Calligraphy and painting are all paste, why can't the paste I bought be used? I tried. It's good!

Paste making is one of the preparations for painting and calligraphy mounting, and it is also an integral part of the whole mounting process.

Good quality and strong adhesion are required. Generally made of edible refined powder or standard powder. Other binders, such as synthetic pastes, fibers

Vitamins, glue, etc. , is usually unacceptable.

For how to make paste, the ancients left some experience, such as Zhang Yanyuan's chapter "On the Back Axis" in the famous paintings of the Tang Dynasty.

The paper puts forward: "All boiled pastes must be gluten-free, which will be diluted to a certain extent and naturally ripened without stopping stirring. I tend to bite Lv Xiang in the end, which is self-defeating.

Meaning, forever and firmly, the ancients did not think of. "

The first step in paste making is powder washing. The so-called powder washing is to extract gluten from flour and turn it into starch.

A process. Zhang Yanyuan has already put forward in the book Record of Famous Paintings in Past Dynasties: "All boiled paste must be gluten-free." From this point of view, as early as I

The paste used for mounting calligraphy and painting in the Tang Dynasty has the practice of "removing tendons", which has continued to this day. Why is it necessary?

How about extracting gluten from flour? Because the paste made directly from flour has the following shortcomings: First, it is too sticky and solidified.

Too hard, inconvenient to use; Second, because of the coagulation power of gluten, the quality of paste is not true, and it lacks adhesion when used.

; Thirdly, flour paste is easier to ferment than starch paste, which affects the use; The fourth is to use batter to mount, because the composition of gluten

Use is more likely to lead to "tile trouble" and mildew. Therefore, to ensure the quality of paste, gluten must be extracted first.

Method of powder washing: firstly, prepare clear water for powder washing, a water tank for starch water, and a fine roller for filtering starch water. Put 2500 grams

Put the left and right flour into the washbasin, add water and make a dough that is neither soft nor hard (preferably slightly smaller than the dough used for wrapping jiaozi), and

Rub it several times. And the dough requires moderate hardness, too soft and too hard to wash. If the dough is stirred hard, it is easy to wash.

Gluten contains unwashed pimples; If the dough is too soft, it is easy to wash into a thin paste, and it is difficult to extract gluten, or

Therefore, washed starch water contains gluten powder. However, the hardness of dough varies with the variety of dough. Mix the coarse powder slightly.

Soft powder is easier to wash, and standard powder should be mixed with a little hard powder to wash. After the dough is mixed, cover it with a wet towel and wait for a while.

Re-washing is called "saving noodles", which can make gluten components have a coagulation process and wash smoothly.

Put the saved dough into the washbasin, pour in clean water and scrape it slowly by hand. Be careful not to scratch the dough too much. You should grasp it and knead it.

And the dough is basically intact. If you break the dough at the beginning, it will be easy to wash and not easy to clean up.

Pay more attention to this problem when washing powder with standard powder. When dough is washed in water, starch will dissolve in water. Hold the thin thread with two sticks.

At the mouth of the water tank, pour the washed starch water into the thin roll, rotate it at the bottom of the thin roll several times by hand, and filter the starch water into the water tank.

Later, pour clear water into the basin, continue scraping and washing, and then pour the washed starch water into the fine roller ... until the starch is washed away, leaving gluten.

So far.

When washing powder, whether it is refined powder or standard powder, it should be filtered with fine threads. The purpose is to filter bran from flour to prevent.

Prevent gluten residue from mixing into starch water. You can wash 10 to 15 kg of flour at a time, or more, depending on the specific situation. Collapse

Add an appropriate amount of alum to the starch water and stir gently. After two days, the starch will precipitate into lumps, and the clarified floating water will be scooped out.

The starch can be taken out and made into paste. If the seasonal temperature is high, replace the starch in the tank with fresh water every few days, just in case.

Fermentation deterioration of starch. Starch can also be taken out to dry and stored for later use.