Special wheat flour 25 kg sugar 5 kg caramel 3 kg sesame seeds 4 kg tofu 2 kg salt 0.3 kg vegetable oil 12 kg

Manufacturing method:

1. water modulation of the dough modulation: in the sugar, caramel, tofu, salt, add the right amount of water to mix thoroughly, and then add wheat flour, sesame seeds and continue to mix into water modulation Dough, let stand for a moment, so that the dough is in a relaxed state. Dough modulation of the amount of water should be appropriate, the dough should be woven harder, in order to press the skin surface.

2. Molding: divide the dough into equal pieces and let it rest for a while (about 5 minutes). Can be molded by hand, can also be mechanically molded. Hand-formed: Sprinkle some powder on the board, and use a rolling pin (special wooden stick) to flatten the dough first. Then roll it out thinly (about 1mm thick) and fold it horizontally; the width of the fold is 8cm or less, and then cut a straight line from left to right in the center at about 4cm, and then cut segments of 3cm or less in width each. In each section of the folded joint knife eye (that is, the middle of the sheet cut two slits), sieve the powder to be fried. Mechanical molding: rolling machine (skin car) pressure thin molding.

3. Frying: the oil temperature of the frying pan is heated to about 175 ℃, the first billet sieve clean powder, to prevent the powder by the high temperature of the oil caramelization and contamination of the oil, affecting the color of the product. Then pour the billet in a strainer slowly into the frying pan; to float to the surface of the oil, quickly use a strainer to flick the billet, and constantly turn over, to be golden brown, immediately fish out of the frying pan.

4. Cooling and packing: After removing from the frying pan, quickly drain off the excess oil, spread out and cool, and then pack them into boxes to seal them while they are slightly hot.

Quality standards:

Morphology: similar thickness and size, thin like cloth.

Color: golden yellow, embedded with sesame seeds kernel.

Organization: porous, small bubbles on the surface, no impurities.

Taste: crunchy and fat, salt and pepper taste, sweet and salty, never get tired of eating. How to make coquito