[How to adjust the filling of raw fried buns]_Production method_Methods Daquan
Many people like to eat uncooked buns, but sometimes they are outside, and they ca n’t eat them. Even if they can be eaten, they ca n’t eat authentic ones. When they are packaged slightly, they are not just fried with noodles.It is very important to adjust the filling. Generally, there are some leeks in it, but in addition to these spices, there are many others. Let’s see how the fillings around are adjusted. Each region has different characteristics.Characteristics.
Shanghai Sheng Jian Bao material recipe (made in 40 pieces): 450 grams of white flour, 75 grams of yeast, 500 grams of pork belly pork, 200 grams of pork skin jelly, 50 grams of soy sauce, 15 grams of Shao wine, 20 grams of cotton sugar, and MSG 1Grams, 25 grams of sesame, 10 grams of ginger, 500 grams of shallots, and alkaloids 7.
5 grams, 15 grams of sesame oil, 175 grams of peanut oil Address: Opposite to the 11th floor of Baozhuang Building, opposite to Zhonglu Square (upper floor of Sijiqing Clothing Plaza), Zhanqian Road, Yaohai District, Hefei, Anhui, China.
Wash the pork, chop it into minced meat, add to the bowl, add soy sauce, monosodium glutamate, cotton sugar, Shaojiu, minced ginger and shallot (15 g) and stir.
After a while, add 150 grams of clear water and continue to stir, then add the stir-fried pork skin jelly, stir well with sesame oil, and make a filling.
2. Put flour (400g) on chopping board (the rest is battered noodles), chop in the middle, add 200g 40?
Hot water at 60 ℃, sprinkle the leaven into the dough, knead it into a dough, and cover it with a double cloth.
After about 2 hours, when the dough starts to swell, remove the middle, pour in the alkaline water, knead until the dough is smooth and smooth, rub into long strips, pick 40 doughs, and sprinkle peanut oil (25 g) on the dough, mixPut it one by one into a round noodle with a diameter of 6,7 cm, put it in the left hand, add the filling (20 grams) to the middle of the skin, and use your right thumb and index finger to pinch the noodles to turn the folds.Cover with sesame and scallion to form a raw bag.
3. Heat the pan over the stove, pour in the peanut oil (50g) and smooth the pan surface, and fill the buns round from the outside to the inside.
Then, add about 500 grams of water, cover the pot, simmer until the water is basically dry, remove the cover, pour in peanut oil (100 grams), cover with a pan, fry for about 2 minutes, and see that the buns are swollen.There is no water vapor, and the bottom of the bag is golden.
Features: The skin is oily and soft, the bottom is golden and crisp, and the filling is fresh and delicious.
Ingredients for raw fried buns: pork (chopsticks of front leg meat), spontaneous flour, baking powder seasoning: shallot, ginger, salt, sugar, cooking wine, allspice powder, sesame oil, old soy sauce, sesame method 1, spontaneous flour and warm water synthesisDough.
Seal and ferment for about 1 hour.
2, chopped onion ginger.
Take a portion of the shallot ginger and soak it in hot water for 10 minutes to form the shallot ginger water.
Stir the meat clockwise with chopsticks and beat in the onion and ginger.
3. Then add sesame oil, salt, sugar, allspice, soy sauce and the rest of the onion ginger.
4, knead the flour into a small spoon of baking powder (the bun will be softer).
A small piece is rolled into a leather bag and filled with meat.
Seal and continue proofing for 10-15 minutes (if there is no time, it can be omitted).
5. Pour the base oil into the pan and add the buns (a major feature of the Shanghai Fried Pan is that the buns must be folded down and folded up when serving). Cover and fry over low heat for about five minutes.
After coloring, pour in half a bowl of water.
Sprinkle with sesame seeds after about five minutes, then turn over.
Continue to fry for 3-5 minutes and sprinkle the shallots out of the pot.