Fried Bao
by kiss war girl
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Yeast is dissolved in warm water and left for 5 minutes.
2. Add the milk powder and yeast water to the flour to form a soft dough, and wrap it in plastic wrap to ferment for later use.
3. Add 2 tablespoons each of sesame oil, oyster sauce, and soy sauce, a little salt, green onion and ginger water to the meat filling, mix well and marinate for 15 minutes; wash the parsley leaves, drain, and chop.
4. The dough grows to 1.5 to 2 times its original size, showing a honeycomb shape; gently squeeze the dough with your hands to remove air bubbles.
5. Add parsley leaves to the meat filling and stir until it is strong.
6. Knead the loose dough a few more times, cut it into ingredients, and roll it into bun skins.
7. The dough is wrapped with fillings and pleated into bun blanks.
8. Pour a little oil on the pan. After heating, place the buns one by one on the bottom of the pan.
9. Heat on low heat to let oil crisp the bottom of the buns.
10. Pour the starch water into the pot, cover the pot and bring it to a boil over high heat, and heat it over a medium-to-low heat.
11. Fry for about 5 minutes until the water dries up and you hear a squeaking sound.
12. Sprinkle with black sesame seeds and chopped chives, cover and simmer for 1 minute before serving.
