Crisp Flaky Bun

Crisp Flaky Bun

　　Ingredients:

1000g flour, 150g fermented dough, 150g lard, an appropriate amount of cooked flour, alkaline, warm water, etc.

Seasonings:

500g pork belly, cooking wine, salt, soy sauce, sugar, MSG, pepper, minced ginger, chopped scallions, bone broth, etc.

Preparation method:

Chop the pork belly into minced meat, mix with seasonings until well combined, then slowly add bone broth. Stir vigorously until the mixture becomes sticky to form the fresh meat filling. Dissolve the fermented dough in warm water, add flour, and knead into a slightly soft dough. After fermentation, add alkaline and knead evenly. Then roll out the fermented dough into a sheet, brush with lard, sprinkle a little cooked flour, roll it into a long strip, divide into 75g pieces, press each piece with your palm into a round skin that is thick in the middle and thin at the edges. Wrap in 35g of filling, pinch pleats while sealing the bun, forming the raw bun. Steam in a steamer over high heat for about 10 minutes until done.

Flavor characteristics:

The buns are soft and fluffy, the filling is tender, and the taste is savory and delicious. Technical tips: The bun seal must be tight. When adding the filling, pour the broth in several times and stir until no visible broth remains.