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Raw material formula leather material: special flour 21kg cooking oil 3kg sugar 1kg frying oil 12kg dry noodles 2kg crisp material: special flour 26kg cooking oil 11kg stuffing: jujube paste stuffing 30kg production method 1. And skin (making crisp): making water-oil dough and crisp dough, and making crispy skin. The crispy skin is a little harder. 2. Forming: When wrapping, roll the pastry dough into an oval skin, first fold it three times, then fold it in half, turn it 90 degrees, roll it to about 15 centimeters, roll it down from the upper end to 13 centimeters, then turn it 90 degrees horizontally, roll the remaining 2 centimeters long, seal the two ends of the cylinder, slightly flatten it, put it down, and cut it horizontally in the middle. Expose the crisp layer, stick the crisp layer on the dry surface, with the crisp layer facing upwards, and roll it flat into thin slices. Put the cloud pattern outward, put the stuffing in the middle, brush water around it, roll a dough, knead lace along the circumference, cover it with the cloud pattern outward, and knead it into a round cake with a thin periphery and a bulging middle. According to the different filling centers, the surface is poked separately. 3. Frying: put the green body into an oil pan at 120 ~ 125℃ and fry until the green body floats out of the oil surface and fished out to get the finished product. The oil temperature should not be too high when frying. In case the crisp layer is unclear. It is not advisable to stir the green body to prevent oil residue from adhering to the product and affecting the appearance of the product. After cooking, put it in a special container to drain the excess oil. Quality standard This product was originally a traditional variety of Beijing Muslim Bobo Auxiliary. Shape: oblate, with straight cloud center, even cloud circle and clear pattern. Organization: no heart, no cavity, delicate, uniform crisp level, no skin bias and no impurities. Taste: crisp, sweet and delicious, with jujube paste flavor and no peculiar smell.
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