Leping Big Buns

Leping Big Buns

　　Leping Big Buns

　　Some assume that just by coming to Leping, they can taste the famous “Leping Big Buns,” but actually, getting them is not an easy task. It is reported that currently, the only place in the whole of Leping Town that makes “Big Buns” is a single restaurant located in the town center. This restaurant has become well-known due to its “Leping Big Buns,” and the owner has also had quite a headache over making them. To most people, making “Big Buns” seems no different from making “small buns”—just add more flour, pork, and other ingredients to the small bun recipe to create delicious “Leping Big Buns.” But in reality, making “Leping Big Buns” is not as simple as it seems. It is precisely because of the certain level of difficulty in making them that they are considered special, and why among nearly 10 restaurants in Leping Town, only this one still produces them.

　　How is such a big bun made?

　　Step 1 — Kneading the Dough

　　The steps for making buns are largely similar, and the first step, of course, is kneading the dough. After mixing water and flour, you keep kneading it back and forth. But don’t think that hand-kneading alone will do—the dough also needs to be placed in a bucket. Why? Because kneading by hand isn’t uniform enough, while using a machine ensures better consistency.

　　Using a mixer to distribute the flour evenly—now that’s the way to go.

　　Step 2 — Adding the Filling

　　After taking out the kneaded dough, it also needs to be pressed once in a machine. The purpose is to make the bun firmer and the surface smoother. Once rolled into a log, it’s cut into pieces, flattened, and then filled. Take a look at these fillings—they’re generously portioned. There’s char siu (barbecued pork), chicken with mushrooms, and boiled eggs. This is the traditional method, passed down since the Qing Dynasty. Although the equipment is somewhat modernized, the ingredients remain traditional—so the flavor probably hasn’t changed much.

　　Step 3 — Steaming

　　After the buns are filled, they undergo about ten minutes of proofing before going into the steamer. And the steamer used here is said to be specially made—larger than the ordinary ones, which makes sense, given the size of the buns. Place the steamer on the steaming rack and wait for about ten minutes, and out come steaming baskets full of fragrant, giant buns.