How to make fried buns
As one of the traditional Chinese pastries, pan-fried buns are deeply loved by the public for their crispy outside and tender inside, as well as their fragrant aroma. Rising dough is a key step in making fried buns, which directly affects the taste and appearance of the finished product. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of the techniques and precautions for making fried buns and dough.
1. Basic principles of fried buns and dough
Rising dough refers to the process of making dough expand and become soft through the action of yeast. Good baking dough can make fried buns fluffier and taste better. The following is the basic process of making noodles:
| steps | Operational points | time |
|---|---|---|
| 1. Kneading noodles | Mix flour, yeast, and water in proportion and knead into a smooth dough | 10-15 minutes |
| 2. One fermentation | Place the dough in a warm place, cover with a damp cloth and ferment until doubled in size | 1-2 hours |
| 3. Exhaust | Knead the dough to remove air bubbles and divide into small portions | 5-10 minutes |
| 4. Secondary fermentation | After wrapping the filling, let it rest for 15-30 minutes | 15-30 minutes |
2. Frequently asked questions and solutions
Based on the recent hot discussions on the Internet, we have compiled some of the most common problems in the process of making fried buns:
| question | Reason | Solution |
|---|---|---|
| The dough does not rise | Yeast failure or temperature too low | Check yeast activity and increase ambient temperature |
| Overdone | Fermentation time is too long | Control the fermentation time and observe the dough state |
| The skin is too thick | The dough is too hard or improperly rolled | Adjust the water surface ratio and roll out the skin thinly |
| The bottom is very hard | The heat is too high or the frying time is too long | Control the heat, add water and simmer |
3. Disclosure of dough making skills
1.Yeast selection: Recent popular discussions show that fresh yeast and dry yeast each have their own advantages. Fresh yeast ferments quickly but has a short shelf life, while dry yeast is easy to store but needs to be activated in advance.
2.water temperature control: The optimal water temperature is between 35-38°C. Too high will kill the yeast, and too low will delay fermentation. A food blogger recently measured that fermentation is 30% faster with warm water than with cold water.
3.fermentation environment: You can put the dough into the oven with a bowl of hot water next to it to create a warm and moist environment. Internet data shows that this method can shorten the fermentation time by 20%.
4.Addition of sugar: An appropriate amount of sugar (5-8% of flour) can speed up fermentation, but too much sugar will inhibit yeast activity. Among the hotly debated recipes recently, most recommend adding 5% sugar.
4. Comparison of the baking effects of different flours
According to the evaluation data of food bloggers in the past 10 days:
| Flour type | protein content | fermentation effect | fitness |
|---|---|---|---|
| High gluten flour | 12-14% | Chewy but slow to ferment | ★★★ |
| all-purpose flour | 9-11% | Moderate | ★★★★★ |
| Low gluten flour | 7-9% | Soft but easy to collapse | ★★ |
| whole wheat flour | 13-14% | Healthy but rough tasting | ★★★ |
5. Innovative dough making methods
1.Fermentation method of old noodles: In the recent revival of traditional food, the fermentation of old noodles has received renewed attention. Pan-fried buns fermented with old noodles have a more wheat flavor, but the acid-base balance needs to be mastered.
2.Refrigerated slow fermentation: Place the dough in the refrigerator for more than 12 hours. The pan-fried buns made with this method will have a richer flavor. It is a new method recently recommended by food bloggers.
3.add beer: Use beer to replace part of the water. The yeast and sugar in it can promote fermentation and bring a special aroma, which has become an innovative practice hotly discussed on the Internet.
6. The golden ratio of fried buns and dough
Based on recent popular formulas, the following proportions are recommended:
| Material | weight | Proportion |
|---|---|---|
| all-purpose flour | 500g | 100% |
| water | 250-300ml | 50-60% |
| Yeast | 5g | 1% |
| sugar | 25g | 5% |
| salt | 5g | 1% |
If you master the dough making skills, you can make perfect pan-fried buns that are crispy on the outside and tender on the inside. I hope the detailed analysis in this article can help you easily make professional-quality pan-fried buns at home. Remember to adjust the fermentation time according to the seasonal temperature. With more practice, you can find the dough making method that suits you best.
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