T/CZSPTXH 284-2024 Active Group standards

T/CZSPTXH 284-2024 Chaoshan Cuisine: Culinary Standards for Egg Yolk Pastry

T/CZSPTXH 284-2024

Publish Date: 2024-09-25 Implement Date: 2024-09-25 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CZSPTXH 284-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-09-25

Implement Date: 2024-09-25

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's egg yolk mooncake. This document is applicable to the preparation of Chaoshan cuisine's egg yolk mooncake. Main technical content: 4. Raw material requirements 4.1 Dough skin ingredients: 95 g of medium gluten flour, 33 g of lard, and 20 g of fine sugar, mixed with 45 mL of water. 4.2 Puff pastry ingredients: 75 g of low-gluten flour and 50 g of lard. 4.3 Filling: 250 g of sweet red bean paste. 4.4 Accessories: 10 raw salted duck egg yolks, 10 mL of white wine, 20 g of egg yolk liquid, and 3 g of roasted black sesame seeds. 5. Cooking utensils 5.1 Cooking tools: It is recommended to use a wind oven and related tools. 5.2 Utensils: Rolling pin and brush. 6. Production process 6.1 Place 95 g of medium gluten flour on a worktable and add 33 g of lard, 20 g of fine sugar, and 45 mL of water. Mix well, knead into a dough, and let it rest for 30 minutes to prepare the water-oil skin. 6.2 Add 75 g of low-gluten flour and 40 g of lard to knead into a puff pastry heart to prepare. 6.3 Remove the protein membrane from the salted duck egg yolks, spray with 10 mL of white wine, and bake in a wind oven at 140°C for 15 minutes. Cool and set aside for later use. 6.4 Divide the sweet red bean paste into 10 portions and roll into balls. Wrap each with a baked salted duck egg yolk and roll into balls. 6.5 Divide the water-oil skin and puff pastry hearts into 10 portions each. Roll the water-oil skin thinly to wrap the puff pastry hearts. Roll the wrapped puff pastry hearts into long strips, then roll them into cylinders. Flatten them with a rolling pin and roll them into thin round shapes with a diameter of about 12 cm. Add the filling (sweet paste with salted duck egg yolk) and seal the edges facing down. Brush the surface with egg yolk liquid and blac