Shengjianbao is a Shanghainese bun. In Taiwan, it is called Shuijianbao. When frying, it will be fried with water to make the bottom crispy. The appearance is white and snowy, and the buns are mostly decorated with chives and sesame seeds. It looks ordinary, but when you bite into it, the outer skin is soft, and there is a layer of crispy bottom, and it is full of fragrant and thick gravy, which makes people eat endlessly. In this episode, Cannes will teach you the skills of making panfried buns, share the dough fermentation process, the ratio of prepared vegetable and meat fillings, and panfried bun skills in detail. Just follow this Cannes recipe, and you can make soft, crispy and crispy buns. Sauce fried buns.

Meat filling Ingredients

A
Minced pork160g
Salt 2.5g
Soy sauce 5g

B
White pepper powder 1g
Chicken powder 1g
Sugar 3g
Sesame oil 4g
Rice wine 3g

C
Scallions, finely chopped 15g
Mashed ginger 8g
D
Cabbage, dehydrated 150g
(Original weight 230g)
Salt 3g


Dough Ingredients

A
Instant yeast 3g
Water 105g

B
Allpurpose flour (8.9%) 200g

C
Oil 6g

Other Ingredients
Starch water(Allpurpose flour (8.9%) 6g +Water 200g
Scallions, finely chopped 10g
Sesame seeds 510g