Crispy Steamed Bun [Yunnan Kunming Specialty]

What is crispy buns? Authentic Yunnan Kunming specialty: Po Su Baozi

Content summary:Do you want to know what Po Su Baozi is? This article is a detailed introduction to the special product ofKunming, Yunnan - Po Su Baozi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Po Su Baozi. The full text takes about 8 minutes to read, mainly including the basic introduction of Po Su Baozi and its nutritional value? What are the product characteristics of crispy buns? How did the history of crispy buns come about? Wait

Basic Introduction of Crispy Bun

Crispy Bun is a traditional snack in Kunming, Yunnan Province. It is made from low gluten refined white flour, cooked lard, cooked cloud legs, diced bee meat, and minced winter mushrooms. Crispy buns contain protein, carbohydrates, and vitamins, which are nutritious and suitable for all ages. Due to its high reputation, this type of steamed bun has now entered major hotels and restaurants in Kunming from folk restaurants or food stalls, and can be tasted at almost all high-end banquets, banquets, buffets, and flavored meals

Po Su Baozi is a traditional snack in Yunnan style pastry. The skin is made of low gluten refined white flour, which is fully fermented, mixed with alkali, and then combined with high-quality white cooked lard and dough to make a crispy layer. There are two types of filling: sweet and salty. Sweet filling is made by adding cooked pork legs (or braised pork) with white sugar, diced bee meat (more concentrated and less fatty), minced winter mushrooms, scallions, and ginger. The seasoning is sweet soy sauce, monosodium glutamate, and pepper to adjust the taste. The filling is then stir fried, thickened, and air dried in a pot until fragrant

The shape of steamed buns is relatively simple, and overly complex shapes can affect the formation of the crispy layer on the skin. Steam over high heat in one go. After the steamed buns come out of the cage, they are full and white, with a slight opening at the mouth where the inner filling can be vaguely seen. Each steamed bun is padded with a clean white paper to avoid sticking to the basket. Tear off the white paper and place it in the mouth while it is hot. The skin is soft and fragrant, and there is a melting sensation in the mouth. If the filling is sweet, the Yunnan leg is fresh and salty, while the white sugar and honey are sweet but not greasy, sweet does not overpower salty, sweet first and then salty, complementing each other. Sugar leg filling is a pioneering dish in Yunnan style pastries and snacks, with a variety of flavors including sweetness, saltiness, meat, and vegetables. It is considered a masterpiece among various local snack varieties in China

1. Flour is rich in protein, carbohydrates, vitamins, and minerals such as calcium, iron, phosphorus, potassium, and magnesium. It has the effects of nourishing the heart and kidneys, strengthening the spleen and intestines, and relieving heat and thirst

When steaming this type of steamed bun, it is very important to pay attention to the heat, and to use high heat to urge it in one go. The steamed buns are plump and white, with a slightly open mouth and a fragrant aroma. Eating it in the mouth is oily but not greasy, soft and crispy, with a full mouth fragrance, giving people a feeling of melting without chewing. The finished product is carefully selected, finely crafted, with exquisite filling, distinct layers, soft and crispy, and suitable for sweetness and saltiness. Oil without greasiness

How did the history of breaking crispy buns come about