Prunes and Vegetables Broken Crisp Buns

Name: Prunes and Vegetables Broken Crisp Buns
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 275g Flour; 200g Mei Cai; 100g Pork filling; 1 tbsp Vegetable oil; 1 teaspoon salt; 3 pieces Shallots; 3 slices cowpea; 1 teaspoon Cooking Wine; 2 teaspoons Soy sauce; 15g Soft white sugar; 35g lard; 3g yeast; 110g water

by White~Mist (from Tencent.)

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

It is said that the broken crisp bun is a special food in Yunnan. Although I have never tasted the authentic one, I have always wanted to try it since I saw the Feixue Wushuang dried plum and vegetable broken crisp bun. I tried it today and it turned out to be quite successful. People who admire this name are too vivid, because after the steamed bun is torn in half, it is crispy in layers, and it is really broken. This bun must be eaten while it is hot, and it is very fragrant. Thank you Feixue Wushuang for sharing.

Prunes and Vegetables Broken Crisp Buns

1. In the main ingredients, 220 grams of flour, 110 grams of water, 10 grams of lard, 2 grams of yeast powder, and 10 grams of soft sugar are placed in the bread machine

Prunes and Vegetables Broken Crisp Buns recipe

2. Knead the dough until it is smooth and put it in the bread machine for basic fermentation

3. 25 grams of lard and 50 grams of flour are put together and knead into a smooth pastry

4. The shortbread is divided into eight small doses

5. When the dough is fermented, make plum and vegetable fillings, put a little vegetable oil in the pot, add chopped green onion, minced ginger and meat filling to stir-fry at high oil temperature

6. Add plum

7. Add the salt, the remaining soft sugar, cooking wine and soy sauce, stir evenly, and set aside

8. Prove the dough to 2 times its size

9. Exhaust the dough, also divided into 8 small doses

10. Pastry wrapped in pastry

11. Roll to beef tongue type

12. Roll up from top to bottom, after waking up for 10 minutes, roll it up again, a total of two rolls

13. Then roll the small agent out flat and round, and wrap it in the dried plum and vegetable meat filling

14. The wrapped buns are fermented for the second time, and the time is about 45 minutes.

15. When fermented to double the size, steam it on the steamer. After the water is boiled, steam for about 15 minutes. Turn off the heat and steam for three minutes.