Ingredients ?

Crust:

Flour (for crust) 200g

Water 110g

Yeast 2g

Sugar 3-5g

Shortening:

Lard 50g

Flour (for shortening) 100g

Filling:

Pork

Pork

Pieces

A few small onions

Leggs 1 thick slice

Soy sauce a few pinches

A few green onions

1 thick slice of cloudy leg

Some soy sauce

Some grass jelly powder

Some sugar

Some wine

How to make broken crispy buns ?

Flour (medium or low gluten) 200 grams, yeast in a clean bowl without oil or water, add 110 grams of water, stir with chopsticks to form a dough, as shown in the picture

Knead a little bit with your hands, cover with a damp cloth and put in a warm place to ferment for about 1-1.5 hours, until double the size of the (according to the feedback of my friends, the fermentation time is not very accurate, I was in the north with the heating). house, if the room temperature is low without heating, please increase the time as appropriate, the judgment standard is twice the size).

Lard 50 grams and 100 grams of flour mixed into a round ball, put in the refrigerator, refrigerated time is not a special requirement, generally I am the two kinds of dough and good, an oven or room temperature fermentation, a direct throw the refrigerator chilled. You don't need to salt it.

After the pork is cooked and cooled, cut it into small pieces, not chopped. After cooking, the pork is very easy to cut. Add some cloud leg in it will be more flavorful, also cut into granules.

Small green onions, must use small green onions, cut into minced green onions,

The ingredients are ready to put aside on the side, do not mix first.

Take the shortening out of the refrigerator and knead it, dividing it into six equal parts.

Keep the fermented dough kneaded until smooth, then divide it into 6 equal parts. (This is where a stiff spatula from Sannen really comes in handy, kudos!)

Fold the dough in step 9 like this, then press it slightly to form a pastry

After you've pressed it into a pastry, wrap the shortbread dough around it and pinch it tightly.

Then press the dough into a round shape

Roll it with a rolling pin to form a long strip

and then roll it up, 6 at a time.

Cover the rolled dough with a damp cloth and let it rise for about 20 minutes

This time you can mix the filling, add a little salt, soy sauce, sugar and grass jelly powder and mix well.

Place the green onions on the side and leave them in, mixing them in when wrapping.

Repeat the operation for the second time after 20 minutes of rising, continue to roll out the dough into a long strip and roll it up. Then this folded and pressed into the bun skin,

Then is the filling to make buns, I am a novice, the package is very bad, all open, and there is no fold. The good thing is that the Yunnanese pastry bag is supposed to be open and smiling, so that people can see at a glance what kind of filling is inside.

Cold water on the pot, steamed for 20 minutes, turn off the fire and then steamed for another 3 minutes on the virtual steam.