Region: Sichuan snacks
Technology: steaming method
The production materials of Langzhong white sugar steamed buns are: refined flour 500g, white sugar 100g, old yeast 20g, proper amount of alkali and honey osmanthus juice 20g.
Introduction of Langzhong sugar steamed buns: Langzhong sugar steamed buns are famous snacks named after place names. Langzhong City is an ancient cultural city in Sichuan, where steamed buns travel thousands of miles, and it has the characteristics of no deterioration and poor taste. Therefore, when many travelers come to Langzhong City, the first thing they want to buy is "Baoning vinegar" (world-famous), followed by steamed bread with Langzhong sugar as a gift.
Characteristics of white sugar steamed buns in Langzhong;
White color, soft and firm, sweet taste, suitable for all seasons.
Teach you how to make Langzhong white sugar steamed bread and how to make Langzhong white sugar steamed bread.
1. Stir 75g of flour, 75g of clear water, 20g of old yeast and 20g of white sugar evenly, cover and ferment. It takes about 5 hours in summer and 12 hours in winter. When it smells like fermented grain, it becomes fresh fermented noodles.
2. Mix 400g of flour, 80g of sugar, clean water100g, sweet-scented osmanthus juice and fresh yeast, cover and let stand until the dough has beehive and sour taste, add a proper amount of alkali according to the tender dough (it can be added according to the ratio of 5000g of tender dough to 30g of edible alkali), knead and let stand for 2 minutes.
3. Knead the dough into a round strip (put a little powder on it to prevent it from sticking to the panel), cut it into 10 steamed bread blanks (round) with a knife, put a knife in each center, and steam it in a cage pot for about 12 minutes.
Key points of making white sugar steamed buns in Langzhong:
1. According to the temperature, grasp the time of hair;
2. To correctly judge the tenderness of dough, add a proper amount of edible alkali;
3. Knead evenly after adding alkali;
4. Rub the round strips evenly and cut the steamed bread evenly.