Pan-fried Fennel Buns | Detailed homemade recipe! Super tasty and healthy!

• 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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• The numbers behind the ingredients are the time when we mentioned the ingredients in the video. If you prefer the recipe in text form, or if there is a problem of hearing impairment, please check the recipe according to the time points.
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#Recipe #ChineseCuisine #FlourFood #Desserts #CakeRecipe #HomemadeFood #Breakfast #Baking #BreadRecipe #Cooking #TeachCooking#DailyRecipe #EasyRecipe #TastyFood

[@user-rd8me6pv5i]

谢谢厨师！😊你的素食煎包真漂亮……谢谢你的食谱……👍👍

[@LBDSG1966]

也感谢你的支持😀

[@lih-hwawang5647]

謝謝教做這一個素茴香水煎包，看起來好好吃喔！希望老師多教一些素食的料理。感謝。love and blessings from Taiwan.

[@user-dt4gq2md8m]

太羡慕老爸了啥都会做😊

[@natashaw8445]

原来做包子得把面和硬了，又学到了👍👍👍

[@LBDSG1966]

相对烧饼、发面饼要硬，但是比大饼啥的软。

[@yingsun9578]

老爸的食光👍👍👍👍👍👍

[@user-yf4bx4zv5b]

茴香餡的迷人風味，就跟香菜、苦瓜一樣，愛的超愛，不喜歡的跑得飛快。哈哈!

[@xzhenz]

感謝難得的許多小竅門！
👍老爸和好兒子編輯的頻道非常成功！贊！！

[@user-pp4ez1hd2x]

看老爸做菜就是一種享受

[@susan12321]

老爸的美食总是那么诱人👍😍

[@leileong509]

老爸的食光：贊、贊、贊！

[@janhuang6964]

这个水煎包太香了😊

[@user-rd8me6pv5i]

Спасибо Шеф!😊Какой у Вас КРАСИВЫЕ вегетарианские жареные булочки .... СПАСИБО за рецепт...😊
谢谢厨师！😊你的素食煎包真漂亮……谢谢你的食谱……👍👍

[@LBDSG1966]

也感谢朋友每期视频过来支持😀

[@ricekuo853]

感謝分享

[@Fengxinzi2468]

老爸的茴香包子做的太好了，做完里面还是绿油油的，我每次做完茴香就变色了

[@soho3016]

想问小编天天这样吃如何控制体重哒？😊

[@LBDSG1966]

尽量晚上不吃🤣

[@soho3016]

@@LBDSG1966 哈哈，我也想可是饿呀😂

[@qizhang8489]

你好，煎十二分钟用大火还是中火。

[@selenatseng384]

6:18 中火