Pocrispy steamed buns are Kunming's flavor snacks and have a long reputation.
It is said that this kind of steamed bun originated in 1903, when a man named Lai Ba in Yuxi opened a small steamed bun shop named Shaobailou near Cuihu in Kunming. An old man took his grandson to buy steamed buns. The old man smelled the steamed buns very fragrant, so he took one and gave it to his grandson. Unexpectedly, the grandson didn't catch it and the steamed buns fell to the ground. The steamed bun was smashed, especially the steamed bun skin, which was broken into seven or eight pieces. As soon as the little grandson saw that the steamed buns were smashed, he burst into tears. At this time, many people gathered around to watch, and they were all surprised that the steamed buns were so cracked and crispy! At this time, the boss Lai Ba came forward and was surprised, so he took another steamed bun and gave it to the child. From then on, he seized this business opportunity and branded himself to monopolize "broken crispy buns".
There is still an intrinsic reason why the steamed buns can be broken. First of all, judging from the flour used to make steamed buns, Lai Ba uses low-gluten white flour. It is fermented, added with alkali, kneaded evenly, rolled into dough and applied with lard to form an oil layer. Then wrap it into steamed buns with simple structure.
There are two kinds of stuffing in the broken crispy buns: salty and sweet. The heart of the salty filling is to add clear soup, soy sauce, monosodium glutamate, pepper, chopped green onion, ginger and salt, put them into the pan and stir-fry until fragrant, then add wet starch to thicken, and finally add diced fresh meat, winter mushrooms, winter bamboo shoots, etc. to mix into a salty filling. The sweet filling is made of cooked ham, white sugar, honey, shredded mushrooms, etc., and mixed into a sweet filling.
When steaming this kind of steamed buns, they pay great attention to the heat. They need to be vigorously pressed with strong fire and done in one go. The steamed buns are full and white, with a slightly opened mouth, and the aroma is overflowing.
Crispy steamed buns
Recipe Recommendations
- salty and fresh
- steamed
- three-quarters of an hour
- senior
Steps for Crispy steamed buns
1
Cut the pork into rice grains.
2
Cut golden hooks, bamboo shoots and mushrooms into rice grains.
3
Add 200 grams of flour to 150 grams of heated lard and mix into a crisp noodle for later use.
4
Put the oil in the pan and cook until it is 60% hot, then put the pork into the pan and stir-fry.
5
After stir-frying the scattered seeds, add bamboo shoots and mushrooms and stir-fry well. Add soy sauce, Shaoxing wine, and refined salt and stir-fry before serving.
6
Pour the starch and serve for later use.
7
Add 800 grams of flour to the old fermented flour to ferment, cover with a damp cloth and set aside.
8
Finally, add golden hooks, pepper noodles, and MSG and mix well into filling for later use.
9
Add alkali to the fermented dough and knead it well, roll it into dough, and brush it with pastry.
10
Roll it into a long strip.
11
Pull it into 75 grams, and press it one by one with your palms into a round skin with a thick middle and thin periphery.
12
Wrap in 35 grams of stuffing, wrap the edge, fold it, close it to form a steamed bun, and steam it over strong heat for about 15 minutes.