Po crispy steamed buns
Overview
Using the lard produced at home, dig out a spoonful of lard to knead the dough. Not only are the steamed buns white and soft, they are also fragrant. After being broken open, the layers of crispy noodles are fragrant and delicious!
Tags
Ingredients
Steps
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Mix part A (flour, dry yeast, milk, lard) evenly, knead the flour into a ball, and spread out the softened lard. Cover with a damp cloth and place in a warm place to ferment until doubled in size.
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Mix the flour and lard in B using cutting and mixing method, and knead into dough.
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Knead it into a smooth dough.
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Deflate the fermented dough and knead it for a while.
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Wrap the pastry with dough, seam side down.
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Turn the dough over and roll it into a long shape.
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Roll up from one side into a roll.
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Turn the dough roll up and flatten it, then roll it into a long shape.
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Then roll it up tightly in the long direction and shape it.
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Cut into even equal portions.
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Place it under the pot to let it rise for 20-30 minutes, add boiling water, steam over high heat for 15 minutes, simmer for 5 minutes and turn on the pot.
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The cooked crispy steamed buns are crispy and delicious, with distinct layers. When you break them open, you can eat the crunchy crispy residue inside, which is very delicious.
