Hello everyone, I am Xiao Qiu, today to share with you the method of broken puff pastry, it should be said that in all kinds of buns it is the ugliest and most ugly, but it is particularly delicious.
This is a piece of 2 pounds of Xuanwei ham meat that I bought online, used to make the filling of the broken puff pastry, this ham meat is raw, and the raw ham cannot be used to make the broken puff pastry, because the steaming time cannot be too long, so I first steam the ham, a large piece is too much, cut in half on the line.
Prepare some peanuts and bake them in the oven, or stir-fry them, remove the outer skin and roll them into peanut crumbles, put a small half bowl of flour into the pan and fry them, slightly change color when they are already fried, and the crushed peanuts are put aside for later.
At this time, the ham has also been steamed, take it out and slice it first, then cut it into shredded meat, and finally cut it into ham grains.
Put it in a larger bowl, add the right amount of white sugar and mix well, the ham is a little salty and white sugar can not only neutralize the saltiness of the ham, but also will not cover up the aroma of the ham itself.
Add the prepared peanuts and cooked flour, add a spoonful of lard and stir well, and the filling is ready.
Now come and noodles, do broken puff pastry and noodles is the key, a pound of flour plus 5 grams of yeast, 3 grams of sugar to promote yeast fermentation, with 320 grams of warm water and noodles, usually we do buns and noodles with 260 grams - 300 grams of water or so on the line of water, broken puff pastry noodles are slightly softer than ordinary bun noodles.
And knead into dough after the dough, this should be kneaded for a while, try to knead the dough evenly, knead smoothly, do not need to make noodles, as long as you wake up for 10 minutes, it belongs to the state of half a hair noodle.
When the time comes, there is no need to knead the dough anymore, directly roll the dough into a large dough cake, evenly smear a layer of lard, must be smeared all until it does not fall, when making broken puff pastry buns, you can not use other oil to replace lard, lard is the most critical step in breaking the puff pastry.
Then roll up from above to the bottom little by little, roll tighter, roll well, and then stretch the dough skin and form a small dough.
Then fold the two ends of the small dough in half, and then roll out into a dough cake, wrapped with ham and peanut filling, when wrapping the puff pastry bun, do not have to pinch out too many folds like ordinary buns, pinch it without revealing the filling, you want this tattered look.
Cover the plastic wrap and wake up for 10 minutes, put the water in the pot after boiling, and steam on high heat for 10 minutes, because the filling inside is cooked, as long as the outer skin is cooked through.
Come and see my broken puff pastry bun has been prepared, it is really a tattered pot ah, but it is still relatively soft, after breaking open the layers are clear, the taste of ham inside is really too fragrant, eating is not greasy at all.
If you can't eat sweets, make a salty filling, which is also very delicious, so if you like it, try it.