Pan-Fried Mantou

Pan-Fried Mantou

Introduction:

"There are many kinds of fried buns according to the different fillings. There are general fresh meat fillings, sauced meat fillings, three fresh fillings, soup fried buns with pig skin jelly, chicken juice fried buns with chicken juice... Tuoma's fried buns today are very traditional Shanghai fried buns with chicken juice. The chicken juice in the stuffing is not chicken soup, but chicken claw jelly. What's more tempting than the crunchy bottom, the soft skin, the smooth filling and the overflowing soup

Production steps:

Step 1: after cleaning up the chicken feet, take a large soup pot, add more than half of the pot of water, boil, add chicken feet, ginger slices, cooking wine and salt, boil again, turn to low heat, simmer slowly for 2 hours, until the soup is thick, turn off the heat when the water is half.

Step 2: filter out the soup, pour it into a container with lid, cool it and refrigerate it for more than 4 hours.

Step 3: after the soup is frozen, take it out upside down.

Step 4: dice.

Step 5: cut the pork into small pieces, put it into the cooking machine, add an egg and a large spoon of cooking wine, and beat it into meat paste.

Step 6: mix pork stuffing with chicken feet jelly, add salt, raw powder, chicken essence, pepper and soy sauce, stir well, and then put them into the refrigerator again.

Step 7: place the flour in a large bowl, make a nest in the middle, add yeast and water, and stir with chopsticks to form flocculent.

Step 8: knead into a smooth and even dough.

Step 9: cover the film and ferment to twice the size in a warm and humid place.

Step 10: take out the dough, knead it round again, cover it with a wet cloth and relax for 20 minutes.

Step 11: rub long strips, cut small dosage pieces, roll round and press flat, and roll them into round dough.

Step 12: pack the meat stuffing, fold and make a bun.

Step 13: brush water on the bottom of the wrapped bun.

Step 14: put it in the sesame bowl and cover the bottom with sesame seeds.

Step 15: pour proper amount of oil into the pot, and stack the steamed buns with sesame seeds neatly in the pot.

Step 16: add clear water, the amount of water is just over the bun.

Step 17: cover the pan, bring to a boil over high heat, turn to medium heat and fry until the water is completely dried.

Step 18: open the lid and sprinkle with scallions.

Materials required:

Medium gluten flour: 400g

Dry yeast powder: 6 g

Raw powder: 15g

Chicken feet: 300g

Chicken feet jelly: 400g

Cold water: moderate

Egg: 1

Pork front sandwich: 300g

Salt: 1 teaspoon

Cooking wine: 15g

Chicken essence: 1 teaspoon

Soy sauce: 10 grams

Pepper: 1 / 4 teaspoon

Note: I can use vinegar and soy sauce, but it's not bad.

Production difficulty: Advanced

Technology: decocting

Production time: several hours

Taste: salty and fresh