Yangzhou-style Lard Blooming Buns
A well-fermented dough is combined with powdered sugar and diced leaf lard, then steamed so the surface cracks open in a flower-like pattern, producing a fluffy, sweet, rich, and fragrant bun.
Ingredients
Mature fermented dough
1.5500 g
Sugared lard cubes
200 g
Powdered sugar
225 g
Osmanthus
a pinch
Baking powder
1 tbsp
Alkaline water
1 tbsp
Instructions
1
Knead the dough
Place the well-fermented dough on the work surface, add one tablespoon of alkaline water, and knead until evenly combined. Add the powdered sugar, knead thoroughly, and let rest for about 15 minutes. Then add one tablespoon of baking powder and knead until evenly mixed.
2
Shape and fill
Roll the dough into a long strip about 3 cm in diameter. Use a knife to make two lengthwise grooves along the top. Use your hands to open the grooves outward, place sugared lard cubes into the grooves, then pinch the edges together to enclose the filling. Gently roll with both hands into a round strip about 3 cm in diameter.
3
Arrange in steamer
Place a few sheets of oil paper in the steamer basket. Cut the round strip into portions according to size, placing each portion cut-side up on the oil paper as you go, so the buns will bloom open during steaming.
4
Steam
Bring the water to a vigorous boil over high heat, then place the steamer basket on top. Steam for about 12 minutes, until the buns bloom open, become fluffy, and have a springy texture.
