Pan-Fried Bun

  • Difficulty


  • Serves


  • Preparation time


  • Total time

    1h 10min

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  • Bun wrapper
  • Medium gluten flour
  • Salt
  • Water
  • Dried yeast
  • White sugar
  • Oil
  • Bun stuffing
  • Streaky pork
  • Segmented scallion
  • Sliced ginger
  • Water
  • Salt
  • Light soy sauce
  • Oyster sauce
  • Dark soy sauce
  • Egg
  • Five-spice powder
  • White pepper powder
  • Fry
  • Chopped scallion
    An appropriate amount
  • Oil
    An appropriate amount
  • Black sesame
    An appropriate amount
  • Water
    An appropriate amount


  • step 1

    Put 10g ginger slices, 10g segmented scallion, and 100g water into the mixing bowl

  • step 2

    Put on the measuring cup, and smash the ingredients at 20sec/REV9 into scallion-ginger liquid

  • step 3

    Filter the scallion-ginger liquid to remove the slag and pour it into a bowl for later use

  • step 4

    Put 300g chopped streaky pork into the mixing bowl

  • step 5

    Put on the measuring cup, and smash the pork at 10sec/REV8

  • step 6

    Add 1 egg

  • step 7

    Add 1 teaspoon of salt

  • step 8

    Add 1 teaspoon of white pepper powder and 1 teaspoon of five-spice powder

  • step 9

    Add 10g light soy sauce, 10g oyster sauce and 5g dark soy sauce

  • step 10

    Operate at 30sec/BREV4, and while pour the scallion-ginger liquid through the opening of the lid

  • step 11

    Take out the minced meat, cover it with the plastic wrap, put it into a refrigerator, and clean the mixing bowl

  • step 12

    Put 210g water, 20g white sugar, 4g dried yeast, and 10g oil into the mixing bowl

  • step 13

    Put on the measuring cup, mix the ingredients at 2min/38°C/REV2

  • step 14

    Add 400g medium gluten flour and 4g salt

  • step 15

    Put on the measuring cup, mix the ingredients at 30sec/REV4

  • step 16

    Operate the KNEAD mode for 2min for kneading the flour into dough

  • step 17

    Take out the dough, cover it with plastic wrap, and relax it for 10min while cleaning the mixing bowl

  • step 18

    Knead the relaxed dough into a long dough strip

  • step 19

    Cut the long dough strip into small dough parts weighing about 30g

  • step 20

    Sprinkle flour over the dough and mix uniformly to prevent adhesion

  • step 21

    Roll each small dough part into a bun wrapper thin on edge and thick in middle

  • step 22

    Put the meat stuffing into each bun

  • step 23

    Place the stuffed buns on a pan and ferment them naturally for 30min

  • step 24

    Drizzle about 100g water

  • step 25

    Put on the lid for the pan, fry the buns until no water and drizzle an appropriate amount of oil inside

  • step 26

    Sprinkle the chopped scallion and black sesame seeds

  • step 27

    Fry the buns until their bottoms turn golden brown

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