material

A. low-gluten flour150g, lard 75g, dough150g, red bean paste100g.

working methods

1. Knead lard and low-gluten flour evenly into crisp dough, and each knead15g for later use.

2. Take 20 grams of dough and knead it into a round dough, then wrap the pastry in the round dough and knead it into a rectangular dough; Then roll up the dough from bottom to top, open it from the long end, roll it again, and then let it stand and relax for about 15? 20 minutes.

3. Roll the dough made in method 2 into thin dough sheets, each thin dough bag is 20g red bean paste, turn it down into a ball, and let it stand and relax for about 15? 20 minutes.

4. Take a Chinese pot and pour about 1/2 pot of oil, heat the oil pot to the oil temperature of 150℃, put the crispy bread made by the method 4 in the oil pot and fry it for about 7 minutes with low fire until it looks golden and crisp, and then drain the oil.

Su Po steamed bun

This is a special pastry in Yunnan. Bag, bag, bag, bag, bag, bag, bag, bag. Inside the steamed stuffed bun skin is soup with stuffing, which is very fragrant and can be eaten with porridge. If your mouth is heavy, you can dip it in soy sauce, vinegar, sugar and oil pepper, which is also very refreshing. It is called "crispy" because the skin of the finished product has layers and openings, and the layers are like cakes. The main reason for this steamed stuffed bun is that the dough making technology is somewhat different. The stuffing can be made sweet or salty.

material

Skin part: flour (usually wrapped in jiaozi and steamed buns), liqueur (rice and soup), lard (big oil), stuffing: fat hind leg meat, mushrooms, onions, soy sauce, sugar and salt.

working methods

Skin:

It is mainly made of dough, not yeast, but sweet wine, which makes the finished skin have natural sweetness.

Flour need not be used once. You can ferment a small part of the dough first, and then use it as "old flour" when making cakes that need to be fermented later.

Take 2 tablespoons of flour, boil a small pot of water, and stir the noodles evenly. After the water is boiled, leave it not too hot. Pour 1/3 water into liqueur and stir well. Then mix liqueur into flour and stir well.

If there is not enough water, you can add it slowly. This is only the first step in making dough. You can make less first, and then add it according to the amount after the flour is fully fermented.

The flour is kneaded into a ball, and there are no flour particles on the surface. Put it in a pot, cover it and put it in a warm place. If you have heating at home, you can put it next to the heating or in the sun at night, but you should avoid the flour being directly blown away by the wind.

The fermented noodles are like this. If the temperature at home is very low, it will take a long time. If you can't master it well, you can also use baking powder to do it, which is really helpless.

You can take a dough, add a proper amount of water and flour to make a smooth and soft dough, and let it stand for about 5 minutes. This is the skin of our steamed buns.

Stuffing:

Boil the fat hind leg meat in a pot until it is 8 minutes cooked, take it out and let it cool for later use.

After the dried mushrooms are soaked, drain the water and cut into cubes, onion into powder, and the meat in front is cut into fat or even diced.

Add a little base oil to the wok, heat it, pour the three fillings into the wok together, add 2-3 tablespoons of soy sauce until it can be colored and fragrant, and add 1 teaspoon of sugar and mushrooms.

Appropriate amount of water, it is best to have a little soup at the bottom of the stuffing, and you can add a little salt according to your own taste, because the steamed stuffed bun skin has no salt.

Steamed buns:

Put the dough in order and you can wrap it.

Roll out the dough as thin as possible, and then don't coat it with lard. This is the key to layering, and then slowly roll while pulling.

Strip, so the thinner the surface, the more obvious the final delamination.

After being rolled into long strips, you can pull them into balls by hand and knead them into round skins with thin edges and thick middle by hand. You don't need a rolling pin. After that, you can pack it.

Wrap the stuffing, boil water and steam for a few minutes until the noodles are no longer sticky.

skill

If the dough is made of yeast, it is suggested to add a little edible alkali at the end of the dough, which can neutralize the yeast and make the finished product taste sweeter. This is just my personal opinion.

Alkali must have no particles, just a little more than the thumb nail cover, and it must be rubbed very evenly, otherwise the finished product will see yellow spots. Alkali must be added in a proper amount, too much, and the dough will eventually become jute. The test method is to tear a small ball of flour, add alkali and cook it on the fire without sticking to the teeth.

As for the stuffing, mine is the traditional salty method, and there are also classic sweet fillings. The general practice is: cut the ham (preferably the cloud leg) into cubes, add the same amount of sugar and mix well, but the bun skin must be wrapped tightly, because the sugar is easy to miss after heating, which is the famous sugar leg steamed stuffed bun.