Driving 40 kilometers to the beautiful mountain area is just to carry a few bags of steamed bread, not for fun, but it's worth eating.

About 40 kilometers west from Huangyan City, Taizhou, Zhejiang Province, there is an ancient mountain village hidden in a deep mountain valley. The mountains are beautiful and the streams are gurgling. The entrance to the village is very small, and the inside is very big, just like a cloth bag with a hole in it. According to legend, the cloth bag monk once traveled here, hence the name of the cloth bag mountain pit.

Foreign tourists have to drive all the way for two hours to climb the steep mountain before they can climb the Panshan Highway. Three points are the beautiful scenery in this mountain, and seven points are more for the steamed bread in Budai Mountain. Budaishan steamed bread is famous for its steamed bread, which attracts tourists.

Budaishan steamed bread is small and flat, but it tastes particularly fragrant, and its softness is comparable to that of bread, but it is more powerful than bread. To make this kind of steamed bread, sweet mountain spring water, electric blanket and quilt are indispensable.

There are two sisters in the village, named Hua Xian and Meihua, who have been making Hua Xian steamed bread for more than 10 years. Let's see how they make steamed bread.

food

Flour, sugar, brown sugar, red dates, walnuts, peanuts, pumpkins.

working methods

1. Take a proper amount of high-gluten flour, add a little mountain spring water, knead it repeatedly into smooth dough, and ferment for 20 minutes.

Budai Mountain is surrounded by bamboo forests, with a clear stream in the middle, and a spring gathers the essence of the surrounding mountains. It tastes sweet and refreshing, and can clear away heat and relieve summer heat. This kind of noodles mixed with water makes steamed bread show excellent softness and rich taste, with rich wheat flavor, which is the biggest difference between Budaishan steamed bread and ordinary steamed bread.

Boil mountain spring water, add proper amount of white sugar and stir until the residual temperature does not disperse, then add flour to make the steamed bread sweeter, and no other ingredients are added, so that the hand-kneaded white flour steamed bread is original and full of the sweetness of flour.

The other is pumpkin steamed bread. Good farm pumpkins, steamed and mashed, can be made into delicious pumpkin juice, which can be turned into attractive golden dough in the hands of two sisters only by adding a little flour, and pumpkins bring another kind of pink and waxy sweetness to steamed bread.

The third is brown sugar steamed bread. Brown sugar coloring, adding high-quality Xinjiang red dates, walnuts and peanuts, the dosage is super real, compared with the first two kinds of steamed bread, its taste is much richer.

2. Divide the dough into small pieces, knead it into strips with a diameter of about 2 cm, and then grab a steamed bun embryo and put it in a flat plate.

The qualified standard of kneading dough is that there are no bubbles in the dough, and the surface is smooth and a little sticky, which means that it is wet and feels, and there are no bubbles and holes in the cut surface.

3. Wake up the steamed bread. Open the thin quilt on the bed, take out the steamed bread on the flat in turn, put it neatly on the electric blanket on the bed in rows, cover it with the quilt and wake up for half an hour.

It is common for northerners to sell steamed buns with quilts, but Buyishan steamed buns use quilts as early as when they wake up. After 20 minutes of fermentation, the steamed bread embryo should be covered with a quilt and "awake" for half an hour. In this process, in order to ensure that the dough can be fully extended and shorten the fermentation time, electric blankets and blankets are usually placed below.

It is said that this is an indigenous method handed down from generation to generation in Budai Mountain, but it is novel and interesting to outsiders.

After the dough is fermented, it will be fine and soft after a long time, and it will be sour and sticky after a short time. Only by properly controlling the hardness of dough and strictly controlling the steaming can we eat layers of feelings.

4. Take out the woken steamed bread and put it on the steamer. Steam more than 20 pieces in a drawer, and the gauze needs to be wetted with water first, otherwise the steamed bread will stick together and it will be difficult to take out.

5. Steamed steamed bread. Boil the water in the steamer first, and then put the steamer layer by layer when the steam comes out. Generally 10 drawer is steamed once, and the steamer cover is covered. After steaming 15 minutes, turn off the heat and steam for a while, then open the lid to eat.

Many steamed buns are easy to shrink and wrinkle because there is no "virtual steaming". Don't take it out when the time is up, especially steamed buns with short time. After turning off the fire, be sure to put it in the pot for 3-5 minutes (also called virtual steaming) to avoid the steamed buns from expanding with heat and contracting with cold.

The newly baked steamed buns are all white and fat, and the smell is fragrant. The entrance is fluffy, delicate and dense, and there is a little sweetness after eating. Put the steamed bread in the refrigerator for a month, and then steam it out to taste like fresh steamed bread.

Including two sisters, Hua Xian and Meihua, every farmer in Budaishan has to make nearly 3-5 thousand steamed buns every day, and the income from selling steamed buns alone is more than 500,000 a year. In addition to taking away scattered foreign tourists, more steamed buns are sent to Shenzhen, Shanghai, Ningbo, Hangzhou and other cities by express delivery.

Ordinary steamed bread originally kept in boudoir began to build a platform relying on the green mountains and green waters of Budai Mountain. Now steamed bread has fed back the tourism industry in Budai Mountain. Visitors here all sigh: I bought steamed bread on this mountain, so I stopped by to play here.