Cooking method: fermentation and baking.

Fragrance type: light fragrance, wheat fragrance

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.

Production process:

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.

Sichuan Guokui bean jelly is called Guokui bean jelly for short. Guo kui is a very common traditional snack in cities and prefectures of Sichuan province, but there are three kinds of Sichuan Guo kui: white flour Guo kui, Juntun Guo kui and Sanhui Guo kui, which are made by packaging Sanhui Guo kui with Vitex negundo jelly. Sanhui Guokui is divided into three categories: beef Guokui, salt Guokui and sugar Guokui. The first two can be used to make jelly pot helmets.