Bánh Bao Chiên (Fried Pork Buns)
60% chuẩn vị · Vietnamese
A variation of Bánh Bao Nhân Thịt where the steamed bun is deep-fried to achieve a crispy, golden exterior while maintaining a soft, savory interior. This offers a delightful textural contrast.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- All-purpose flour3 cups
- Active dry yeast2.5 tsp
- Sugar1/4 cup
- Warm water1 cup
- Vegetable oil2 tbsp
- Ground pork1 lb
- Wood ear mushrooms1/4 cup, dried
- Shallots2, minced
- Garlic2 cloves, minced
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Fish sauce1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Quail eggs6, hard-boiled and peeled
- Cooking oilfor deep frying
Các bước
- 1
Activate yeast and make dough as per the classic recipe (Steps 1 & 2).
- 2
Prepare the filling as per the classic recipe (Step 3).
- 3
Assemble the buns: Divide dough into 6 portions. Flatten each portion, add filling and one quail egg, then seal tightly and shape into a round bun.
- 4
Steam the buns: Steam the buns for 10-12 minutes until cooked through. Let them cool slightly.
- 5
Fry the buns: Heat about 2-3 inches of cooking oil in a deep pot or wok to 350°F (175°C). Carefully fry the steamed buns, turning occasionally, until golden brown and crispy on all sides (about 3-5 minutes).
- 6
Drain on paper towels and serve hot.
