A Little Bit of Sincerity-{shandong Handmade Steamed Buns}

My grandfather's family is from Shandong and loves to eat buns, while my grandma's grandfather's family is an authentic southerner. Rice and noodles are staple foods.

However, the regionalization of this eating habit is not obvious in our family. It is obvious that southern mothers like to eat grandpa’s big steamed buns, while the tall and strong dad can eat a large bowl of noodles. .

And these so-called dietary boundaries have become even more chaotic when I was a child... When I was a child, I basically used bread except meat, and chocolate except bread. This is entirely the "credit" of dads who run all over the world. , I started to have an infinite appetite for noodles and bread. The rice is not sticky. I didn’t fall in love with rice until the last two years... My brother, who had not seen each other for many years, returned to China to visit relatives this time. I got a bowl of rice, and still wondering how I could eat rice? ! With a face full of disbelief...

I went to the supermarket a few days ago and saw that there were big steamed buns for sale, and my mother clamored to take a few bags back. But a few days later, the steamed buns in the refrigerator did not seem to be scarce. When I asked, I found out that the old lady didn’t think the steamed buns bought in the supermarket were chewy enough, and she didn’t have the grain of Shandong big steamed buns made by grandparents. It tastes sweet, and it’s a bit dry after being kept in the refrigerator for a few days...

Fortunately, I remember to go back and learn a lot. Today I will introduce you to Shandong’s delicious chewy noodle buns~~~

Seeing this steamed bun, you may have doubts in your heart, but liz can responsibly guarantee that the color, luster, and fineness are not produced by PS at all. They are all slowly kneaded by hand, not a kneading machine! Although it is cool autumn, the whole process in the kitchen makes the back of the clothes sweaty... But this taste is absolutely amazing!

Unlike the square steamed buns made in the south, most of Shandong made round steamed buns. When the big steamer was uncovered, the aroma of flour and steam came to the face, and the people of the big round steamed buns were filled with water. ~~~~~~

The steamed buns made in this way have a delicate outer skin but chewy inside. They will not have as many small bee holes as ordinary steamed buns. They are very real! But it’s also amazing. Such a bun with little water doesn’t choke at all when it is eaten. I think it’s probably because of the first hand kneading in it, allowing the flour to fully ferment and fuse under the force of a little bit.

The ingredients will not lie, the taste will not betray~~"