Steamed buns first originated during the Warring States period, when flour was made into round, flat cakes called steamed buns to make them easier to carry and eat.

One legend suggests that the invention of steamed buns is related to the great Chinese thinker Confucius. It is said that Confucius once held a discussion with his students in the mountains and forests of the state of Lu. As time was running out and he was unable to go home to eat, Confucius kneaded the dough in his palms to make steamed buns, which he supplied to his students to fill their stomachs. From then on, the steamed buns were spread.

Steamed buns have rich customs and symbolism in Chinese folklore. In some places, steamed buns are regarded as a symbol of good luck and are used to celebrate joyous festivals or important occasions, such as weddings, birthdays and reunions. At the same time, steamed buns are also given the significance of reunion, praying for blessings and honoring ancestors.

With the passage of time, the method of making steamed buns and their flavors have also developed and evolved. In addition to the traditional white-flour steamed buns, there are various flavors of steamed buns available in modern times, such as vegetable-filled, meat-filled, and bean paste-filled to satisfy the taste needs of different people.

Tips

(1) steamed buns, if the face seems to be hair non-fat, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, stop for 10 minutes, the face will be hair open.

(2) If you don't have yeast, you can use honey instead, 15-20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to launch. Honey steamed steamed buns fluffy and fragrant, sweet in the mouth.

(3) In winter, the indoor temperature is low, and it takes a long time to make the dough, if you put some sugar in the dough when fermenting, you can shorten the time of making the dough.

(4) In the fermented dough, people often put in the right amount of alkali to remove the sour flavor. To check whether the amount of alkali is appropriate, you can cut a piece of dough with a knife, and if there are holes of uniform size of sesame seeds on it, it means that the amount of alkali is appropriate.

(5) steamed buns, such as alkali put more yellow, and alkali smell unpleasant, can be steamed in the steamed buns in the water to add vinegar 100 ~ 160 grams, the steamed buns have been steamed and then put into the pot to steam for 10 ~ 15 minutes, the buns can be white, and alkali odor.