500g of refined flour, 0/00g of sugar/kloc-,20g of old yeast, proper amount of alkali and 20g of honey osmanthus juice.

Steamed steamed buns with white sugar in Langzhong, a Sichuan specialty snack;

1 Mix 75g of flour, 75g of clean water, 20g of old yeast and 20g of white sugar, 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 400g of flour, 80g of sugar,100g of clear water, osmanthus juice and fresh fermented flour are mixed and kneaded evenly, covered and left to stand until the dough has a small honeycomb shape and sour taste, and appropriate amount of alkali (5000g of tender dough and 30g of edible alkali can be added according to the tenderness of the dough) is added, kneaded evenly and left to 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 steamer for about 12 minutes.