Dough:

Flour 300g, dry yeast 3g, baking powder 2g, sugar 10g, warm water 200ml.

Stuffing:

Chinese cabbage 600g, fresh shrimp 150g, salt 3g, chicken essence 2g, yellow wine 10g, a little white pepper, sesame oil 3g and proper amount of edible oil.

Decoration:

A little shallots, a little cooked black sesame seeds.

Exercise:

1. Add dry yeast, baking powder and sugar to flour, use warm water to form dough, and then bake for 30 minutes. Cut the heart of a traitor.

2. Put a proper amount of salt into the chopped vegetable heart, mix well, marinate for 10 minute to brake the water, and then dry the water for later use. Dice the shrimp and sprinkle with salt and a little pepper.

3. Add a little yellow wine to the chopped shrimp, mix well, marinate for 10 minute, then pour the shrimp into the washed vegetables, and add a little chicken essence and pepper.

4. Pour proper amount of sesame oil and olive oil into chopped shrimps and vegetables, and mix well for later use.

5. Take out the dough and knead it evenly, then relax for 10 minute, then divide the dough and knead it into strips.

6. Twist the kneaded round dough into dough of the same size by hand, then roll it into round dough, wrap the dough into stuffing, fold it into small steamed buns, put it into an oil cake pan, cover the pan, and fry for 3-5 minutes.

7. After the bottom of the steamed stuffed bun is slightly yellow, boil a small amount of water, cover tightly and stew for 2-3 minutes, then boil a small amount of water and continue to stew for 2-3 minutes. During this period, turn the cake tray several times to make it evenly heated. When the water in the pot is almost used up, open the lid and sprinkle chopped shallots and cooked sesame seeds on the steamed buns while the steam is exhausted, so that the shallots and sesame seeds will not fall off very stably, and then fry until the steam is exhausted. In this way, the pastry at the bottom of steamed stuffed bun can be kept white, soft and delicious.