1. Put flour (1.8kg) into a flour jar, shred yeast seeds, put them in, put white sugar (350g) and soybean oil (350g) on both sides of the flour, pour in 500g boiling water, and mix and knead them into an oily sugar dough. Dissolve edible alkali (5g) in 25g hot water, pour it in, knead it evenly repeatedly, cut it and dry it in the air, and knead it together for about 3kg after five or six minutes. Dissolve edible alkali (5g) in 25g hot water, pour it into a flour jar, then add flour (3kg), soft sugar (1.6kg) and soybean oil (1.5kg), and knead it evenly to get 6.2kg sugar cake.

2. Knead the sugar oil noodles into strips, select 200 grains (each grain weighs 15g), and press them into round skins with thin edges and moderate thickness. Each grain is wrapped with sugar skin (3 1g), then knead them together and press them into a diameter of about 6.7cm with a pestle. When the barrel furnace heats up, put a little water at the bottom of the crisp blank, paste it into the furnace (each furnace can paste 100 tablets), cover the furnace with a water bowl and bake it with low fire. After 4 minutes, take out the water bowl, sprinkle the white sugar (50g) into the fire, cover the water bowl (to avoid air leakage), and plug the tuyere of the barrel furnace with a wet cloth and stew for about 3 minutes. When the sugar smoke dissipates and hot air emerges from the furnace, remove the water bowl and take it out.

Product features: golden color, soft, crisp and delicious, sweet and full of mouth, oily but not greasy.