How to make broken-crust buns.
"Broken Crust" originated in Anshun, Guizhou. "Broken Crust" has a soft and chewy texture, delicate filling, and a savory and fragrant taste. Due to its layered structure, it is called "Broken Crust"."Broken Crust" can be divided into two types: savory and sweet. Savory "Broken Crust" is generally made with:Pork Shredded vegetables Dried mushrooms filling. Sweet "Broken Crust" uses fillings such as:Red bean paste Sesame Peanuts Red beans etc. Although the making of "Broken Crust" seems simple, it actually requires certain techniques. Let's take a look at the specific techniques for making "Broken Crust"! How to make sweet "Broken Crust"
Ingredients
Low-gluten flour
150g,Vegetable oil 75g.Steam dough 150g, Red bean paste100g.Method 1. Mix vegetable oil and low-gluten flour thoroughly, creating an oil dough.
Take 15g portions and knead into balls.
2. Take the steam dough and knead it into 20g portions, then flatten each portion into a round dough. Then place the oil dough in the round dough and knead it into a ball, then flatten it into a square dough.3. Roll the dough from the bottom to the top, then roll it out and roll it again, then set it aside for about 15-20 minutes.
4. Roll the dough out into a thin dough. Place 20g of red
bean paste
filling in each thin dough, and shape it into a round ball. Set aside for about 15-20 minutes.5. Heat approximately 1/2 pot of oil in a wok to 150°C. Place the "Broken Crust" dough in the hot oil and fry for about 7 minutes over low heat until the surface is golden brown and crispy. Then remove and drain the oil. How to make delicious "Broken Crust"
Ingredients
Flour 750g, dough 100g, pork
Five-spice pork
500g, peanut oil 100g, honey 50g,Soy sauce Rice wine, water, soaked lychees, soaked shiitake mushrooms, chopped green onions,Ginger, Salt, sesame oil, dough, and a small amount of baking soda.Method 1. Chop the pork into minced meat and stir-fry with rice wine. Then add shiitake mushrooms and lychee and stir-fry until golden. Finally, add chopped green onions, ginger juice, sesame oil, and dough.2. Mix flour, honey, dough, and appropriate amount of warm water to form a dough. Cover with a damp cloth and let it ferment. Once fermented, add baking soda and knead it thoroughly, then roll it into thin sheets, spread with peanut oil, roll it into a round roll, and divide it into 20 dough portions. 3. Flatten each dough portion, roll it into a dough, and wrap it with the dough. Then place it on a steamer and steam for 10 minutes.
Tips for making delicious "Broken Crust"
1. To make "Broken Crust" delicious, the most important thing is to make the dough well-fermented and soft. This will result in "Broken Crust" with a soft and chewy texture.2. "Broken Crust" should not be steamed for too long. 10 minutes is sufficient. If it is steamed for too long, the texture will become worse.
How to make savory "Broken Crust"
Ingredients Flour 750g, pork 500g, soaked lychees 150g, soy sauce 10g, 5-spice pork 10g, vegetable oil 150g, dough 100g, soaked shiitake mushrooms 50g, Ready in 10 minutes.
Salt, a small amount of baking soda.
Method
1. Chop pork, shiitake mushrooms, lychees, and soaked lychees into small pieces.2. Heat 50g of oil in a wok to 70% heat. Add pork and stir-fry. Then add lychees and soaked shiitake mushrooms and stir-fry until golden. Finally, add soy sauce, pepper, rice wine, salt, and lychee water. Stir-fry until the sauce thickens and becomes glossy.
3. Mix 500g of flour with dough, water, and a small amount of baking soda. Knead into 30 dough portions, flatten each portion, wrap it with the dough, and then roll it into a "tongue" shape, roll it into a cylindrical shape, and fold the two ends together. Then flatten it and wrap it with 25g of meat filling and shape it into a " " (bun) and place it in a steamer pot. Steam for 15 minutes.
Ingredients
750g flour, 500g pork, 150g dried plum leaves, 10g Shaoxing wine, 10g soy sauce, 150g vegetable oil, 100g yeast, 50g dried kelp, 50g dried shiitake mushrooms,Black pepper Salt, a pinch of baking soda.
Instructions
1. Cut pork, shiitake mushrooms, plum leaves, and kelp into small pieces.2. Heat 50g of oil in a wok until 70% hot, add the pork and stir-fry until broken, then add plum leaves and shiitake mushrooms and stir-fry. Add soy sauce, black pepper, Shaoxing wine, salt, and kelp, and cook until the sauce thickens and the oil is shiny, then add the kelp and mix well. 3. Mix 500g of flour with yeast, an appropriate amount of water, and knead until smooth. Let it rise for about 3 hours.
Mix the remaining 100g of flour with 10g of vegetable oil to make oil dough.Add baking soda to the dough and knead until smooth, then divide into 30 pieces, flatten each piece, and wrap it with 10g of oil dough. Flatten and roll into a long strip, roll into a cylindrical shape, fold over and overlap to create three layers, then flatten and roll into a dough, and fill with 25g of meat filling, and shape into "bird's nest" buns. Place the buns in a steamer and steam over high heat with boiling water for 15 minutes.
Add 500g of flour, yeast, appropriate amount of water, and mix well; let it ferment for about 3 hours. Mix the remaining flour with 100g of oil to form oil dough.
Add small amount of baking soda to the dough and knead evenly, then divide into 30 dough balls, flatten them, and wrap each with 10g of oil dough, then flatten and roll into a tongue shape, roll into a cylindrical shape, fold the two ends to overlap into three layers, and then flatten and roll into a dough skin, wrap with 25g of meat filling, and pinch into "quail egg" shape.Steamed buns Place in a steamer, steam over boiling water for 15 minutes to cook.Steamed buns 2;, place in a steamer, steam over boiling water for 15 minutes.
