【鸡肉生煎包】
MaomaoMom/毛毛妈
鸡胸肉是非常好的蛋白质来源, 近年来医学界也建议成年人尽量不要多吃红肉, 而是吃白肉比如海鲜类及鸡肉. 因而就有了这款鸡肉生煎包, 鸡胸肉处理好也很嫩的. 领导说非常好吃, 馅很鲜美, 上皮绵软, 下皮焦香酥脆.
用料:
1：中筋面粉（all purpose flour）2杯（320克，直接舀的面，没有过筛），泡打粉（baking powder）1茶匙；
2：温水2/3杯+2.5大匙（共200克），温度以不烫手为准，糖1/4茶匙，快速发酵粉1.25茶匙，搅拌均匀，静置5分钟；
3：牛油果油 或其他素油1大匙；
鸡肉馅：
4：鸡胸肉一副(500g)；
5：洋葱头5个（215克）；
6：葱2条洗净切葱花，姜蓉1.5茶匙, 香油1大匙，盐1/2茶匙，生粉2茶匙，鸡粉1/3茶匙，黑胡椒粉1/4茶匙，头抽酱油1大匙，老抽酱油1大匙，蚝油1大匙, 水3大匙；
其他：
7：牛油果油 或其它炒菜油2 x 1大匙；
8：水2 x 3/4杯 (2 x 180克);
9: 熟芝麻2 x 1茶匙, 葱花2x 2茶匙.
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。以上材料可以做16个煎包。
具体做法看视频(真喜爱请在Youtube 或它app里面观看, 收藏点赞! 谢谢)：
国内的亲看这个视频： https://www.bilibili.com/video/BV1SV411r7vh/
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1大匙油揉均匀，放在暖和的地方保温保湿发酵。
2、鸡肉馅：洋葱头剥去老皮, 冲水沥水切小丁, 葱切葱花（图1），鸡胸肉切丁（图2），将所有4-6料放一盆里, 然后用筷子或木勺顺一个方向搅拌至馅粘稠待用（图3）。
3、等面团发至原来的两倍大，把发好的面团稍揉下，分成2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，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。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，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5）。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，撒上1茶匙芝麻及2茶匙葱花, 即可出锅. 趁热吃，底脆香，皮绵软，馅鲜美。
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