不去昆明在家吃【破酥包子】
by毛毛妈
破酥包子是昆明的风味小吃，久负盛名。据说1903年，玉溪有个叫赖八的人，在昆明翠湖附近开了间铺面不大的名叫少白楼的包子铺。有一天，一位老者带着小孙子去买包子，这位老者闻着包子很香，就拿了一个给小孙子吃，不料小孙子没有接住，包子掉在地上，包皮被摔成七八瓣。小孙子一见包子被摔碎，就大哭起来。这时许多人围过来观看，都很惊奇这包子破酥得这么厉害！这时老板赖八走上前来，也觉得惊奇，就又拿了一个包子给了小孩。从此，他就抓 住了这个商机，打出招牌专卖“破酥包子”。
一般破酥包子皮使用的是低筋的精白面粉，经过发酵、兑碱、揉匀、擀成面皮和抹上猪油等工序，形成一个油层。然后再包成结构简单的包子，大火催蒸而成。成品柔软松酥，满口盈香，给人一种不咀嚼就有融化之感。我今天试制了素油的破酥包子，包皮也是层层绵软，馅咸香，好吃。毛毛边吃边一层层剥皮玩。
用料:
馅：
1：嫩里脊肉（Tender Pork Loin）1小条350克；
2：盐1/2茶匙，万字牌生抽酱油1大匙，金兰老抽酱油2大匙，白胡椒1/8茶匙，水3大匙；糖1.5茶匙，生粉1大匙；
3：香菇4朵用水泡软，洗净切细粒；
4：葱2根切碎，姜末1.5茶匙；鸡精1/4 茶匙，生粉1大匙，万字牌生抽酱油1大匙，香油1.5大匙；水2大匙；
发面：
5：中筋面粉（All purpose flour）3杯（480克）；玉米油10毫升；
6：不烫手的温水1.5杯减1大匙（约345克），糖1大匙，快速发酵粉（Rapid Rise Yeast）2茶匙，面粉1大匙，搅拌均匀静置10分钟；
油皮：
7：中筋面粉3/4杯+2大匙（145克），玉米油1/3杯+2茶匙（80克）；
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、馅料：嫩里脊肉洗净切去外面白筋，切小粒（图1），加所有2料拌匀（图2），保湿冰箱过夜，这样肉会非常嫩。第二天，加入香菇丁及所有4料拌匀备用（图3）。
2、发面：将6料倒入5料面粉中，和成大块面团。加10毫升玉米油，再揉成光滑面团（图4）。放在暖和的地方保湿，等到面团发至原来的两倍大。
3、油皮：将7料混合均匀即可（图5）。
4、手上和工作台上涂点玉米油，然后将发好的发面团分成4等分，取一份（其他3份保湿）分成6小块，水皮一份擀成长圆形薄饼（图6），取1茶匙油皮均匀抹在擀开的发面皮上（图6），沿纵向四折叠起（图7）。擀开成一薄薄的长方形（图8），沿横向叠起（图9）成圆筒（图10），纵向卷起（图11）成小球状（图12），静置5分钟。压扁擀成圆饼状，包上1大匙馅料（图13），收口捏紧（图14）。收口朝下（图15）放入铺有小块烤盘纸的蒸笼里二次醒发30分钟。
5、蒸锅内装小半锅水，置炉上开大火，等到水开蒸气上升，放上盛破酥包子坯的蒸笼，猛火蒸14分钟，转中火（电炉放4）蒸2分钟，小火再蒸2分钟。离火后等2分钟再揭盖。趁热吃，不是一般的享受。
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