Kunmings Flavor Snacks-Crisp Steamed buns

Cracked crisp buns are Kunmings delicacies, which have long been famous. It is said that this kind of steamed bun originated in 1903. There was a man named Lai Ba in Yuxi who opened a small steamed bun shop called Shao Bailou near Cuihu Lake in Kunming. An old man took his little grandson to buy steamed buns. The old man smelled the steamed bun very fragrant, so he took one for his grandson to eat. Unexpectedly, the little grandson did not catch it and the steamed bun fell to the ground. Steamed buns were smashed, especially the skin of steamed buns. The little grandson burst into tears when he saw that the steamed bun had been smashed. At this time, many people gathered around and watched. They were amazed at how crisp the steamed bun was. Then Lai Ba, the boss, came forward and was surprised. He took another steamed bun and gave it to the child. From then on, he seized this business opportunity and made a sign to monopolize "cracked crisp buns". There are inherent reasons why crisp steamed buns can be crisp. First of all, from the point of view of making baozi skin flour, Laiba uses low-gluten white flour, through fermentation, alkali mixing, kneading, rolling into a skin and applying lard and other processes, to form an oil layer. Then they are wrapped into simple buns. The filling of crisp buns is salty and sweet. The filling of salty stuffing is to fry Shangqing soup, soy sauce, monosodium glutamate, pepper, shallot and ginger powder and salt in a pot, then add wet starch to the filling, and finally pour in fresh diced meat, mushrooms, winter bamboo shoots and so on to make salty stuffing. Sweet stuffing is made of cooked ham, sugar, honey, mushroom powder and so on. This kind of steamed steamed steamed bun pays attention to the temperature. It needs to be urged by vigorous fire to make it at one go. The steamed steamed buns are plump, white, slightly open and fragrant. The mouth is oily but not greasy, soft and crisp, full of fragrance, giving people a feeling of melting without chewing.

Food Material List

1 flour 1000g
2 sour dough 150g
3 lard 160g
4 Alkaline surface 8g
5 warm water Appropriate amount

Operational steps

1 Pork, golden hook,
2 Bamboo shoots, mushrooms and chickens are cut into rice granules.
3 Chopped onion and ginger
4 When the oil is put in the pan and burned to 60% heat, the pork is put into the pan and stir-fried.
5 Add bamboo shoots and mushrooms, stir-fry well, then add soy sauce, Shaoxing wine and salt to stir-fry.
6 Finally, add golden hook, pepper noodles, monosodium glutamate and mix well.
7 Stuffing to be used
8 Add 800 grams of flour to the old fermented noodles for fermentation. Cover with a wet cloth and set aside.
9 Add another 200 grams of flour to 150 grams of heated lard and mix into crispy noodles.
10 Knead the fermented dough with alkali, roll it into a skin and brush it with crispy pastry.
11 Roll into strips
12 Drugs pulled into 75 grams
13 Press one by one into a thick, thin round skin with the palm of your hand and wrap it in 35 grams of stuffing.
14 Kneading folds and closing buns around the edge
15 Steam over high heat for about 15 minutes.

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