How to make fried buns
As one of the traditional Chinese pastries, pan-fried buns are deeply loved by the public for their crispy outside and tender inside, as well as their fragrant aroma. One of the keys to making pan-fried buns is the skill of mixing noodles. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce you in detail how to make fried buns and noodles, and attach structured data to help you master this skill easily.
1. Basic ingredients for pan-fried buns and noodles
Making the dough for pan-fried buns requires the following basic ingredients:
| Material | Dosage | function |
|---|---|---|
| all-purpose flour | 500g | Provides the main structure of the dough |
| Warm water | 250ml | Adjust dough humidity and promote fermentation |
| Yeast | 5 grams | Make the dough fermented and fluffy |
| white sugar | 10 grams | Promote yeast fermentation and increase flavor |
| salt | 3 grams | Enhance dough gluten |
2. Steps for frying buns and noodles
1.Prepare materials: Mix all-purpose flour, yeast, sugar and salt evenly, pour in warm water, and stir until it becomes flocculent.
2.Knead the dough: Knead the fluffy dough until smooth, about 10-15 minutes, until the dough is not sticky and elastic.
3.fermentation: Put the kneaded dough into a basin, cover it with a damp cloth or plastic wrap, and place it in a warm place to ferment for about 1 hour, until the dough doubles in volume.
4.Exhaust: After the fermentation is completed, take out the dough, press it gently to release the air, and knead for a few more minutes to make the dough more delicate.
5.split: Divide the dough into small portions of even size, about 30-40 grams each, which are convenient for making fried buns.
3. Hot topics related to fried dumplings in the past 10 days on the Internet
| hot topics | Discussion popularity | Related tips |
|---|---|---|
| Making "Low Sugar Pan-fried Buns" | high | Reduce the amount of white sugar and use sugar substitutes instead |
| "Quick fermentation" method | in | Use warm water (around 35°C) to speed up fermentation |
| Healthy version of "Whole Wheat Pan-fried Buns" | high | Substitute whole wheat flour for some all-purpose flour |
| Tips for Preserving “Frozen Dough” | in | After fermentation, divide and freeze, then defrost when using. |
4. Common problems and solutions for making fried buns and noodles
1.Dough is too hard: The amount of water may be insufficient. You can add an appropriate amount of warm water and knead until soft.
2.Dough is too sticky: There may be too much water. You can add a small amount of flour and knead until it does not stick to your hands.
3.Fermentation failed: Check whether the yeast has expired or whether the fermentation environment temperature is too low.
4.Fried buns are not crispy: A small amount of cooking oil can be added when kneading the dough to enhance the crispiness.
5. Summary
Although the process of making fried buns seems simple, the details determine success or failure. By mastering the ingredient ratio, kneading techniques and fermentation methods, you are sure to make perfect pan-fried buns that are crispy on the outside and tender on the inside. Combined with innovative techniques from hot topics across the Internet, such as low-sugar, whole-wheat and other healthy options, it can also make your fried buns more distinctive. I hope this article provides you with practical guidance and I wish you happy cooking!
check the details
check the details
en
