pocket burger

fast dough prep


* I used volume measures from this recipe rather than weight measure
* half recipe makes 4 for me
-- Oil batter ingredients：
Flour 1 teaspoon
Vegetable oil 1 teaspoon
-- Buns ingredients：
All-purpose flour 225 g --- 3/2 cup
Dry yeast 1 tsp
Water 120 ml --- 1/2 cup


shaping technique

flour 500 g
water 220 ml
yeast 1 g
oil batter 50 g
- divide dough to half, only one portion add yeast, equal parts of water, stir w/o knead >> 20 mins >> add oil batter and mix dough, knead for 10 >> could proof as long as you want since not much yeast was used -- longer proof yields a more relaxed dough >> knead and fold, rest for 20 - 40 mins depending on the temperature (make sure it doesn't puff up! yeast is added only for open structure)


ps. xiao gao jie has a recipe too

Tuotuomo ingredients：（make 9）
room temperature water： 280g   a  bit less than 2 cups
yeast ：4g  1 teaspoon
all purpose flour：600g  4 cups
soda ash ( or baking soda)：0.5g 1/8 teaspoon
oil：25g  2 tablespoons

steps：
1. dissolve yeast with room temperature water
2. mix all ingredients to form a firm dough
3. rest the dough for 20 minutes
4. knead the dough till smooth, then ferment for 30-45 minutes
5 . de-gas, separate, and shape
6. cook on low heat for 7-8 minutes

用料  

pocket burger的做法  

1. mix

2. rest for 20 mins

3. divide
   wrap in the oil batter and fold

4. knead into a rope, shape like a tail, then wrap up, then make a well

5. cook in a low heat dry pan