The recipe for Shengjian Bao is as follows:

Main Ingredients: 300 grams of medium gluten flour, 3 grams of yeast (dry), 150 grams of warm water, 10 grams of sugar, 20 milliliters of corn oil, 80 grams of green onions, 400 grams of pork (fat and lean), 10 grams of ginger.

Accessories: salt, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp thirteen spices, water, 1 tbsp peanut oil, a little chicken broth, 1 tsp sesame oil, a little cooked black sesame seeds.

1, first of all, to adjust the filling, the pork minced into a puree into a bowl, add a little salt with chopsticks to stir, and then add the water in one direction with chopsticks to stir evenly, every time you add the water to be fully absorbed and then add the next, 400 grams of puree should be added to at least 60 grams of water, and then add the oyster sauce, soy sauce, rubbed ginger puree, thirteen spices and chicken essence to mix well and vigorously, and then finally add the finely chopped scallions, sesame oil and peanut oil and mix well, put it into the refrigerator to chill and reserve.

2. Put the flour, yeast, sugar, corn oil and warm water into the bread machine and form a smooth dough, adding the warm water in small portions.

3. Start the fermentation function of the bread machine, and ferment the dough until it doubles in size.

4. Then take out the dough and knead it to exhaust it, roll it into a long strip, and divide it into small dosages with a spatula, I divided it into 16 small dosages.

5. Pat a little flour on your hands and press the small dosage into a flat surface.

6. Then roll out the dough into a sheet with a thick center and thin sides.

7: Remove the chilled scallion and pork filling from the refrigerator, and put a spoonful of the pork filling in the center of the dough, the chilled filling is better for handling, and a little more filling will taste better.

8. Use your index finger and thumb to pinch out the beautiful folds, usually practice a few times, the folds will pinch out nicely.

9: Cover the buns with plastic wrap and let them rise for a second time, about 20 minutes, until they are soft.

10, the pan into a little oil, oil temperature of 4 into the heat into the bun embryo, first open a small fire frying, frying until the bottom of the buns light brown.

11, then add one-third of the water over high heat, cover and simmer for about 10 minutes. Adjust the amount of water and simmering time according to the size of the buns.

12, when the water is almost dry, turn the heat down to collect the water, and then open the lid, sprinkle with cooked black sesame seeds and green onion to garnish can be.