【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。
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