Where do crispy buns belong?

Crispy steamed stuffed bun is a traditional snack in Yunnan-style cakes. The skin blank is made of low-gluten white flour, fully fermented and mixed with alkali, and then made into a crisp layer with fine white cooked lard and flour. There are two kinds of stuffing: sweet stuffing and salty stuffing. Sweet stuffing is made by adding sugar, diced bee (more refined but less fat), mushroom powder, onion and Jiang Mo, seasoning with sweet soy sauce, monosodium glutamate and pepper, frying in a pan, thickening and drying.

The shape of steamed stuffed bun is relatively simple, and too complicated shape will affect the formation of pastry. When steaming, use strong fire in one go. After the steamed stuffed bun came out, it was full and white, with its mouth slightly open, and the stuffing inside was faintly visible. Each steamed stuffed bun is padded with clean white paper to avoid sticking to the cage. Tear off the white paper and eat it while it is hot. The skin is soft and mellow, and there is a sense of melting at the entrance. If the stuffing is sweet, the cloud legs are fresh and salty, sugar and honey are sweet but not greasy, sweet but not salty, sweet first and then salty, which complement each other. Sugar leg stuffing is a pioneering work in Yunnan-style pastry snacks. Sweet and salty, good in meat. It is a must among all local snacks varieties in China.

Originally originated from local snacks in Kunming, crispy steamed bread has been introduced into hotels and restaurants, and it can be seen in many high-end banquets, banquets, buffets and flavor meals. (Kunming)