manufacturing process
1. Select high-quality rice, wash it, soak it for 4-6 hours, change water and grind it into rice slurry.
2. Heat part of the rice slurry in a clean pot until it is mature, pour the remaining rice slurry out of the fire and stir it evenly. When the rice slurry is boiled until it is not caked, it is slowly fermented until the surface bubbles, neutralized with alkali according to the degree of proofing, then evenly mixed with dissolved, filtered and impurity-removed brown sugar, injected into a steamer model, and steamed in the atmosphere for seven or eight minutes.
Production key
1. After cooking, stir evenly until it does not agglomerate, so that the finished product has good elasticity, softness and toughness, and is not greasy.
2. The red sugar sand is heavy, so it needs to be dissolved with clear water and filtered to remove impurities, so as not to affect the flavor.
3. Grasp the relationship between temperature and fermentation, the fermentation time is short in summer, and it can be properly heated and stirred in winter. After the fermentation, an appropriate amount of alkali should be used for neutralization, so as to remove the sour taste of fermentation and highlight the sweetness of white sugar and the fragrance of rice. [3]