How to make pan-fried buns with electric baking pan

There are many foods that can be made with the electric pancake scale. It can be used to make pan-fried buns, which are a kind of bun recipe that many people like to eat, especially for breakfast. They taste very good, have full fillings, and have high nutritional value. First, you have to knead the dough, make the fillings, and then wrap the buns. After wrapping, add a little oil to the electric pancake scale and fry them. This way you can make delicious pan-fried buns.

How to make pan-fried buns with electric baking pan

Ingredients: 300g all-purpose flour, 150ml water, 3g yeast, half a pound of minced meat, 3 pieces of mushrooms, 8g fungus, 8 water chestnuts, 5 green onions. Accessories: 1 spoon of oyster sauce, 1ml salt, 1 spoon of fine sugar, 3 spoons of peanut oil

1. First, knead the dough by adding water, flour and yeast, and let it stand to ferment. Soak mushrooms and black fungus on one side.

2. Wash other ingredients and chop them for later use. Peel and chop water chestnuts. Stir-fry mushrooms and onions in oil until fragrant.

3.Mix minced meat, mushrooms, black fungus, water chestnuts and green onions. Add some oil, oyster sauce, salt and appropriate amount of fine sugar and marinate for 20 minutes.

4. After the dough has finished fermenting, take it out and let it exhaust. Divide into basically uniform dough pieces. If you like thinner crust, roll the dough a little thinner.

5. Stack the pleats one by one, and close them in a circle (some friends asked how to pinch the pleats, but there is no video, so you can only look at this step-by-step picture). Northerners are experts at making steamed buns. I’m from the south, and when I first made steamed buns I just twisted them roughly. To get the folds, I practiced and figured it out. There are no shortcuts, and practice makes perfect.

6. After roughly closing the hem, lift a pleat with your finger, circle it and close it one final time to complete.

7. If you really can’t do it, don’t get hung up on one style. Wrap the filling like dumplings and close the sides.

8.Pinch the top. Make it into a big dumpling shape, and then pinch the edges into lace edges one by one, just like pinching the folds of the buns just now.

9. After shaping, let it stand for 10 to 20 minutes to allow secondary fermentation.

10. Preheat the electric baking pan, lightly brush it with a layer of peanut oil, and put in the dough.

11. The convenience of an electric baking pan is that it can heat on both sides. You don’t need to watch the fire. When you smell the cooked aroma of the pancake, you can open it and check it. When it is cooked, you can take it out of the pan.

Dishes

The bottom of the Shanghai Fried Buns is fried until golden brown, and the upper part is sprinkled with sesame seeds and green onions. It smells delicious and your mouth is filled with juicy soup when you take a bite. It is quite popular among Shanghai people. The finished product is white, soft and loose, with tender meat filling, marinade in the middle, and a sesame and onion aroma when chewed.

It is best eaten hot out of the pan. The evaluation of it is: "The skin is thin and not broken or burnt, the two-part leavener is baked, the fresh filling and soup fill your mouth, and the thick and burnt bottom is a bad product." It not only introduces the advantages of pan-fried steamed buns, but also reminds diners that they can choose not to buy those with "thick and burnt bottom", or even "stop eating".