T/GDXNCX 015-2022 Sweet Steamed Dumplings with Hakka Flavor: Standardized Production Processes in Xingning, Guangdong

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials: - Glutinous rice flour: 1,500 grams - Sticky rice flour: 1,000 grams - Brown sugar: 200 grams - White sugar: 100 grams - Peanut oil: 50 grams - Drinking water: 1,300 grams 4.1.1 Auxiliary materials: Banana leaves 4.2 Requirements: - Raw materials and fillings must comply with the provisions of GB 2762, GB 2763, GB 13104, GB 31637, GB 2713, GB/T 1534, GB/T 317, and GB/T 21126. - Processing water must comply with the provisions of GB 5749 5 Cooking utensils 5.1 Cooking tools: - Wok, steamer, and related tools 5.2 Utensils: - Cutting board, knives, and a 60 cm × 40 cm × 5 cm tray 6 Production process 6.1 Making the rice dumplings 6.1.1 Add white sugar and brown sugar to a pot and mix with 1,300 grams of drinking water. Cook over high heat until completely melted. 6.1.2 Add glutinous rice flour and sticky rice flour to a bowl and mix well. Then, stir the cooked sugar water into a dough until it no longer sticks to your hands. 6.1.3 Line a tray with banana leaves (to prevent the dough from sticking to the bowl). Pour the dough into the tray and flatten it. Brush a layer of peanut oil on the surface to make the rice dumplings more glossy. 6.2 Cooking and processing 6.2.1 Steam the rice dumplings in cold water for 2 hours, then remove and cool them. Cut the sweet rice dumplings into pieces after cooling. 6.2.2 Heat oil in a pan and fry the cut sweet rice dumplings until they turn golden brown on both sides. Plate and serve. 7 Quality requirements 7.1 Color: Golden and shiny. 7.2 Aroma: Fragrant and inviting, with a refreshing taste. 7.3 Flavor: Sweet and chewy. 7.4 Form and texture: The finished product has a square shape, is soft, sticky, and elastic. 8 Best consumption time 8.1 After cooking and plating, it is best to consume within 15 minutes. The ideal serving temperature is 60°C (see Appendix A for dish pictures). 8.2 After

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