Crispy steamed buns(po su bao zi )

Crispy steamed buns

Introduction:

"Crispy bun is a famous snack in Kunming. It is said that this kind of steamed bun originated in 1903 when a man named laiba opened a small steamed bun shop called shaobailou near Cuihu Lake in Kunming. An old man went to buy steamed buns with his little grandson. The old man smelled that the steamed stuffed bun was very fragrant, so he took one for his little grandson. Unexpectedly, the little grandson didn't catch it, and the steamed bun fell to the ground. Baozi was smashed, especially the skin of baozi. The little grandson burst into tears as soon as he saw the bun smashed. At this time, many people gathered around to watch. They were surprised that the bun was so crispy! At this time, the boss Lai Ba came forward and was surprised, so he took another bun and gave it to the child. Since then, he has seized this business opportunity, playing the signboard monopoly "broken crisp bun". There is an internal reason why the steamed buns can be broken. First of all, from the point of view of the flour used to make baozi skin, laiba uses low gluten white flour. After fermentation, mixing alkali, kneading, rolling into dough and smearing lard, it forms an oil layer. And then wrap it into a simple structure bun. There are two kinds of stuffing: salty and sweet. The heart of salty stuffing is to stir fry Shangqing soup, soy sauce, monosodium glutamate, pepper, onion, ginger and salt in a pot, then add wet starch to thicken, finally pour in diced meat, mushrooms, bamboo shoots and so on to make salty stuffing. Sweet stuffing is made of cooked ham, sugar, honey and mushroom powder. This kind of steamed bun is very particular about the heat, and it needs to be pressed with a strong fire to make it in one go. The steamed buns are full and white, the mouth is slightly open, and the aroma is overflowing

Production steps:

Materials required:

Flour: 1000g

Old noodles: 150g

Lard: 150g

Alkali noodles: 8g

Pork: 500g

Mushroom: 100g

Diced chicken: 50g

Shuifa gold hook: 50g

Bamboo shoots: 50g

Warm water: moderate

Refined salt: right amount

Soy sauce: right amount

Shaojiu: moderate

Pepper: right amount

MSG: right amount

matters needing attention:

Production difficulty: Advanced

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Po Su Bao Zi