Anshun Crispy Bun [Guizhou Anshun Specialty]

What is Anshun Crispy Bun? Authentic Guizhou Anshun Specialty: Anshun Crispy Bun

Content Summary:Do you want to know what Anshun Crispy Bun is? This article is a detailed introduction toGuizhou Anshun specialty - Anshun Crispy Bun. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Anshun Crispy Bun. The full text takes about 2 minutes to read, mainly including the basic introduction of Anshun Crispy Bun and the product characteristics of Anshun Crispy Bun? The production method of Anshun Crispy Bun, etc

Basic Introduction to Anshun Crispy Bun

Anshun Crispy Bun is a delicious dish mainly made of flour and pork filling

Baozi is soft and tender, with a delicate filling and a savory and fragrant taste. Due to its layered texture, it is called "Po Su" and is a famous snack in the Anshun area

Due to the soft skin, tender filling, salty and fragrant taste, and layered texture of the baozi, it is called "broken pastry" because oil is added to the skin during kneading, resulting in a layer by layer crispy texture

Method for making Anshun Crispy Bun

Ingredients: 1000 grams of flour, 150 grams of fermented flour, 150 grams of lard, cooked flour, alkali, warm water, etc

Seasoning: 500g pork sandwich, cooking wine, salt, soy sauce, white sugar, monosodium glutamate, pepper, ginger foam, chopped green onions, bone soup, etc. in moderation

1. Steaming. Chop the sandwich meat into minced meat, add seasoning and mix well. Slowly add the bone broth. Stir vigorously until it becomes sticky and becomes fresh meat filling<2. Dissolve the fermented dough in warm water, add flour and knead into a slightly soft dough. After fermentation, add alkali and knead evenly<3. Then roll the fermented dough into a dough, brush it with lard, sprinkle a little cooked powder, roll it into long strips, pull it into 85 gram pieces, press them one by one with the palm of your hand into a thick round skin in the middle and a thin one around the edges, wrap it in 35 grams of filling, pinch the folds while wrapping, and close the mouth to make a bun. Steam it on high heat for about 10 minutes in a cage