Eighteen Pleated Puff Pastry Buns

Eighteen Pleated Puff Pastry Buns

1. Yeast, salt and 3g white sugar are mixed,

2. Add water and mix thoroughly, let stand for a few minutes,

3. Slowly add the yeast water to the flour, stirring while adding, (add clean water if there is not enough water)

4. Until it becomes a basic dry powder,

5. And into a dough, (just into a dough. Don't rub too much,)

6. Cover with plastic wrap, and ferment in the oven at about 38 degrees for an hour until the fermentation reaches 2-2.5 times its original size.

7. Baked puff pastry, (or stir-fried in a wok, too)

8. Use a food processor to grind into pieces,

9. Add 1.5 times the white sugar,

10. Stir well,

11. Add salad oil, (be sure to mix well before adding salad oil, otherwise the final filling will be uneven)

12. Dip a little flour with your fingers and press your fingers into the dough. If it neither sinks nor retracts, it means that the fermentation is complete.

13. The air expelled into the dough,

14. Divide into equal amount of small doses,

15. Gently roll it into small round pieces, (not too thin, otherwise it will not have the soft texture when steamed)

16. Put on the fillings (I have wrapped all the fillings in the recipe, the fillings are relatively sufficient)

17. Wrapped into eighteen pleats buns, (you will be able to wrap eighteen pleats after a few more exercises)

18. Put it on the steamer and let it stand for 20 minutes,

19. Bring to a boil, turn to low heat and steam for about 20 minutes,

20. The steamed buns are out of the oven, and they are better to eat while they are hot.