T/WRSPCYHY 012-2020 Wanrong Famous Foods - Technical Specifications for the Production of Handmade Twists in Xicun Village

Scope

Main technical content: 5. Production process 5.1 Mixing dough 5.1.1 Ingredients: 5,000g wheat flour, 2,500g water, 50g dried Sichuan pepper leaves, 80g black sesame seeds, 10g edible alkali powder, 90g edible salt, and 50g dry yeast. 5.1.2 Mixing dough: Add the wheat flour to a container, then add the crushed dried Sichuan pepper leaves, black sesame seeds, edible alkali powder, dry yeast, and edible salt. Stir evenly, gradually add water to mix into a fluffy dough, then knead repeatedly until the dough is smooth and uniform. 5.2 Making dough balls Roll the kneaded dough into a strip on a workbench, divide it into small dough balls weighing about 60g each, and roll them into 20cm-long dough balls. 5.3 Proofing Brush oil on the surface of the proofed dough balls, arrange them neatly in a container with a lid, and let them rest for about 30 minutes to make the dough more uniform and elastic. 5.4 Making Sichuan pepper noodles Take a proofed dough ball and roll it on a workbench, pulling it in opposite directions with both hands to stretch it into a 60cm-long single strip. Fold it in half and twist it naturally into a single strip. Then continue to stretch it to about 90cm long and fold it in half to form an "8" shape. Stuff the noodle head into the folded bend and gently shape it. 5.5 Frying Sichuan pepper noodles Add appropriate cottonseed oil to a frying pan and heat it to 160℃. Fry the rolled Sichuan pepper noodles, stirring them with a chopstick to keep them upright. Fry until the noodles rise to the surface and turn golden brown, then remove them immediately.

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