T/CZSPTXH 075-2018 Chaozhou Cuisine: Cooking Specifications for Cattle Fat Pie

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Lard Cake". This standard applies to the preparation of Chaoshan cuisine's "Lard Cake". Main technical content: 4. Requirements for raw materials and auxiliary materials 4.1 Lard Cake skin (water-oil skin): 500 g of low-gluten flour, 250 g of cooked lard, and 50 g of malt sugar, mixed with 200 mL of water. 4.2 Crispy filling: 200 g of flour and 250 g of cooked lard. 4.3 Filling: sweet fillings (taro paste, corn, red bean paste, etc.) – 2,500 g. 5. Cooking utensils 5.1 Stove: It is recommended to use an oven. 5.2 Cookware: It is recommended to use a baking tray. 6. Production process 6.1 Preparation 6.1.1 First, make a well in the flour, add lard, malt sugar, and water, mix well, then mix in the flour and knead until smooth. 6.1.2 Mix the flour and cooked lard to form a crispy filling, and set aside. 6.2 Cooking Divide the water-oil skin, crispy filling, and sweet fillings into equal portions. Wrap each portion of water-oil skin with crispy filling to form a snail-shaped pastry, then press it into a round shape. Wrap a portion of sweet filling to form a pancake shape and bake it in the oven. First, bake the pancake with the side facing down at 200°C and the bottom at 180°C for 5 minutes, then brush with lard and flip it over to bake until golden brown. 7. Packaging Use a plate as the packaging container. 8. Quality requirements 8.1 Presentation requirements: The size and thickness of the lard cake should be consistent, and it should not be cracked or exposed. 8.2 Color: The color should be golden. 8.3 Taste: It should be fatty but not greasy. 8.4 Texture: The skin should be thin and crispy. 9. Consumption time The recommended consumption temperature is room temperature.

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