T/CZSPTXH 253-2023 Chaoshou Cuisine: Cooking Specifications for Preserved Egg and Chrysanthemum Puff Pastry

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Skin Egg Chrysanthemum Pastry". This document is applicable to the preparation of Chaoshan cuisine's "Skin Egg Chrysanthemum Pastry". Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: - 4 skin eggs - 75 g citrus peel - 75 g winter melon sugar - 40 g chrysanthemum leaves - 150 g pork net oil - 1 egg - 200 mL drinking water 4.2 Seasonings: - 200 g flour - 100 g cornstarch - 1000 mL edible oil (about 100 mL consumed) - 200 mL drinking water 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking utensils: It is recommended to use a steamer and a frying pan. 6. Production process 6.1 Preparation work 6.1.1 Wash the chrysanthemum leaves, soak them in salt water for 20 minutes, then remove and drain. Clean the pork net oil and set aside for use. 6.1.2 Peel the skin eggs, cut each into four pieces. Cut the citrus peel and winter melon sugar into thick strips and set aside. 6.1.3 Place 200 g flour and 50 g cornstarch in a bowl, mix with drinking water, add an egg, and mix well. Add 50 mL edible oil and mix into a whole egg batter. 6.1.4 Spread the pork net oil on a cutting board, place the chrysanthemum leaves on the bottom, then add the skin eggs, citrus peel, and winter melon sugar, and roll into a roll for use. 6.2 Cooking 6.2.1 Cut the rolled skin eggs into 3 cm-long pieces and sprinkle them with cornstarch on the cut surface. 6.2.2 Heat the oil in a clean pot over medium heat until the oil temperature reaches 150 °C. Fry the skin egg rolls in the batter until they are cooked and shaped, then raise the oil temperature to 160 °C for a second fry until they turn golden brown and remove them f

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