Steamed Steamed Bun with White Sugar [Sichuan Langzhong Specialty]

What is steamed bread with white sugar? Authentic Sichuan Langzhong specialty: White sugar steamed bread

Content summary:Do you want to know what white sugar steamed bread is? This article is a detailed introduction to the special product of Langzhong, Sichuan Province - White Sugar Steamed Bun. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on White Sugar Steamed Bun. The full text takes about 5 minutes to read, mainly including the basic introduction of White Sugar Steamed Bun and the product characteristics of White Sugar Steamed Bun? How did the history of steamed buns with white sugar come about? The production method of steamed buns with white sugar, the awards and honors of steamed buns with white sugar, and the tasting and eating methods of steamed buns with white sugar

Basic Introduction to White Sugar Steamed Bun

White Sugar Steamed Bun is a type of snack created by Ha Gongkui, a Hui Muslim from Langzhong, Sichuan Province during the Qianlong period of the Qing Dynasty

It has neither the alkali astringency of Chinese Mantou nor the slightly sour taste of western bread. Baoning white sugar steamed bread is resistant to storage and transportation, and will not spoil if stored for a long time. During the hot season, it can be stored for ten days, and in winter, it can be stored for six months without spoiling or losing its flavor. Even if it is as hard as stone, steaming it again is no different from steaming fresh bread. As a cooked food, it is sweet and soft, and does not stick when chewed for a long time; Cold food, crispy and sweet. So, both the elderly and children love it, and many people eat steamed buns for breakfast and supper. Foreign customers also purchase more as gifts

The difference between Baoning sugar steamed bread and regular sugar steamed bread is that it does not use soda ash, but naturally cultivates enzymes at appropriate temperatures, which not only maintains the fragrance of the noodles, but also spontaneously produces pure koji aroma due to fermentation. So, the steamed buns produced are as white as silver, crispy and soft, with a fresh and sweet aroma

At the foot of Jinping Mountain, guests stay and enjoy a feast of steamed bread and oil tea

The other day, the five lakes searched for Fan Li, and at night, the boat cut candles and talked about the past

This is a poem written by the famous Chinese painter Mr. Feng Zikai at an art exhibition in Langzhong in 1944, which he presented to his friend Jiang Langxian. He praised Langzhong's famous snacks, sugar steamed buns and oil tea

Method of making steamed buns with white sugar

Baoning steamed buns with white sugar are different from ordinary steamed buns in that they do not use soda ash and naturally cultivate enzymes at an appropriate temperature, which not only maintains the fragrance of the noodles, but also spontaneously produces pure koji aroma due to fermentation. So, the steamed buns produced are as white as silver, crispy and soft, with a fresh and sweet aroma. Some steamed buns with white sugar also have osmanthus juice and a faint osmanthus fragrance

Tasting and eating methods for steamed buns with white sugar

Two recommended ways to eat steamed buns with white sugar:

1. Steam the steamed buns in a pot for a short period of time until they are completely soft, with a refreshing aroma and endless aftertaste

2. Slowly grill over the fire until a layer of yellow hard crust is formed on the steamed bun, and then you can eat it. The surface of the steamed bun made of white sugar is hard and crispy, while the inside is soft and crispy, making it a top-quality dish