Yunnan special crispy bun (chives and pork)

Cooking Instructions

1. All the ingredients in the dough water and oil skin: 400 grams of plain flour, 5 grams of yeast powder, 20 grams of lard, 20 grams of sugar, 220 grams of water, weigh into the kneading basin

   

2. Knead the smooth dough, cover and place it in a warm place for the first fermentation at a temperature of about 27 degrees for 1 hour until it is twice as large. While waiting for fermentation, we prepare the puff pastry and filling

   

3. All ingredients in the puff pastry: 100 grams of lard, 200 grams of low-gluten flour, weigh into a small basin

   

4. Knead and mix the puff pastry (100 grams of lard and 200 grams of low-gluten flour), put it in a cool place (refrigerated or not), and set aside

   

5. 500 grams of fat and thin pork belly (hind leg meat is preferable), chop or break in a food processor, add 20 grams of light soy sauce, 5 grams of dark soy sauce, 10 grams of oil, 20 grams of cooking wine, 5 grams of salt, 1 gram of chicken essence, 1 gram of thirteen spices, and stir in one direction

   

6. Add 10 grams of minced ginger and stir vigorously (if you don't like minced ginger, simmer the minced ginger in 50g of boiling water for 10 minutes, pour the ginger water into the meat filling, and stir until strong)

   

7. When you're ready to start wrapping, mix the chives with the minced meat

   

8. Stir well and the filling is ready

   

9. Divide the puff pastry into 15 pieces, 20 grams each, and knead round

   

10. At this time, the dough is also fermented

    

11. After folding and exhausting, divide the dough into 15 pieces, about 45 grams each, and cover with plastic wrap to prevent air drying

    

12. Take a dough with oily skin, press it flat, and put a puff pastry on top

    

13. Collect the puff pastry dough with a tiger's mouth, and handle all the dough in turn, cover with plastic wrap, and let it stand in a warm place for 10 minutes

    

14. Start rolling the first roll: Start from the dough that has just been wrapped in the puff pastry in the first leavening dough, press flat, push it up and down from the middle position, about 15 cm long, and roll it up

    

15. After all roll operations, cover with plastic wrap and let stand in a warm place for 10 minutes

    

16. Start the second rolling: start from the first rolled roll, press flat, roll up and down from the middle into a slender strip, about 25 cm, roll up, press your fingers in the middle, fold the ends to the middle, press flat, roll round, and wrap 45 grams of pork chives filling

    

17. Pinch the pleats, there are oily skin and puff pastry in the skin of the broken puff pastry, which is relatively thick, and it will not look particularly good to operate, almost on the line, this bun does not pursue appearance

    

18. After wrapping in turn, stack it on the grate neatly and at a distance, put it on a steamer with hot gas, 35 degrees, and let it rise for 20 minutes

    

19. The fermented buns are light in shape

    

20. Turn on the fire directly and steam for 25 minutes on high heat (because there is meat filling, the time is relatively long compared to steamed buns)

    

21. Turn off the heat and simmer for 3 minutes, remove from the pot, be careful when lifting the lid, the water vapor does not fall to the skin of the buns, it is easy to burn

    

22. I didn't deliberately add water to the filling, but the steamed buns were also full of juice, which was not an exaggeration to describe it as "delicious". This is a close-up, can you see the layering? This is how the puff pastry bun is, after two puff pastry opening processes, to achieve the effect of layering and layering!