T/HBJC 005-2023 Yulin Town Traditional Snacks - Processing Specifications for Tendon Pancakes

Scope

Main technical content: Process flow and procedures including dough kneading, dough forming, dough pressing, dough rolling, and baking. The schematic diagram of the dough kneading process is shown in Appendix A. For kneading the dough, the proportion is 1 kg of wheat flour, 0.6 L of cold water, and 2 g of salt. Pour the ingredients into a container or kneading machine and mix for 15–20 minutes. For dough proofing, cover the kneaded dough and let it rest at room temperature for 30–60 minutes. For dough kneading, place the proofed dough on a kneading board and knead repeatedly until the surface becomes smooth, glossy, and has good plasticity and extensibility. For dough pressing, take out the proofed dough and manually tear it into round pieces of 18 g ± 2 g, placing them in a tray for use. For dough rolling, use a small rolling pin to roll the dough into a uniform round shape with a diameter of 22–24 cm and a thickness of about 0.03–0.05 cm. For baking, heat the iron plate, apply oil to the surface, and preferably use salad oil. Place the dough pieces on the iron plate, control the heating temperature to maintain the surface temperature at 200 ± 20 °C, and bake for about 3 seconds until the upper surface turns slightly yellow. Immediately remove them from the pan, flip them over, and place them in a warm stack. 6. Quality requirements: The jin bing should be thin and even, soft and light, with a semi-transparent gloss. 7. Eating methods: The best eating time is within 30 minutes after being placed on a plate at room temperature. Place the stacked jin bing on a plate or container with a diameter of more than 26 cm. Eat by arranging the jin bing, adding side dishes, and then adding scallions, cilantro, and sauces. The process of rolling the jin bing is shown in Appendix B. It is recommended to choose side dishes with less sauce to better preserve the taste and integrity of the rolled jin bing. The jin bing side dish recipes are shown in Appendix C. 8. Processing

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