Chapter 147
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After the last time I went to Dongshan to collect corn, Mufeng started to make stone mills.
But because of various things in the middle, he has chosen the stone material but has been hammering it today and picking it the next day, and it was not finished until recently.
The choice of stone grinding is a piece of high-quality granite, the stone is hard, and the stone surface can be polished very smooth. The most important thing is that the stone has fine texture, which is obviously a wear-resistant and durable high-quality grinding material.
It is actually not difficult to make a stone mill, the difficulty lies in the fit between the grinding discs of the stone mill, which is the reason why Mufeng spent a lot of time.
Now that we have decided to grind some corn to make steamed buns, the stone mill must be used again for grinding and grinding.
In addition to the repeated grinding before making the stone mill, it is necessary to use some coarse grains for grinding, so as to grind off the remaining stone powder and slag on the stone mill.
The stone mill was a bit big, so Mu Feng recruited several people from the tribe to put the millstones together, and then began to grind.
As for the coarse grains, there is no need to think about using anything. What he has now is corn, and it is the most primitive corn picked from Dongshan last time - the coarse ones cannot be coarser.
Because the stone mill was a bit big, Mu Feng had to find someone to help, and asked two tribesmen to push the mill rod of the stone mill in circles, while he added corn kernels to the millstone.
First turn clockwise a few times, then counterclockwise a few times.
Bean-like corn kernels entered the millstone, and they would fall down along the cracks, and all that came out was darker and browner powder.
On the one hand, this is due to the stone powder on the millstone, and on the other hand, it is because these corns have low starch content and high gluten content.
In the past, things like this were used to feed chickens and ducks.
But it doesn't matter right now, these corn flours containing stone powder and high gluten are just right for feeding chickens.
And the two tribesmen were surprised and speechless after seeing the two stones rubbed together to grind the corn into powder.
They couldn't figure out why the great chief always came up with so many strange things—like this thing called a "stone mill" that ground corn into flour.
"Isn't corn used for cooking and eating?" The two had doubts in their hearts, but they didn't dare to ask Mu Feng.
And Mu Feng was thinking about whether to make steamed buns or steamed buns with cornmeal.
But no matter which one needs yeast, only steamed buns and steamed buns with yeast are delicious.
Right now he doesn't have yeast on hand, but he can make it himself.
It's just that the flour for making yeast must be fine flour, which means that small corn kernels are not good, only newly harvested corn is good.
Fortunately, not a lot of flour is needed to make yeast, so he hurriedly asked someone to break off the collected corn cobs, and took them all clean. After the stone mill finished grinding, first grind the fine flour.
The so-called fine flour is to screen the cornmeal that has been ground once, remove the bran, and only grind the white flour inside.
To put it bluntly, it is to remove the layer with corn husk, as long as the starch content inside is high.
After repeated grinding for several times, Mu Feng finally obtained a small jar of refined flour. Although the color was not comparable to that of wheat flour, the degree of fineness in the hand was almost the same.
"The two of you will find two more people. You don't have to do anything else today. You are responsible for grinding the corn into flour. Be careful not to put the bran in it. Sieve it out and throw it into the chicken coop for the chickens to eat." !"
"yes!"
And all he had to do was make his own yeast in clay pots.
Others may not know where to start making yeast, but for Mufeng, it is all too familiar.
Because I live in the northern countryside, I have seen too many old people in the village how to make yeast by themselves.
To put it bluntly, yeast is not called yeast in the north, but yeast.
It is an old dough lump that is put inside when steaming steamed buns or making steamed buns and noodles.
This old dough pimple is the starter.
The dough primer is also easier to make. Add water directly to form a dough, knead it tightly, put it in dry flour and cover it, and then put it in a warmer place with sunlight, but not direct sunlight. It will be fine if you leave it for three or four hours Production is complete.
This method is an indigenous method in the countryside. I made this kind of starter once, and every time I steamed steamed buns, I would leave such a piece of old dough lump, and I could always use it to make dough.
Mu Feng reconciled the noodles, and put them in the sun to ferment after making the noodles.
He doesn't need to worry about grinding flour anymore, all he needs to do now is to get a steamer and make a pot cover.
Considering that the pot to steam the steamed buns is the clay pot that Chang Ning kept boiling water in, Mu Feng couldn't help but secretly support his forehead: "My God, the lid of this pot is a bit big! Even with a steamer, it's not too small!"
But fortunately, whether it is a steamer or a pot cover, it is not too difficult to make.
The steaming tray is criss-crossed with thick black leather beads, and then fixed with animal tendons.
Li Hu seems to have figured out Mufeng's temper a long time ago, knowing that he needs bamboo pieces for many new things, so he has already made a lot of bead pieces of different lengths, widths and thicknesses and put them in Mufeng's cave.
Right now he just needs to get local materials and do it.
The steamer is ready soon, and the lid is next.
Compared with the steamer, the pot lid is simpler. It is directly spliced with wooden boards, then sawed and repaired, and fixed with wooden wedges.
The total time spent on these two things is only one or two hours - not enough time for the primer to ferment by itself.
After finishing these, Mu Feng went to see the situation of flour milling.
The four people took turns to go into battle, pushing the stone mill without stopping for a moment, but it really produced a lot of flour.
From a rough look, it should be enough to steam a large pot of steamed buns.
Mu Feng thought about the situation of the people in the tribe, and calculated that one pot can steam forty steamed buns, and two large pots can steam eighty buns at a time.
There are nearly two hundred and ninety people in the tribe, and if there is one person per person, at least four steamings are required!
In fact, steaming so many steamed buns at one time will consume a lot of the current corn reserves.
If they really wanted to eat like this, the corn in the tribe probably wouldn't be enough for a month's consumption.
Fortunately, this time, Mufeng just let everyone eat a steamed bun to "try something new", not to eat it once when they are full.
Thinking of this, he suddenly had a funny feeling. In his previous life, he said that "tasting something new" was to eat fresh delicacies from mountains and seas, but now "tasting something new" is eating steamed buns, which is really unbelievable.
Mu Feng got a little corn flour and tasted it in his mouth, it wasn't particularly sticky, and the starch content was definitely not as high as in later generations.
But the degree of delicacy is almost the same - it's fortunate that he let these people grind it a few times.
"Yeast, flour, steaming tray, and pot lid are all in order, and there is almost something..." Mu Feng scratched his head and thought, "Why can't I remember?"
(end of this chapter)
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After the last time I went to Dongshan to collect corn, Mufeng started to make stone mills.
But because of various things in the middle, he has chosen the stone material but has been hammering it today and picking it the next day, and it was not finished until recently.
The choice of stone grinding is a piece of high-quality granite, the stone is hard, and the stone surface can be polished very smooth. The most important thing is that the stone has fine texture, which is obviously a wear-resistant and durable high-quality grinding material.
It is actually not difficult to make a stone mill, the difficulty lies in the fit between the grinding discs of the stone mill, which is the reason why Mufeng spent a lot of time.
Now that we have decided to grind some corn to make steamed buns, the stone mill must be used again for grinding and grinding.
In addition to the repeated grinding before making the stone mill, it is necessary to use some coarse grains for grinding, so as to grind off the remaining stone powder and slag on the stone mill.
The stone mill was a bit big, so Mu Feng recruited several people from the tribe to put the millstones together, and then began to grind.
As for the coarse grains, there is no need to think about using anything. What he has now is corn, and it is the most primitive corn picked from Dongshan last time - the coarse ones cannot be coarser.
Because the stone mill was a bit big, Mu Feng had to find someone to help, and asked two tribesmen to push the mill rod of the stone mill in circles, while he added corn kernels to the millstone.
First turn clockwise a few times, then counterclockwise a few times.
Bean-like corn kernels entered the millstone, and they would fall down along the cracks, and all that came out was darker and browner powder.
On the one hand, this is due to the stone powder on the millstone, and on the other hand, it is because these corns have low starch content and high gluten content.
In the past, things like this were used to feed chickens and ducks.
But it doesn't matter right now, these corn flours containing stone powder and high gluten are just right for feeding chickens.
And the two tribesmen were surprised and speechless after seeing the two stones rubbed together to grind the corn into powder.
They couldn't figure out why the great chief always came up with so many strange things—like this thing called a "stone mill" that ground corn into flour.
"Isn't corn used for cooking and eating?" The two had doubts in their hearts, but they didn't dare to ask Mu Feng.
And Mu Feng was thinking about whether to make steamed buns or steamed buns with cornmeal.
But no matter which one needs yeast, only steamed buns and steamed buns with yeast are delicious.
Right now he doesn't have yeast on hand, but he can make it himself.
It's just that the flour for making yeast must be fine flour, which means that small corn kernels are not good, only newly harvested corn is good.
Fortunately, not a lot of flour is needed to make yeast, so he hurriedly asked someone to break off the collected corn cobs, and took them all clean. After the stone mill finished grinding, first grind the fine flour.
The so-called fine flour is to screen the cornmeal that has been ground once, remove the bran, and only grind the white flour inside.
To put it bluntly, it is to remove the layer with corn husk, as long as the starch content inside is high.
After repeated grinding for several times, Mu Feng finally obtained a small jar of refined flour. Although the color was not comparable to that of wheat flour, the degree of fineness in the hand was almost the same.
"The two of you will find two more people. You don't have to do anything else today. You are responsible for grinding the corn into flour. Be careful not to put the bran in it. Sieve it out and throw it into the chicken coop for the chickens to eat." !"
"yes!"
And all he had to do was make his own yeast in clay pots.
Others may not know where to start making yeast, but for Mufeng, it is all too familiar.
Because I live in the northern countryside, I have seen too many old people in the village how to make yeast by themselves.
To put it bluntly, yeast is not called yeast in the north, but yeast.
It is an old dough lump that is put inside when steaming steamed buns or making steamed buns and noodles.
This old dough pimple is the starter.
The dough primer is also easier to make. Add water directly to form a dough, knead it tightly, put it in dry flour and cover it, and then put it in a warmer place with sunlight, but not direct sunlight. It will be fine if you leave it for three or four hours Production is complete.
This method is an indigenous method in the countryside. I made this kind of starter once, and every time I steamed steamed buns, I would leave such a piece of old dough lump, and I could always use it to make dough.
Mu Feng reconciled the noodles, and put them in the sun to ferment after making the noodles.
He doesn't need to worry about grinding flour anymore, all he needs to do now is to get a steamer and make a pot cover.
Considering that the pot to steam the steamed buns is the clay pot that Chang Ning kept boiling water in, Mu Feng couldn't help but secretly support his forehead: "My God, the lid of this pot is a bit big! Even with a steamer, it's not too small!"
But fortunately, whether it is a steamer or a pot cover, it is not too difficult to make.
The steaming tray is criss-crossed with thick black leather beads, and then fixed with animal tendons.
Li Hu seems to have figured out Mufeng's temper a long time ago, knowing that he needs bamboo pieces for many new things, so he has already made a lot of bead pieces of different lengths, widths and thicknesses and put them in Mufeng's cave.
Right now he just needs to get local materials and do it.
The steamer is ready soon, and the lid is next.
Compared with the steamer, the pot lid is simpler. It is directly spliced with wooden boards, then sawed and repaired, and fixed with wooden wedges.
The total time spent on these two things is only one or two hours - not enough time for the primer to ferment by itself.
After finishing these, Mu Feng went to see the situation of flour milling.
The four people took turns to go into battle, pushing the stone mill without stopping for a moment, but it really produced a lot of flour.
From a rough look, it should be enough to steam a large pot of steamed buns.
Mu Feng thought about the situation of the people in the tribe, and calculated that one pot can steam forty steamed buns, and two large pots can steam eighty buns at a time.
There are nearly two hundred and ninety people in the tribe, and if there is one person per person, at least four steamings are required!
In fact, steaming so many steamed buns at one time will consume a lot of the current corn reserves.
If they really wanted to eat like this, the corn in the tribe probably wouldn't be enough for a month's consumption.
Fortunately, this time, Mufeng just let everyone eat a steamed bun to "try something new", not to eat it once when they are full.
Thinking of this, he suddenly had a funny feeling. In his previous life, he said that "tasting something new" was to eat fresh delicacies from mountains and seas, but now "tasting something new" is eating steamed buns, which is really unbelievable.
Mu Feng got a little corn flour and tasted it in his mouth, it wasn't particularly sticky, and the starch content was definitely not as high as in later generations.
But the degree of delicacy is almost the same - it's fortunate that he let these people grind it a few times.
"Yeast, flour, steaming tray, and pot lid are all in order, and there is almost something..." Mu Feng scratched his head and thought, "Why can't I remember?"
(end of this chapter)
After the last time I went to Dongshan to collect corn, Mufeng started to make stone mills. But because of various things in the middle, he has chosen the stone material but has been hammering it today and picking it the next day, and it was not finished until recently. The choice of stone grinding is a piece of high-quality granite, the stone is hard, and the stone surface can be polished very smooth. The most important thing is that the stone has fine texture, which is obviously a wear-resistant and durable high-quality grinding material. It is actually not difficult to make a stone mill, the difficulty lies in the fit between the grinding discs of the stone mill, which is the reason why Mufeng spent a lot of time. Now that we have decided to grind some corn to make steamed buns, the stone mill must be used again for grinding and grinding. In addition to the repeated grinding before making the stone mill, it is necessary to use some coarse grains for grinding, so as to grind off the remaining stone powder and slag on the stone mill. The stone mill was a bit big, so Mu Feng recruited several people from the tribe to put the millstones together, and then began to grind. As for the coarse grains, there is no need to think about using anything. What he has now is corn, and it is the most primitive corn picked from Dongshan last time - the coarse ones cannot be coarser. Because the stone mill was a bit big, Mu Feng had to find someone to help, and asked two tribesmen to push the mill rod of the stone mill in circles, while he added corn kernels to the millstone. First turn clockwise a few times, then counterclockwise a few times. Bean-like corn kernels entered the millstone, and they would fall down along the cracks, and all that came out was darker and browner powder. On the one hand, this is due to the stone powder on the millstone, and on the other hand, it is because these corns have low starch content and high gluten content. In the past, things like this were used to feed chickens and ducks. But it doesn't matter right now, these corn flours containing stone powder and high gluten are just right for feeding chickens. And the two tribesmen were surprised and speechless after seeing the two stones rubbed together to grind the corn into powder. They couldn't figure out why the great chief always came up with so many strange thingslike this thing called a "stone mill" that ground corn into flour. "Isn't corn used for cooking and eating?" The two had doubts in their hearts, but they didn't dare to ask Mu Feng. And Mu Feng was thinking about whether to make steamed buns or steamed buns with cornmeal. But no matter which one needs yeast, only steamed buns and steamed buns with yeast are delicious. Right now he doesn't have yeast on hand, but he can make it himself. It's just that the flour for making yeast must be fine flour, which means that small corn kernels are not good, only newly harvested corn is good. Fortunately, not a lot of flour is needed to make yeast, so he hurriedly asked someone to break off the collected corn cobs, and took them all clean. After the stone mill finished grinding, first grind the fine flour. The so-called fine flour is to screen the cornmeal that has been ground once, remove the bran, and only grind the white flour inside. To put it bluntly, it is to remove the layer with corn husk, as long as the starch content inside is high. After repeated grinding for several times, Mu Feng finally obtained a small jar of refined flour. Although the color was not comparable to that of wheat flour, the degree of fineness in the hand was almost the same. "The two of you will find two more people. You don't have to do anything else today. You are responsible for grinding the corn into flour. Be careful not to put the bran in it. Sieve it out and throw it into the chicken coop for the chickens to eat." !" "yes!" And all he had to do was make his own yeast in clay pots. Others may not know where to start making yeast, but for Mufeng, it is all too familiar. Because I live in the northern countryside, I have seen too many old people in the village how to make yeast by themselves. To put it bluntly, yeast is not called yeast in the north, but yeast. It is an old dough lump that is put inside when steaming steamed buns or making steamed buns and noodles. This old dough pimple is the starter. The dough primer is also easier to make. Add water directly to form a dough, knead it tightly, put it in dry flour and cover it, and then put it in a warmer place with sunlight, but not direct sunlight. It will be fine if you leave it for three or four hours Production is complete. This method is an indigenous method in the countryside. I made this kind of starter once, and every time I steamed steamed buns, I would leave such a piece of old dough lump, and I could always use it to make dough. Mu Feng reconciled the noodles, and put them in the sun to ferment after making the noodles. He doesn't need to worry about grinding flour anymore, all he needs to do now is to get a steamer and make a pot cover. Considering that the pot to steam the steamed buns is the clay pot that Chang Ning kept boiling water in, Mu Feng couldn't help but secretly support his forehead: "My God, the lid of this pot is a bit big! Even with a steamer, it's not too small!" But fortunately, whether it is a steamer or a pot cover, it is not too difficult to make. The steaming tray is criss-crossed with thick black leather beads, and then fixed with animal tendons. Li Hu seems to have figured out Mufeng's temper a long time ago, knowing that he needs bamboo pieces for many new things, so he has already made a lot of bead pieces of different lengths, widths and thicknesses and put them in Mufeng's cave. Right now he just needs to get local materials and do it. The steamer is ready soon, and the lid is next. Compared with the steamer, the pot lid is simpler. It is directly spliced with wooden boards, then sawed and repaired, and fixed with wooden wedges. The total time spent on these two things is only one or two hours - not enough time for the primer to ferment by itself. After finishing these, Mu Feng went to see the situation of flour milling. The four people took turns to go into battle, pushing the stone mill without stopping for a moment, but it really produced a lot of flour. From a rough look, it should be enough to steam a large pot of steamed buns. Mu Feng thought about the situation of the people in the tribe, and calculated that one pot can steam forty steamed buns, and two large pots can steam eighty buns at a time. There are nearly two hundred and ninety people in the tribe, and if there is one person per person, at least four steamings are required! In fact, steaming so many steamed buns at one time will consume a lot of the current corn reserves. If they really wanted to eat like this, the corn in the tribe probably wouldn't be enough for a month's consumption. Fortunately, this time, Mufeng just let everyone eat a steamed bun to "try something new", not to eat it once when they are full. Thinking of this, he suddenly had a funny feeling. In his previous life, he said that "tasting something new" was to eat fresh delicacies from mountains and seas, but now "tasting something new" is eating steamed buns, which is really unbelievable. Mu Feng got a little corn flour and tasted it in his mouth, it wasn't particularly sticky, and the starch content was definitely not as high as in later generations. But the degree of delicacy is almost the same - it's fortunate that he let these people grind it a few times. "Yeast, flour, steaming tray, and pot lid are all in order, and there is almost something..." Mu Feng scratched his head and thought, "Why can't I remember?" end of this chapter
