Illustration of kneading method of willow leaf bun & amp; fried willow leaf bun

Illustration of kneading method of willow leaf bun & amp; fried willow leaf bun

Introduction:

"After I published an article about how to make willow leaf buns, many friends are very interested in the kneading method of willow leaf buns. Today, I'll send the process chart of the willow leaf bag kneading method together with the water fried bag I tried last time. "

Production steps:

Step 1: Chop pork into minced meat, add salt, soy sauce, raw powder and pepper, mix well, soak mushrooms and cut them into small pieces together with carrot, pour in minced pork and stir well.

Step 2: take a large basin, mix the flour, yeast and water, knead them into a smooth and non stick dough, then put them in the basin, cover them with a cover or plastic film, let them stand for 1 hour, and ferment them to 1.5-2 times the size.

Step 3: on the dough, knead it into non stick dough again, divide it into several small pieces, rub each piece round, press it flat, and roll it into a thin round dough with a thick edge in the middle.

Step 4: take a piece of dough, put meat in the middle, fold the dough in half, and pinch the right end tightly.

Step 5: push the inner dough to the right first fold.

Step 6: then push the inner dough to the right to make the second fold.

Step 7: in this way, the inside and the outside reincarnation is good.

Step 8: make it into water drop shape after closing.

Step 9: put some oil in the pot, heat it up, put the steamed buns into the pot, fry them over low heat until the bottom is a little hard, pour in thin flour water (less than 1 / 3 of the steamed buns), turn the fire up slightly, then close the lid and simmer for about 10 minutes until the water is dry.

Materials required:

Flour: 2 bowls

Yeast: a spoonful

Pork: 150g

Carrot: a small cut

Mushroom: two

Note: 1) use boiling water to saccharify, wait for the water to cool to about 35 degrees, put the yeast into the water, then pour it into the flour, which can make the dough grow faster. 2) After the flameout, simmer for another 3 minutes to open the lid, so that the dough is fuller and does not shrink. 3) Use thin flour and water instead of water. There will be a thin layer of crispy ice at the bottom of the Fried Bun. The ratio of flour and water is 1:10.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: other