New recipes

Homemade Fish Buns

Homemade Fish Buns


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Homemade Fish Buns

WELCOME
I AM STELLA FROM SRILANKA
Homemade fish buns can be healthy. You can adapt this bun recipe to your own taste.

Ingredients

* FOR THE DOUGH:
* ½ pounds, ⅞ ounces, weight Plain Flour
* ¼ ounces, weight Yeast
* 1 ounces, weight Sugar
* ½ teaspoons Salt To Taste
* 7 tablespoons, 1 teaspoon, 5-⅛ pinches Warm Water
* 1 whole Egg
* 1 ounces, weight Butter, Softened
* _____
* FOR THE FILLING:
* 1 Tablespoon Olive Oil
* 1 teaspoon Garlic, Chopped
* 2 Tablespoons Red Onion, Chopped
* 5-⅓ ounces, weight Smoked Salmon, Crumbled
* 3-⅝ ounces, weight Mashed Potatoes
* 1 teaspoon Pepper
* 1 teaspoon Salt To Taste
* 1 Tablespoon Sesame Seeds, For Garnish
*

Preparation Instructions
In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter until combined. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes .
Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 5 inch, thickness 1/4 inch).
In a pan heat 1/2 table spoon olive oil over medium high heat add garlic and mix. Next add onion, salmon, and mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
Now place a tablespoon full of filling mixture in the middle of each disk. Fold the edges of the disk in three places to cover the filling.
Place the fish buns on a greased baking tray and allow to rise for 35 minutes. Next brush the remaining beaten egg over the fish buns and sprinkle some sesame seeds on top.
Bake at 200 C for 20 minutes or until golden brown.
Serve with tomato sauce.
Enjoy.


Copy Cat McDonald’s Tartar Sauce & Fish Sandwich

Love the fish sandwiches at McDonald’s? Us, too! Those soft buns, piping hot fish filet, melty cheese and the best tartar sauce ever! Now you can skip the drive-thru and make a Copy Cat McDonald’s Fish Sandwich and Tartar Sauce at home!

We try to not eat a lot of fast food. Face it though … sometimes you get a craving. When Lent rolls around, we always have to get at least one McDonald’s Filet 𔃰 Fish Sandwich! It’s my hubby and youngest daughter’s FAVORITE thing on the menu.

Let’s face it … a lot of what’s to love is the SAUCE! Nothing beats a good tartar sauce.

A while back my mom told me she had been using a copy cat recipe for McDonald’s tartar sauce for years.

Excuse me, Mother?? How am I just hearing about this NOW?!

I promptly had her text it to me, and I set out to mimic their whole sandwich.

SOME OF THE ITEMS BELOW CONTAIN AFFILIATE LINKS I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. I AM ALSO AN AFFILIATE FOR OTHER BRANDS. HOWEVER, I ONLY PROMOTE THINGS THAT I LOVE AND THINK YOU WILL LOVE, TOO. FOR MY ENTIRE DISCLOSURE POLICY PLEASE CLICK HERE .


Steamed Buns (Baozi)

They may not be the prettiest buns you've ever seen, but don't let looks deceive you&mdashthese rank high on my list of all the steamed buns I've ever eaten. Making steamed buns that look like beauty queens might take some practice but it's really what's on the inside that matters here: The dough is soft but not too cakey, tender with a slight chew, with a barely sweetened taste that pairs well with, well, almost anything.

There are endless variations on the steamed bun across different cultures and regions: different dough recipes, different fillings, different cooking methods. Below, I've given three separate filling options, all of which can be made a day in advance: a meaty cabbage-pork combo, a flexible miso-carrot mix that can be vegan or pescatarian, and a sweet red bean paste version that can be served as dessert. Let these be mere suggestions: Once you have the dough made, you can play around with creating your own filling variations. Known as 包子 (baozi) in Chinese , the steamed bun literally translates to "a little package"&mdash at its core, it's a humble bread house that welcomes whatever your heart desires to stuff into it and can be eaten at any time of day, on any day of the year.

On yeast and flour

Once upon a time in the olden days, like most traditional bread recipes, Chinese steamed buns were made with sourdough preferments. To keep the flavor consistent and the process a little more convenient for our modern-day lifestyles, I've chosen to use commercial dry yeast in this version. You can use active dry or instant yeast interchangeably for this recipe.

Many Chinese steamed buns use a specific type of low-protein all-purpose flour that can be hard to find in many parts of the U.S. To approximate the texture that kind of flour achieves, we will be using two techniques. First, to keep the bun texture fluffy but not dry and powdery, take a minute to make a water roux with cornstarch. Similar to a tangzhong starter that's commonly used in milk bread recipes, this lightly-heated gelatinized mix will add a light bounce and desirable tackiness to your bun.

The second technique is to use boiling liquid in the dough to create a more tender steamed bun with just the right amount of chew. Heat a portion of milk to a simmer (microwave or stovetop are both fine) and stir it into the flour before adding in the remaining milk and bloomed yeast mixture&mdashthe hot milk will partially set and tame the gluten network in the dough to limit toughness.

Hand-mixed vs. stand-mixer dough

If working by hand, to avoid burning out your arms and worsening your carpal tunnel syndrome, bring the dough together and knead just until it forms a cohesive dough with no dry pockets. It might not be smooth right away&mdashthat's okay. Cover the bowl and return to it 30 minutes later, and you'll find that it has relaxed and become easier to knead. From here, work the dough by gently folding the edges into the center, similar to the stretch and fold technique used in our sourdough bread and whole wheat bread recipes. Return to the dough and repeat this quick fold two more times and your dough should be ready to go.

While I prefer to observe and feel the dough change underneath my hands during the kneading process (it's quite meditative and therapeutic!), you can also use a stand-mixer to get the job done. If you don't feel like returning to the dough periodically over 2 hours, let the mixer go until the dough is pretty smooth&mdashanywhere from 5 to 15 minutes, depending on your mixer speed&mdashthen cover the bowl, step away, and let the dough rise until it's nearly doubled in size.

To pleat or not to pleat

For a classic savory steamed bun look, you're going to want to pleat these buns. Truth be told, it's a bit difficult to get the hang of it as a beginner! As with all things, practice makes perfect. The key is to roll out your portion dough so that the center of each round is thicker than the edges: Thinner edges are easier to fold and pinch. Use one hand to fold and hold the pleats in place while the other supports the bottom of the bun and continuously pushes the filling into the dough to ensure enclosure.

But there's absolutely no rule that states you have to pleat your steamed buns! If the idea of messily pleated buns give you the kind of anxiety I experienced while making these, you can forgo the pleat attempt and simply cinch the edges together, flip the bun upside down so that the seams are on the bottom. Give the bun a gentle tuck and roll on your work surface to seal completely.

How to steam your buns

You can use a metal steamer basket that fits inside a deep pot, or traditional bamboo steamers. To ensure a non-stick release, place your buns on top of 3" squares of parchment paper before setting them inside your steamer. They will double in size during proofing and cooking, so make sure there's at least 2" of space between each bun.

There are a few things to keep in mind to adjust the bun's texture to your liking. To develop a shiny, chewy skin on your bun, let the buns proof uncovered. This exposure to air will let the surface dough dry out and harden slightly, giving it that characteristic texture. For a fluffier bun, let the dough proof longer, about 1 hour. For a chewier, denser bun, shorten the proof time to about 30 minutes.

Gradual heating and cooling will yield a smoother surface on your buns and ensure a more evenly cooked bun. Start the steaming process with cold water: Fill your pot with about 2 cups of cold water, ensuring that the surface of the water has at least 2" clearance from the bottom of the steamer basket. Cover your steamer, then turn the heat on, and once the water is up to a boil, lower your heat to a medium-low. Steam for 10 minutes, then turn off the heat&mdashbut keep the lid on for 5 more minutes! Uncovering right away will shock the buns with cold air, which will make them shrink and wrinkle the skin.

These buns can be kept in the fridge for up to 3 days or frozen in an airtight bag once cool for longer storage. To reheat, re-steam in a steamer basket, or in the microwave alongside a separate bowl of hot water (to simulate a steam environment).

If you've made these buns, please drop us a line down below, leave a rating, let us know how you liked 'em, and if you've made any other kinds of fillings!


Recipe Summary

  • 1 ¼ cups milk (70 to 80 degrees F)
  • ¼ cup sugar
  • 2 tablespoons butter, softened
  • ¾ teaspoon salt
  • 1 cup bread flour
  • 1 egg, beaten
  • 1 ¼ teaspoons active dry yeast
  • 2 ¾ cups bread flour
  • 1 tablespoon butter or margarine, melted

Combine milk, sugar, butter, and salt in small saucepan over medium heat cook and stir until butter melts. Remove from heat and allow to cool to lukewarm.

Combine 1 cup bread flour, egg, yeast, and milk mixture in the bowl of a stand mixer fitted with a dough hook beat at lowest speed for 1 minute. Let rest 5 to 10 minutes. Add 2 3/4 cups bread flour mix at next-to-lowest speed until dough cleans sides of bowl and sticks to dough hook, about 2 minutes.

Place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour).

Turn dough out onto lightly floured surface, punch down to get out air bubbles, and shape into rolls, placing rolls onto 2 lightly greased baking sheets. Cover with waxed paper and let rise for another 45 minutes to 1 hour.

Brush tops of buns with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.


Sri Lankan Fish Rolls

View Gallery 4 photos

Rolls are my favorite fast food snack (aka short eats in Sri Lanka) EVER!. This was the first food I missed when I moved to the USA, 5 years ago. Also, this was the first food I wanted to have when I went back for a vacation in Sri Lanka after 3 years. I couldn’t even wait till I go home from the airport, I asked my dad to stop the car at a bakery on the way home so I can have an egg roll. That’s how crazy I am about this amazing Sri Lankan snack, Sri Lankan Fish Rolls.

Since I love Sri Lankan fish rolls so much, I wanted to learn how to make them right. I made so many mistakes, to be honest, but I learned so many tips from those mistakes. Here are a few problems I encountered over time and solutions for them.

Pancake is not flexible : this means your pancake batter is too thick. Add some more water, a tablespoon at a time, and whisk well together. Also, don’t pour too much batter to the pan. You just need enough to cover the surface. Use a nonstick hopper pan if you have one. It helps a lot to get the pancake thin and evenly spread.

Rolls taste bland even though you have a good filling : Add salt to the pancake batter.

Rolls burst open when you fry them : when you make the rolls, wrap the pancake tightly with the filling. The air trapped in the roll expands in the hot oil, make it burst open.

Rolls absorb too much oil : Your oil is not hot enough. Take a piece of bread crumbs and put it in the oil. It should bubble up right away when the oil is ready.


Homemade Fish Buns - Recipes

Ingredients
500 g Flour (plain)
30 g butter or margarine
1-1/2 tea spoon salt
1-1/2 tea spoons sugar
10 g yeast - dry
1 cup -(tea cup) milk (fresh milk or lightly done milk powder )
1/2 cup moderate warm water

Topping / glazing
1 egg white
1 tea spoon sugar

Filling
fish potato savory mix or
chicken or vegetarian version as you like

Method
Add yeast to a bowl with 1-1/2 tea spoon of sugar. Mix well and sprinkle 2 tea spoons of water on it. Leave for 2 mints covered in a warm place.
Mean while add flour to a dry bowl, add butter and given salt mix well till it flakes out like bread crumbs. Make a hole in the middle.
Add 1/4 cup of warm water to the yeast mix. Mix well until dissolved. Add the rest of the water cover and keep for 10 mints in a warm place. The yeast should bubble up.

Now add yeast to the hole made in the middle of the flour mix.
Keep mixing and then add 1 cup of milk little by little until the mix becomes a non sticky ball (this mix should not stick to your fingers or the bowl)
Take the dough to a flat chopping board sprinkled with flour.
Knead well using your hands continuously for 10 mints until it gets fluffy and soft.
Don't break the dough in to pieces while mixing. Use the palm to press the dough.
After 10 mints sprinkle flour to the same bowl put the dough and cover with a wet cloth leave for 30 mints
(now its time to make the filling as you like)
After 30 mints dough becomes doubled the size.
Poke your finger to the dough then it will go back to its original size and leave again for 10 mints. After 10 mints separate the dough into about 11 balls.
Spread on a flat board sprinkled with flour.
Spread it in a shape of a triangle with a rolling pin or using your hand keep the triangle pointing up add the filling to the bottom of the triangle and fold the three edges like an envelope.
You can make average size of 11 buns.


Now for topping/glazing
Mix egg white with given amount of sugar. Brush the egg whites on top of each bun.
Bake the buns for 20 mints in 200 degree of Celsius in a pre- heated oven. Depending upon the size of the bun adjust the heat accordingly. Bake until the tops become golden brown.


Homemade Filet O Fish Burger

Skip the Drive Through of Shame. It’s incredibly quick and easy to make Filet-O-Fish at home, and you don’t even need to fry!

Plus, you can make bigger ones at home. Ever notice how small the Maccers Filet-O-Fish are? Those teeny fish burgers barely scrape the bottom of my stomach.

At least we can make proper meal-size ones at home!

A homemade fish burger with a crunchy crumb that tastes just like McDonald’s Filet-O-Fish!


Recipe Summary

  • ¼ cup mayonnaise
  • 1 tablespoon dill pickle relish, drained
  • 2 teaspoons fresh lemon juice (from 1 lemon)
  • 1 cup panko (Japanese-style breadcrumbs)
  • 2 large eggs
  • 1 tablespoon water
  • 1 (12 oz.) cod fillet
  • Canola oil for frying
  • ¾ teaspoon kosher salt
  • 2 yellow American cheese slices
  • 4 potato hamburger rolls

Stir together mayonnaise, relish, and lemon juice in a small bowl. Cover and chill until ready to use.

Pulse panko in a small food processor until finely ground, about 15 pulses. Transfer to a shallow bowl. Whisk together eggs and 1 tablespoon water in a separate shallow bowl.

Cut cod into 4 portions (about 3- x 3-inches and 1/2-inch thick). Dip each portion into egg mixture, let excess drip off, and then dredge in ground panko. Repeat with remaining portions.

Heat 1-inch of oil in a medium skillet over medium-high until oil reaches 300°F. Fry fish until lightly browned, about 2 minutes per side. Transfer to a plate lined with paper towels, and sprinkle with salt. To serve, place 1/2 of a cheese slice on bottom on each bun, and top with a piece of fish. Spread 1 tablespoon of tartar sauce on each piece of fish cover with top bun.


Frequently Asked Questions

Can I Freeze Mantou Buns?

I don&rsquot recommend freezing but you can certainly keep them in the refrigerator.

Pack the leftovers in a plastic bag and keep in the fridge for up to a week.

To serve, just reheat them in a steamer or microwave for 1 minute.

How to Make Chinese Steamed Buns Whiter?

Add 1 teaspoon of Chinese white vinegar to the water inside your steamer before steaming.

It will make the buns extra white in appearance.

Can I Use this Recipe to Bake Baozi or Bao?

Yes, you can. Baozi (包子) or bao is a type of steamed buns with fillings. Steamed bao buns are basically mantou with a filling.

It uses the same dough recipe.

Is Chinese Steamed Buns the Same as Korean or Japanese?

Some recipes in Korean recipes and Japan recipes originated from Chinese recipes.

Korean and Japanese versions of steamed bao buns are very similar to Chinese buns.


Baked Crispy Fish Sandwiches

  • shellfish-free
  • tree-nut-free
  • high-fiber
  • peanut-free
  • soy-free
  • alcohol-free
  • pork-free
  • Calories 1593
  • Fat 41.2 g (63.4%)
  • Saturated 4.0 g (19.9%)
  • Carbs 227.0 g (75.7%)
  • Fiber 29.7 g (118.7%)
  • Sugars 43.8 g
  • Protein 78.4 g (156.9%)
  • Sodium 2069.3 mg (86.2%)

Ingredients

kosher salt, plus more for seasoning

plus 1/3 cup mayonnaise, divided

(4 1/2 teaspoons) capers, coarsely chopped

Freshly ground black pepper

hamburger or potato buns, split

iceberg or romaine lettuce leaves

medium tomatoes, sliced into rounds (optional)

Instructions

Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with aluminum foil. Toast the panko while the oven is heating.

Heat the oil or butter in a large frying pan over medium heat until shimmering or melted. Add the panko and 1/4 teaspoon of the salt and toast, stirring frequently, until evenly light golden-brown, about 5 minutes. Transfer to a pie dish or large shallow plate and let cool completely. (This can be done up to 2 days ahead and stored at room temperature in an airtight container.)

Mix 1/2 cup of the mayonnaise, relish, capers, and mustard together in a small bowl to make the tartar sauce set aside.

Cut the fish fillets as needed into pieces that will fit in the buns. Season the fish with salt and pepper. Brush both sides of the pieces with the remaining 1/3 cup of mayonnaise, then dredge in the toasted panko to completely coat, using your hands to press the crumbs into the fish as needed. Place on the baking sheet.

Bake until the fish is golden-brown and flaky, 12 to 14 minutes, depending on the thickness of the fish. Remove the pan from the oven. Lightly toast the rolls cut-side up directly on the oven rack, about 3 minutes.

Spread the tartar sauce on the cut sides of both the tops and bottoms of the rolls. Divide the lettuce over the bottom halves of the rolls, then top with the fish. Divide the tomatoes over the fish, if using, then close each sandwich with the top halves of the rolls. Cut each sandwich in half and serve.


Watch the video: Meruňkový koláč (July 2022).


Comments:

  1. Layacna

    I'm sorry, but I think you are wrong. I can defend my position. Email me at PM.

  2. Dolph

    Yes, this is already known to everyone for a long time. But the author doesn't care!

  3. Patton

    There is nothing wrong with compromises. Even if all life is a continuous compromise.

  4. Mac Bheathain

    Authoritative point of view, the temptation

  5. Wambli-Waste

    At all personal messages go out today?



Write a message