Jinnan Bun, the system is as old as its name. Jinnan buns are made with "yeast" noodles without alkali. The "yeast" place also says "peace and de", which is a piece of fermented and dried dough. When making, first soak the dried "yeast" with warm water, pour in flour and mix well and form a ball, ferment for three or four hours (summer), fully expand, take the new flour and mix, place on the case and knead continuously until smooth and even, and then knead the agent into shape, cover with a dough cloth, wake up for half an hour, you can basket, steam on high heat. This method of adding fermentation is the most ancient.
"Zhou Li Tianguan Tianguan Qiuren" has "the food of shy beans, the food of grits." Zheng Sinong of the Han Dynasty zhuyun: "The food is made of wine as a cake, and the people use fermented lees", that is, steamed with wine or yeast noodles, which is a Zhou court and folk cuisine. Because the hair noodles need to be skilled, if they are not done well, the whole piece of dough will be sour and rotten, so the folk tradition is not widespread, but the Jinnan people are the best at this skill for generations.
Jinnan steamed bun made with this technique is big, white and sweet, and can be beautifully addicted without the need for vegetables. The people of Jinnan love steamed buns and have also given many ceremonial contents. For example, when the festival comes: relatives come, they want to steam flower roll steamed buns; in the New Year, they want to steam chaotic buns; on the fifteenth day of the first month, they want to steam zodiac buns; Qingming ancestors are worshipped, they want to steam steamed steamed buns; when the new year arrives, they want to steam jujube mountain buns. Another example is the etiquette of life: a child's full moon, steaming a steamed bun; congratulating the wedding gift, steaming a pair of pomegranate buns; the old man's birthday, to steam the peach bun; the old man's death, to steam the bun. As a result, the steamed bun has become different in people's hands, with different meanings and shapes, and the flowers, birds, fish and insects on the steamed bun show their skills, and they have a unified name, called "flower bun". The steaming skills in the adjacent areas of Yuncheng and Linfen are also competing with each other, such as the lion's head bun in Yangcheng, the high pile bun of the eldest son, the bergamot ruyi bun of Gaoping, and the snowflake paved bun.
Jinnan bun is also used to cut into thin slices, roast yellow and dry, and folk food to eliminate food stagnation. This kind of dietary therapy has existed for a long time. The "Compendium of Materia Medica" has a record of "[Shi Zhen Yue] Wheat noodles have a lot of food, but the steamed cake is the oldest, it is made of fermented hair into a single side, the pills are necessary, and it can cure diseases, and the "Materia Medica" does not contain it, and it is also lacking." But the waxing moon and the cold eclipse day steamed until the skin cracked, and the peeled hanging air dried. Temporary water soaking, beating filtering, and spleen and stomach and trijiao medicine, very easy to digest. ”
Wanrong yeast bun: the noodles are ground from Jinnan to ensure that the source is not added, and the original color of the bun is also steamed;
The dough is fermented with old yeast;
Hand-formed, flavor tendons.