T/CZSPTXH 241-2023 Chezhou cuisine - Returning to the Frying Dough Square Cake cooking technique specifications

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaozhou cuisine's "Fan Sha Luo Fang Su". This document is applicable to the preparation of Chaozhou cuisine's "Fan Sha Luo Fang Su". Main technical content: 4. Raw material requirements 4.1 Ingredients: - Pork fat 300g - Laoxiangyellow 25g - Citrus peel 25g - Winter melon sugar 25g - Orange peel 5g - Scallion 5g - Crispy skin batter about 300g (150g flour, 25g starch, 3g lead-free baking powder, 1g edible salt, 20ml blended oil, 100ml water, 1 egg). 4.2 Seasonings: - 500g white sugar - 600ml blended oil. 5. Cooking utensils 5.1 Cookware: wok and related tools 5.2 Utensils: cutting board, knives 6. Production process 6.1 Knife work 1T/CZSPTXH 241-2023 6.1.1 Cut the pork fat into rectangles 3cm long, 5cm wide, and 2mm thick. Then cut them into double-flied slices (connecting the long sides to form a single piece) and marinate with 200g white sugar for 2 hours before use. 6.1.2 Cut the Laoxiangyellow, winter melon sugar, and citrus peel into coarse strips 3cm long and prepare 10 portions of filling. 6.1.3 Chop the scallion and orange peel for later use. 6.2 Cooking 6.2.1 After blanching the marinated pork fat and drying it, apply crispy skin batter to form the skin. Place the pork fat on a cutting board, add the filling, and roll into small strips for later use. 6.2.2 Heat a wok with blended oil over medium heat until the oil temperature reaches 150°C. Fry the rolled pork fat until it turns golden-yellow and remove it for later use. 6.2.3 Add 100ml water and 300g sugar to the wok. Boil the syrup over medium heat and stir constantly. When the foam decreases and the syrup becomes thick, remove from the heat. Quickly stir in the chopped scallion and orange peel with a spatula. Pour in the lutongfangsu and le

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