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Editor's note
A no-flour-coating (no-dusting) method for making layered pastry buns (破酥包) that's trending in Chinese-speaking communities. The technique of folding lard creates crispy layers using a classic approach, streamlined for home cooks. The addition of dried rose petals with red bean paste offers aromatic, confectionery-like flavor pairing that could inspire artisanal reinterpretation.
食譜：
包子12個
蒸籠尺寸：直徑32釐米
1杯=200毫升
麵糰：
中筋麵粉500克（4杯+8小勺）
水300克（1+1/2杯）
酵母5克（1+1/4小勺）
鹽2克（1/3小勺）
白糖15克（1大勺）
豬油15克；（1大勺）
玫瑰花瓣（乾重15克）
開酥用豬油
100克 （6大勺+2小勺）
豆沙
40克*12個
包子包好後，
二發到1.5倍大
開水上蒸鍋
大火蒸15分鐘
關火、靜置3分鐘
蒸籠抬下鍋，
靜置2分鐘後
開蓋，享用美味
Recipe:
12 Steamed Buns
Steamer Size: 32cm in diameter
1 cup = 200ml
Dough:
500g all-purpose flour (4 cups + 8 tsp)
300g water (1 1/2 cups)
5g yeast (1 1/4 tsp)
2g salt (1/3 tsp)
15g sugar (1 tbsp)
15g lard (1 tbsp)
15g dry weight rose petals
100g lard for pastry (6 tbsp + 2 tsp)
40g red bean paste * 12 buns
After shaping the buns,
Let them rise to 1.5 times their original size.
Steam over high heat for 15 minutes.
Turn off the heat and let them sit for 3 minutes.
Remove the steamer from the pot and
Let them sit for 2 minutes.
Open the lid and enjoy!
