【双葱肉煎包】
MaomaoMom/毛毛妈
这次多放了红葱头及葱到肉馅里, 做了生煎包, 非常好吃, 大家试试吧. 一次可以多做点， 煎好的包子可以冻起来， 吃的时候提前拿出来， 微波炉热下就可以了。
用料:
1：中筋面粉（all purpose flour）3杯（480克，直接舀的面，没有过筛），泡打粉（baking powder）1.5茶匙；
2：温水1+1/4杯（共300克），温度以不烫手为准，糖1/4茶匙，快速发酵粉2茶匙，搅拌均匀，静置5分钟；
3：橄榄油2茶匙；
肉馅：
4：瘦肉馅(550g)；
5：洋葱头4个(200克)；
6：葱6条洗净切葱花，姜蓉2茶匙, 香油1大匙，盐1茶匙，生粉2茶匙，鸡粉1/3茶匙，十三香粉1/4茶匙，头抽酱油2大匙，生抽酱油2大匙，水8大匙；
其他：
7：橄榄油或其它炒菜油3 x 1大匙；
8：水3 x 3/4杯 (3 x 180克).
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法
1、发面：盆内放入1料的面粉和泡打粉拌匀后，加入2料揉成大块面团。然后加2大匙油揉均匀(图1)，放在暖和的地方保温保湿发酵。
2、肉馅：红葱头剥去老皮, 冲水沥水切小丁, 葱切葱花，将所有4-6料放一盆里(图2), 然后用筷子或木勺顺一个方向搅拌至馅粘稠待用。
3、等面团发至原来的两倍大，把发好的面团稍揉下，分成3大块。其中一块揉成长条，再分成8小块，每份擀成中间稍厚周边薄、直径10厘米的皮。放上2大匙馅料(图3)，右手捏住皮，左手将皮捏起打褶，捏一圈过来就成了，如果不想中间留孔，捏和起来，包子转一圈就封口了(图4)。依次做好所有的包子坯。
4、包子放入已经加了1大匙油的不粘锅里(图5)，盖上盖放温暖的地方二次醒发30-60分钟，至包子增大50%。将煎锅置炉上开大火，加3/4杯水，然后盖上盖(图6)。水开后继续大火煎至水快干，听到吱吱响声后 (大约4分钟)，转中小火（电炉放3档）煎2分钟，小火（电炉放最小档）再煎2分钟。
5、离火等1-2分钟再揭盖, 即可出锅. 趁热吃，底脆香，皮绵软，馅鲜美。
Hmm it appears like your website ate my first comment (it was super
long) so I guess I’ll just sum it up what I submitted and say, I’m thoroughly
enjoying your blog. I too am an aspiring blog writer but I’m still new to
the whole thing. Do you have any helpful hints for
novice blog writers? I’d really appreciate it.
Hey just wanted to give you a brief heads up and let you know a few
of the pictures aren’t loading properly. I’m not sure
why but I think its a linking issue. I’ve tried it in two
different internet browsers and both show the same outcome.
Everything is very open with a clear description of
the issues. It was definitely informative. Your website is useful.
Thanks for sharing!
Hey there I am so delighted I found your blog, I really found you by
mistake, while I was researching on Yahoo for something else,
Nonetheless I am here now and would just like to say thanks for a
incredible post and a all round interesting blog (I also love the theme/design), I
don’t have time to browse it all at the moment but I have bookmarked it and also included your RSS feeds, so when I
have time I will be back to read a great deal
more, Please do keep up the fantastic b.