Guo kui tastes dry, fragrant and crisp, with crisp skin and crispy stuffing. The characteristics of satiety and tolerance to release often played the role of dry food in ancient times. To this day, we still can't put it down for him, hehe, I love food anyway.

digress, let's get down to business and introduce the method of this fresh meat pot helmet!

Prepare the dough first.

Prepare ingredients:

Flour: 3g

Yeast: 3g

Vegetable oil: 5g

Warm water: about 3 degrees, 19g

Prepare a bowl of moderate size, pour in warm water and yeast, and stir to dissolve. Pour the yeast water into the flour and stir it into a flocculent shape, then knead it into a smooth dough, cover it with plastic wrap and let it ferment to twice the size of the dough.

At this time, let's prepare the stuffing. The stuffing should be prepared with the following ingredients:

Pork: 3g chopped into minced meat

Shallot: a handful of chopped ginger

Garlic: chopped

Pour all the above ingredients into a large bowl, add a spoonful of light soy sauce and a spoonful of oyster sauce, and stir well for later use.

after the dough is fermented, take it out and rub it for a long strip, cut it into eight small doughs with the same size and knead it round. And wrap it up like a steamed stuffed bun.

spread oil-absorbing paper on the baking tray, put the dough wrapped with stuffing, and spread the dough into a long tongue with oil on both hands.

sprinkle sesame seeds and bake in the oven at 2 degrees for 2 minutes, and the crispy pot helmet will be ready.