Each dumpling is handmade, meticulously, ensuring food safety procedures.
Born into a family with 3 generations of traditional baking, Ms. Huong has a passion and desire to develop rustic cakes. After 10 years of dedication to the workers' movement in Vinh Phuc , she decided to give up her stable job to pursue her dream of building the Huong Nguyen dumpling brand. This is a convenient dish, a favorite choice for many families for breakfast. However, to create a soft, spongy, delicious and food-safe dumpling is not easy.
Ms. Huong shared: Dumplings are a "fickle" dish, requiring meticulousness from the stage of choosing ingredients to the production process. Because to create a delicious, soft, spongy and fragrant dumpling depends on many factors, from the stage of choosing ingredients to the stage of fermenting and steaming the dumplings. Just a small mistake can ruin a batch of dumplings. It was the initial failures that became the motivation for me to constantly learn, research and perfect the production process. As a result, Huong Nguyen dumplings, especially the chicken mushroom cheese dumplings, have conquered customers in and outside the province. In 2024, the facility provided 50,000 salty dumplings and 30,000 vegetarian dumplings to consumers.
To ensure food safety in production, Ms. Huong applies a closed production process, strictly adhering to hygiene standards. Chicken breast is imported fresh every day, washed, marinated and stir-fried before being shredded. Fresh mushrooms, onions, sweet corn and carrots are carefully processed, ensuring that no poor quality ingredients are used. Cheese is cut into pieces with precise weight, placed in the middle of the filling to create a unique flavor. The dough mixing stage is also carried out carefully. Flour, yeast, water, sugar and milk are mixed well to create a smooth, elastic texture. After shaping the round, segmented cake, the cake is incubated at 40°C for 20 minutes to double its original size. The cake is steamed at 100°C for 20 minutes, helping the cake to cook evenly, soft and spongy and retain its white color. After cooking, the cake is cooled by a fan, packaged in a transparent white plastic box and labeled with full information. Regarding preservation, Huong Nguyen dumplings are instructed to be stored at 2-4°C in the refrigerator (7 days) or -18°C in the freezer (1 month), ensuring the quality and safety when reaching consumers.
The meticulousness in each production stage not only helps Huong Nguyen dumplings achieve an eye-catching appearance but also ensures nutritional quality. The flour crust provides energy, while the chicken, mushroom and cheese filling adds protein, fat, fiber and vitamins. The product targets customers such as office workers, teachers and people who care about their health, thereby building trust and brand reputation.
Ms. Huong added: “To be successful, you have to accept sacrificing time and effort and put quality first. I always keep in mind that only when customers are satisfied, can the brand develop sustainably.” Therefore, the facility constantly improves and diversifies products with fillings such as cheese sausage, cheese corn beef, cheese char siu or coconut green beans, meeting the diverse needs of the market.
The success of Huong Nguyen dumplings is not only a story about the perseverance of a woman who dared to give up a stable job to pursue her passion, but also a testament to the value of traditional craft when combined with modern thinking. The Huong Nguyen dumpling brand not only contributes to preserving the national culinary culture, but also affirms the position of clean, safe products that meet modern consumer trends.
Hong Nhung
Source: https://baophutho.vn/dam-bao-an-toan-thuc-pham-trong-san-xuat-banh-bao-234009.htm
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