Making spicy taro

1. Ingredients: 10 kg of standard powder, 5 kg of water, 1 kg of noodles, 1 kg of hot sauce, and 1 kg of vegetable oil.

2, the process flow: and surface → fermentation → kneading dough and → shaping → steaming → finished product → packaging.

3, operation points: (1) according to the formula in the flour by adding about 50 °C water, artificial or machine and mix thoroughly. Add a proper amount of naturally-fermented dough when preparing, and leave a portion for the next time. Put the dough in a warmer for 4-6 hours. The fermentation temperature is preferably controlled at 25-30°C. Note: The dough must not be too hard, the dough is too firm and the buns are not soft, and if it is too soft, it is difficult to form; the fermentation must not be excessive; otherwise, the steamed buns may have odor. (2) Dough Neutralization: When the dough is cooled to about 10°C, add an appropriate amount of alkaline water and knead it until it has no sourness (pH is 6-6.5). After a short while, it can be formed. (3) Forming: Add appropriate amount of iodized salt in hot sauce, press the dough into a sheet shape, first apply grease, then apply hot sauce, roll into a bucket, cut into a shape according to the size of the bread, and rotate in opposite directions from both sides, fold on both sides. Serves as a flowering blank. (4) Steaming: steaming requires urgent fire. That is, the water is boiled first, and then the steamed bread is put in, and the steaming and steaming of the steamed bread is carried out in the shortest time. (5) Packing: If the steamed bread needs to be sold as a commodity, the steamed bread may be sealed individually or in multiple packages and then naturally cooled to room temperature.

The above is an experience process of Shantou, and it can actually process more steamed breads with different flavors, such as vegetable steamed bread, and so on.

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