mini fresh meat fried bun

Filling ingredients: pork stuffing with fat and thin layers 211g

Seasoning: onion, Jiang Shui, chopped green onion, salt, chicken essence, soy sauce, sesame oil

Practice:

1. Add a little salt and chicken essence+1 tablespoons of half-baked soy sauce+a little soy sauce to the pork stuffing, and add onion and Jiang Shui for three times to stir and make it sticky. Add chopped green onion and a little sesame oil and stir well

Raw fried skin ingredients: flour 211g yeast 2g white sugar 2g water about 111g

Practice:

1. Mix flour+white sugar+yeast+water, stir with chopsticks into a flocculent shape, and then knead into a smooth dough

2. Ferment to 1.5 times the size (summer 2125). Take out the pressed dough, exhaust it, arrange the dough, rub it into long strips, and cut it into small dough of about 21g each

4. Press it into a round shape, roll it with one hand and turn the skin with the other hand, and roll it into a steamed bun skin with a thin periphery and a thick middle (you can press it a little to avoid the dough from drying quickly), wrap it with meat stuffing, and slowly tighten the Neko with your own customary method, and pinch the top tightly

5. Fry until the bottom is golden

6. Add water to 1/3 of the steamed stuffed bun, cover the pot and fry for 811 minutes on low heat. The water must be drained and turn off the heat, so that the bottom skin is crisp (pay attention to the sound of the water drying)

7. Sprinkle with black sesame seeds and chopped green onion

Tips:

You can also knead the noodles until they are smooth and wrap them directly.