T/WRSPCYHY 010-2020 Wanrong Famous Foods - Production Standards for Wanrong Oil Cakes

Scope

Main technical content: 5. Production process 5.1 Add an appropriate amount of boiling water to the pot, then stir in wheat flour to prevent the mixture from sticking to the pot. Cook the flour mixture until it's fully cooked and remove it from the heat to cool. 5.2 Add an appropriate amount of wheat flour and water to the cooked flour and knead repeatedly until the dough is even and smooth. 5.3 Let the kneaded dough rest, covered with a damp cloth, for 30 minutes to allow the moisture in the dough to distribute more evenly. 5.4 Prepare the filling by mixing black sugar and white sugar in a ratio of 31:1, then add a small amount of flour and mix well. 5.5 Divide the rested dough into small pieces, roll them into strips about 5 cm in diameter, and cut each piece into a dough ball weighing about 25 g. 5.6 Shape the dough: Lubricate the palms with oil, knead the dough into a shape with a concave center, add the prepared filling with a small spoon, fold the edges to seal it, and press the dough into a round shape with both palms. 5.7 Deep-fry: Heat the oil in a wok, then gently drop the shaped oil cakes along the edge of the pot. Fry until the oil cakes rise to the surface, turn golden brown, and remove them to drain the oil.

Development Information

Related Standards