Methods: Fermentation and baking flavors: light flavor, wheat flavor. Ingredients: 5 kg of flour (2 kg of water) and 30 g of alkaline flour. Yeast flour is 350g in summer, 750g in winter and 500g in spring and autumn.

Edit the production process of this paragraph.

1, according to the seasonal water temperature, first knead into a dead dough block, put it on the desk and press it with a wooden lever, fold it, press it evenly, then cut it into two pieces, add yeast and alkaline water and knead it evenly. Depending on the hardness of the dough, add some dry dough and press it again until the dough is smooth and flat, and cover it with a warm cloth. 2. Divide the dough into 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 to six turns", so that they are baked evenly, with a slightly bulging skin color and chrysanthemum-like burrs around them.

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Golden color, thin skin and thick meat, crisp and delicious, can be cooked for a long time, convenient for fast food, and diverse ways to eat. Inheritance and innovation: this method can also be used to make pepper and salt pot helmets, onion pot helmets, spiced pot helmets, pepper leaf pot helmets, salty and sweet pot helmets, crispy pot helmets and crispy pot helmets.

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With the development of history, people constantly sum up and improve the production of Ganzhou Guokui. Instead of burning firewood in a small pot, it is baked with coal, baked in an iron pan, kneaded with hands and pressed with wooden poles. In this way, it is baked up and down, protected by high-temperature gas, and the fire color is uniform, and it is cooked enough to achieve the purpose of storage resistance. Pressing noodles with wooden poles can make steamed buns white, fragrant and delicious. The specific method is as follows: flour 10 kg, water 4 kg (the water temperature should be controlled according to the season), fermented flour 5 kg in summer, 7 kg in spring, winter 1 kg, seasonal alkaline flour 0.5- 1 kg, and covered with alkaline flour to make dough. During the pressing process, add about 2 kilograms of flour until the dough is smooth and uniform. The first step, fire up and down, the fire duration should be small and stable. The main thing is to color the waves of steamed bread pressed by wooden sticks, let the yeast ferment further and finally finalize the shape, and then enter the second step. The second cigarette is fire, which has a strong heat. Because of the fire, you can put an iron ring in the smoke, and the steamed buns can be put in the air, mainly baked. It takes about ten minutes for two cigarettes to turn three times and six times.

Edit Guo Kui's characteristics in this paragraph.

Guo kui is shaped like a chrysanthemum with even fire color, and its skin is as thin as paper buns. Layer by hand and cut with a knife, such as sheep fat. One of the Eight Monsters in Shaanxi —— Guo Kun

The more you chew it in your mouth, the more fragrant it will be if you swallow it. It tastes crisp, smells fragrant, is resistant to storage and has a long life. If you have Ganzhou Guokui, you will smell it if you don't see it in a car.