1. Add yeast and a small amount of white sugar to the flour and mix well. Then slowly add water and stir it with chopsticks to form a floc-like dry powder. Then knead it into a smooth and very soft dough. 2. The dough is fermented to twice as large.
The dough is divided into equal face agents.
Flatten the dough by hand because the face is very soft and does not require a rolling pin. Half bowl of meat is evenly distributed.
Packed into a bun.
Reverse the hand to the size you want. (My 28-inch pan, I want to make it so big in one pot)
Put a small amount of oil in the pan and put the pastry into the mouth.
Cover the pan and fry until golden brown on both sides.
The left hand is placed in a half bowl of water on the side of the pot, and the right hand quickly and quickly covers the lid. The instant steam and semi-cooked meat patties are cooked quickly and softly. Wait for the water to dry in the pot.
Open the cover and continue to burn for a while to get out of the pan.
The crust is very soft, the meat is very tender, and the meat broth is absorbed into the crust.
About the dough: △ 1, because the amount of water absorbed by various flours is different, so adjust the amount of water according to your own flour. 2. Use warm water in winter and cold water and noodles in summer. 3, do not need to make a cake, as long as it is even, this is different from making buns and bread. About meat filling: △ 1, pork selection 7 points thin 3 points fat is the best. 2, the meat should be fully stirred, prepared and placed in the refrigerator for one night and then the best taste. 3, according to personal taste can also be accompanied by a small amount of vegetables.