Name: Fried Bao Bao with Fennel Stuffing
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g All-purpose flour; 3g yeast; 160g water; 10g Sugar; Some Minced meat; Some Fennel seedlings; Some salt; Some Soy sauce; Some Cooking Wine; Some sesame oil; Some Salad oil

Fried Bao Bao with Fennel Stuffing

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

Don't really complain about children not eating well. The most important thing to reflect on is whether we ourselves cook well for children. Except for those children who are born with super good appetites, most children need us to raise them carefully. As long as the mother cooks with her heart, the child will eat with her heart. Recently, we try to make those children's favorite foods for breakfast, and the feedback we received is very good.
What do children like to eat? Every child must have the characteristics of each child. In summary, it is nothing more than the more fragrant, more flavorful, stuffed foods with meat and vegetables. If you make buns once, pizza once, spring cake rolls once, and sandwiches again during a week, you will find that your child eats deliciously every day.
Going back to today’s recipe, I used fennel and meat as the filling, wrapped it in buns, and fried it in a raw method. It was so beautiful and unnecessary. I found that using raw pan-fry saves more time than steaming steamed buns. The fennel seedlings have a strong aroma, which is suitable for small stir-fry with eggs or meat, or as a filling, it is very delicious. It is estimated that some friends do not like the taste, it is also normal, and it is also delicious to replace it with leeks or celery. "

Fried Bao Bao with Fennel Stuffing

1. Put the dough materials in the cook machine and form a dough, and leave it in a warm place to ferment. The picture shows the dough that has been developed, which has been exhausted.

Fried Bao Bao with Fennel Stuffing recipe

2. Add salt, white pepper, light soy sauce, cooking wine, and chopped green onion and ginger to the meat filling.

3. Chop the fennel sprouts,

4. Put it in the meat filling, add sesame oil and mix well to form a sticky meat filling.

5. Divide the dough into small portions, round and roll into slices.

6. Pack the fillings prepared earlier. Pinch out the pleats in your own way.

7. This is a wrapped bun. If you have time, let it sit in a warm place for fifteen minutes.

8. Preheat the pan, pour the oil, put the steamed buns in the pan and heat it on a low heat. I use less oil, and a little more oil will make the finished product look beautiful.

9. When the bottom of the buns is shaped and yellow, add water to the pot, half of the amount of the buns.

10. Cover the pot and heat it over high heat to turn the water in the pot into steam and steam the buns.

11. Finally, the cooking is like this. I should turn to the buns and let everyone see the bottom. Forget about it. Next time I make other pan-frying, I will take a picture for everyone to see.

Tips:
Don’t worry about cooking the steamed buns, and don’t worry about the bottom of the steamed buns not getting burnt, try to make them once, and you will like it. The main point is to fry on low heat when the pot is not covered.