manufacturing method
1. Fermented noodles: 500g of yellow rice wine dregs was used as starter, and it was melted with warm water. 5 kg of bulking agent after reeling, 5 kg of warm water in winter, 2.5 kg in summer and 3.5 kg in spring and autumn. The hair basin is placed in a hot place in winter, which is too hot to dry; Keep it in the coolest place in summer.
2. Mixing dough: Generally, the dough is prepared the night before and stirred the next morning. Add 3.5 ~ 4 kilograms of sugar to every 50 kilograms of flour, including the water for fermenting noodles, and the water consumption is about 20 kilograms. The water temperature is 60 ~ 80℃ in winter, about 50℃ in spring and autumn, and even lower in summer. When mixing dough, dilute the yeast first, and then mix the dough. Make the dough move neatly, and don't burn the noodles. Blend about 25 kg in summer, and the remaining 20 kg according to the situation; Blend 30 ~ 40kg in winter, and blend the remaining 5 ~ 10kg as appropriate. The harder the dough, the better.
3. Forming: Knead the dough flat, then knead it into a noodle egg of about 100g, knead it into a strip, press it into a groove along the middle of the long plane, apply sesame oil into the groove, turn it over, knead it into a strip of about 17cm, place it horizontally, press it down from both ends with the palm of your hand, and then the middle part bulges. After the steamed bread is finished, it should be put on a plate, covered with quilts in winter and sheets in summer, and then kept for about half an hour.
4. Steaming: Use a large iron pot locally, put the steamed bread into a basket (a basket made of bamboo chips), and buckle the iron basin on it. Boil on high fire 15 minutes, and steam return 10 minutes before ripening. Iron pots are used to prevent steamed bread from getting too wet.
5. Printing: the steamed bread is carved with a small bamboo pole, dipped in edible red water and pressed, and the flower is finished.