T/GDXNCX 018-2022 Guidelines for the Production of Red Buns, a Typical Snack of the Hakka People in Xingning City

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials: - 200 grams of glutinous rice flour - 500 grams of sticky rice flour - 180 grams of white sugar - 5 grams of peanut oil - 20 grams of red yeast rice powder - 500 grams of drinking water 4.2 Requirements: - Raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB 31637, GB 2713, GB 1886.19, GB/T 1534, and GB/T 21126. - Processing water shall comply with the provisions of GB 5749 5. Production process 5.1 Add glutinous rice flour and sticky rice flour to a container and mix well for later use. 5.2 Add an appropriate amount of drinking water to a pot, then add white sugar and red yeast rice powder and boil until they dissolve. 5.3 Pour the cooked sugar-oil mixture into the mixed glutinous rice flour and sticky rice flour while it is still hot. Add the sugar-water mixture in several batches. Stir well after each addition until a smooth and delicate dough is formed, with the dough being as soft as possible. 5.4 Prepare molds and grease them with peanut oil to prevent sticking. Place the dough into the molds and press it to form complete buns. 5.5 Cooking 5.5.1 Steam the buns in cold water for 40 minutes, then remove and arrange them on a plate. 6. Quality requirements 6.1 Color: Deep red. 6.2 Aroma: A strong rice fragrance. 6.3 Taste: Sweet, soft, and chewy. 6.4 Form and texture: The finished product is round in shape, with a soft, chewy, and elastic texture. 7. Best consumption time 7.1 It is ideal to consume the buns within 15 minutes after they are cooked and plated, and the serving temperature should be around 60°C (see Appendix A for dish pictures). 7.2 They can be stored at temperatures below 10°C for up to 15 days and consumed afterward.

Development Information

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