The characteristics of Jiangzhou dough sculpture mainly include

The main characteristics of Jiangzhou dough figurines are: Jiangzhou flower steamed buns, exaggerated in shape and unique in shape, especially those of animals. Rich in color and beautiful in shape. Small size and easy to carry. The materials are cheap and the manufacturing cost is relatively low.

Jiangzhou dough sculpture is a traditional folk handicraft. Jiangzhou (now Xinjiang County, Shanxi Province) is a county in the southern plain of Shanxi Province. This area is rich in wheat in history and has always been the producing area of wheat and cotton in Shanxi Province. Therefore, on holidays, every household here should grind the first-class wheat into flour and knead it into various dough sculptures to celebrate the festival. Because the dough sculptures here pay attention to color and are colorful, the locals call them flower buns.

The value of dough modeling

1, folk value; Dough sculpture is a folk art handed down from generation to generation. The need of folk activities directly promoted the development of dough sculpture, and dough sculpture was also endowed with different auspicious meanings.

2. Aesthetic value; The art of dough sculpture is characterized by complete and full modeling, slightly exaggerated modeling, concise techniques, exquisite style, simplicity and generosity, and gorgeous colors, which makes people feel cordial and natural.

3. Educational value; Noodles sculpture is not only ornamental, but also has a strong social education function. The image conveys a touching story.

4. Economic value; With the development of tourism, this kind of "gadget" can better display its cultural charm.

Practice of dough modeling

1, after selecting the raw materials, enter the kneading process. When the flour used to make steamed bread was ground with a stone mill, the first two times were taken and the best refined flour was selected. Exquisite artists must use the basin again before using it.

2. Ferment the water one night in advance, stir the fermented water and flour the next day, add water to make dough and knead it. Knead the dough at least 8 times, and the kneaded dough should be smooth and elastic.

3, awakening, that is, making the shackles weak. Put the kneaded dough plastic products into a hot cage, then put a bowl of hot water in the middle of the cage, cover it tightly with a cotton mattress, and keep proper temperature and humidity, so that the steamed bread products will not be deformed, cracked, moist and smooth.

After the steamed bread becomes soft, it can be steamed in the cage.

5. After the steamed bread comes out of the cage, the last process is to color it while it is hot, which can make the color bright and not fade easily. When you are ready to dry, you should use a bamboo stick to combine the auxiliary part with the foil petals.