【 生煎包 】家庭较简版【嫩酵技巧】永不失败的面食-第16集

Summary

In this engaging cooking video, Jennifer shares an easier version of her popular Pan Fried Pork Buns, using a Short Leavening technique for a lighter, fluffier outer shell. She provides step-by-step instructions, highlighting key success tips such as managing dough rising time, properly sealing the buns, and frying them immediately. With a delicious filling made from pork and soup jello, these buns promise to be both savory and satisfying. Viewers are encouraged to experiment with flavors while following along, making it accessible for both novice and experienced cooks alike.

Takeaways

• 😀 Jennifer introduces an easier variant of Pan Fried Pork Buns, aiming to simplify the cooking process for her viewers.
• 👩‍🍳 This recipe features a different outer shell using a Short Leavening technique, resulting in a lighter and fluffier texture.
• 🕒 The dough requires a shorter rising time, approximately 15 minutes, allowing it to grow to about 50% larger.
• 🧂 The dough ingredients include dry yeast, baking powder, room temperature water, flour, and optional sugar for a whiter appearance.
• 🐖 A filling made from pork and soup jello is prepared in advance, allowing it to solidify for easier wrapping.
• 🌀 It is crucial to squeeze out all the air from the dough to prevent leaks when frying.
• 🍳 Jennifer emphasizes pan frying the buns immediately after wrapping to control the dough's rising.
• 🔥 The cooking process involves frying for 2-3 minutes before adding water and steaming for an additional 1-2 minutes.
• 🌱 Green onions and sesame seeds are added during cooking for extra flavor.
• 📺 Jennifer hints at future videos that will summarize her favorite recipes and techniques, engaging her audience for more content.

Q & A

What is the main topic of Jennifer's video?

Jennifer introduces an easier version of her Pan Fried Pork Buns, featuring a different outer shell and a unique short leavening technique for the yeast dough.

What are the four key success tips for making the buns?

The four key success tips are: 1) Shorter rising time for the yeast dough, 2) Squeeze out the air from the dough, 3) Pan fry immediately after wrapping, and 4) Fry for a short time.

What ingredients are used in the dough preparation?

The dough preparation includes 4g of dry yeast, 4g of baking powder, 150g of room temperature water, and 300g of flour. Lard or vegetable oil is also added.

Why is it important to restrict gluten formation in the dough?

Restricting gluten formation helps prevent the buns from rising too much and allows for the formation of pores in the dough, which is essential for holding soup.

What type of filling does Jennifer suggest for the buns?

The filling consists of 200g of pork and 200g of soup jello, which can be made using various ingredients like hock, oysters, and chicken bones.

How does Jennifer suggest to roll and wrap the dough?

Jennifer advises rolling the dough pieces into round flat circles, adding the filling, and then folding and sealing the edges tightly to create a well-shaped bun.

What cooking technique does Jennifer recommend for pan frying the buns?

Jennifer recommends adding enough canola oil to cover the bottom of the buns, turning on the heat to medium-high, and pan frying for 2-3 minutes before adding water to steam them.

How does the cooking time change depending on the dough variant used?

If using the short leavened dough, the total cooking time remains around 8-10 minutes, but for the semi-fermented dough, the pan frying time is longer, and steaming time is shorter.

What was the experiment Jennifer conducted with the dough variants?

Jennifer experimented with a variant that combines 3/4 hot water dough and 1/4 short leavened dough to see how it affects the cooking time and overall outcome of the buns.

What feedback does Jennifer give about the final product?

Jennifer mentions that the buns turned out light and fluffy with a thin golden crispy bottom, and although she prefers her first variant, this easier version is still very delicious.