Peel: flour 250g warm water 130g yeast 2g white sesame.

Stuffing: 220g pork, 2 fat, 8 lean onion, 50g onion, 20g Jiang Mo.

Exercise:

1. Mix a sauce: half a spoon of salt 1 spoon of cooking wine, 2 tablespoons of light soy sauce 1 spoon of oyster sauce 1 spoon of sesame oil and a little white pepper.

2. Put the chicken breast, green onion, onion and Jiang Mo into a large bowl, pour the juice, stir for a few minutes with chopsticks and marinate for more than half an hour.

3. Add warm water and yeast to the flour and stir it into a flocculent shape. Add 1 tbsp cooking oil and knead into dough.

4. Fermentation 1.5 times larger, and it will not shrink and collapse under light pressure, and there is honeycomb inside.

5. Take out the fermented dough, press and exhaust, knead it into strips, cut it into small doses of about 65g, and roll it into round dough with uniform thickness.

6. Wrap the stuffing like a steamed stuffed bun, about 50g each, and stand upside down for 5 minutes (you can cook while frying to save time).

7. Put the oil in the pot, put the dough embryo into the pan and flatten it. Brush the surface with a little oil and sprinkle with white sesame seeds.

8. Fry on medium and small fire until golden brown on both sides, for about 8 10 minutes (suitable for thick cakes), while frying.

Tips:

The fire that just started frying can be a little bigger than the small and medium-sized fire, and the background color will look better.