Repeat Practice! The Delicious Pan-Fried Pork Bun was finally done!
Jiang Han didn't like the Pan-Fried Pork Bun in this shop, so he didn't eat two.
It was fine even if she was not full. She could eat a few more of the Pan-Fried Pork Buns she made later.
After buying the things, his three roommates woke up too early and went to sleep on the sofa when they arrived at the rental house.
It was hard on these foodies. In order to be the first to eat their new dish, they were considered new girls who got married and woke up early for the first time!
He bought fresh corn today.
Jiang Han washed the corn and began to make sweet corn juice.
The small jar of honey he bought last time was just enough for today.
Soon, the sweet corn juice was ready.
Jiang Han still put it aside and soaked it in the water.
The sweet corn juice that had been chilled with cold water yesterday tasted even better and sold very well.
The weather was a little hot today, so everyone preferred cold drinks.
After making the corn juice, Jiang Han officially started to make the Pan-Fried Pork Bun.
The steps of cooking Pan-Fried Pork Bun were similar to that of steamed buns. The first thing to do was to make dough.
The dough was soft and fluffy, which was the key to the delicious Pan-Fried Pork Bun.
Jiang Han took out a large basin and poured two catties of flour into it.
He dug a small hole in the middle of the flour and slowly added warm water.
The yeast powder was dissolved in warm water and poured into the flour.
Using warm water to melt the yeast powder could ensure the activity of the yeast to the greatest extent.
The warm water and flour mixed together. Jiang Han used a pair of chopsticks to stir the flour into a fluffy shape.
First, stir the flour into a floc, which was an important factor in controlling the amount of water added.
When all the flour could be stirred into a floc, it proved that there was enough water.
There were many newbies who added water while kneading the dough, so it would lead to the situation of adding more water when there was more dough.
They didn't know how to control the amount of water. If the flour in the basin was floc, then the amount of water would be just right.
Jiang Han also added a little sugar and pork fat. The pork fat was a secret recipe given by the system.
Adding pork fat could make the flour ferment even more.
This was a technique that many old chefs would use. Jiang Han had the system, so he naturally knew the special technique of kneading dough.
After adding the pig fat, Jiang Han's next step was to rub it hard.
To let the flour ferment fully, he had to rub it evenly in the early stages.
After a few minutes,
The light of the basin, the light of the face, and the light of the hands.
Jiang Han kneaded the flour into a small ball. It was white and plump, and its surface was as smooth as jade.
He covered the white dough with plastic wrap, then placed the pot in a warm place and quietly waited for the dough to ferment.
Under the effect of the yeast, the dough would ferment to twice its size.
While waiting for the dough to ferment, Jiang Han could go and make the inner filling.
He took out the pork with even fat and washed it.
He placed the washed pork on the chopping board and minced it.
Purely hand-chopped meat would allow the meat to be chopped up while ensuring the texture of each grain.
There was a meat grinder outside. The reason why Jiang Han didn't use the meat grinder was to ensure that the inner dumplings tasted better.
"Da da…"
Jiang Han held two kitchen knives and chopped the meat evenly and powerfully.
The tapping sounds were pleasant to the ears.
The three resentful roommates were still sleeping outside. The sound of chopping meat did not wake them up.
Jiang Han didn't chop the meat into pieces, so it tasted better.
The meat stuffing was chopped and placed aside.
Jiang Han then minced the mushrooms, onions, ginger, and garlic.
After the ingredients were prepared, the next step was to stir-fry the inner filling.
The method of stir-frying the inner filling was very simple. He only needed to pay attention to a few points.
He used a small fire to dry the water content of the mushrooms.
The meat couldn't be fried too dry, or else it wouldn't be so fragrant.
The onions had to be stir-fried before they were put in. Otherwise, the fragrance of the onions would be greatly reduced.
Jiang Han followed the system's steps and stir-fried the inner filling.
The method of making the inner filling of beef and celery was similar. Both kinds of inner filling were done.
After frying the inner filling, the dough had also fermented successfully.
Jiang Han opened the plastic wrap. The white and plump inner pit had now successfully fermented to twice its original size.
There were still a lot of pores inside. The dough looked very fluffy, which meant that the dough had fermented well.
He took out the fermented dough and kneaded it into long strips.
Divide the dough into small dough paste of uniform size, use a rolling pin to thin the dough, and wrap it inside.
The most important step was to wrap the inner filling. He had to make sure that the inner filling was full and that the skin was thin and crispy.
Jiang Han tried a few steps and realized that wrapping the bag was the most difficult step.
If he wanted to ensure that there would be more indents, then his skin would definitely be slightly thicker.
However, the Pan-Fried Pork Bun didn't taste good.
Jiang Han had high expectations of himself, so he kept trying.
No, his skin was too thick.
No, the skin might burst when he fried it.
It still didn't work. It didn't look good.
He tried several of them, but Jiang Han was not satisfied.
He went to check the steps of the Delicious Pan-Fried Pork Bun again. He followed the steps strictly and tried a few more.
It still didn't work…
This was his first time making noodles and he did not have much experience, so he tried several times but did not succeed.
While Jiang Han ensured that the skin was thin and the meat was plentiful, he also had to ensure that every pan-fried bun looked good.
Looking at the dozen or so defective products in front of him, Jiang Han felt a little defeated.
It seemed that it was not so easy to make delicious food.
Now that his skills were not up to standard, he could only practice more.
Although he was a little disappointed, Jiang Han was still very patient.
He knew that delicacies could only be brewed over time.
There was still a lot of dough left. Jiang Han did not believe that he would succeed after using all the dough.
He mustered up his confidence and continued to try!
If one failed,
Two was not enough.
Three was no good.
……
The eighteenth one was finally done!
Until the 18th, Jiang Han finally made the Pan-Fried Pork Bun that he was satisfied with!
This Pan-Fried Pork Bun was round and chubby, and it was full of insides.
The skin was especially thin, and the stuffing inside could be seen through the skin!
It was beautifully closed and looked exquisite and small!
Jiang Han made the perfect Pan-Fried Pork Bun. He was full of confidence and his skills had gradually become more proficient.
With his previous experience, Jiang Han's Pan-Fried Pork Bun was much faster.
Ten minutes later, there were already twenty Pan-Fried Pork Buns on the chopping board.
Every one of them was exactly the same, as if they were perfectly copied!
[1] [Beg Huahua, beg Huahua, beg Huahua!]
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