At the side of National Highway 316 in Puxi Town, Hanyin, 61-year-old Chen Shanqing and his wife Zhang Derong got up early, put charcoal in an iron chain and began to make a fire to prepare to bake Kang buns.
Chen Shanqing graduated from junior high school at the age of 17 and followed his grandfather to make Kang Kang steamed buns, and has been using the ancient method passed down to him by his grandfather to make traditional Kang Kang buns, and the iron chains that his family now uses to bake Kang Kang buns have a history of hundreds of years. Puxi is the origin of the Han yin kang bun, in order to inherit this ancient folk cuisine, Master Chen brought out hundreds of apprentices.
"Happy spring and autumn in the world has its own thousand flavors, and it is cleverly made that the sun and the moon are sprinkled with stars." This is a couplet at the door of Master Chen's house. In 1982, Chen Shanqing and Zhang Derong got married, and after marriage, the couple made Kang Kang steamed buns at home, starting at 7 o'clock every morning, and had to be busy until 7 p.m. On average, four or five hundred Kang dumplings are made a day, and the annual income is more than 100,000. Chen Shanqing has always remembered what his grandfather said to him: "Be honest when you make Kang Kang, and if you do a good job of Kang Kang, you can support your family."
The origin of Hanyin Kang Bun: During the Ming Dynasty, the Wen clan of Han yin wanted to prepare dry food for his son who went to Beijing to take the exam, Wen Shi was busy with noodles before the case, accidentally overturned the vegetable oil bowl, the oil was immersed in the dough, forced to use the oil soaked dough as a raw material, add sesame seeds, five-spice powder, salt, rolled into a pancake and put into the pot Kang cooked. Unexpectedly, the taste of the kang-good cake was unexpectedly crispy and attractive. Although Wen's son traveled a long way to Beijing, the cake was not broken, and he also received countless praises. After the son returned home, he encouraged his mother to carry forward the shortbread, so the mother went to the nearby Yanjiadian Ferry Port (now Puxi Town) to start a cake selling business, and Kang Kang Bun was born.
The couple's Kang Kang Steamed Bun is done well, the passing shuttle bus will often stop at their doorstep, the passengers on the car do not have to get off the bus, shout, kang Kang Bun will be sent over.
Do Kang Kang steamed bun bitter, especially after getting married and having children, the couple is desperately trying to make Kang Kang buns, in 2000 Kang Kang buns sold badly in the local area, they carried the back basket to take the shuttle bus to Ankang City to sell, once carrying 2,000 Kang Kang buns, 3 days after selling out rushed home to do it, often to do the chicken singing at dawn, do enough 2,000 and then into Ankang City to sell, so back and forth, insist on selling for 5 years. Zhang Derong said: "At that time, I wanted to give up Kang Kang And do something else, but he always said that he would insist on doing anything. The couple not only persevered, but now making Kang Kang steamed buns has become their favorite thing.
Charcoal for baking kang buns.
Master Chen brought the iron chain that had been made into the fire to the room.
There is charcoal fire above and below the iron chain.
Baking Kang Kang steamed buns, fire control is very critical, charcoal fire is too strong will be burned. If the fire is too strong, it must be covered with ash.
Make puff pastry. The puff pastry is made with flour and seasonings such as local rapeseed oil and five-spice powder.
Make a spare puff pastry.
Make noodles in wooden barrels.
Kneading the dough, kneading the dough must be kneaded repeatedly.
The dough is wrapped in puff pastry.
Diners who came to buy Kang Kang buns watched the production of Kang Kang buns curiously.
Roll out the dough wrapped in puff pastry into a pancake and coat with water to stick to the sesame seeds.
After both sides are covered with sesame seeds, it is also necessary to chop the knife edge, one of which is to breathe when baking, and the other is also for beauty and more convenient to eat.
Bake in an iron chain with charcoal fire on both sides.
Turn it three or four times until the pie is yellow and the sesame seeds are crispy and fragrant.
Hanyin Kang bun is golden in color, crispy and sweet, sesame fragrant, rich in nutrition, not dry and not hard, not stubborn and not soft, crisp and fragrant, easy to carry, suitable for all ages. Hanyin Kang Bun, also known as sesame shortbread, belongs to the rare treasures of sesame shortbread.