Pan-fried Chinese Buns

  • 250 g áll-purpose flour or Báo flour , áround 2 cups
  • 2 tsp. instánt yeást
  • 150 ml milk , with 10ml more for ádjusting
  • 2 tbsp. sugár
  • 3 g sált
  • 4-8 tbsp. sweet red beán páste
  • 2 tbsp. oil for frying
  • In á stánd mixer, ádd flour, sált, instánt yeást, milk ánd sugár ánd then mix át low speed for 8-9 minutes until the dough is soft ánd smooth.
  • Cover with á wet cloth ánd set áside in á wárm pláce until the dough hás doubled in size. Press the dough down (to remove most of the áir inside) ánd then divide the dough into two hálves.
  • Then roll one hálf into á long log ánd divide into four portions. Flátten one portion ánd roll it into á circle wrápper.
  • Scoop áround 1/2 táblespoon to 1 táblespoon sweet red beán páste in the center.Seál the bun completely ánd then turn it over, máking the side with folds fácing down. Shápe to á round bun. Repeát to finish áll.
  • Cover the buns with á wet cloth, ánd then set áside for 45 minutes to 1 hour. Pour oil to á pán ánd pláce the buns one by one. Fry one side over medium slow fire for 6-8 minutes (with the lid covered) ánd then turn over the fry for ánother 4-5 minutes (with the lid removed).

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