A properly made steamed bun of the proper consistency will hold together, and tastes sweeter the longer it remains in the mouth.
但北方人仍喜歡吃以手工製作、勁道十足的白饅頭。槓子頭大小如飯碗口，味淡而無餡，內白軟結實，外則金黃香脆。烘烤時須以小火慢烤 30 至 50 分鐘，內部才能熟透；烤時不時翻動，外表才不致焦黑，而保持酥脆。