Posu buns are a traditional snack in Kunming, Yunnan. They are fully fermented with flour and yeast, cooked lard is used to form an oil layer, and salty or sweet fillings are wrapped into them to make simple buns. Shaped and then steamed over high heat, this kind of buns is greasy but not greasy in the mouth, soft and layered, and is very suitable for the elderly and children to eat for breakfast.

The taste of posu buns is better than ordinary buns. It is not difficult to make. It is very simple to make it well. The key is to work hard on the dough. The dough must be coated with a thick layer of lard to form a The oil layer will become clear after steaming, and the filling will be soft and fragrant. Let’s take a look at the detailed methods below.

Prepare the raw materials: 500 grams of all-purpose flour, 5 grams of yeast, 200 grams of warm water, 5 grams of sugar, and an appropriate amount of cooked lard.

Prepare feed: 500 grams of front leg meat, 2 green onions, and ginger. 1 piece, appropriate amount of salt, half a spoon of sugar, 2 spoons of light soy sauce, 1 spoon of oyster sauce, a little thirteen spices

Production process 1. First prepare the fillings, mince the front leg meat, chop the green onions, and then Flatten the ginger, add a little water and squeeze it into ginger water. Set aside.

The steamed buns are filled with pure meat, so I suggest you choose the front leg meat that is 20% fat and 80% thin. It won’t taste too fat or too spicy, and the taste is just right.

2. Then pour the ginger water into the minced meat one at a time and stir well. Adding ginger water is to remove the fishy smell, and to increase the moisture content of the meat filling to make the buns taste tender and juicy.

3. Then add 2 spoons of light soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, a little thirteen spices, and an appropriate amount of salt, mix well, and continue to stir vigorously.

4. Finally, sprinkle with chopped green onion, do not stir it yet, stir it evenly when wrapping, so that the meat filling will not smell of green onion.

5. The filling is ready, then start to ferment the dough. Add 500 grams of sugar to 500 grams of flour, make a nest in the middle, pour a little warm water to melt the yeast.

6. Pour in warm water in small amounts several times, stir until it becomes flocculent, and then add 20 grams of lard.

7. Knead it into a simple dough and let it sit for 10 minutes. After the dough has fully absorbed the water, knead it into a smooth dough, cover it with plastic wrap, and leave it in a warm place to ferment.

8. When the dough has fermented until it has doubled in size, tear it open and the inside will look like a honeycomb. The first fermentation is considered complete.

9. Sprinkle dry flour on the surface, knead the dough like clothes, deflate it, and shape it into a long strip.

10. Then roll out the dough into a large long-shaped dough, and evenly apply a layer of lard on the dough. Apply more lard so that the layers will be obvious.

11. Then roll it from top to bottom, and stretch it out thinly as you roll it. It doesn’t matter if it is stretched out. Roll it into a long strip and tidy it up a little.

12. Use your hands to shape the dough into the size you like. The small pieces should be covered with plastic wrap to prevent the dough from drying out.

13. Take a piece of dough and gently flatten it into a round shape. Do not use too much force to prevent the dough from being too dense and affecting the layering. Then wrap it with a ball of meat filling.

14. Then wrap it into a bun shape, but don’t make beautiful pleats like ordinary buns. You don’t need to make the broken puff pastry buns to look beautiful, just make them as you like, the more broken the better, what you want is a tattered look, as long as the filling is not exposed.

15. Place the prepared crispy buns in the steamer, space them out, ferment them again for 10 minutes, put them in the pot with cold water, bring to a boil and steam them for 13 minutes.

After 16 or 13 minutes, turn off the heat and simmer for another 5 minutes before eating. It was well-structured, soft and delicious. I picked it up and put it in my mouth as soon as it came out of the pan. I resisted the heat and ate it while breathing, and I ate two of them at once. Although a lot of lard was put in for the layer, it didn't taste greasy at all, it was so fragrant.

17. The crispy buns made in this way are not only delicious, but also nutritious. At the beginning of autumn, you can make more breakfast for your children. It is soft and delicious, and your children can eat 4 in one meal.

Someone wants to ask, can lard be replaced with other oils? All I can say is that the other oils are not significantly layered, only lard is clearly layered and soft. Remember not to make it too beautiful when wrapping it. The uglier it is, the better, and the more ragged it is, the better. Because it is ragged, it is called a broken cake bun.