Hello everyone, I am Xiao Gao Jie. Today we are going to make pan fried buns.
I use a very soft dough, you can use harder dough as well.
However the soft dough has many advantages. You will see later.
If flour absorbs less water, or you are new to dough making, reduce water by 15 grams.
75% water-to-flour ratio dough is very soft and sticky.
This dough can be used to make bread. You can imagine that the fried buns will be very soft.
After the dough is formed, close the lid and rest it for 15 minutes.
After 15 minutes, let's gently kneed the dough.
If you wet your hands, the dough won't stick.
Stretch and fold, and the dough will be smooth in less than a minute.
It can be used after room temperature fermentation for 1 hour, or you can chill it in the refrigerator for 2 hours to 24 hours.
I usually knead the dough the day before and use it for breakfast the next morning.
Fillings. 9 chicken drumsticks. Rinse clean.
Let's remove the bone. One side of the drumstick is one muscle.
Turning around, you see a gap where the muscle and muscle connect.
And there is a yellow fat line on it.
First, cut along this line, you separate the meat from one side of the bone.
Then cut the chicken along the other side of the bone. This is the second cut.
Insert the tip of the knife under the bone and gently slide through. The bone is separated from the meat. This is the third cut.
Finally cut off the meat. 1234, four cuts. Chicken is removed from the bone.
Check if there is cartilage, cut it off.
About chicken skin. I use a blender today, and the skin is tough for the blender, so I took the chicken skin off.
If you chop the chicken by hand, you can just chop the skin with the chicken.
Or you can chop up the chicken skin and put it back in the blender.
The chicken leg is 735 grams after bone removed.
The first blend, coarsely blend the chicken to pieces.
Now add the seasoning.
Chicken broth, light soy sauce, Maggi seasoning.
If you don't have Maggi seasoning, use oyster sauce instead. No oyster sauce, use fish sauce. They are all full of umami flavours.
Dark soy sauce for colouring. White pepper, and a little five-spice.
You can leave out the salt for less sodium intake.
Add ginger paste and chopped green onions.
Finally, a tablespoon of flour.
You can't taste the flour, but it glues the meat together.
The second blend, about 10 seconds, enough to mix well.
Also put in the refrigerator to chill.
After refrigerating, the filling will harden a bit which makes it easier to wrap.
When eating, the dough is taken out of the refrigerator.
Sprinkle with dry flour.
Spread a little more on the cutting board.
Be generous with your dry flour, sprinkle dry flour whenever you feel sticky.
Fold into a cylindrical shape.
Stretch it long. The dough is soft and you can stretch it easily.
This is the advantage of soft dough.
Then cut it like a dumpling. The size is about the same for dumplings.
Press down.
There is no need for a rolling pin. This is the second advantage of soft dough.
Topped with fillings. Let's wrap the bun.
When wrapping, pull the dough long enough to wrap the filling.
While the thumb of the other hand presses the filling in.
Everything else is the same as the making the Bao.
Look the filling is wrapped nicely.
If you can't put it together, just treat it as an open wrapped dumpling. It tastes the same.
Pour oil in the pan, the oil can cover the bottom of the pan.
Put it in.
Add 1/4 cup of hot water, or cold water, it will heat up quickly anyway.
Cover the lid and turn on medium low heat.
Soon you can the water in the pot start to boil.
When the steam comes up, the top of the bun is steamed.
After about 5 minutes, no more boiling water left in the pan.
At this time, the oil starts to fry the bottom of the buns.
In about 3 minutes, the buns will be cooked and the bottom will be golden brown.
Sprinkle with chopped green onions and sesame seeds.
Take a fried bun.
Take a bite.
Now you can feel the third advantage of soft dough:
the top of the buns is steamed and it is super soft, while the bottom is oil fried and it is super crispy.
We added soy sauce, chicken broth, and Maggi seasoning to the filling, they are all full of the umami taste.
So chicken inside is juice, tender and the most of, all super delicious.
It is luxurious to have a plate of fried buns like this in the morning!
Thank you for watching. I’m Xiao Gao Jie. See you in the next episode.