• Ingredients: pan-fried fennel buns
Dough: 750 grams of all-purpose flour, 5 grams of yeast and 480 grams of water, 0:24,
Mung bean vermicelli 80 grams(put it in hot water and boil it for 1 min, and then turn out the heat and keep it in pot for another 2 mins. Then take it out and keep it in the cool water. Then cut it into pieces) 1:14,
Eggs 6(stir-fry them into pieces with a bit more of oil than usual, in the video my dad added 50 grams of oil) 1:56,
Fennel 500 grams( have it cleaned, dried and cut into pieces) 2:31,
• Handle the above ingredients and then blend them to be even. Then add 2 grams of chicken powder(3:10), and add proper amount of oil, in the video my dad added another 30 grams of oil(3:14). Blend it to be even and finally add 20 grams of salt(3:35).
Flour water: 200 grams of water and 10 grams of flour, 5:23.
• All the ingredients are enough to make 30 buns of the size in the video. Usually a homeuse pot can keep 12 buns at a time. After finish wrapping the buns, cover them with cloth and let them rise for about 10 mins. Then brush some oil in the pot and put the raw buns in it. Fry them with medium heat till they turn yellow in the bottom. Then add the flour water until it’s about 2/3 high of the buns. Cover the lid and fry them for about 12 mins. Then open the lid and fry till there is no water left in the pot and the buns have coagulated in the bottom, and now we can take them out.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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