Pan-Fried Buns
Pan-fried buns are a specialty dish made with flour and meat filling, featuring a crispy yet tender texture and a rich, savory flavor.
Geschichte
These pan-fried buns offer a delightful contrast between the golden, crispy bottom and the soft, fluffy top. Filled with a savory mixture of meat, wood ear mushrooms, and celery, they are steamed to perfection in a starch-water bath that creates a lacy, golden crust. Serve them hot for a comforting and aromatic treat that brings a satisfying crunch to every bite.
Zutaten
All-purpose flour
to taste
Filling
to taste
Yeast powder
to taste
Water
to taste
Peanut oil
to taste
Starch
to taste
Celery
Wood ear mushrooms
Anleitung
1
Step 1
Peel the outer skin of the green onions and ginger, wash them clean, and mince them into green onion and ginger mince respectively; pick and wash the soaked wood ear mushrooms clean of root impurities and mince them; remove the leaves from the celery, cut off the roots, wash repeatedly until clean, and mince.
2
Step 2
Place the minced meat filling into a container and add in sequence peanut oil, sesame oil, oyster sauce, thirteen-spice powder, cooking wine, light soy sauce, and salt; mix well to marinate and absorb the flavor, then add the green onion mince, ginger mince, minced wood ear mushrooms, and minced celery into the meat filling and mince evenly.
3
Step 3
Add an appropriate amount of yeast powder to a container and dilute with warm water; pour in an appropriate amount of flour and mix evenly until there is no dry flour; knead into a dough and place in a warm place to ferment. The dough for buns should be adjusted to be slightly softer than the dough for steamed buns.
4
Step 4
The fermented dough is ready when it is twice the size of the original dough and the interior shows a honeycomb pattern; sprinkle dry flour on the cutting board, take out the dough, and knead repeatedly for about 5 minutes; after kneading, roll into a long strip, cut into evenly sized dough portions with a knife, and knead once more.
5
Step 5
After kneading, roll into a long strip, cut into evenly sized dough portions with a knife, and knead once more, then roll into round bun wrappers and add a sufficient amount of filling.
6
Step 6
Wrap into small buns.
7
Step 7
Add one spoon of starch and twenty spoons of clear water to a bowl, mix evenly to dilute into starch water, and set aside.
8
Step 8
Add an appropriate amount of peanut oil to a non-stick pan, place the buns in, and pan-fry until the bottom turns golden yellow.
9
Step 9
Pour in an appropriate amount of starch water, cover the lid, and pan-fry and steam over medium-low heat until the water dries up and it sizzles, then turn off the heat and remove from the pan.
10
Step 10
Finished product!
Gebratene Teigtaschen
Goldene Karotten-Brötchen mit knusprigem Boden
Lebendige gedämpfte Brötchen, die natürlich mit frischen Karotten gefärbt sind, gefüllt mit herzhaftem Schweinefleisch und Chinakohl, dann in der Pfanne gebraten, um eine unwiderstehliche goldene Kruste zu erzeugen. Eine verspielte Wendung des klassischen chinesischen Pfannenbrots.
Gebratene Teigtaschen
Mit Karotten infundierte pfannengebratene Brötchen
Diese goldfarbenen Brötchen erhalten ihre sonnige Farbe aus gedämpften Karotten, die direkt in den Teig gemischt werden. Das zweiteilige Kochen - zuerst auf dem Herd, dann dampfgegart - liefert die ersehnte Kombination aus knuspriger, karamellisierter Basis und einem flauschigen, zarten Krume.
