【毛瓜肉馅芝麻煎包】
by 毛毛妈
朋友送了一条很大的毛瓜，正好做包子，放了些进去，也不错。
用料:
面团：
1：中筋面粉(All purpose flour) 480克（3杯），加泡打粉（Baking Powder）2茶匙拌匀。
2：温水315克（大约1又1/3杯+1大匙），糖1茶匙，快速发酵粉(fast rising yeast) 2茶匙，中筋面粉1大匙。搅拌均匀，静置10分钟。
3：玉米油2茶匙。
馅料：
4：毛瓜一节700克，盐1茶匙；
5：绞肉300克，葱花3大匙，姜末2茶匙，万字牌生抽酱油1大匙，老抽酱油1大匙，盐1茶匙，香油1.5大匙，鸡粉1/3茶匙，生粉1.5大匙，白胡椒1/6茶匙，糖1/2茶；
6：菜油4.5大匙；
其他：白芝麻1/4杯。
注：1杯=240毫升，1大匙(1T)=15毫升，1茶匙(1t)=5毫升。以上用量可做24个煎包。
做法：
1、盆内放入1料的面粉和泡打粉拌匀后（图1），加2料揉成软面团，然后加玉米油1茶匙，揉均匀（图2），放在暖和的地方保温保湿，等到面团发至原来的两倍大。
2、发面空档做馅。毛瓜（图3）去皮洗净切丝改切小段，加盐1茶匙盐30分钟，然后稍挤去多余的汁。将5料放一盆里，搅拌至馅上劲，拌匀成馅料（图4）。
3、包子：等到面团发至原来的两倍大后，把发好的面团撒点干面粉，稍揉后分成24小块，每份擀成中间稍厚周边薄12厘米直径的皮，加2大匙馅料（图5）打折包成包子。包好的包子放入铺了纸巾的烤盘里放入烤箱里（不用开烤箱）醒发30-45分钟至1.5倍大。
4、不粘锅，放橄榄油1.5大匙，将醒好的包子坯底部沾点水然后沾上芝麻，放入煎锅。将煎锅置炉上开大火（图6），加3/4杯水，盖上盖。水开后，转大中火（电炉放8）煎至水快干（听到吱吱响声）。转中小火（电炉放4）煎3分钟，小火（电炉 放最小火）再煎2分钟。离火等1-2分钟再揭盖，撒上少许葱花即可。
爱心分享：
1：煎包底部有层芝麻，更香。
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