I like to eat raw sautéed bread, and the taste of the South and the North is different. I have improved my practice and are more suitable for the eating habits of northerners. I can do it myself with confidence, and there is a practice of sautéing the bag at the back. Friends who like to eat crispy and iced flowers can learn from it and hurry to do it for family members! This recipe is the amount of 14 raw fried packets, each of which is about 19 to 20 grams, which is exactly the amount of one pan in my household pan (26), which can be increased or decreased according to the actual situation of the individual.
Pour ~ 2 grams of yeast powder into a bowl.
Add 2 grams of white sugar to help ferment.
Add 95 grams of water, mix well and let stand for five minutes.
180 flour into a large basin, slowly poured into yeast water.
Stir on one side and make a small floc.
The noodles ~ put on the panel, knead into a smooth dough, enlarge the pot, cover it, start fermentation.
Add the stuffing ~ pork stuffing (three fat and seven thin streaky pork stuffing) with a small amount of salt, chicken essence, black pepper powder, add a small amount of broth in a batch, stir evenly in one direction.
Until the meat is strong, stand still.
Wash the leek, control the water and chop it.
In the meat filling, add a small amount of sesame oil to the leek to prevent the leek from effluent.
The dough is twice as large.
Bags ~ put on the panel, sprinkle dry flour, sputum exhaust in place. At this time, the dough is about 275 grams.
The dough is growing and growing.
Divided into 14 equal-sized facial agents, each about 19 grams.
Sprinkle dry flour and level it in turn.
Put in the filling.
The remaining dough is wrapped in order.
Allow to stand for about ten minutes for secondary fermentation.
Fry the steamed buns ~ add a small amount of peanut oil in the non-stick pan, keep a small fire, and then enter the fermented steamed buns in turn.
This step is to shape the bun and fry until the bottom of the bun is slightly yellow.
Slowly add 100 grams of water.
Cover the lid and keep the fire.
I heard the sound of the thorns at the bottom, indicating that the water was dry.
Gently shake the pot, let the bottom detach, sprinkle with black sesame seeds and chopped green onion, cover well, turn off the heat, and simmer for about two minutes.
Can be out of the pot.
Beautiful crisp bottom.
It tastes good after eating hot.
Look at the fillings, very fragrant.
A step-by-step diagram at a glance.
If you like crispy bottoms and iced flowers, make a decoction pack. The previous steps are the same as the raw decoction pack.
Only the water in step 24 should be replaced with flour, 3g corn flour plus 3g flour, remember, the flour water must not be too thick.
Add 100g of water, adjust to a thin flour water, stir evenly, and pour it evenly around the sides of the steamed buns. This will ensure that there are ice flowers around the buns.
Cover the lid and open a fire.
Until you hear the sound of a stab in the pot, when the flour is almost dry, open the lid and look.
At this time, you must adjust the fire, do not leave, wait for the water to dry, and prevent the bottom.
Gently shake the pot and let the bottom of the frying pan separate from the pan.
Take a large plate and fasten the decoction pack.
The perfect ice flower.
The filling is also very attractive.
Open to eat ~ ~
A step-by-step diagram at a glance.
1. The leek must be chopped before the package, otherwise it will be easy to get into the water. In addition, if you don't like to eat leeks, you can change them to scallions. 2, must use a flat bottom non-stick pan.