Raw material formula:
Shui Pi: Special powder 15 kg lard 3.75 kg.
Crispy: special powder 10.5 kg lard 5.25 kg pigment according to national standards.
Filling: red bean paste (or crispy noodles) 12.5 kg refined oil (fried oil) 7.5 kg.
Production method:
1. Leather: Leather is divided into Shui Pi and cakes. In Shui Pi, special powder and lard are mixed with water (according to the ratio of special powder 1 kg and water 0.4 kg) for about 3 minutes; Butter is a mixture of special powder and melted lard. Shui Pi and cakes are both red and yellow, for standby.
2. Crispy bag: Crispy bag with water. Red water bag red cake, yellow water bag yellow cake. After wrapping, roll it into a rectangle, roll it back, press it into a rectangular block, then overlap the red and yellow crisp blanks (the crisp blanks of two colors can alternate) and wrap it.
3. Molding: wrap the crisp blank, roll it into a ball shape, and cut it into a petal shape with a hairpiece. The petals can be divided into three knives and six petals or four knives and eight petals. When cutting the skin flap, it should be cut from top to bottom below the waist, and the depth should be no leakage.
4. Frying: Hold the product with a special silk spoon and fry it in a pot. Frying oil temperature 140 ~ 150℃ for about 10 min. When the product stretches and matures like a flower, it can be cooked.
Method for making crispy noodle core material: The formula of crispy noodle core material is: 25 kg of special flour, 2.5 kg of Sichuan white sugar powder/KLOC-0, 2.5 kg of melted lard, 5 kg of fresh eggs, 0.375 kg of yeast powder and about 5 kg of water. The above ingredients make 50 kg crispy noodles. When making, stir Sichuan sugar powder and eggs for 3-5 minutes, then add baking powder and flour and stir well.
Quality standard:
Specification: chrysanthemum-shaped, with distinct petals and complete body shape.
Colors: yellow and red, elegant and light.
Structure: loose, not exposed, without impurities.
Taste: crisp and slag-melting, sweet and delicious. -