The fried buns with thin skin and juice are simple to make and fragrant, and the family is rushing to eat them

Today I will share with you the most classic pork stuffed fried buns, you can get it with a pan at home, the production method is also very simple, the bottom of the fried buns is golden and crispy, the inner layer is soft, sprinkle green onions when you get out of the pot, and you can burst out of juice when you bite into it, it's perfect, you can try it if you like it!

Add 5g of yeast and 15g of sugar to the prepared 280ml of warm water, stir until the yeast and sugar dissolve, and add sugar to promote yeast fermentation;

Add the stirred yeast water to the prepared 500g of flour, stir while pouring, stir until the dough is flocculent, knead it into a smooth dough, cover the awakened dough, and put it aside to rise to 2 times the size;

When the dough is resting, we will prepare the filling, add cooking wine, light soy sauce, oil, pepper, salt, sugar, egg white to the prepared 500g meat filling, and stir well;

Then slowly add the prepared green onion, ginger and garlic water, the green onion ginger garlic is to soak the green onion, ginger and garlic in hot water for 15 minutes in advance, stirring while pouring until the green onion, ginger and garlic water is completely absorbed, so that the meat filling will burst the juice and not firewood;

After the meat filling is marinated, add the prepared chopped green onion and stir well;

At this time, the dough is also fermented, the fermented dough has rich honeycomb holes, take out the dough and knead it again, drain the air inside, roll it into long strips, and cut it into dough of uniform size, because it is a fried bun, the size does not need to be too big, so the dough is slightly larger than the dough of the dumplings;

Take a dough, flatten it, and use a rolling pin to roll it into a dough with a thick middle and thin edges, and the dough for making raw fried buns does not need to be rolled too thin, too thin for the yeast to rise;

Put the stuffing on the rolled dough, close the mouth while lifting it upward, pull it up like a bun, put the bun aside and let it rise again for 20 minutes, and when the bun becomes larger and the feel is obviously lighter, it can be fried;

Heat the pot, add cooking oil, put in the proofed buns, fry the bottom of the buns until golden brown, add about one-third of the water to the buns, sprinkle an appropriate amount of black sesame seeds on the surface, cover with a lid, and cook over medium heat for about 10 minutes;

Finally, drain the water, sprinkle with chopped green onions and it will be out of the pot, golden and crispy, and take a bite full of juice;

Summary of the practice of raw fried buns:

1. Raw materials: 500g flour, 5g yeast, 280ml warm water, 15g sugar, 500g minced meat, 200ml green onion, ginger and garlic water, cooking wine, light soy sauce, pepper, salt, egg white, sugar, chopped green onion;

2. The bun skin should not be rolled too thin, otherwise it is easy to die;