不去昆明在家吃【破酥包子】

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。

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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)。

破酥包子1 不去昆明在家吃【破酥包子】
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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