The buns are fluffy and delicious, they don't collapse, the trick is here, the beef is fried and fried

Let's prepare the ingredients first:

Leather Production:

All-purpose flour 500g

250g of lukewarm water

Yeast 5g

Sugar 10g

Salt a pinch of salt

Butter a little

Filling:

Beef 500g

Celery 200g

Starch a little

A little green onion and ginger water

Salad oil a little

Light soy sauce, a little oyster sauce

Sugar, salt a pinch of salt

Step 1: Mix the salt and flour evenly, melt the yeast with warm water, pour it into the flour bowl and stir evenly, and continue to add the remaining warm water and saccharification to the bowl.

Step 2: After mixing the dough into a dough, add the butter and continue to mix the dough until the dough is smooth

Step 3: Set aside the dough and let it rise for about half an hour

Step 4: Start preparing the filling when you are resting and grind the beef into minced meat with a meat grinder

Step 5: Add the water from the ginger and shallots we have prepared to the beef and stir until it is strong, continue to add light soy sauce, oyster sauce, pepper, starch, sugar and salt to taste, and then add the salad oil to stir vigorously. Finally, add the prepared minced celery and mix well for later use.

Step 6: When the filling is ready, the dough is 1.5 or 2 times the size, and the dough is ready when you press it with your fingers without sticking to your hands.

Step 7: Start venting, roll into long strips and cut into the agent we need.

Step 8: Start rolling the dough, wrap the buns, and look carefully at the wrapping method

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Step 9: Heat the oil, put in the wrapped buns, add less than half of the water, cover the pot and simmer for a while

Step 10: Simmer until the juice is reduced, sprinkle with a little black sesame seeds and chopped green onions.

Today, this pan-fried bun is ready, and the skin is soft and does not collapse