T/LFCFXH 010-2024 Hongdong Famous Snack Production Standards Màfú (Chinese pancake)

Scope

Main technical content: The main ingredients include wheat flour, white sugar, drinking water, eggs, honey, and edible vegetable oil. The auxiliary ingredients include old yeast dough and baking soda. Production method: 6.3.1 Sugar dough: Add 200g of old fermented dough, 500g of wheat flour, 150g of white sugar, 60g of edible vegetable oil, 60g of honey, and 1 egg to a stainless steel bowl, along with 220g of water. Mix well to form a dough. 6.3.2 Dead dough: Add 200g of wheat flour and 95g of drinking water to a stainless steel bowl and mix well to form a dough. Let it rest at room temperature for 10 minutes, knead once, and knead it thoroughly three times. 6.3.3 Shaping: Place the fermented sugar dough on a workbench and knead it until smooth. Roll it into a round shape and flatten it with a rolling pin to form a round pancake about 0.5cm thick. Place the dead dough on a workbench and knead it until smooth. Roll it into a round pancake 0.5cm thick and the same size as the sugar dough. Place the rolled sugar dough on the dead dough and brush a layer of edible vegetable oil evenly on the sugar dough. Fold the two pancakes back toward the center so that the dead dough wraps the sugar dough, forming an accordion-style pancake. Cut the accordion-style pancake into strips about 1.5cm thick with a knife. Take one strip, twist the ends, and pinch them together. 6.3.4 Frying: Heat a wok with sufficient cooking oil over high heat until the oil temperature reaches 150℃. Fry the pinched dough strips until the surface turns light golden and the center turns dark brown, then remove them from the oil.

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