Face:

200 grams of flour (for dough)

Water 1 10g

Yeast 2 g

3-5g of white sugar

Crispy:

50 grams of lard

Flour (for pastry)100g

Stuffing:

A piece of pork

How many onions?

Yuntui 1 Thick Plate

A little soy sauce

A little grass fruit powder

A little sugar

A little cooking wine

How to break crispy buns?

Put 200g flour (medium gluten or low gluten) and yeast into a clean oil-free and waterless basin, add110g water in turn, and stir the dough with chopsticks, as shown in the figure.

Rub it with your hands a little, cover it with a damp cloth and put it in a warm place to ferment for about 1- 1.5 hours, and double the size (according to the feedback from the kitchen friends, the fermentation time is not very accurate. I have a room with heating in the north, so if the room temperature is low and there is no heating, please increase the time as appropriate, and the judgment standard is to double it).

50g of lard and 0/00g of flour/kloc-are mixed and kneaded into balls, and put in the refrigerator for refrigeration. There is no special requirement for refrigeration time. Generally, I mix two kinds of dough, one is fermented in the oven or at room temperature, and the other is directly thrown into the refrigerator for refrigeration. (refrigerated, that is, the layer where leftovers are usually placed)

Stuffing: put cold water in the pot, add a little ginger and cooking wine, and cook the pork. No need to put salt.

Cool the cooked pork and cut it into pieces. Don't cut, cut. Cooked pork cuts well. Add some cloud legs to make it more fragrant and cut into grains.

Onions, be sure to use onions and cut them into minced onions.

Put the materials aside when they are ready. Don't mix them up yet.

Take the cake out of the refrigerator, knead it into a circle and divide it into six equal parts.

Knead the fermented dough until it is smooth, and then divide it into 6 equal parts. At this time, the three-energy hard scraper is really easy to use, like one! )

Fold the dough in step 9 in half like this, and then press it slightly to make a cake.

After pressing the dough, wrap the dough bag and pinch it tightly.

And then pressed into round cakes.

Roll a long strip with a rolling pin.

Then roll it up, six in turn.

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

At this time, you can mix the stuffing, just add a little salt, soy sauce, sugar and tsaoko powder and mix well.

Put the shallots aside and don't mix them. Mix it when you wrap it.

20 minutes after waking up, repeat the second operation and continue to roll into long strips. Then fold it in half like this and press it into steamed bread skin.

Then the stuffing is used to make buns. I'm a novice, and the hemming is not good. I told you, there are no wrinkles at all. Fortunately, my crispy bread in Yunnan should be smiling all the time, so people can see what's inside at a glance.

Put cold water on the pot and steam for 20 minutes, then steam for 3 minutes after turning off the fire.