Kangkang Steamed Bun [Shaanxi Hanyin Specialty]

What is Kang Kang Mo? Authentic Shaanxi Hanyin specialty: Kangkang bread

Content summary:Do you want to know what Kangkang bread is? This article is a detailed introduction to the specialty of Hanyin, Shaanxi Province - Kangkang bread. It was compiled and edited by the editorial team of Zhonghua Specialty Network after reviewing and collecting relevant information on Kangkang bread. The full text takes about 6 minutes to read, mainly including the basic introduction of Kangkang bread and how its history originated? The production method of Kang Kang bread, etc

Basic Introduction to Kangkang Steamed Bun

Kangkang Steamed Bun was originally called Kangkang Steamed Bun. It is a ready to eat food prepared for long-distance travel after the kang is cooked. In history, transportation in southern Shaanxi, located at the border of Sichuan, Shaanxi, and Hubei, was very inconvenient, and folk goods relied on shoulder to shoulder transportation. It takes several months to travel back and forth from the ancient capital Chang'an, passing through the primitive forest of Qinling, which is uninhabited and has a large temperature difference, making it difficult for ordinary food to accompany. In order to ensure the safety and auspiciousness of their families who are unable to enjoy delicious meals due to their constant travels, the families of itinerant merchants use wheat flour, rapeseed oil, and sesame grown on the banks of the Han River to make round cakes covered in sesame seeds for consumption during the journey. Sesame symbolizes the stars in the sky, and the circle symbolizes reunion, to express the longing for family. Due to the use of natural charcoal placed on specially made tiles to bake the kang, and because it is easy to carry, it is called kang kang mo

Method of making Kangkang bread

Kangkang bread is not complicated to make, and the main ingredients are flour, vegetable oil, and sesame, which are local specialties of Hanyin

The flour is fermented with aged flour and thoroughly kneaded; Pastry noodles are made by mixing vegetable oil, lard, alkali, five spices, and flour; Sesame seeds, stone mortar, and dustpan are peeled to remove impurities and bran. When making, cut the dough on a cutting board, flatten it into small lumps, and use a wooden rolling pin to roll it into a circular or square cake with a thin center and slightly thick edges. After coating it with water and sesame seeds, put it in an iron pan with charcoal fire on both sides and bake it. Flip it once or twice until the cake surface turns yellow and the sesame seeds become crispy and fragrant