Do you need dough for fried buns

Water fried buns usually require dough, which can make the dough skin softer and more fluffy. The dough used to make water fried buns needs to undergo yeast fermentation to form a honeycomb structure, which makes it easier to absorb moisture and has a better taste during frying. If made with dead dough, the dough will be stiff and not easily matured. When making fried dough buns, the flour and yeast should be thoroughly kneaded and allowed to ferment until twice the size. During the fermentation process, yeast breaks down sugars to produce carbon dioxide, causing the dough to swell. The fermented dough needs to be kneaded again to release air, divided into cubes, and then filled with meat or vegetarian filling. When frying, first add oil and fry until the bottom turns golden brown, then cover with water and steam, using steam to fully expand and cook the dough.

In rare cases, it can be replaced with semi hair or hot stamping. Half baked noodles have a shorter fermentation time, and the dough has a certain toughness and fluffiness; Hot water is used to heat noodles, and the dough is softer but lacks the aroma of fermentation. These two methods are suitable for pursuing special flavors or when time is tight, but traditional water fried buns still mainly use full fat noodles.

It is recommended to use medium gluten flour for making fried buns, and the fermentation temperature should be maintained at 25-30 degrees Celsius. During the dough making process, a small amount of sugar can be added to promote fermentation, but excessive amounts should be avoided to prevent excessive acidity. When frying, pay attention to controlling the heat. First, fry the bottom with medium heat until crispy, then reduce the heat and steam to prevent burning. Paired with vinegar and chili oil, it can relieve greasiness and enhance fragrance, but for those with weak gastrointestinal function, it should be consumed in moderation.