Pan Fried Buns
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ماه قبل
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Welcome to Maggie’s Backyard Kitchen!
Welcome to Maggie’s Backyard Kitchen! In today’s video, we’re diving into the delightful world of Crispy and Soft Pan-Fried Buns. These savory buns are a delightful combination of fluffy dough, flavorful pork filling, and a crispy bottom. Perfect for sharing with family and friends! It is also a great choice for breakfast, snacks, or even a simple dinner.
Chinese Pan-Fried Pork and Cabbage Buns Recipes.
For the Dough:
• 170g water
• 2 tsp dry yeast
• 2 tbsp caster sugar
• 350g all-purpose flour
• 1/4 tsp salt
• 1 tbsp vegetable oil
For the Filling:
• 250g ground pork
• 1/2 tsp salt
• 1 tsp white pepper
• 1 tbsp oyster sauce
• A dash of sesame oil
• 1/4 shredded cabbage (adjust to taste)
• 1 shredded carrot
• Glass noodles (soaked in hot water and cut into short pieces)
• Chopped chives and spring onion
For the Flour Water Mix:
• 250g water
• 2 tsps flour
Instructions:
1. Activate the Yeast:
Mix yeast, sugar, and water. Let it sit until it becomes frothy (bubbles form).
2. Prepare the Dough:
Combine flour, salt, and vegetable oil in a bowl. Knead until smooth and elastic.
3. First Proof:
Place the dough in a warm area and let it rest until it nearly doubles in size. If the weather is cold, you can place the dough in an oven set to 40°C (104°F) to help with the proofing process.
4. Prepare the Filling:
Mix ground pork with salt, white pepper, oyster sauce, sesame oil, and chopped vegetables. Let the filling firm up in the fridge.
5. Shape the Buns:
Divide the dough into 13-15 pieces.
Roll each piece into a round wrapper, making the edges thinner than the center.
Place a spoonful of filling in the center and pinch to seal.
6. Final Proofing:
Let the buns proof in a warm place for 20-30 minutes, until lightly pressed with a finger (slowly bounces back).
7. Pan-Fry the Buns:
Heat a pan over medium heat.
Add the buns and pan-fry until the bottoms are crispy and golden brown.
Pour the flour-water mixture into the pan, cover with a lid, and steam for about 5 minutes or until the filling is fully cooked.
8. Serve:
Enjoy your pan-fried buns crispy-side up!
Dip them in soy sauce and chili sauce for extra flavor.
Chinese Pan-Fried Pork and Cabbage Buns Recipes.
For the Dough:
• 170g water
• 2 tsp dry yeast
• 2 tbsp caster sugar
• 350g all-purpose flour
• 1/4 tsp salt
• 1 tbsp vegetable oil
For the Filling:
• 250g ground pork
• 1/2 tsp salt
• 1 tsp white pepper
• 1 tbsp oyster sauce
• A dash of sesame oil
• 1/4 shredded cabbage (adjust to taste)
• 1 shredded carrot
• Glass noodles (soaked in hot water and cut into short pieces)
• Chopped chives and spring onion
For the Flour Water Mix:
• 250g water
• 2 tsps flour
Instructions:
1. Activate the Yeast:
Mix yeast, sugar, and water. Let it sit until it becomes frothy (bubbles form).
2. Prepare the Dough:
Combine flour, salt, and vegetable oil in a bowl. Knead until smooth and elastic.
3. First Proof:
Place the dough in a warm area and let it rest until it nearly doubles in size. If the weather is cold, you can place the dough in an oven set to 40°C (104°F) to help with the proofing process.
4. Prepare the Filling:
Mix ground pork with salt, white pepper, oyster sauce, sesame oil, and chopped vegetables. Let the filling firm up in the fridge.
5. Shape the Buns:
Divide the dough into 13-15 pieces.
Roll each piece into a round wrapper, making the edges thinner than the center.
Place a spoonful of filling in the center and pinch to seal.
6. Final Proofing:
Let the buns proof in a warm place for 20-30 minutes, until lightly pressed with a finger (slowly bounces back).
7. Pan-Fry the Buns:
Heat a pan over medium heat.
Add the buns and pan-fry until the bottoms are crispy and golden brown.
Pour the flour-water mixture into the pan, cover with a lid, and steam for about 5 minutes or until the filling is fully cooked.
8. Serve:
Enjoy your pan-fried buns crispy-side up!
Dip them in soy sauce and chili sauce for extra flavor.
ماه قبل
در تاریخ 1403/04/24 منتشر شده
است.
825
بـار بازدید شده