Tea-time - 生煎包

生煎饅頭是流行於蘇州與上海的一種著名小吃，簡稱為生煎，生煎包，也稱「水煎包」，為煎熟了的有餡饅頭。國立交通大學主體經院系調整之後搬遷至系西安，因此西安交大周邊的生煎饅頭亦不失蘇滬正宗；主題生煎饅頭的餡料分「清水」、「混水」兩派，區別在是否使用肉皮凍。盛行的「混水」派以鮮豬肉加肉皮凍為主，不同種類的生煎也有用雞肉作原料，在一些考究的店家還能吃到蝦肉，蟹肉味的生煎。 面料用半酵麵皮包餡，然後排放在平底鍋內，鍋內放油，邊煎邊噴水數次，直至至底面色黃硬而脆出鍋。

生煎得成品色白，軟而鬆，肉餡鮮嫩，有滷汁，咬嚼時有芝麻及蔥香味，配以雞鴨血湯或牛肉湯或油豆腐粉絲湯，是上海人最喜愛的早餐食品之一。

Source: http://zh.wikipedia.org/wiki/%E7%94%9F%E7%85%8E%E5%8C%85

I had my 1st SJB in taiwan. Made a 1st batch last year and -_-!!! the skins are slightly too thick. So decided to try again... and YES .. this time.. almost closed to what i had... made 2 batches for tea time for my parents and of cause goodies must be shared, so i brought 1 batch to granny place for tea.


This batch is being brought to granny place and by the time we reached.. the dough was slightly over proof so after pan frying.. it went out of shape... didn't managed to take pictures of it cause we are all too busy eating.

New batch for parent
This time everythings was perfectly done...

After pan frying...

The inner...