T/LFCFXH 20-2024 Active Group standards

T/LFCFXH 20-2024

Publish Date: 2024-12-16 Implement Date: 2024-12-16 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/LFCFXH 20-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-16

Implement Date: 2024-12-16

Scope

Main technical content: 1. **Making 6-inch pancakes**: - Ingredients and auxiliary materials: - 500 g wheat flour - 1 egg - 8 g salt (or 50 g brown sugar) - 30 g cooking oil - 2 g baking soda - Steps: - Heat the griddle and preheat with small river stones. - Add eggs, salt (or brown sugar), cooking oil, and baking soda to the wheat flour, along with water, and knead into a dough. Let it rest for 30 minutes. - Knead the rested dough until smooth, then divide it into about 80 equal portions. - Roll each portion into a 1 mm-thick, 6 cm-diameter pancake. - Place the pancakes on the heated stones, cover with a lid, and bake until golden brown. 2. **Making thick pancakes**: - Ingredients and auxiliary materials: - 500 g wheat flour - 6 g yeast - 1 egg - 3 g fennel seeds - 230 g water - 8 g salt - 30 g cooking oil - Steps: - Add yeast and eggs to the wheat flour and mix with water. Let it rest for 20 minutes before shaping the dough. - Fry and crush the fennel seeds, then add salt and cooking oil and mix well. - Knead the dough with your palms, make a small indentation, spread on the fennel salt mixture, and roll into a 5 mm-thick, 6 cm-diameter pancake. - Place the pancakes on the heated stones and bake until golden brown on both sides.