Pan-fried melon buns

Peel the melon, wash and grate

After grating, add salt and marinate for a few minutes

Take the flour, dissolve the yeast, baking powder, and sugar with warm water, then knead the dough, knead it into a ball, and let it rise! (The softness and hardness are similar to dumpling noodles)

Pinch dry the water from the shredded melon, add green onions, thirteen spices, chicken powder, chicken essence, monosodium glutamate, sesame oil, light soy sauce, scallion oil, mix well and set aside

Use a dough press to press out the air bubbles after the dough has risen, then roll it up into long strips

Cut it into small dough and roll it out! (You can decide the size by yourself)

After wrapping, the second proofing time will take about 20 minutes (depending on the temperature of your home, the proofed buns will be very light in your hand)

Put the woke buns into a pot of boiling water and steam for fifteen minutes, then turn off the heat and simmer for a minute or two before opening the lid! (If the buns are not risen well, steam them in warm water. I always steam them in boiling water)

The dough pressed with a dough press is especially smooth when steamed! Because the bubbles are pressed out!

Turn on the bottom heat of the electric pan to 240, pour in the scallion oil, when the oil temperature rises to 70 to 80% hot, add the steamed buns, fry the bottom until golden brown, take it out to control the oil! !

It looks like steamed buns, but the bottom is actually fried and crispy, which is quite delicious!

Sometimes I want to eat fried buns, but I don’t have a pan, so steam them first and you can have fried buns in a wok!

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