T/WRSPCYHY 004-2020 Wanrong Famous Foods - Bubble Oil Cake Production Technical Specifications

Scope

Main technical content: 5 Production Process 5.1 Dough Preparation 5.1.1 Ingredients: 400g wheat flour, 50g refined lard, and 400g water. 5.1.2 Scalding Dough: Add 50g refined lard and 300g water to a pot and bring to a boil. Add 400g wheat flour and stir quickly until well combined, then remove from the heat and pour into a container. 5.1.3 Kneading Dough: Gradually add 100g cold water to the scalded dough while kneading repeatedly until the dough is smooth and even. 5.1.4 Making Dough Sheets: Divide the kneaded dough into 10 even-sized round pieces and press them flat with your palm to form dough sheets. 5.2 Filling Preparation 5.2.1 Ingredients: 20g black sesame seeds and 50g soft white sugar. 5.2.2 Making Filling: Stir-fry the black sesame seeds over low heat until fragrant, crush them, and mix with soft white sugar. 5.3 Wrapping and Frying 5.3.1 Place the prepared dough sheets on your palm and press a small indent in the center. Add about 7g of the prepared filling with a small spoon, then fold the edges to form a round shape. 5.3.2 Fry: Heat cottonseed oil in a wok until it reaches 80% of its boiling point. Gently press the wrapped bubble oil cakes flat and drop them into the oil. Fry until the cakes expand, develop multiple layers of bubbles on the surface, and turn golden brown. Remove and arrange on a plate to serve.

Development Information

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