These traditional pan-fried buns feature a juicy pork and snowy cabbage filling wrapped in a soft, yeast-leavened dough. The result is a delightful contrast between a crispy, golden-brown base and a tender, steamed top.
Welcome to my kitchen, where we perfect the art of the crispy golden bottom on these Fujian Pan-Fried Buns. Ensure your dough rests until doubled in size for that signature fluffy texture, and always use a well-oiled pan over medium heat to achieve that perfect, uniform golden crust without burning the delicate skins.
Malzemeler
- 5 g aceite de sésamo
- 30 g aceite vegetal
- 150 g Agua
- 100 g Agua
- 10 g azúcar
- 5 g azúcar
- 30 g cebolleta
- 10 g cebolleta
- 250 g cerdo
- 200 g Col china
- 300 g Harina
- 15 g jengibre
- 3 g levadura en polvo
- 3 g levadura seca instantánea
- 10 g maicena
- 1 g pimienta negra
- 3 g sal
- 15 g salsa de soja
- 5 g semillas de sésamo
- 10 g Vino Shaoxing
Hazırlanışı
1Mezcla 300 g de harina, 3 g de levadura seca instantánea, 3 g de levadura en polvo y 5 g de azúcar.
2Añade 150 g de agua y amasa hasta obtener una masa suave, luego deja reposar 30 minutos.
3Pica finamente 200 g de col china, 250 g de cerdo, 30 g de cebolleta y 15 g de jengibre.
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