaurant and went to Kaifeng specifically to learn the technique of frying buns.
I asked him for advice, and at first the old classmate was reluctant to say, invited him to drink a drink, and finally told me the answer. The following is to share with you the method of authentic fried buns, like to eat and collect, at home can also make "Central Plains flavor", no longer have to spend money.
【Fried bun】
Prepare flour, yeast powder, water, pork belly, green onion, ginger, salt, soy sauce, oyster sauce, sugar, cooking oil, and peppercorns.
【Directions】
In the first step, the yeast powder is poured into warm water and stirred, then poured into the flour, stirred into a dough, with hands and into a smooth dough, wrapped in plastic wrap, placed in a warm place to ferment to 2 times the size.
Step 2: Wash and peel the pork belly, chop it into minced meat filling, add salt, soy sauce, oyster sauce, sugar, stir clockwise until it is strong, wrap in plastic wrap, and refrigerate it for half an hour.
The third step is to put green onion and ginger on top of the meat filling, burn some hot oil, splash on the green onion and ginger to stimulate the aroma, and stir well with chopsticks.
The fourth step, after the dough is fermented, add dry flour and knead for a few minutes, discharge excess gas, roll into long strips, then cut into small agents, roll out into bun skins, wrap in an appropriate amount of meat filling, and use familiar techniques to tighten the mouth to make a bun.
The fourth step, the bun embryo is covered with plastic wrap, fermented again for 20 minutes, and then it can be fried after becoming larger. Pour the right amount of oil into the pan, put in the buns in turn, turn on the low heat and slowly fry.
Step 5: Add an appropriate amount of starch and flour to a small bowl, the ratio is 1:1, then pour in 2 times the cooking oil, 10 times the water, and stir with chopsticks to form a delicate water.
Step 6, when the bottom of the bun is fried until golden brown, pour the stirred batter water along the edge of the pot into the pot, cover the lid and simmer for 2 minutes, turn on the high heat to collect the juice, when the water is steamed dry, you can turn off the heat, and the fried bun is ready.
The bottom of the fried bun is golden and crispy, and there is a beautiful ice flower skirt, which has an appetite when it looks, and it is exactly the same as the outside, which is particularly delicious.
【Chef has something to say】
The key to the frying bun - this bowl of white water is not starch water or flour water, but a mixture of starch, flour, cooking oil and water. Cooking oil must not be less, it is the key to ice flowers, but also to prevent sticking to the pan.
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