Autumn is thick, come to a thin skin and thick filling, raw fried bun with soup, warm happiness
By Three Thousand Small Kitchens
<h2>Royalties</h2>
Dough Material:
Medium gluten powder 250 g
Yeast powder 3 g
Warm water 100 g
Sugar 10 g
Salt 2 g
Baking powder 1 g
Filling:
Meat foam 350 g
Pepper water 50ml
Sugar 2 g
1 scoop of chicken essence
1 scoop of cooking wine
1 scoop of oyster sauce
Light soy sauce 2 scoops
Five-spice powder 1g
Celery stalk 50g
Hot oil 50g
A little sesame seeds
<h2>Practice steps</h2>
1. Dissolve the yeast and sugar with warm water
2: Add salt and baking powder to the flour and mix well, pour in yeast water while stirring into a flocculent shape
3: Knead into dough and leave to rise in a warm place for 2 hours
4: When waking up, make the filling, and soak the peppercorns in hot water to taste
5: Add the minced meat to the seasoning in the ingredient list and stir well
6: Add pepper water in parts to stir and absorb
7: Add chopped celery and pour a tablespoon of hot oil
8. Stir well
9: The inside of the fermented dough is honeycomb-shaped
10: Sprinkle some powder on the board, remove the dough and roll into long strips
11. Divide into uniform agents
12, roll round and press flat
13: Roll out into thick dough in the middle and thin around it
14: Wrap in filling and close
15, beautiful 18 pleats, wrapped in turn
16, do not need secondary fermentation, fry the pan oil heat, put in the bun
17: Fry to the bottom and brown
18: Pour in a bowl of water, cover and simmer until the water dries
19: Sprinkle some black sesame seeds and green onions before cooking
20. Look at the soup
21, thin skin filling, super delicious
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