1. Material: 500g flour, 3g salt, 360g warm water, 5g yeast, 350g zucchini, 50g shrimp skin, cooked pork belly 150g, 2 eggs, 3 tablespoons oil, 2 tablespoons sesame oil, 2 tablespoons oyster sauce, 3 tablespoons onion 15g salt.

2. Add flour, salt and yeast into the chef's bucket and stir well, then gradually add warm water and stir.

3. Stir with the chef's machine for a few minutes to form a smooth wet dough for fermentation.

4. Prepare the stuffing, shred the zucchini, marinate it with salt and squeeze it dry. Dice the cooked pork belly.

5. Stir-fry eggs in a frying pan, and then stir-fry shrimps.

6, turn off the fire, add zucchini, pork belly, sesame oil, salt, oyster sauce, onion and mix well.

7. Turn the dough over several times with a scraper to help exhaust. The dough is very wet and soft, and it is divided into small portions with the help of hand flour.

8. Squash, put in stuffing, put more, wrap it like a steamed stuffed bun, and flatten it face down.

9. When the electric baking pan is preheated, use the lower cover, brush the oil, put the cake embryo, cover the other pot cover, fry until golden on both sides and turn over in the middle.