Oil steamed bun head

2024-06-20 15:00:42 801

Henan cuisine, my dad's craftsmanship. In my dad's words; Back in the day, I carried a burden from Henan and fled all the way to Shaanxi. I lost everything on my body, leaving only a few skills to eat! Apart from my mother sneering at him, the three children in our family all admire him and use scarce ingredients to make delicious food for me. In that era of hero worship, I only admired him. The taste and taste of the steamed bun head is better than that of deep-fried dough sticks. It is very simple to stay overnight without losing its softness. If you add a bowl of Henan hot soup for breakfast, even people who have never been to Henan will already be in Henan!

Details of ingredients

High gluten flour500g
yeast10g
Eggs2 pieces
salt5g
warm waterAbout half a bowl
Fine sugar1 tablespoon
Dip in water1 small bowl

Technique

difficultySimple
workmanshipFried
tasteOriginal flavor
timeTen minutes

Steps to make Oil steamed bun head

1. Finished product drawing
2. Finished product drawings
3. Finished product drawings
Pour 4.500 grams of flour into a bowl, add 10 grams of yeast and 15 grams of fine sugar, and knock in two eggs;
5. Put 5 grams of salt into warm water and stir well. Pour it into a basin while stirring (about half a bowl of 500 grams of water);
6. Stir until a thick paste is formed, and use chopsticks to stir upwards from the bottom of the batter for 60-70 times, similar to stir frying! This technique seems to be a unique example of Henan people. Every time I make noodle soup at home, I stir it in this way. I remember when I used to hate someone when I was a child, I used this stirring method to vent my anger,
7. Cover with cling film and ferment for about 20 minutes for the first time;
8. After the first fermentation is over, stir and turn the basin again, stirring like this for sixty or seventy times. Your hands are a bit tired, let me teach you a way; Think about the person you hate, and you'll be even more motivated. Alright! You can pick it up with chopsticks but it's not easy to break;
9. Cover with plastic wrap and ferment for about half an hour for the second time. It's a good idea to use this time to make a pot of spicy soup and pair it with oil steamed buns that will be served later!
10. After the second fermentation, the state of the paste is that there are obvious large bubbles, which can be prepared for frying;
11. Heat up the oil in the pot, with a temperature of 70%. Place a small bowl of water next to it, and first use chopsticks to pick up a piece and put it into the pot to test the oil temperature;
If it can float immediately, it indicates that the oil temperature is appropriate, and then it can be fried;
13. At the same time, prepare a small bowl of water and dip your hands in a little water, a little water! Dip your hands in too much water to prevent water droplets from splashing into the oil pan. Grab a small handful of dough with your right hand and tear open the excess with your left hand. Gently pull the dough into a sheet shape with both hands (using a technique similar to checking the "glove film" of bread dough) and carefully insert it into the oil pan;
14. In about two to three seconds, use chopsticks to clamp the flipped surface and fry until golden brown, then remove it;
15. Finished product drawings
16. Finished product drawings
17. Finished product drawings
18. I feel very excited inside!