≮ gourmet raw material ≯

125g of flour (made into fermented flour) and 55g of flour fertilizer. 375g of white sugar and 25g of alkali (dissolved with water).

≮ gourmet method ≯

1. Put 3/5 of the flour into a container, add flour fertilizer and clear water, mix well, make a hard dough, and let it stand for fermentation, so as to make it full. After the flour is made, the remaining flour is choked in several times, kneaded evenly, and fermented continuously (generally, it includes choking flour and fermented sauce with pure mulberry machinery, but some add more flour fertilizer, and it is full at one time). Fermentation time: rinse the octopus for more than 8 hours in hot weather for 24 hours, take it out after it is full again, put it on the chopping board, add alkaline water, add white sugar, rub it smooth, cover it with a wet cloth, and lick the noodles for more than 3 minutes.

2. After the dough is smooth and smooth, knead it into long strips, and drop the agent. There are three methods: first, pull the agent, and put it in the drawer with the mouth facing up, but pull it quickly, and the agent will bloom after steaming; The second is to cut the agent with a knife, knead it into a steamed bread shape, and cut two knives at the top to form a cross; Third, cut two grooves with a knife on the rubbed strip, pull it open by hand, brush it with a little oil, and then Qicheng Bao strip, pull the agent or cut it, and put it into the drawer with the agent mouth facing up. This method is more detailed.

3. Put the steamer on the pan and steam it with strong fire, boiling water and urgent gas for 15-2 minutes, and the steamed bread will bloom.

≮ Food features ≯

White, flowery, soft and sweet.