Fried Bao
1.
Prepare the required ingredients
2.
Pour the dry yeast powder into a bowl, and then add an appropriate amount of warm water. After standing for ten minutes, pour it into the flour to form a smooth dough. Then cover with plastic wrap and ferment for about an hour.
3.
Cut 30 grams of ginger into slices, put in a small bowl, add about 50 ml of water and soak for an hour. Cut 100 grams of green onions into strips, put them in 50 milliliters of water, and soak them for an hour. Cut the remaining green onion and ginger into finely divided pieces.
4.
Break up the minced meat and add sesame oil. Then stir in one direction.
5.
Put the ginger water and green onion water into the meat filling three times. Every time you put a little water, stir vigorously in one direction until all the water is absorbed and the meat is strong. Then add soy sauce, salt, chicken essence, and 10 ml of edible oil and stir in one direction.
6.
Add minced ginger and minced green onions to the minced meat, and stir in one direction.
7.
When the dough has been fermented to twice its original volume, it will be fermented.
8.
Take out the dough and knead until the surface is smooth.
9.
Divide the dough into small doughs of about 50 grams.
10.
Roll out the small dough into a dough cake.
11.
Put the filling in the center of the small noodles and wrap them into buns. Put a small amount of cooking oil in the pan, and then put the buns in the pan.
12.
Pour about 50ml of water into the pot, and then cover the pot. Fry on low heat for about 12 minutes.
13.
Sprinkle an appropriate amount of black sesame seeds when out of the pan.
Tips:
When mixing the stuffing, always stir in one direction. Stir until the meat is fully vigorous.
