CN102940015A - Dragon fruit egg tart and manufacturing method thereof - Google Patents
Dragon fruit egg tart and manufacturing method thereof Download PDFInfo
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- CN102940015A CN102940015A CN2012104948201A CN201210494820A CN102940015A CN 102940015 A CN102940015 A CN 102940015A CN 2012104948201 A CN2012104948201 A CN 2012104948201A CN 201210494820 A CN201210494820 A CN 201210494820A CN 102940015 A CN102940015 A CN 102940015A
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- dragon fruit
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Abstract
The invention discloses a dragon fruit egg tart and a manufacturing method thereof and belongs to the field of dessert manufacturing. Eggs, low-gluten flour, butter, milk and condensed milk are used as raw materials, and the raw materials are mixed with dragon fruit muddy flesh to obtain the egg tart. The dragon fruit egg tart has both flavors of eggs and the dragon fruit and serves as a health care dessert.
Description
Technical field
The present invention relates to sweets and make field, particularly a kind of dragon fruit Egg Tarts and preparation method thereof.
Background technology
Dragon fruit claims again red dragon fruit.Originate in torrid areas, Central America.Dragon fruit is nutritious, function is unique, and it contains the rare vegetalitas albumin of general plant and anthocyanidin, abundant vitamin and water-soluble meals fiber.Dragon fruit is as a kind of fruit of low in calories, high fiber, often edible dragon fruit, can be hypotensive, reducing blood lipid, moistening lung, detoxifcation, beauty treatment, make eye bright, constipation and diabetes there is the effect of auxiliary curing, dragon fruit low in calories, high fiber also is those optimal food of people of thinking fat-reducing and beauty, can prevent spreading of " city rich man's disease ".The egg nature and flavor are sweet, flat, return spleen, stomach warp, but tonifying lung nourish blood, nourshing Yin and drynsessmoistening prescription, be used for insufficiency of vital energy and blood, pyreticosis polydipsia, fetal irritability etc., be the common food of building up healthful vital energy.That albumen also has is clearing heat and detoxicating, the relieve sore throat moistening lung, nourish the function of skin, can be used for hoarseness due to abscess of throat, tympanitis, the affection of exogenous wind-heat, some drugs poisoning etc.Therefore say that the dragon fruit Egg Tarts not only has edible function, also has the health care effect.
Summary of the invention
The invention provides a kind of dragon fruit Egg Tarts and preparation method thereof.
The present invention is achieved by the following technical programs:
A kind of dragon fruit Egg Tarts and preparation method thereof, wherein, preparation method is:
One, water is flogged in making:
(1), material: 1～2 jin of Self-raising flour, milk 1～2L, 1～2 spoonful in condensed milk, dragon fruit 500～1000 grams;
(2), preliminary treatment: dragon fruit is cleaned peeling, take out pulp and smash into mud to pieces;
(3), system milk slurry: 1～2 spoonful of 1～2 jin of Self-raising flour, milk 1～2L, condensed milk will all be poured into and mix well into the milk slurry in the pannikin, little fire heating, the limit is stirred and is just added the dragon fruit muddy flesh, stirs;
(4), system is flogged water: after the milk slurry that will make cooled, the egg that while stirring slow adding has been broken up was namely made after mixing well and is flogged water;
Two, skin is flogged in making:
(1), cladding: 1～2 jin of Self-raising flour, egg 50～100 grams, butter 100～150 grams, water 250～500ml;
(2), system is flogged skin: with 1～2 jin of Self-raising flour, egg 50～100 grams, add water and rub up to tack-free, butter butter 100～150 grams are wrapped into again, roll with rolling pin and be as thin as 0.2～0.3cm;
Three, Egg Tarts processed:
(1), is shaped: in mould, spread and pour out unnecessary flour after applied such as flour, the skin of flogging of rolling is put into mould and gently pressed, make it welt;
(2), cure: baking box 220 degree preheatings 10-20 minute, at this moment contain into flogging 8 minutes full get final product of intracutaneous flogging water, baking tray is placed on roasting 20-30 minute of middle level 220 degree gets final product to painting.
Beneficial effect of the present invention is:
Dragon fruit Egg Tarts of the present invention is take egg, Self-raising flour, Strong flour, butter, milk, condensed milk as raw material, is equipped with a kind of Egg Tarts that the dragon fruit muddy flesh is made.These Egg Tarts product are tasted existing egg perfume (or spice) again the dragon fruit taste, and it or a kind of health care sweets.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to the scope that embodiment represents.
Embodiment 1
A kind of dragon fruit Egg Tarts and preparation method thereof, wherein, a kind of dragon fruit Egg Tarts and preparation method thereof, wherein, preparation method is:
One, water is flogged in making:
(1), material: 1 jin of Self-raising flour, milk 1L, 1 spoonful in condensed milk, dragon fruit 500 grams;
(2), preliminary treatment: dragon fruit is cleaned peeling, take out pulp and smash into mud to pieces;
(3), system milk slurry: 1 spoonful of 1 jin of Self-raising flour, milk 1L, condensed milk will all be poured into and mix well into the milk slurry in the pannikin, little fire heating, the limit is stirred and is just added the dragon fruit muddy flesh, stirs;
(4), system is flogged water: after the milk slurry that will make cooled, the egg that while stirring slow adding has been broken up was namely made after mixing well and is flogged water;
Two, skin is flogged in making:
(1), cladding: 1 jin of Self-raising flour, egg 50 grams, butter 100 grams, water 250ml;
(2), system is flogged skin: with 1 jin of Self-raising flour, egg 50 grams, add water and rub up to tack-free, butter butter 100 grams are wrapped into again, roll with rolling pin and be as thin as 0.2cm;
Three, Egg Tarts processed:
(1), is shaped: in mould, spread and pour out unnecessary flour after applied such as flour, the skin of flogging of rolling is put into mould and gently pressed, make it welt;
(2), cure: baking box 220 degree preheatings 10 minutes, at this moment contain into flogging 8 minutes full get final product of intracutaneous flogging water, baking tray is placed on roasting 20 minutes of middle level 220 degree gets final product to painting.
Embodiment 2
A kind of dragon fruit Egg Tarts and preparation method thereof, wherein, preparation method is:
One, water is flogged in making:
(1), material: 1.5 jin of Self-raising flour, milk 1.5L, 1 spoonful in condensed milk, dragon fruit 500 grams;
(2), preliminary treatment: dragon fruit is cleaned peeling, take out pulp and smash into mud to pieces;
(3), system milk slurry: 1 spoonful of 1.5 jin of Self-raising flour, milk 1.5L, condensed milk will all be poured into and mix well into the milk slurry in the pannikin, little fire heating, the limit is stirred and is just added the dragon fruit muddy flesh, stirs;
(4), system is flogged water: after the milk slurry that will make cooled, the egg that while stirring slow adding has been broken up was namely made after mixing well and is flogged water;
Two, skin is flogged in making:
(1), cladding: 1.5 jin of Self-raising flour, egg 50 grams, butter 100 grams, water 250ml;
(2), system is flogged skin: with 1.5 jin of Self-raising flour, egg 50 grams, add water and rub up to tack-free, butter butter 100 grams are wrapped into again, roll with rolling pin and be as thin as 0.2cm;
Three, Egg Tarts processed:
(1), is shaped: in mould, spread and pour out unnecessary flour after applied such as flour, the skin of flogging of rolling is put into mould and gently pressed, make it welt;
(2), cure: baking box 220 degree preheatings 15 minutes, at this moment contain into flogging 8 minutes full get final product of intracutaneous flogging water, baking tray is placed on roasting 25 minutes of middle level 220 degree gets final product to painting.
Embodiment 3
A kind of dragon fruit Egg Tarts and preparation method thereof, wherein, preparation method is:
One, water is flogged in making:
(1), material: 2 jin of Self-raising flour, milk 2L, 2 spoonfuls in condensed milk, dragon fruit 1000 grams;
(2), preliminary treatment: dragon fruit is cleaned peeling, take out pulp and smash into mud to pieces;
(3), system milk slurry: 2 spoonfuls of 2 jin of Self-raising flour, milk 2L, condensed milk will all be poured into and mix well into the milk slurry in the pannikin, little fire heating, the limit is stirred and is just added the dragon fruit muddy flesh, stirs;
(4), system is flogged water: after the milk slurry that will make cooled, the egg that while stirring slow adding has been broken up was namely made after mixing well and is flogged water;
Two, skin is flogged in making:
(1), cladding: 2 jin of Self-raising flour, egg 100 grams, butter 150 grams, water 500ml;
(2), system is flogged skin: with 2 jin of Self-raising flour, egg 100 grams, add water and rub up to tack-free, butter butter 150 grams are wrapped into again, roll with rolling pin and be as thin as 0.3cm;
Three, Egg Tarts processed:
(1), is shaped: in mould, spread and pour out unnecessary flour after applied such as flour, the skin of flogging of rolling is put into mould and gently pressed, make it welt;
(2), cure: baking box 220 degree preheatings 20 minutes, at this moment contain into flogging 8 minutes full get final product of intracutaneous flogging water, baking tray is placed on roasting 30 minutes of middle level 220 degree gets final product to painting.
Claims (1)
1. dragon fruit Egg Tarts and preparation method thereof is characterized in that the preparation method of this dragon fruit Egg Tarts may further comprise the steps:
Water is flogged in making:
(1), material: 1～2 jin of Self-raising flour, milk 1～2L, 1～2 spoonful in condensed milk, dragon fruit 500～1000 grams;
(2), preliminary treatment: dragon fruit is cleaned peeling, take out pulp and smash into mud to pieces;
(3), system milk slurry: 1～2 spoonful of 1～2 jin of Self-raising flour, milk 1～2L, condensed milk will all be poured into and mix well into the milk slurry in the pannikin, little fire heating, the limit is stirred and is just added the dragon fruit muddy flesh, stirs;
(4), system is flogged water: after the milk slurry that will make cooled, the egg that while stirring slow adding has been broken up was namely made after mixing well and is flogged water;
Skin is flogged in making:
(1), cladding: 1～2 jin of Self-raising flour, egg 50～100 grams, butter 100～150 grams, water 250～500ml;
(2), system is flogged skin: with 1～2 jin of Self-raising flour, egg 50～100 grams, add water and rub up to tack-free, butter butter 100～150 grams are wrapped into again, roll with rolling pin and be as thin as 0.2～0.3cm;
Egg Tarts processed:
(1), is shaped: in mould, spread and pour out unnecessary flour after applied such as flour, the skin of flogging of rolling is put into mould and gently pressed, make it welt;
(2), cure: baking box 220 degree preheatings 10-20 minute, at this moment contain into flogging 8 minutes full get final product of intracutaneous flogging water, baking tray is placed on roasting 20-30 minute of middle level 220 degree gets final product to painting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104948201A CN102940015A (en) | 2012-11-28 | 2012-11-28 | Dragon fruit egg tart and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104948201A CN102940015A (en) | 2012-11-28 | 2012-11-28 | Dragon fruit egg tart and manufacturing method thereof |
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| CN102940015A true CN102940015A (en) | 2013-02-27 |
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| CN2012104948201A Pending CN102940015A (en) | 2012-11-28 | 2012-11-28 | Dragon fruit egg tart and manufacturing method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250759A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Dragon fruit skin biscuit |
| CN103300295A (en) * | 2013-06-28 | 2013-09-18 | 陈键 | Nutrient and delicious blancmange and manufacturing method thereof |
| CN103392997A (en) * | 2013-08-16 | 2013-11-20 | 郭心仪 | Preparation method of pitaya noodle |
| CN103609956A (en) * | 2013-11-27 | 2014-03-05 | 张振源 | Environment-friendly health-care pitaya cake |
| CN103975979A (en) * | 2014-03-03 | 2014-08-13 | 吴永林 | Egg tart in strawberry flavor and preparation method thereof |
| CN104247740A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit pie and making method thereof |
| CN104686624A (en) * | 2015-02-13 | 2015-06-10 | 高深 | Passion fruit egg tart and preparation method thereof |
| CN107801901A (en) * | 2017-11-02 | 2018-03-16 | 佛山市三水区敏俊食品有限公司 | A kind of dragon fruit sweets |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101697747A (en) * | 2006-12-19 | 2010-04-28 | 张楠 | Egg tarts with chestnut |
-
2012
- 2012-11-28 CN CN2012104948201A patent/CN102940015A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101697747A (en) * | 2006-12-19 | 2010-04-28 | 张楠 | Egg tarts with chestnut |
Non-Patent Citations (1)
| Title |
|---|
| 布娃娃: "火龙果蛋挞", 《HTTP://WWW.HAODOU.COM/RECIPE/256602》, 1 November 2012 (2012-11-01) * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250759A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Dragon fruit skin biscuit |
| CN103300295A (en) * | 2013-06-28 | 2013-09-18 | 陈键 | Nutrient and delicious blancmange and manufacturing method thereof |
| CN103392997A (en) * | 2013-08-16 | 2013-11-20 | 郭心仪 | Preparation method of pitaya noodle |
| CN103609956A (en) * | 2013-11-27 | 2014-03-05 | 张振源 | Environment-friendly health-care pitaya cake |
| CN103975979A (en) * | 2014-03-03 | 2014-08-13 | 吴永林 | Egg tart in strawberry flavor and preparation method thereof |
| CN104247740A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit pie and making method thereof |
| CN104686624A (en) * | 2015-02-13 | 2015-06-10 | 高深 | Passion fruit egg tart and preparation method thereof |
| CN107801901A (en) * | 2017-11-02 | 2018-03-16 | 佛山市三水区敏俊食品有限公司 | A kind of dragon fruit sweets |
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Application publication date: 20130227 |