CN104365768A - Method for making rambutan egg tart - Google Patents

Abstract

The invention discloses a method for making a rambutan egg tart. A rambutan is combined with a common egg tart through a unique method, then, a made rambutan egg tart combines the rambutan and the common egg tart through baking, and finally natural and green healthcare food is made and has nutritive values of the rambutan and the common egg tart. The food is golden yellow in appearance, has strong milky aroma and the fragrance of the rambutan, and is sour and sweet in taste; the rambutan is soft inside and crispy outside after being baked, and the rambutan egg tart has excellent flavor, and is quite popular among consumers in the market.

Description

A kind of preparation method of rambutan Egg Tarts

Technical field

The invention belongs to food processing technology field, particularly relate to the preparation method of Egg Tarts.

Background technology

Along with the fast development of economy, the living standard of people improves greatly, and operating pressure increases day by day, also more and more higher to the requirement of the aspect such as pure natural property, security, trophism of food.Rambutan contains the mineral matters such as protein, fat, carbohydrate, dietary fiber, thiamine, riboflavin, vitamin A, vitamin C and phosphorus, calcium, magnesium, iron.Phosphorus is the necessary material maintaining bone and tooth, heart can be made to beat regularly, maintain the important substance of the normal function of kidney and reception and registration nerve stimulation; Rambutan can demand to ferro element in added body, promotes hemoglobin regeneration, both can prevent and treat hypoferric anemia, and can build up health again, brain tonic and intelligence development; The trace element such as iron, magnesium, can make skin fine and glossy glossy, play the effect of beauty treatment weight reducing, alleviates operating pressure; Vitamin A energy growth promoting effects, builds up one's resistance to disease, and is that the normal fecundity of maintenance and eyesight institute are required; Vitamin C can treat scurvy, prevention gingival atrophy, hemorrhage, and prevention of arterial hardens, treatment anaemia, and abundant collagen contributes to the diffusion preventing cancer cell, improves the immunity of human body; Thiamine contributing to maintain spirit tissue, muscle, cardiomotility normal, there is effect of delay skin aging, can mental status be improved, dispelling fatigue, can Improving memory power, make women clever more beautiful, hair can be made to moisten glossy; Riboflavin has protection skin follicle mucous membrane, sebaceous glands, and strengthening liver function, regulates the function of adrenergic secretion.Rambutan ate mainly as fruit in the past, more single on taste, Egg Tarts is subject to the welcome of consumer due to the delicious food of uniqueness, has very large market, but common Egg Tarts raw material is mostly the additives such as high sugared high heat, lack vitamin and the various trace elements of needed by human body.

Summary of the invention

Mostly be deficient in vitamin for the common Egg Tarts raw material produced at present and this realistic problem of various trace elements, a kind of rambutan Egg Tarts containing multiple micro elements needed by human and vitamin of interpolation newly and preparation method thereof is provided, rambutan local flavor will be baked be combined with Egg Tarts, make environmental protective hygienic food, more by the welcome of consumer.

Technical solution of the present invention is: a kind of preparation method of rambutan Egg Tarts, it is characterized in that comprising the following steps: a, egg tart skin make: rye meal and natural cream are rolled into a mass by kneading, put into freshness protection package, beat to roll and be pressed into rectangular thin slice, make the crisp heart and be placed on refrigerating chamber 20,30 minutes; Pour remaining rye meal, oatmeal, wheat germ powder, vegetable oil into container, then slowly add clear water, with the smooth dough becoming softness, relax 30 minutes under then wrapping preservative film normal temperature; Take out the crisp heart from refrigerating chamber, the dough rolling pin relaxed is rolled rectangularity face cake, size is 3 times of the crisp heart, and the crisp heart is placed on centre, then repeatedly folds stone roller and obtains egg tart skin; B, egg tart liquid make: be placed in pannikin by milk, whipping cream, condensed milk and sucrose, with little fire heating, heat while stirring, from fire when melting to sucrose, slightly cool, add yolk again, mix lightly with egg-whisk, note not fierce whipping, in order to avoid whipping cream is beaten to foaming, filter once with fine screen mesh, remove wherein impurity, obtain flogging water; C, rambutan make: by diced for rambutan bulk; D, egg tart skin obtained for step a is put into Egg Tarts mould, then egg tart liquid is poured into after on egg tart skin, put into baking box and toast 5 ~ 10 minutes at 220 ~ 230 DEG C, then rambutan block is sprinkling upon on Egg Tarts and continues baking 15 ~ 20min.

Further, in egg tart skin described in step a, the weight ratio of wheat germ powder, rye meal, oatmeal, natural cream, vegetable oil and clear water is 1:10:1.5:6.2:0.13:2.5 ~ 4.

Again further, in egg tart liquid described in step b, the weight ratio of condensed milk, whipping cream, milk, yolk and sucrose is 1:10:13:5:4.

Again further, it is 5 ~ 25 cubic centimetres that the block of rambutan described in step c amasss, thus makes rambutan more fragrant after overbaking, has better mouthfeel.

After adopting above technical scheme, the beneficial effect that the present invention reaches is: rambutan contains the mineral matters such as protein, fat, carbohydrate, dietary fiber, thiamine, riboflavin, vitamin A, vitamin C and phosphorus, calcium, magnesium, iron.Phosphorus is the necessary material maintaining bone and tooth, heart can be made to beat regularly, maintain the important substance of the normal function of kidney and reception and registration nerve stimulation; Rambutan can demand to ferro element in added body, promotes hemoglobin regeneration, both can prevent and treat hypoferric anemia, and can build up health again, brain tonic and intelligence development; The trace element such as iron, magnesium, can make skin fine and glossy glossy, play the effect of beauty treatment weight reducing, alleviates operating pressure; Vitamin A energy growth promoting effects, builds up one's resistance to disease, and is that the normal fecundity of maintenance and eyesight institute are required; Vitamin C can treat scurvy, prevention gingival atrophy, hemorrhage, and prevention of arterial hardens, treatment anaemia, and abundant collagen contributes to the diffusion preventing cancer cell, improves the immunity of human body; Thiamine contributing to maintain spirit tissue, muscle, cardiomotility normal, there is effect of delay skin aging, can mental status be improved, dispelling fatigue, can Improving memory power, make women clever more beautiful, hair can be made to moisten glossy; Riboflavin has protection skin follicle mucous membrane, sebaceous glands, and strengthening liver function, regulates the function of adrenergic secretion.Compared with prior art, rambutan and common Egg Tarts combine by the rambutan Egg Tarts that the present invention makes, and make environmental protective hygienic food, have both nutritive values; Outward appearance is golden yellow, and have strong milk and rambutan fragrance, entrance is sour-sweet, and in rambutan is formed after overbaking, tender skin is crisp, has splendid taste, commercially very by the welcome of consumer.

Detailed description of the invention

Below the present invention is further described.

Get the raw materials ready:

Flog leather material: rye meal 200 grams, oatmeal 30 grams, 20 grams, wheat germ powder, natural cream 124 grams, vegetable oil 2.6 grams, 75 grams, clear water.

Flog water material: whipping cream 150 grams, 195 grams, milk, 15 grams, condensed milk, 70 grams, yolk, sucrose 60 grams.

Preparation:

1) preparation of skin blank is flogged:

Get 90 grams of rye meals and 124 grams of natural creams roll into a mass by kneading, put into freshness protection package, beat to roll and be pressed into thin slice, make the crisp heart, be placed on refrigerating chamber 20,30 minutes; By rye meal 110 grams, oatmeal 30 grams, 20 grams, wheat germ powder, vegetable oil 2.6 grams, pour a bulk container into, a little adds clear water, with the smooth dough becoming softness, then wraps preservative film lax 30 minutes at normal temperatures; Take out the crisp heart from refrigerating chamber, the dough rolling pin relaxed is rolled rectangularity face cake, the size of the chances are 3 times, the crisp heart.Being placed on centre by rolling the thin crisp heart, with face cake, crisp pericardium being got up to clutch edge as folding up a quit.Beat topsheet surface gently with rolling pin, again roll that to be as thin as 0.5cm thick, both sides are toward middle doubling, and topsheet surface, to middle doubling, is beaten gently with rolling pin in two, again roll that to be as thin as 0. 5cm thick, repeat to beat and roll thin 2,3 times; Roll rolling thin dough sheet for the last time, preservative film on the face wraparound spooled, put lax 20,30 minutes at normal temperatures, what formation modulated flogs skin blank, for subsequent use.

2) preparation of water is flogged

195 grams, milk, whipping cream 150 grams, 15 grams of condensed milk and 60 grams of sucrose are placed in pannikin, with little fire heating, heat while stirring, from fire when melting to sucrose, slightly cool, then add 75 grams of yolk, mix lightly with egg-whisk, note not fierce whipping, in order to avoid beat to foaming by whipping cream; Filter once with fine screen mesh, remove wherein impurity, obtain flogging water.

3) Egg Tarts appearance (Egg Tarts base):

By be sprinkled in mould a little rye meal applied after pour out unnecessary flour;

Be cut into the skin blank volume of flogging relaxed by knife sheet, roll into musculus cutaneus and put into mould gently pressure, make it to make a gift of and close formation basin shape; The tower flesh side pinched is loaded onto and is flogged water and form Egg Tarts base, and the loadings of flogging water is that in basin shape capacity is very likely.

4) preparation of rambutan block

Clean rambutan is cut into the cubic block of about 4cm size.

5) bake and bank up with earth

First start baking box, make oven cavity 220 DEG C of preheatings 10 minutes, then Egg Tarts base is put into baking box 160 ~ 220 DEG C of degree and bake and bank up with earth 6 minutes, then take out the rambutan block sprinkling appropriate amount, continue baking 18 minutes.

The rambutan Egg Tarts color and luster made by said method is for golden yellow, and have strong milk and rambutan fragrance, entrance is sour-sweet, and in rambutan is formed after overbaking, tender skin is crisp, has splendid taste.

Claims (4)

1. a preparation method for rambutan Egg Tarts, is characterized in that comprising the following steps:

A, egg tart skin make: rye meal and natural cream are rolled into a mass by kneading, put into freshness protection package, beat to roll to be pressed into rectangular thin slice, make the crisp heart and are placed on refrigerating chamber 20,30 minutes; Pour remaining rye meal, oatmeal, wheat germ powder, vegetable oil into container, then slowly add clear water, with the smooth dough becoming softness, relax 30 minutes under then wrapping preservative film normal temperature; Take out the crisp heart from refrigerating chamber, the dough rolling pin relaxed is rolled rectangularity face cake, size is 3 times of the crisp heart, and the crisp heart is placed on centre, then repeatedly folds stone roller and obtains egg tart skin;

B, egg tart liquid make: be placed in pannikin by milk, whipping cream, condensed milk and sucrose, with little fire heating, heat while stirring, from fire when melting to sucrose, slightly cool, add yolk again, mix lightly with egg-whisk, note not fierce whipping, in order to avoid whipping cream is beaten to foaming, filter once with fine screen mesh, remove wherein impurity, obtain flogging water;

C, rambutan make: by diced for rambutan bulk;

D, egg tart skin obtained for step a is put into Egg Tarts mould, then egg tart liquid is poured into after on egg tart skin, put into baking box and toast 5 ~ 10 minutes at 220 ~ 230 DEG C, then rambutan block is sprinkling upon on Egg Tarts and continues baking 15 ~ 20min.

2. the preparation method of rambutan Egg Tarts according to claim l, is characterized in that: in egg tart skin described in step a, the weight ratio of wheat germ powder, rye meal, oatmeal, natural cream, vegetable oil and clear water is 1:10:1.5:6.2:0.13:2.5 ~ 4.

3. the preparation method of rambutan Egg Tarts according to claim l, is characterized in that: in egg tart liquid described in step b, the weight ratio of condensed milk, whipping cream, milk, yolk and sucrose is 1:10:13:5:4.

4. the preparation method of rambutan Egg Tarts according to claim l, is characterized in that: it is 5 ~ 25 cubic centimetres that the block of rambutan described in step c amasss.