Traditional Chinese Tong Xin: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Tong Xin. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3153 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
MacaroniMacaroni, also known as macaroni, is one of the most common flour products abroad. It is also produced in small quantities in Shanghai, Guangzhou, Tianjin and other places in my country. There are many types of macaroni, which are generally made from starch-rich grains that are crushed, gelatinized, flavored, extruded, and dried to make a variety of noodles with good taste and unique flavor.Macaroni Types1. Long macaroni: This product is divided into two types: hollow and solid. The cross-section is circular, the outer diameter of the hollow is ψ4 mm, the inner diameter is ψ2 mm; the solid one is ψ2 mm. The length is 220~250 mm. Wheat flour is mostly used as raw material. When using corn flour and rice flour, it needs to go through a pre-gelatinization process.2. Short macaroni: This product is a special-shaped product made by changing the speed of the die and cutter on the equipment for producing long macaroni. Among them are: short-faced tube, 20 to 30 mm long, with a smooth or embossed surface, and hollow into a straight or curved tube shape. ; Snail shell powder, which looks very much like a fan-shaped shell with stripes; Osmanthus powder, which is pressed into the shape of an osmanthus flower, with a diameter of about 10 …
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