The practice of Kang Kang Bun is very professional, and it is not a home food that ordinary people can enjoy all the time.
The Yangzhou people call the action of baking food "Kang" and the steamed bun made by baking techniques as Kang Kang Bun. Because of the difference in taste and shape, The Yangzhou people collectively call the salty Kang kang bun as kang kang bun, and because the salty kang bun is thick and low in the middle, like the grass shoes worn by the country people in the early days, and figuratively called "grass sole". The kang kang bun with brown sugar in the middle is called a can bun bun, because the kang kang bun with brown sugar needs to be baked in a professional iron stove like the Xinjiang people's bun, and the roasted bun expands into a bulging bun because of the moisture in the brown sugar, like a bulging noodle jar, which the Yangzhou people call "can bun".
After full fermentation, the dough is soft and boneless, add an appropriate amount of Local Yangzhou flour, and then knead and cut into sections, stretched to the size of an adult's foot, evenly coat the surface with lard or vegetable oil, sprinkle a layer of crushed peanuts, soybean flour, sesame seeds with salt and various spices, placed in a pan with a layer of yellow rapeseed oil added, covered with a heavy iron pot lid, and baked with red charcoal at the bottom of the pot. When the hot air overflows from the lid, open the lid, let the steamed buns in the iron pot turn over, cover the lid again, continue to bake on the low heat, until the aroma of sesame, peanuts and rich spices is fragrant, a pot of fragrant Kang Kang buns can be sold.
The freshly cooked Kang Bun is steaming, oozing with grease, wrapped in a strong smell of peanuts, sesame seeds, soybeans and a faint wheat aroma, hovering over the street corner, tempting people from the south to the north. Those countrymen who went into the city to sell vegetables, firewood, and all kinds of agricultural products took out some crumpled zero coins from their pockets, took a steaming Kang Bun, and feasted in front of the warm Kang Kang Bun stall. The authentic Kang Bun is as thin as paper in the middle, and it seems to be transparent to the sunlight, and it is crunchy and crunchy to eat. It is surrounded by soft and salty peanut kernels, sesame seeds and tempting soybean flour, which is rich in taste and endless aftertaste. If the standard of good Kang Kang steamed bun is a large amount of oil and a large proportion of thin and thick, then the Kang Kang bun made by the Kang Kang steamed bun shop located on the south side of the Gate of the HanYun Division in Yangzhou City is undoubtedly the most standard. Every once in a while, I would look for the past, buy two oil-stained Kang Kang buns, and give them to my parents to taste the most authentic Yangzhou Kang Kang Buns.
Because the can bun needs to be baked in the authoritarian fireplace, pay attention to the heat, the fire is too large and easy to burn, baking for too long, it will make the bulging sac deformed. Can steamed buns are more technically inherited, requiring roasters to master skillful skills so as not to burn their hands on the furnace wall. Therefore, there are not many shops in Yangzhou That can make canned buns. Fortunately, in a simple shop at the intersection of Hongyan Road in Yangzhou City, which was too small to be small, I found the kind of canned buns I had eaten as a child. The can bun is heated in the fireplace, slowly expanding, and when it comes out of the oven, it resembles a rugby ball with two flat ends in the middle. Gently tearing open the can of buns, with a sweet caramel smell, the bulging cans of buns suddenly collapsed into a thin cookie because of the hot air. The feeling of caramel flavor is refreshing and endless, making people seem to return to the distant past at once, to the years when they were loved by their mothers.