Steamed buns are a delicacy that everyone likes to eat, and are usually eaten as breakfast. For me, I still like raw fried buns with a crispy skin and bursting juice with one bite. Today we are going to share how to make delicious and aromatic raw fried buns at home, and after learning it, you don't have to buy breakfast. Friends who like to eat raw fried buns hurry up and try it.
First prepare the part of the material, first we will make the skin jelly, it is recommended that the chicken feet or pork skin 500 grams, with chicken wings needed and add watercress or cold powder. In addition, there is 1 green onion, 10 grams of ginger, and 15 ml of Shaoxing wine or rice wine. Water floods the ingredients, sugar to taste, sugar to replace MSG, salt 1 pinch, and finally white pepper to taste.
We have introduced it in the video before the production of the jelly. The traditional electric pot outside the pot adds 3 meters of water, steaming for about 1 hour, to steam the gum out, start the switch and wait for the automatic jump. After cooling down slightly, you should filter out the soup, take about 500ml of soup, if you are using general broth, be sure to add cold powder. The poured soup should be refrigerated until it has solidified, placed in a sealed crisper box, and moved to the refrigerator to refrigerate until it has set to a frozen fruit.
Next, to process the twice-twisted plum blossom ground meat 500 grams, the fine meat, slightly chopped will taste better. Probably after chopping the meat until it becomes sticky, it can be moved to a mixing pot to prepare for seasoning. Add 5 g of salt, 15 g of soy sauce, 15 g of sugar, 0.5 tsp of white pepper, and stir well with the minced meat.
Next, to make onion and ginger water, etc. to beat the onion and ginger water into the meat filling, 1 to 2 sprigs of green onion, about 10 to 20 grams, 20 grams of ginger, pat flat, or chopped, grinding mud can also be, and finally add 200 ml of water. Rub and press hard to extract the original juice of the onion and ginger.
After the onion ginger water is filtered and then slowly divided into the onion ginger water into the meat filling, the onion ginger water will be absorbed in parts, just try to beat it in parts, feel that the meat filling has not been eaten into the onion ginger water, you can stop whipping, I added 200 ml of onion ginger water, almost all have been beaten into it, probably this is the state, everyone is doing fine-tuning according to the situation, and finally pouring on the right amount of sesame oil.
When punching in the onion and ginger water, according to the water absorption of the meat, the water is the secret to make the meat stuffing burst, you must learn it, the finished meat filling is refrigerated for at least 30 minutes, the production skills of this stuffed meat are also suitable for wrapping dumplings, pot stickers or wontons.
Next, to prepare the part of the dough, 500 grams of medium gluten flour, 15 grams of white sugar, 5 grams of instant yeast, 250 ml of water, today use a blender to and noodles, relatively fast. Use a conditioning machine to beat the dough into a dough, loosen the dough for 10-15 minutes, the purpose of relaxation can make the dough work better.
Then take out the refrigerated skin jelly and ground meat, in principle, the meat stuffing and the skin jelly one to one, directly pour the skin jelly into the meat filling, first initially cut the skin jelly into large pieces, the skin jelly and meat stuffing together, this bursting meat stuffing is very delicious to eat, and the meat filling of the small dumplings is also very appropriate.
To process the loose dough, knead it slightly to discharge the gas, then divide the dough and roll it into long strips, unused dough, try to avoid surface drying. The dough is then kneaded into long strips and divided into 30 grams of small pieces. If you have not used the part, remember to cover the surface layer with a semi-wet cotton cloth, so as to avoid drying of the surface layer of the dough.
Take out a piece of dough and flatten it, initially press it into a flat circle, and then roll out with a rolling stick, a thick middle, thin edge of the round dough piece, if you are afraid of stickiness, you can sprinkle some hand powder on the table board to prevent stickiness, usually use low-gluten flour as hand powder. Here you can also use medium ribs, rolled out the dough can be adjusted to a circle again by hand in the final stage, in principle, it is rolled into a thin edge, thick in the middle, and then take about 20 grams of meat filling.
Bun unskilled friends do not need to be nervous, that is, put away the whole mouth, try to put away the entire bun mouth, otherwise it will be fried in the process of letting the soup flow out. Knead it again in the final stage, and the whole type will be fine.
Prepare to fry the buns, add cooking oil in a non-stick pan, after a little heating, arrange the buns in order, first initially fry the bottom of the buns into a slight golden brown, it will take about 2-3 minutes, the fire at this time, probably maintain the medium small, you can check the bottom of the bun, probably fried into such a slight golden brown, you can add flour water.
Flour water is prepared with 200ml of water, plus 1 tsp of low-gluten flour and 1 tsp of corn flour. This allows you to touch the crisp bottom of the ice flower, cover the lid and fry until the moisture is almost dry, open the pan and fry it again, and finally sprinkle with black sesame seeds and finish.