The so-called peach blossom bag is not made of peach blossoms and has nothing to do with peach blossoms. Wineries in northern Anhui all make music in March when peach blossoms are in full bloom. The produced distiller's yeast is also called Taohua distiller's yeast, and the steamed bread made with this distiller's yeast is called Taohuabao. The secret of peach blossom steamed buns is to crush the dough with Daqu, which is the soul of brewing and the essence of making peach blossom steamed buns.
Peach blossom bag introduction:
A hotel in Gujing Town, Bozhou City, Anhui Province sells very famous steamed buns, and many guests come to the hotel to taste this kind of steamed buns, thus driving the hotel's business to flourish and last forever. The bag is called Taohuabao. Hotel owner Chen Jinsheng is the ninth generation descendant of Taohuabao. He only makes 600 steamed buns every day. The guest was late, so he had to be disappointed and come again next time.
The boss sends apprentices to the distillery to ask for koji every day, because only when the koji is preserved in the koji-making workshop, the temperature and humidity are conducive to the survival of yeast in koji. Only half a piece is needed every day, enough to make 600 steamed buns.
The standard peach blossom steamed stuffed bun mouth must have 18 pleats, and the fingers must be flexible to carry the steamed stuffed bun and knead it for 16 times, otherwise 18 pleats will not gather. Steamed buns are particularly stylish and look handsome after steaming.