How to make a good fried steamed bread in Shanghai

300 grams of medium gluten flour and 4 grams of dry yeast.

Sugar 15g water 150ml

Olive oil 15ml with a little salt.

condiments

200g pork leg and 1 egg white.

Yellow rice wine soy sauce

Fish sauce and sugar

Salt pepper powder

Sesame, sesame oil and onion Jiang Shui 200ml.

Steps of frying steamed bread

Illustration of raw steamed bread 1 1 frying method. Put flour, yeast, sugar and salt into a mixing tank, add water and stir into dough, then add olive oil and stir into smooth and elastic dough, and ferment at room temperature 1 hour.

Making meat stuffing during fermentation.

Illustration of the practice of frying steamed bread. 22. Chop the pork into minced meat, add yellow wine, soy sauce, fish sauce, sugar, pepper and eggs, stir in the same direction as in the Qing Dynasty, add salt to taste, and then add onion and Jiang Shui in small amounts several times. After the meat is completely absorbed, add it again and again until the minced meat becomes sticky. Add sesame oil, mix well and refrigerate for later use.

Instructions for frying steamed bread 33. The fermented dough is vented, relaxed 15 minutes, and divided into small doses of about 20 grams.

Illustration of the practice of frying steamed bread. 44. Squeezing agent, stuffing.

Illustration of the practice of frying steamed bread. 55. Close the door.

Illustration of the practice of frying steamed bread. 66. Preheat the pot, pour a small amount of oil into the steamed bread, stir-fry for two or three minutes, add 80ml of water, sprinkle with black sesame seeds and chives, cover it, and then pour a little oil out of the pot when the water is completely dry.