發麵生煎包 底部酥脆的秘笈，麵皮鬆軟，肉餡鮮香，沾上醋吃，堪稱完美 ｜ How to Make Pan Fried Bun

发面生煎包是生煎包的一种，它和半发面生煎和不发面生煎不同，经过两次发面及油水煎制，其面皮松软、底部焦脆，视频将详细解密发面生煎包的发面技巧、包制要点、水煎窍门及一款基础馅料的调制。

面团材料：
500克 中筋面粉
300克 温水水 (50ºC以下)
5克 活性酵母
5克 糖

肉馅材料：
500克 肉末 (3分肥7分瘦)
30克 姜末
50克 葱碎
1茶匙 白胡椒粉
1/4杯 生抽
1汤匙 蚝油
1茶匙 老抽
1茶匙 盐
1茶匙 糖
150克 猪骨汤
1汤匙 香油

注意事项：，
1. 酵母和糖放入低于50ºC的温水中，搅匀静置5分钟后，通过观察表面的气泡来判断酵母的活性，失效或过期的酵母会影响发酵。
2. 揉面时，边搅拌边将水倒入面粉，搅成絮状后再揉面，揉出的面团容易做到盆光、手光、面光。同时醒发10分钟再次揉出的面团会更加光滑。
3. 调制肉馅时，要顺着一个方向搅拌，给肉上劲。
4. 包子的褶子和形状不重要，关键是要把口收紧，因为是口朝下煎制的
5.煎制时，先猛火油煎，再加水小火焖蒸，从而做到煎、烘、焖、蒸。

Dough material:
500 g all-purpose flour
300g warm water (below 50ºC)
5g active yeast
5g sugar

Meat ingredients:
500g minced meat (3 points fat and 7 points lean)
30g minced ginger
50 g chopped green onions
1 teaspoon white pepper
1/4 cup light soy sauce
1 tbsp oyster sauce
1 teaspoon dark soy sauce
1 teaspoon salt
1 teaspoon sugar
150g pork bone broth
1 tbsp sesame oil

Precautions:,
1. Put the yeast and sugar into warm water below 50ºC, stir and let it stand for 5 minutes, observe the bubbles on the surface to judge the activity of the yeast, invalid or expired yeast will affect the fermentation.
2. When kneading the noodles, pour water into the flour while stirring, knead the dough after mixing it into a flocculent shape, the kneaded dough is easy to be polished, hand-bathed, and battered. At the same time, the dough that is kneaded again after 10 minutes of proofing will be smoother.
3. When preparing minced meat, stir in one direction to strengthen the meat.
4. The folds and shape of the buns are not important, the key is to tighten the mouth, because it is fried mouth down
5. When frying, first fry on a strong fire, and then add water and simmer for steaming, so as to achieve frying, baking, braising and steaming. ，

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#生煎包 #水煎包 #生煎馒头