Cooking method: fermentation and baking.

Flavor type: light fragrance, wheat fragrance

Raw materials: 5kg of flour (2kg of water) and 30g of alkaline flour. Yeast surface is 350g in summer, 750g in winter and 500g in spring and autumn.

Production process:

1, according to the season to master the water temperature, first into a dead dough block, put it on the desk and press it with wooden poles, hem it, press it evenly, then cut it into two pieces, add yeast and alkaline water respectively and knead it, depending on the hardness of the dough, if it is soft, add some dry dough and press it again, until the dough is smooth and smooth, and cover it tightly with warm cloth.

2. Divide the dough into dough pieces weighing about 600g each, roll them into round cakes with a diameter of about 22cm and a thickness of 3cm, and turn them over frequently, commonly known as "three turns and six turns", so that they are evenly baked, and the skin color is cooked when it is slightly bulging, and there are chrysanthemum-shaped burrs around them.

Sichuan Guokui bean jelly is referred to as Guokui bean jelly for short. Guokui is a very common traditional snack in various cities and prefectures in Sichuan Province, but there are three types of Guokui in Sichuan: white-flour Guokui, Juntun Guokui and Sanhui Guokui, and Guokui bean jelly is made from Sanhui Guokui wrapped in Vitex negundo bean jelly. Sanhui Guokui is divided into three categories: beef Guokui, salt Guokui and sugar Guokui. The first two can be used to make bean jelly pot helmets.