CN104365795A

CN104365795A - Method for making grape egg tarts

Info

Publication number: CN104365795A
Application number: CN201410678830.XA
Authority: CN
Inventors: 王和平
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-11-24
Filing date: 2014-11-24
Publication date: 2015-02-25

Abstract

The invention discloses a method for making grape egg tarts. Grapes are combined with common egg tarts with a unique means, baking is carried out, the made grape egg tarts combine the grapes with the common egg tarts accordingly, natural pollution-free health-care foods are made, and the nutritive values of the grapes and the common egg tarts are achieved; the grape egg tarts are in golden yellow, have the strong milk fragrance and the strong grape fragrance and are fragrant and sweet in taste, after the grapes are baked, the interiors are tender, the surfaces are crisp, the quite good taste is achieved, and the grape egg tarts are quite popular in the market for consumers.

Description

A kind of preparation method of grape 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.Containing mineral calcium, potassium, phosphorus, iron, glucose, fructose, protein, tartaric acid and multivitamin B1, B2, B6, C, P etc. in grape, the amino acid also containing multiple needed by human body.Table grapes is of great advantage to neurasthenia, excessive fatigue, and the volume tartaric acid in grape contributes to digestion, suitably eats a little grape more, energy strengthening the spleen and stomach; 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; Grape 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; Citrin can strengthen the function of skin and pore, is conducive to skin care and beauty treatment.Grape 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 grape Egg Tarts containing multiple micro elements needed by human and vitamin of interpolation newly and preparation method thereof is provided, grape 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 grape 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 35 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 40 minutes under then wrapping preservative film normal temperature; The crisp heart is taken out from refrigerating chamber, the dough rolling pin relaxed is rolled rectangularity face cake, size is 3 times of the crisp heart, the crisp heart is placed on centre, then repeatedly fold stone roller and obtain egg tart skin, in egg tart skin, the weight ratio of wheat germ powder, rye meal, oatmeal, natural cream, vegetable oil and clear water is 1:10:2:6.2:0.3:2.5 ~ 4; 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, then add yolk, 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, in egg tart liquid, the weight ratio of condensed milk, whipping cream, milk, yolk and sucrose is 1:10:13:6:5; C, grape make: removed the peel by grape; 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 12 minutes at 210 DEG C, then grape is sprinkling upon on Egg Tarts and continues to toast 25min.

After adopting above technical scheme, the beneficial effect that the present invention reaches is: containing mineral calcium, potassium, phosphorus, iron, glucose, fructose, protein, tartaric acid and multivitamin B1, B2, B6, C, P etc. in grape, the amino acid also containing multiple needed by human body.Table grapes is of great advantage to neurasthenia, excessive fatigue, and the volume tartaric acid in grape contributes to digestion, suitably eats a little grape more, energy strengthening the spleen and stomach; 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; Grape 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; Citrin can strengthen the function of skin and pore, is conducive to skin care and beauty treatment.Compared with prior art, grape and common Egg Tarts combine by the grape 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 grape fragrance, entrance is fragrant and sweet, and in grape 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 40 grams, 20 grams, wheat germ powder, natural cream 124 grams, vegetable oil 6 grams, 75 grams, clear water.

Flog water material: whipping cream 150 grams, 195 grams, milk, 15 grams, condensed milk, 90 grams, yolk, sucrose 75 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 35 minutes; By rye meal 110 grams, oatmeal 40 grams, 20 grams, wheat germ powder, vegetable oil 6 grams, pour a bulk container into, a little adds clear water, with the smooth dough becoming softness, then wraps preservative film lax 45 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 1cm 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 1cm thick, repeat to beat and roll thin 3 times; Roll rolling thin dough sheet for the last time, preservative film on the face wraparound spooled, put lax 40 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 75 grams of sucrose are placed in pannikin, with little fire heating, heat while stirring, from fire when melting to sucrose, slightly cool, then add 90 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 grape

Grape is removed the peel.

5) bake and bank up with earth

First start baking box, make oven cavity 210 DEG C of preheatings 12 minutes, then Egg Tarts base is put into baking box 210 DEG C of degree and bake and bank up with earth 12 minutes, then take out and sprinkle 3 grapes, continue baking 25 minutes.

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

Claims

1. a preparation method for grape 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 35 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 40 minutes under then wrapping preservative film normal temperature; The crisp heart is taken out from refrigerating chamber, the dough rolling pin relaxed is rolled rectangularity face cake, size is 3 times of the crisp heart, the crisp heart is placed on centre, then repeatedly fold stone roller and obtain egg tart skin, in egg tart skin, the weight ratio of wheat germ powder, rye meal, oatmeal, natural cream, vegetable oil and clear water is 1:10:2:6.2:0.3:2.5 ~ 4;

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, then add yolk, 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, in egg tart liquid, the weight ratio of condensed milk, whipping cream, milk, yolk and sucrose is 1:10:13:6:5;

C, grape make: removed the peel by grape;

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 12 minutes at 210 DEG C, then grape is sprinkling upon on Egg Tarts and continues to toast 25min.