T/CZSPTXH 164-2021 Chaozhou Cuisine: Oil-Coated Cake Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, packaging, quality requirements, and optimum consumption time for the cooking process of Chaoshan oil-mass cake. This document is applicable to the preparation of Chaoshan oil-mass cake. Main technical content: 4.1 Raw materials: 200g of tapioca flour, 50g of white sesame seeds, and 500ml of water. 4.2 Seasonings: 150g of refined sugar and 50ml of cooking oil. 5. Cooking utensils: 5.1 Cooking tools: frying pan and related tools. 5.2 Utensils: cutting board and scissors. 6. Production process: 6.1 Place the white sesame seeds in a frying pan and fry over low heat until cooked. 6.2 Mix 200ml of water with tapioca flour to make a smooth paste. 6.3 Heat the frying pan, add 30ml of oil, and pour in 300ml of water. Stir over low heat while adding the mixed tapioca flour water to ensure even heating. Continuously stir until the mixture forms a gluten network. Pour the mixture into a bamboo mold and spread it evenly with a spatula. Sprinkle with sesame seeds and let it cool. When serving, cut it into 3cm×3cm pieces with scissors and sprinkle with refined sugar. T/CZSPTXH 164—202127 Packaging: It is recommended to use a 10-inch round plate for packaging. 8. Quality requirements: 8.1 Color: Gray-white. 8.2 Aroma: Fresh and fragrant. 8.3 Flavor: Sweet and delicious. 8.4 Texture: Soft and elastic. 9. Optimum consumption time: After the dish is taken out of the pan and plated, it should be served after cooling (see Appendix A for the dish's pictures).

Development Information

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