How to make a fried stuffed bun delicious? Ask god to tell you?

Oil steamed stuffed bun is a traditional noodle in the north, and the practice may be different in different places. For me, I am more familiar with and prefer the oil steamed stuffed bun with hot soup in Xiaoyao Town, Henan Province. Now I can't help drooling when I think about it, especially the oil steamed buns that have just come out of the pot. They are crispy outside and tender inside, salty and delicious, and are suitable for all ages.

Oil steamed bread is made of medium and low gluten flour, eggs, salt, water and yeast, fermented into dough with moderate hardness, then shaped, cut into small strips and fried. The dough in the middle is mature and swollen, which is much smaller than the local conventional big oil steamed bread. Some are called "oil steamed bread" and some are called "small fried dough sticks". As the fist product of breakfast shop, it is deeply loved by local people, and the price is relatively affordable, and the supply often exceeds the demand.

The practice of oil steamed bread is somewhat similar to that of big oil steamed bread and fried dough sticks, but it is different. Today, the country chef will share with you a method of cooking fried buns at home, hoping to help you.

500 grams of fried steamed bread flour, 5 grams of yeast, 5 grams of sugar 10, 5 grams of eggs, 250 grams of warm water 1 g (below 36 degrees).

production process

1. Weigh flour, yeast, salt, sugar and water with a kitchen scale. Put the yeast into a bowl, add the weighed warm water, let it stand for 3 minutes, and stir the yeast water evenly with chopsticks.

2. Pour the flour into the basin, then add salt and sugar, stir well with chopsticks, add an egg, then pour the yeast water into it several times and stir well with chopsticks, then make a soft dough, knead it again after 10 minutes, then stir it 10 minutes, and repeat it three times. Finally, apply a layer of cooking oil on the surface of the dough and cover it with plastic wrap to make the dough.

When the dough is twice as big, the fried steamed stuffed bun dough is ready. Put a layer of oil on the chopping board, take out the dough and put it on the chopping board, gently press it, exhaust the dough, arrange the shape of the dough, press it into thumb-length strips by hand, and cut it into small pieces with a knife.

4. When the pot is hot, pour the oil in, and half a pot is enough. When the oil temperature is 60% hot, put the small pieces into the pot one by one and turn them back and forth quickly with long chopsticks to make the noodles evenly heated and expand rapidly. The bun swells, turns golden in color, and the surface becomes brittle. Take out the oil control.