Eighteen Pleated Puff Pastry Buns

Name: Eighteen Pleated Puff Pastry Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 90g+3g White sugar; 1/4 teaspoon salt; Some water; 60g Shortbread; 3 tablespoons Salad oil; 2g yeast

by Lingling

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

At the beginning of the past, the buns had only 14 pleats, but later, a pastry chef found that the buns wrapped with 18 pleats were fuller, more beautiful, and the fillings could be richer. Now "18" is also homonymous "to send". Gradually, the eighteen pleats of buns seems to have become a conventional law. The buns with a lot of skin stuffing have always been my favorite. Put on a lot of crisps and bite them. The strong fragrance explodes in my mouth, the soft dough, and the sweet filling. This is my most intuitive feeling about the crisp buns, and it is also one of the reasons why I love it for a long time."

Ingredients

150g Low-gluten Flour
90g+3g White Sugar

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1/4 teaspoon Salt

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Some Water

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60g Shortbread
3 tablespoons Salad Oil
2g Yeast

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.