Changguan Town is located at the intersection of Ningjin, Nanpi and Leling Counties. This popular type of steamed buns is also famous because it is located in Changguan Town. Changguan Steamed Buns were famous in the Qing Dynasty. During the Daoguang period, it has a history of more than 100 years. The main raw material of Shouchang buns is beef from the next year, which is trimmed and finely chopped, mixed with ginger and garlic, special light soy sauce, ginger water, and stuffed with sesame oil. Using the dough mixing method of "big fermented dough" and adding alkali to neutralize it, the steamed buns have soft skin, large fillings and meat, are fragrant but not greasy, not fishy and not smelly, and are praised by customers who have tried them. When the steamed buns are cooked, everyone can still smell the aroma of Shougang Baozi even if they are hundreds of steps apart. This has earned Shougang Baozi the reputation of "Bai Zhang Taste of Fragrance".
Production process 1. Use mutton leg meat from the next year, keep the fat-to-lean ratio at around 2:8, and take 500 grams of clean beef. Directly cut the mutton leg meat into small pieces of mutton about the size of "soybean grains", and then roughly chop the mutton stuffing.
2. Place the chopped mutton filling in a slightly larger kitchen sink, stir the beef in one direction to make the dumpling filling strong, and add the cooled thick ginger in several batches. Pour 300 grams of water into the mutton filling. Add 30 grams of delicious fresh soy sauce, 5 grams of dark soy sauce, 5 grams of salt, 5 grams of white sugar, 2 grams of chicken essence, 0.5 grams of white pepper, and 15 grams of fine ginger foam, and mix well again. Let the prepared mutton stuffing sit idle for 2 hours to allow the mutton stuffing to completely absorb the water and seasonings.
3. Put 250 grams of cold water and 5 grams of yeast powder into the dough kneading bucket, and stir until the yeast powder is completely dissolved. Add 500 grams of wheat flour, mix into floc, and knead into a uniform and fine dough. Cover the surface of the dough kneading bucket with a fresh-keeping bag and ferment it at room temperature for 90 minutes to produce a large fermented dough.
4. Cut 200 grams of shallots into thin slices, put them into the idle mutton stuffing, add 15 grams of sesame oil and 35 grams of cooked cooking oil, and mix well.
5. Sprinkle flour on the stone board to avoid sticking. Take off the fermented dough and spread it into a thin dough. Mix 2 grams of alkaline noodles with a little flour, spread it on top of the rolled dough, and continue to knead it into a fine and elastic batter.
6. Roll the batter into strips, cut out about 50 grams of dough, and spread it into a bun wrapper. The middle should be slightly thicker to avoid leakage of filling. Wrap a certain amount of beef stuffing into it, pinch it into beautiful folds, and look like a chrysanthemum.
7. Boil the water in the pot to above 80 degrees in advance, lay a dry cotton cage on the bottom of the large steamer to prevent sticking, put the steamed beef buns into the steamer, and place them on top of the pot , close the cage lid tightly. At this time, a small amount of heat flow in the pot will burn into the cage, creating the necessary humidity and temperature for the secondary fermentation of the buns, and let them ferment for 7 minutes.
8. Bring to a boil, turn to medium heat, and steam for 15 minutes. Leave the steamed beef buns idle for 1 minute, then take out the steamed beef buns and enjoy them while they are hot. The taste is the best. The dough is soft when rolled out, the fillings are fragrant, and the sauce is overflowing. It is so delicious.