Here are the ingredients that you will be needing!
【1】 200 grams of low-gluten flour,
【2】 1 gram of yeast,
【3】 1 gram of baking powder,
【4】 110-120 grams of milk,
【5】 300 grams of well-tuned pork filling,
【6】 appropriate amount of skin jelly,
【7】 a small amount of sesame seeds,
【8】 a small amount of green onion
【1】 Combine the prepared low powder, yeast, baking powder, milk into a dough, and then cover with plastic wrap to proof for 20-30 minutes.
【2】 Adjust the minced meat. Add 2 grams of rice wine to 200 grams of minced meat, 2 grams of light soy sauce, 4 grams of soy sauce, 3 grams of salt, 4 grams of white sugar, appropriate amount of white pepper, a little chopped horseshoe (not available), and 60 grams of green onion and ginger. Note that the green onion and ginger water should be added in small amounts, each time until the meat is completely absorbed by the water, and then added again. Put the prepared minced meat in the refrigerator for 30 minutes.
【3】 Cut the pre-made meat skin into small pieces and mix with the prepared meat filling for later use.
【4】 I read the comments of many friends asking about green onion and ginger water. Just chop the green onions and ginger and soak them in clean water.
【5】 The above dough can be wrapped with 20 small buns, each bun has about 16 grams of dough, which is a bite-sized one. After everything is wrapped, it can be cooked after a while.
【6】 Put the oil in the flat-bottomed non-stick pan, and put the wrapped buns evenly into the pan.
【7】 Fry on high heat until the bottom of the bun is colored and shaped, add water to 1/2 of the bun, cover and fry on medium heat for 2 minutes. Open the lid and sprinkle the sesame seeds on the lid and cover the low heat for 2 minutes. Open the lid again and sprinkle the chopped green onions and continue to fry the lid for 1 to 2 minutes. When you hear a crackling sound in the pot (the water is basically dry), turn off the heat and simmer 2 You can eat it in about a minute!
The above food formula, especially the seasoning formula, is for your reference only. I suggest you make adjustments to different degrees according to the actual situation of different raw materials in your country. Because the above recipe is only my recipe and making method in Hong Kong.