Method and formula of crisp packaging

The method and formula of crisp packaging;

Crispy steamed stuffed bun is a traditional snack in Kunming, Yunnan, which is made of low-gluten white flour, cooked lard, cooked cloud legs, diced bee meat and minced mushrooms. Crispy steamed stuffed bun contains protein, carbohydrates and vitamins. It is nutritious and suitable for all ages. Because this kind of steamed stuffed bun is famous, it has now entered the major hotels and restaurants in Kunming from small folk restaurants or large food stalls, and crispy steamed stuffed buns can be tasted in almost all kinds of high-end banquets, banquets, buffets and flavor meals.

Super flour1000g; Old yeast100g; 800 grams of pork; Water magnolia tablets100g; 100g of water hyacinth; 300 grams of lard; Water hair golden hook100g; 8 grams of baking soda; 2 grams of refined salt; 2 grams of soy sauce; 20 grams of Shao wine; 2 grams of pepper; 2 grams of monosodium glutamate.

1, dough making. Add 800 grams of flour to the old yeast for fermentation, then add baking soda and knead it repeatedly, then cover it with a wet cloth and let it stand 15 minutes.

Add 200 grams of flour to 150 grams of melted lard and knead it into a uniform crisp dough for later use.

2, stuffing. Pork, golden hook, magnolia slices and mushrooms are all cut into rice grains. Heat 150g melted lard to 60% heat, then put pork in an oil pan, stir-fry seeds, then add Flos Magnoliae and Lentinus edodes, mix well, then add soy sauce, Shaoxing wine and refined salt, and stir-fry for a short time. Finally, add golden hook, pepper noodles and monosodium glutamate and mix well to make stuffing for later use.

3. Leather manufacturing. Let the fermented dough stand and knead it evenly, knead it into long strips and pull it into 40 pieces. After kneading the dough, choose 40 pieces. Every fermented dough is wrapped in a pastry. Flatten by hand and roll it into a long tongue shape about 16 cm, and roll it into a cylinder from outside to inside. Flatten, fold into three layers, flatten again, and roll into a round skin.

4. The stuffing is ripe. Put each round bun into about 40 grams of stuffing and knead it into a steamed stuffed bun with fine patterns. Steam on high fire 15 minutes.