How to make puff pastry buns

Puff pastry buns are also a common way of making buns. The biggest feature is that the bun skin tastes better and has very good nutritional value. Puff pastry buns take a longer time to make. First, the flour must be fermented and made into puff pastry. The fermented dough must be added to the alkaline flour and then kneaded evenly. Finally, it is rolled into dough skin, brushed with puff pastry, and then wrapped with fillings. Finally, it is steamed in a steamer over high heat for about 15 minutes.

How to make puff pastry buns

Ingredients : 1 kg flour, 500 g pork belly. Accessories: 100 g mushrooms, 50 g chicken, 50 g dried shrimp, 50 g winter bamboo shoots, 8 g baking soda, 150 g old noodles. Seasoning: salt, 5 g soy sauce, 2 g MSG, cooking wine, 150 g lard, water (warm), pepper.

1. Add 800g of flour to the old yeast dough and let it ferment. Cover it with a damp cloth and let it stand for later use. 2. Add another 200g of flour to 150g of heated lard and mix into shortcrust dough for later use.

3. Cut pork, golden hook, bamboo shoots and mushrooms into rice-sized pieces. 4. Heat oil in a pan until it is 60% hot, then add pork into the pan and stir-fry until the seeds are separated. Then add bamboo shoots and mushrooms and stir-fry evenly. Add soy sauce, Shaoxing wine and refined salt and stir-fry briefly before serving. 5. Finally, add golden hook, pepper powder and MSG and mix well to make stuffing for later use.

6. Add alkali to the fermented dough and knead it evenly, roll it into a dough skin, brush it with oil, roll it into long strips, tear it into 75g dough pieces, press them into round skins with thick middle and thin edges, wrap 35g of stuffing, pinch folds while wrapping, close the mouth to make buns, put them into the steamer and steam them for about 15 minutes.

Dishes Features 1. Broken Crispy Buns are a famous local snack in Kunming. 2. It is said that this type of steamed buns originated in 1903. At that time, there was a man named Lai Ba in Yuxi who opened a small steamed bun shop called Shaobailou near Cuihu Lake in Kunming. An old man took his grandson to buy buns. The old man smelled the buns and gave one to his grandson. However, the grandson didn't catch it and the bun fell to the ground. The buns were smashed to pieces, especially the bun skin which was broken into seven or eight pieces. When the little grandson saw the buns were smashed to pieces, he burst into tears. At this time, many people gathered around to watch, and they were all surprised that the buns were so crispy! At this time, the boss Lai Ba came forward and was also surprised, so he took another bun and gave it to the child. From then on, he seized this business opportunity and started selling "broken crispy buns". 3. There are internal reasons why the crispy buns are crispy. First of all, looking at the flour used to make the bun skin, Lai Ba uses low-gluten refined white flour, which is fermented, added with alkali, kneaded, rolled into dough and spread with lard to form an oil layer. Then wrap it into a simple bun.

4. The fillings of the broken pastry buns come in two flavors: salty and sweet. The filling of the salty filling is made by putting clear soup, soy sauce, MSG, pepper, chopped green onion, ginger and salt into a pan and frying them until fragrant, then adding wet starch to thicken, and finally pouring in diced fresh meat, mushrooms, bamboo shoots, etc. to make the salty filling. The sweet filling is made by mixing cooked ham with sugar, honey, chopped mushrooms, etc. 5. The temperature is very important when steaming this kind of buns. Use high heat to steam them in one go. The buns steamed in this way are plump and white, with slightly open edges and a fragrant aroma. 6. It tastes oily but not greasy, soft and crispy, full of fragrance, giving people a feeling of melting without chewing.

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