Fried bun is a traditional snack of Han nationality popular in Shanghai, Zhejiang, Jiangsu and Guangdong, which is called fried bun for short. Because Shanghainese are used to calling "steamed buns", they are generally called fried steamed buns in Shanghai. Features: crispy skin, thick juice, fragrant meat and delicate. Take a bite, and the delicious taste of meat, oil, onion and sesame will stay in your mouth for a long time. It turned out to be a teahouse and a tiger stove (boiling water shop). The fillings are mainly fresh pork and frozen skin. After the 1930s, there appeared a specialty store of raw-fried steamed bread in Shanghai catering industry, and the color of fillings also increased a number of varieties such as chicken and shrimp. Shanghai Dezhi fried dumplings training: cooking skills

The practice of frying packages

1. If fried dough is to be fermented successfully, the quality of dough fermentation directly determines the success or failure. The fermentation of Chinese pastry is relatively easier than that of western pastry bread, and the requirements for temperature and humidity are not so high. Generally, the dough can be fully fermented and then adjusted with edible alkali, but the amount of alkali can only be adjusted by experience. Generally, fully fermented dough will have a sour taste, and after adding a little alkali, the sour taste will disappear. On the other hand, if too much alkali is added, the dough can continue to ferment after it tastes alkaline, which can also be neutralized. However, beginners should not use this method. If the quantity cannot be mastered, it is more likely to fail. If the dough is not kneaded properly and the alkali kneading is not completely uniform, yellow spots will appear on the surface of the finished product and the taste is not good. It is still the method of inserting flour into dough with fingers, which is inelastic and leaves fingerprints for basic fermentation.

2. The dough fermented by fried steamed bread should be smooth. You can cut the dough and see that there are no air holes on the cut surface. That's good. If there is, you should continue to rub it. Without reverse friction, the finished product will also have holes of different sizes.

3, the seasoning of the stuffing of fried buns is very important, the trick is to add a little sugar to taste at the end.

4. The cooking method of Dezhi fried buns is to cook steamed bread in a half-fried and half-steamed way. When frying steamed bread, spraying water is to use steam to speed up ripening and ensure ripening.