Ingredients:
Dough:
300g flour, 3g dry yeast, 2g baking powder, 10g sugar, 200ml warm water.
Stuffing:
600g rapeseed heart, 150g fresh shrimp, 3g salt, 2g chicken essence, 10g rice wine, a little white pepper, 3g sesame oil, cooking oil Just the right amount.
Garnish:
A little chives and a little cooked black sesame seeds.
Method:
1. Add dry yeast, baking powder and sugar to the flour, mix with warm water to form a dough, and then let it rise for 30 minutes. Chop the rapeseed heart.
2. Add an appropriate amount of salt to the heart of the chopped rapeseed, mix well, marinate for 10 minutes to drain, and then squeeze out the water for later use. Cut the shrimp into small cubes and sprinkle with salt and a little pepper.
3. Add a little rice wine to the cut shrimps, mix well, marinate for 10 minutes, then pour the shrimps into the boiled vegetables, add a little chicken essence and pepper pink.
4. Pour an appropriate amount of sesame oil and olive oil into the chopped shrimp and vegetables, mix well and set aside.
5. Take out the risen dough and knead it evenly, then let it rest for 10 minutes, then divide the dough into strips.
6. Use your hands to shape the round dough into dough balls of the same size, then flatten it into a round dough, wrap the filling in the dough, and fold it into small dough balls. Place the buns into a greased pan, cover the pan, and fry over low heat for 3-5 minutes.
7. When the bottom of the buns turns slightly yellow, add a small amount of water, cover tightly and simmer for 2-3 minutes. Then add a small amount of water again and continue simmering for 2-3 minutes. Turn several times during this period. Use a pan to heat the buns evenly. When the water in the pan is about to be exhausted, open the lid and sprinkle the chopped green onions and cooked sesame seeds while there is moisture on the buns. This will make the chives and sesame seeds stick firmly to the buns. Fry for another 1 minute until all the water vapor has been consumed so that the buns will not fall off, so that the bottom of the buns is completely dry and crispy before serving. This method can keep the crispy bottom of the buns white, soft and delicious.