The reason why buns crack

If you don't master the cooking techniques when making buns, the buns you make will crack, which will make you very troubled and you will never be able to make delicious buns. This is actually caused by the incorrect methods of kneading and mixing the dough. You must pay attention to the kneading technique and time, and you must wait until the dough has risen before making it.

Filling:

1. Cook the fat and lean hind leg meat in a pot until 80% done, remove and let cool for later use;

2. After soaking the dried mushrooms, drain the water and cut them into small dices. Chop the green onions into minced meat and cut the meat into small dices with even fat and lean texture.

3. Add a little oil to the wok, pour the three fillings into the wok after heating, add 2-3 spoons of soy sauce, until it is colored and fragrant, add 1 teaspoon of sugar, an appropriate amount of mushroom water, it is best if the bottom of the filling has a little soup, you can add a little salt according to your taste, because the bun skin does not have salt. Then arrange the dough and you can wrap it.

To wrap: roll out the dough, make it as thin as possible, then apply a layer of lard on it, this step is essential as it is the key to layering. Then slowly pull and roll it into long strips. The thinner the dough is rolled, the more obvious the final layering will be. After rolling it into long strips, you can pinch it into small pieces with your hands, and slowly pinch the small pieces into round skins that are thin on the edges and thick in the middle. You don't need a rolling pin anymore. When you're done, you can wrap the fillings, steam them in a pot for a few minutes after the water boils, and wait until the dough is no longer sticky. The bun skin contains the soup from the stuffing, which is very fragrant and can be drunk with porridge. If you have a strong taste, you can dip it in a small sauce made of soy sauce, vinegar, sugar, and chili oil, which is also very refreshing.

Notice:

1. If the dough is fermented with yeast, it is recommended to add a little bit of edible alkali when kneading the dough at the end. This can neutralize the yeast and make the finished product taste sweeter. The alkali must be free of particles and the amount should be slightly more than the thumb nail. It must be kneaded very evenly, otherwise yellow spots will be seen in the finished product. The addition of alkali must be appropriate. If too much, the dough will become very yellow and numb. The way to test it is to tear off a small ball of flour and cook it on the fire after adding the alkali. It is done until it does not stick to your teeth.

As for the filling, this one is a more traditional salty one, and there is also a very classic sweet filling. The general method is: cut the ham (preferably Yunnan ham) into small cubes, add the same amount of white sugar, mix well, but the bun skin must be wrapped tightly, because the white sugar will easily flow out after heating. This is the famous sugar ham bun.