How to make fritters soft?

1. Add yeast powder brewed in warm water to flour to make flocculent flour, and make smooth dough while adding water. If you don't like coarse grains, you can use white flour directly.

2. Sliced meat (cut in the store), add 1 tablespoon soy sauce, 1 gram salt, a little pepper and chicken essence, and mix well for later use.

3. Wash fennel and control water.

4. Mince, mix with sliced meat, add 3 grams of salt, 5 grams of vegetable oil, a little chicken essence and sesame oil, and mix well.

5. Ferment the dough to 2-3 times the size, and poke a hole without shrinking or collapsing.

6. Grind the dough into a uniform powder and press it into a dough with a thick middle and a thin edge. It should be noted here that the dough of hair should not be pressed too thin, otherwise it will not swell well and it will be easily burned to death.

7. Clip in a proper amount of stuffing, and the thumb and forefinger cooperate to crumple the edge of the dough.

8. The big steamed buns are generally around 18 folds, and the small steamed buns can be pinched at will according to the habit of hands. 9. Wrap the buns and put a layer of oil directly. Open medium heat and bake for a while until the bottom is slightly yellow.

10. Add half a bowl of boiling water, not more than one third of the steamed stuffed bun, then cover it and turn to medium heat. /kloc-it will be almost cooked in about 0/0 minutes. Boil the water in the hazelnut until it is dry, and there is a click inside. Pressing the skin of the steamed stuffed bun will rebound well, that is, it is cooked. Press a hole, it's still owed, and then it's branded