T/CZSPTXH 160-2021, Specifications for the Cooking Process of Shoushao Bao in Chaozhou Cuisine

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Shou Tao Bao in Chaoshan cuisine. This document is applicable to the preparation of Shou Tao Bao in Chaoshan cuisine. Main technical content: 4.1 Raw materials and requirements 4.1.1 Dough material: 500 g of medium-gluten flour, 250 mL of water, 100 g of white sugar, 5 g of dry yeast, 5 g of aluminum-free baking powder, and 1 g of red koji powder. 4.1.2 Filling: Mung bean paste (400 g) or taro paste (400 g). 4.2 Requirements The flour should be sieved. 5 Cooking utensils 5.1 Cooking tools: Steamer and related tools. 5.2 Utensils: Cutting board and scraper. 6 Production process 6.1 Preparation of dough material T/CZSPTXH 160–20212 6.1.1 Mix 125 mL of water with white sugar until the sugar dissolves, then add dry yeast and stir until the yeast is dissolved. 6.1.2 Make a well in the flour, sprinkle with aluminum-free baking powder, and pour the sugar water into the well. Add the remaining water in batches, starting from the inner circle, and knead into a smooth dough. 6.2 Shaping and steaming 6.2.1 Divide the dough into 50 g small balls for the dough and 25 g small balls for the filling. Wrap each dough with the filling, pinch it into a peach-shaped shape with a pointed top and a round bottom, then spray it with water and let it ferment. 6.2.2 After the dough has fermented to twice its original size, steam it in a steamer for 12 minutes over high heat. While it is still hot, press out the peach pattern with a scraper. 6.2.3 Add 20 mL of water to the red koji powder and stir evenly. Apply the red color with a brush. 7 Packaging The packaging container should preferably be a 12-inch round plate. 8 Quality requirements 8.1 The color should be white with a red tint. 8.2 The aroma should be fresh and fragrant.

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