First-class Sichuan white sugar 16 kg refined sugar 4 kg glutinous rice flour 4 kg cooked oil 4 kg honey osmanthus 2.5 kg cooked flour 20 kg

manufacturing method

1, cooked flour: put the flour into a steamer for 20 minutes, take it out and cool it, and then crush it with a pulverizer. Which is mature powder.

2. Making cake powder: Wash the glutinous rice with warm water at 50 ~ 60℃ for 4 ~ 5 minutes, take it out and spread it in a dustpan to drain the water, fry it with river sand (made of vegetable oil) the next day (it can't be browned), then grind it into powder with an electric mill, that is, cake powder (also called male powder), then spread it on the dustpan for 2 ~ 3 days and uncover it by hand.

3. Sugar making: add 2-2.5 kg maltose and 7.5 kg water according to the proportion of 50 kg white sugar, boil, add 1 kg oil, and boil to about 120℃. When the sugar solution can be dripped into water to form a lump, it is picked up and put into an ice pan to be stirred until the sand is turned over, which becomes sugar extraction.

4. Core-making: according to the ingredients, mix the white sugar, cooked flour, cooked oil cake powder and honey osmanthus evenly, and sieve to remove impurities to make the core.

5. Potting and molding: wooden frame. First, put the mixed bottom and fabric into the frame of 1/5, with a thin layer as the bottom and a central core in the middle, then spread 4/5 of the bottom and fabric into cake dough, flatten it, compact it, draw it into a rectangular strip with a thin knife, and then package it.