CN104365798A

CN104365798A - Manufacturing method for black plum egg tarts

Info

Publication number: CN104365798A
Application number: CN201410678852.6A
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 manufacturing method for black plum egg tarts. Through the unique method, black plums are combined with common egg tarts to be baked to obtain the black plum egg tarts which are manufactured natural green health-care products and have nutrient value of both the black plums and the common egg tarts. The appearance of each black plum egg tart is in a golden yellow color, the black plum egg tarts have strong milk fragrance and black plum fragrance, taste to be fragrant and sweet, crisp on the outside and soft on the inside after baking and very good in flavor, and are widely popularized among consumers in the market.

Description

A kind of preparation method of black cloth woods 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.Black cloth woods contains protein, fat, carbohydrate, carrotene, anthocyanidin, Buddhist nun's theobromine, ascorbic acid, calcium, phosphorus, iron, potassium, sodium, magnesium and the multivitamin such as thiamine, riboflavin, also containing nutritional labelings such as several amino acids, sugar, asparagines.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; Black cloth woods 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 potassium, magnesium, can make skin fine and glossy glossy, play the effect of beauty treatment weight reducing, alleviates operating pressure; Anthocyanidin is a kind of strong antioxidant, can improve short term memory capacity, balanced capacity, can promote that human body produces collagen, and collagen mass-energy helps the elasticity keeping skin; 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.Black cloth woods 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, black cloth woods Egg Tarts providing a kind of interpolation newly to contain multiple micro elements needed by human and vitamin and preparation method thereof, black cloth woods 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 black cloth woods 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 23 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 33 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 1:10:1.5:6.2:0.13:2.5 ~ 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 1:10:13:5:4; C, black cloth woods make: by diced for black cloth woods bulk, black cloth forest block volume is 64 cubic centimetres; 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 6 minutes at 225 DEG C, then black cloth forest block is sprinkling upon on Egg Tarts and continues to toast 22min.

After adopting above technical scheme, the beneficial effect that the present invention reaches is: black plum contains protein, fat, carbohydrate, carrotene, anthocyanidin, Buddhist nun's theobromine, ascorbic acid, calcium, phosphorus, iron, potassium, sodium, magnesium and the multivitamin such as thiamine, riboflavin, also containing nutritional labelings such as several amino acids, sugar, asparagines.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; Black cloth woods 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 potassium, magnesium, can make skin fine and glossy glossy, play the effect of beauty treatment weight reducing, alleviates operating pressure; Anthocyanidin is a kind of strong antioxidant, can improve short term memory capacity, balanced capacity, can promote that human body produces collagen, and collagen mass-energy helps the elasticity keeping skin; 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, black cloth woods and common Egg Tarts combine by the black cloth woods 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 black cloth woods fragrance, entrance is fragrant and sweet, and in black cloth woods 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 23 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 33 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 0.7cm 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. 7cm thick, repeat to beat and roll thin 4 times; Roll rolling thin dough sheet for the last time, preservative film on the face wraparound spooled, put lax 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. 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 black cloth forest block

Clean black cloth woods 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 225 DEG C of degree and bake and bank up with earth 6 minutes, then take out the black cloth forest block sprinkling appropriate amount, continue baking 22 minutes.

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

Claims

1. a preparation method for black cloth woods 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 23 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 33 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 1:10:1.5:6.2:0.13:2.5 ~ 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 1:10:13:5:4;

C, black cloth woods make: by diced for black cloth woods bulk, black cloth forest block volume is 64 cubic centimetres;

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 6 minutes at 225 DEG C, then black cloth forest block is sprinkling upon on Egg Tarts and continues baking 22 minutes.