Chapter 147 Preparations for Steamed Buns

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After I went to Dongshan to harvest corn last time, Mu Feng started to make stone mills.

But in the middle, because of such and such things, he chose the stone, but it has been a hammer today and a pick tomorrow, and it was not completed until recently.

The stone is hard and the stone surface can be polished very smoothly. The most important thing is that the stone texture is fine, which is obviously a wear-resistant and durable grinding high-quality material.

It is not difficult to make a stone mill. The difficulty lies in the fit between the grinding discs of the stone mill. This is the reason why it takes a lot of time for Mufeng.

Now that I have decided to grind some corn to make wow head, the stone grinder must be quickly polished and used.

In addition to the repeated grinding before the grinding of the stone mill, it is also necessary to use some coarse grains to grind, so as to grind off the remaining stone powder and slag on the stone mill.

The stone mill was a bit big, and Mu Feng brought a few people from the tribe to put the mill together, and then started the mill.

As for coarse grains, there is no need to think about what to use. What he has now is corn, and it is the most primitive corn that was picked from Dongshan last time - it can't be thicker.

Because the stone mill was a bit large, Mu Feng had to find someone to help, and let the two clansmen push the grinding rod of the stone mill in circles, while he was holding corn kernels and adding them to the grinding plate.

Start with a few turns clockwise, then a few turns counterclockwise.

Round bean-like corn kernels entered the grinding disc, and not many would fall down the gaps, and what came out was dark, brownish powder.

This is partly because of the stone flour on the grinder, and partly because these corns are lower in starch and higher in gluten.

In the past, such things were used to feed chickens and ducks.

But it doesn't matter right now. These corn flours, which contain stone flour and high gluten, are just right to feed chickens.

The two clansmen were speechless after seeing two stones rubbed together to grind the corn into powder.

They couldn't understand why the Great Chief always came up with so many strange things-like this "stone mill" in front of him, which turned the corn into powder.

"Isn't corn used for cooking?" The two had doubts in their hearts, but did not dare to ask Mu Feng.

And Mu Feng is calculating here, whether the cornmeal should be made into steamed buns or wowotou.

But no matter which one needs yeast, only steamed buns and wowotou with yeast are delicious.

Right now he doesn't have yeast under his hands, but he can make it himself.

It's just that the flour for making yeast has to be fine and fine, which means that small corn kernels are not good, only newly harvested corn.

Fortunately, there is not a lot of flour needed to make yeast, so he quickly had the corn cobs that were collected to be broken off, and all of them were taken clean.

The so-called fine flour is to screen the cornmeal that has been ground once, remove the bran, and grind only the white flour inside.

To put it bluntly, the layer with the corn husk is removed, as long as the starch content in it is high.

After repeated grinding for many times, Mufeng finally got a small jar of refined flour. Although the color cannot be compared with wheat flour, it is delicate and delicate to the touch.

degree, but it is almost the same.

"The two of you will find two more people. You don't have to do anything else today. You will be responsible for grinding the corn into flour. Be careful not to put the bran in, sieve it out, and throw it into the chicken pen for the chickens to eat. !"

"Yes!"

And all he has to do is make yeast himself in a clay pot.

Making yeast may not know where to start for others, but it is all too familiar to Mufeng.

Because I live in the northern countryside, I have seen too many old people in the village how to make their own yeast.

To put it bluntly, yeast is not called yeast in the north, but it is called a face primer.

It is an old lump of dough that is placed inside when steaming steamed buns, making wowotou and noodles.

This old dough nugget is the starter.

The dough primer is also easier to make. Add water directly to form the dough, knead it tightly, cover it in dry flour, and then put it in a warmer place with sunlight, but not direct sunlight, and leave it for three or four hours. Production is complete.

This method is an old-fashioned method in the countryside. I made this kind of dough primer once, and every time I steamed the steamed buns in the future, I left such a lump of old dough, and I can use it to make the dough all the time.

Mu Feng reconciled the noodles, made the noodles and put it in the sun to ferment.

Grinding flour doesn't need him to worry anymore, all he needs to do now is to get a steamer and a lid.

Considering that the pot for steaming the steamed buns is the same pottery pot that Changning has been boiling water for, Mu Feng can't help but secretly support his forehead: "My God, the lid of this pot is a bit big! Even the steamer is not small!"

But fortunately, whether it is a steamer or a pot lid, it is not too difficult to do.

The steamer is directly crisscrossed with thick black leather sequins, and then fixed with animal tendons.

Lihu seems to have understood Mufeng's temper for a long time, knowing that he needs bamboo chips to make many new things, so he has already made a lot of beads of different lengths, widths and thicknesses and put them in Mufeng's cave.

Right now he just needs to take the material on the spot and do it.

The steamer is ready in no time, followed by the pot lid.

Compared with the steamer, the lid of the pot is simpler. It is directly spliced ​​with wooden boards, then sawed and repaired, and fixed with wooden wedges.

These two things take Mufeng's time for an hour or two in total - not enough time for the introduction to ferment itself.

After doing this, Mu Feng took a look at the situation of flour milling.

The four of them took turns to go into battle, pushing the stone mill without stopping for a moment, and they actually milled a lot of flour.

At first glance, it should be enough to steam a large pot of steamed buns.

Mu Feng thought about the situation of the people in the tribe. According to the calculation that one pot can steam forty steamed buns, two large pots can steam 80 steamed buns at a time.

There are nearly two hundred and ninety members of the tribe, and if one person per capita is one, it needs to be steamed at least four times!

In fact, steaming so many steamed buns at one time consumes a lot of corn reserves.

If you really want to eat like this, it is estimated that the corn in the tribe will not be enough for a month.

Fortunately, this time Mufeng just let everyone eat a steamed bun to "try the early adopters", not to eat once full.

Thinking of this, he suddenly had a funny feeling

In the past life, people said that "trying early adopters" is to eat fresh things from the mountains and seas, but now "trying early adopters" is to eat steamed buns, which is really incredible.

Mu Feng got a little corn flour and tasted it in his mouth. It was not particularly sticky, and the starch content was definitely not as high as in later generations.

But the level of delicacy is about the same - thanks to him making these people grind it a few more times.

"Yeast, flour, steamer, and pot cover are all ready, and it seems like..." Mu Feng scratched his head and thought, "Why can't I remember?"

(End of this chapter)

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