cheek

infilling

Ham/Yuntui 200g

5 teaspoons of honey

Fried flour 1-2 tablespoons

A.

200 grams of flour

30 grams of sugar

Yeast powder 1 teaspoon

Water100g

B.

Melted lard 1 tablespoon

How to break the crispy steamed stuffed bun with sugar legs?

A. flour 200 g, sugar 30 g, yeast powder 1 teaspoon, water 100 g. Noodles B. 1-2 tablespoons fried flour, 1 tablespoon melted lard.

Peel the ham and steam in a steamer for about 15 minutes until cooked. Take it out and cool it for later use.

Cut it into thin slices and change it into small squares. This kind of knife worker looks like a big stuffing and can soak honey as much as possible.

Mix with about 5 teaspoons of honey and marinate in the refrigerator. The amount of honey depends on the fatness of ham. If ham contains more fat, you can put less honey, if it is thinner, you can put more honey, otherwise the taste is not moist enough.

Stir-fry the flour in a pot with medium heat until it is light yellow, then turn off the fire and let it cool for later use, which is cooked flour.

Preparation of dough: put all the dry ingredients in fabric A into a large bowl, add them to the water edge and stir, and slightly adjust the water amount according to the different water absorption of flour.

Knead the dough into snowflakes. The texture of the dough should be slightly soft, smooth and elastic, and not sticky. Ferment in a warm place to double the volume.

Take the stuffing out of the refrigerator and mix it with a little cooked flour, and the stuffing is ready.

The dough is kneaded by venting, and the skin B and stuffing are prepared, and rolled into square pieces with a size of about 25*20cm. If it is difficult to spread out halfway, you can relax for a few minutes before continuing.

Brush melted lard. Sieve cooked flour

Roll up the dough sheet as shown.

Pull it into five balls of the same size, and then pull it when the broken part is slightly broken to prevent the dough from being too loose.

Roll up the skin and put the stuffing in.

Squeeze as tightly as possible when wrapping, because this dough is layered and it is easy to spread out during the second fermentation.

Put it in a steamer, wake it at a warm place 15-20 minutes, put cold water on the pot, keep it on medium heat, and steam it after boiling 15 minutes. Turn off the fire, wait for 2 minutes, then open the lid and serve.