(Dough) Flour 300g (Dough) Water 150g

(Dough) Salt 3g (Dough) Yeast 3g

(Dough) Baking Soda 2.5g (Dough) Aluminum-Free Baking Powder 2.5g

(Meat Filling) Minced Pork Approx. 300g (Meat Filling) Shallot 1 large handful

(Meat Filling) Soya Bean Sauce 3 tablespoons

(Meat Filling) Chicken Extract 6g

(Meat Filling) Egg 1 egg

(Meat Filling) The amount of seasoning is for reference only, if you are not sure, you can put a little less first, taste and then adjust. The first thing you need to do is to put it aside for a while to marinate. I'm not sure if you're going to be able to get a good deal on this, but I'm sure you'll be able to get a good deal on this.

2. Knead the dough part of the material well, the amount of water for reference, the water absorption of the flour is not the same, with the same meat filling, the first put a little less and then slowly adjusted. In winter, let the dough rise in the oven for about 1.5 hours. If the dough doesn't shrink when you poke it with your finger, and the inner part of the dough is honeycombed when you pull it apart, it's ready.

3. Do not deflate the dough, just divide it into small pieces.

4. Pack in the meat filling

5.

6. Pour in a pan of oil, put the wrapped meat patties into the medium heat frying, frying the meat patties will bulge, I'm afraid of bursting open on both sides of the meat patties are poked a hole, both sides of the golden brown on the fish out.

7. Put on kitchen paper towels to absorb the oil better oh.

8. Eat it while it's hot. The dough is fluffy and the meat filling is delicious.