High-piled steamed buns

High-piled steamed buns

　　High-piled steamed buns are one of Jinan’s long-standing traditional flour-based foods. The most famous maker of high-piled steamed buns in Jinan is Yang Mingyou, whose crafting technique has been passed down through four generations. With rich experience, his buns enjoy a high reputation in northern China. Many shops in Jinan produce high-piled steamed buns. During the late Qing Dynasty and early Republican period, there were several bun shops, among which the more well-known ones were Tongfuchang on Fudong Street in the city during the Xinhai Revolution period, and Xingshengcheng on Fukang Street in Xiguan, which had seven people specifically making high-piled steamed buns until they closed in the 1950s. In the 1920s, the more notable bun shops included Zengshengyong on Xiandong Lane in the city, Yongxinghe on Xiaoliangyushou Street, and Xinglongju on Zhijin Market. After the 1930s, even more shops became famous for making high-piled steamed buns.

　　　　Nowadays, the vast majority of bun shops use dough mixers and bun-making machines, and very few still make handmade high-piled steamed buns. Although efficiency has improved, it is difficult to retain the unique flavor and characteristics of high-piled steamed buns, and authentic ones are rarely seen on the market. People eagerly hope that the traditional high-piled steamed buns will soon be restored to production.

　　Main ingredients:

　　5000 grams of flour, 200 grams of fermented dough

　　Preparation method:

　　1. Place the flour and fermented dough in a basin, pour in 1600 grams of warm water at around 45°C, and stir evenly (in the old days, this was done by pressing with a small wooden pole about 200 times). Then knead vigorously until the dough is smooth and elastic. Place the dough on the work surface, knead it forcefully several more times, sprinkling a bit of dry flour each time you knead. Roll the dough into a log about 8 cm in diameter, then divide it into 50 equal portions. Knead each portion several times, then shape them into round raw buns about 10 cm high and 4 cm in diameter, with a semi-circular top and a concave bottom. Arrange them neatly in a wooden tray, cover with a cloth, and let them rest for about half an hour. When the buns have proofed and expanded during this time, they are ready to be steamed.

　　2. Place the proofed raw buns directly into a steamer tray lined with a damp cloth. Gently press each bun with your hand, leaving about 1 cm of space between each. After arranging all the buns, cover them with a damp cloth to slow down steam evaporation and prevent water droplets from falling onto the buns. Cover the steamer lid and press down the corners of the damp cloth, but remove the cloth quickly once the buns are taken out of the steamer to avoid affecting their surface texture. Then place the steamer tray over boiling water and steam over high heat for 20 minutes until cooked.

　　Characteristics: White and shiny in color, firm with layers, chewy with a slightly sweet taste.