T/CZSPTXH 084-2019 Chaozhou Cuisine White Skin Pie Cooking Process Standards

Scope

Scope: This standard specifies the raw material requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for Chaoshan cuisine's White Skin Pie. This standard applies to the preparation of Chaoshan cuisine's White Skin Pie. Main technical content: Specifications for the cooking process of Chaoshan cuisine's White Skin Pie. 1. Scope: This standard specifies the raw material requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for Chaoshan cuisine's White Skin Pie. This standard applies to the preparation of Chaoshan cuisine's White Skin Pie. 2. Normative references: The following documents are essential for the application of this document. For dated references, only the version dated on the specified date applies to this document. For undated references, the latest version (including all amendment lists) applies to this document. T/CZSPTXH 050 - Basic Terminology of Chaoshan Cuisine 3. Terminology and definitions: The terminology and definitions defined in T/CZSPTXH 050 apply to this standard. 4. Raw material requirements: 1000 g of medium-gluten flour, 400 g of lard, and 500 g of sweet filling (mung bean paste or taro paste). 5. Cooking utensils: It is recommended to use an oven for cooking. 6. Production process: 6.1 Cooking: 6.1.1 For the preparation of water-oil skin, use 500 g of flour, 150 g of lard, and 200 mL of water. Mix them well and knead into a dough. Let it rest for 1 hour to relax the gluten. 6.1.2 For the preparation of crispy filling, use 500 g of flour and 250 g of lard. Knead them well. 6.1.3 Divide the sweet filling into 15 pieces and roll them into balls. 6.1.4 Divide the water-oil skin and crispy filling into 15 pieces each. Roll the water-oil skin thin and wrap the crispy filling. Use a rolling pin to roll it into a long strip, fold it into three folds, and then roll it into a long strip again. Use your hands to roll it into

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