Shengjianbao is a Shanghai specialty snack, Shanghai people also call the raw fried buns as raw fried buns.

Tools / Ingredients:

280 grams of pork front folder meat, 350 grams of medium gluten flour, 12 grams of cornstarch, 10 grams of salt, 6 grams of chicken essence, 15 grams of oyster sauce, 3 grams of pepper, 15 grams of cooking wine, 12 grams of light soy sauce, 1 portion of chicken juice jelly, 8 grams of dry yeast, 260 grams of cold water, a little bit of minced ginger and chopped green onions.

Steps/Methods：

1、Place the flour in a large bowl, make a nest in the center, add the yeast and water, and stir with chopsticks to form a wadding shape;

2. Knead the dough into a smooth, even shape, cover with plastic wrap, and place in a warm, humid place to ferment until doubled in size;

3. Take out the dough, re-knead it to a rounded shape, cover it with a damp cloth, and let it relax for 20 minutes;

4, Roll into a long strip, cut out small dosage, roll out and press flat, roll into a round dough;

5, pork stirred into minced pork, cornstarch, put salt, soy sauce, oyster sauce, five-spice powder, pepper, green onions and ginger water in one direction stir;

6, the chicken juice jelly chopped, mixed into the meat filling, meat filling is good;

7, wrapped in the meat filling, pleats, wrapped into the package, wrapped up the package, and then let it rest for 20 minutes;

8, will be wrapped up on the bottom of the buns brush with water, put in the sesame bowl, will be the bottom of the sesame seeds;

9, the pot into the amount of oil, will be well dipped in sesame seeds buns billet neatly placed in the pan, fry for two minutes;

10, add water, the amount of water to just missed the buns appropriate;

11, cover the pot, high heat and turn to medium heat, and fry until the water is completely dry;

11, cover, high heat and turn to medium heat, and fry until the moisture is completely dry;

12, the water will be used for the water, but the water is not used for the water.

Generally you can let the dough ferment fully, and then adjusted with edible alkali, but the amount of alkali can only be based on experience, generally fully fermented dough has a sour taste, added a little alkali, kneaded evenly, the sour taste will disappear. On the other hand, if you add too much alkali, the dough with alkali flavor, you can also let the dough continue to ferment, that can also be neutralized. However, newcomers should not use this method, the amount can not be mastered, it is more likely to fail, if the kneading is not in place, the alkali is not completely kneaded evenly, the finished product will have yellow spots on the surface, the taste is not good. Still using a finger dipped in flour and inserted into the dough method, not elastic and leave fingerprints as the basic fermentation is complete.