CN104430723A - 一种蛋黄果蛋挞的制作方法 - Google Patents
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Abstract
本发明公开了一种蛋黄果蛋挞的制作方法,通过独特手段将蛋黄果与普通蛋挞结合,并经过烘烤,从而使得制作的蛋黄果蛋挞将蛋黄果和普通蛋挞结合,制成天然绿色保健食品,具有两者的营养价值;外观为金黄色,具有浓烈的奶香和蛋黄果香味,且入口香甜,蛋黄果经过烘烤后形成里嫩皮脆,具有极佳的口味,在市场上非常受消费者的欢迎。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及蛋挞的制作方法。
背景技术
随着经济的快速发展,人们的生活水平大大提高,工作压力日益增加,对食品的纯天然性、安全性、营养性等方面的要求也越来越高。蛋黄果含有蛋白质、脂肪、碳水化合物、胡萝卜素、膳食纤维、果胶、硫胺素、核黄素、维生素A、维生素C及磷、钙、铁等矿物质。磷是维持骨骼和牙齿的必要物质,能使心脏有规律地跳动、维持肾脏正常机能和传达神经刺激的重要物质;蛋黄果可补充体内对铁元素的需求,促进血红蛋白再生,既可防治缺铁性贫血,又可增强体质,健脑益智;维生素A能促进生长,增强对疾病的抵抗力,是维持正常的生殖力和视力所必需;维生素C可以治疗坏血病,预防牙龈萎缩、出血,预防动脉硬化,治疗贫血,丰富的胶原蛋白有助于防止癌细胞的扩散,提高人体的免疫力;硫胺素有助于维持精神组织、肌肉、心脏活动的正常,具有延缓皮肤衰老之功效,能够改善精神状况,消除疲劳,可以改善记忆力,让女性聪明更漂亮,能使头发滋润有光泽;核黄素具有保护皮肤毛囊粘膜、皮脂腺,强化肝功能,调节肾上腺素的分泌的功能。以往蛋黄果主要作为水果食用,口味上较单一,蛋挞由于独特的美味受到消费者的欢迎,具有很大的市场,但是普通蛋挞原料大都是高糖高热量等添加剂,缺乏人体所需的维生素和多种微量元素。
发明内容
针对目前生产的普通蛋挞原料大都缺乏维生素和多种微量元素的这一现实问题,提供一种新的添加含有多种人体必需微量元素和维生素的蛋黄果蛋挞及其制备方法,将烤蛋黄果风味与蛋挞结合,制成天然绿色保健食品,更加受消费者的欢迎。
本发明的技术解决方案是:一种蛋黄果蛋挞的制作方法,其特征在于包括以下步骤:a、蛋挞皮制作:将黑麦粉和天然奶油揉成一团,放入保鲜袋中,敲打擀压成长方形的薄片,制成酥心放在冷冻室20、30分钟;将剩余的黑麦粉、燕麦粉、麦胚粉、植物油倒入容器,然后缓慢加入清水,和成柔软的光滑面团,然后包上保鲜膜常温下松弛30分钟;从冷冻室取出酥心,将松弛好的面团用压面棍擀成长方形面饼,大小为酥心的3倍,酥心放在中间,然后进行多次叠碾得到蛋挞皮;b、蛋挞水制作:将牛奶、鲜奶油、炼乳和蔗糖放在小锅里,用小火加热,边加热边搅拌,至蔗糖熔化时离火,略放凉,再加入蛋黄,用打蛋器轻轻地混合均匀,注意不要猛烈搅打,以免将鲜奶油打至发泡,用细筛网过滤一次,去除其中杂质,得到挞水;c、蛋黄果制作:将蛋黄果切成丁块状;d、将步骤a制得的蛋挞皮放入蛋挞模具中,然后将蛋挞水倒入蛋挞皮上后,放入烤箱在220~230℃下烘烤5~10分钟,接着将蛋黄果块撒在蛋挞上继续烘烤15~20min,即可。
进一步地,步骤a所述蛋挞皮中麦胚粉、黑麦粉、燕麦粉、天然奶油、植物油和清水的重量比为1:10:1.5:6.2:0.13:2.5~4。
再进一步地,步骤b所述蛋挞水中炼乳、鲜奶油、牛奶、蛋黄和蔗糖的重量比为1:10:13:5:4。
再进一步地,步骤c中所述蛋黄果块体积为5~25立方厘米,从而使得蛋黄果经过烘烤后更香,具有更好的口感。
采用以上技术方案后,本发明达到的有益效果是:蛋黄果含有蛋白质、脂肪、碳水化合物、胡萝卜素、膳食纤维、果胶、硫胺素、核黄素、维生素A、维生素C及磷、钙、铁等矿物质。磷是维持骨骼和牙齿的必要物质,能使心脏有规律地跳动、维持肾脏正常机能和传达神经刺激的重要物质;蛋黄果可补充体内对铁元素的需求,促进血红蛋白再生,既可防治缺铁性贫血,又可增强体质,健脑益智;维生素A能促进生长,增强对疾病的抵抗力,是维持正常的生殖力和视力所必需;维生素C可以治疗坏血病,预防牙龈萎缩、出血,预防动脉硬化,治疗贫血,丰富的胶原蛋白有助于防止癌细胞的扩散,提高人体的免疫力;硫胺素有助于维持精神组织、肌肉、心脏活动的正常,具有延缓皮肤衰老之功效,能够改善精神状况,消除疲劳,可以改善记忆力,让女性聪明更漂亮,能使头发滋润有光泽;核黄素具有保护皮肤毛囊粘膜、皮脂腺,强化肝功能,调节肾上腺素的分泌的功能。与现有技术相比,本发明制作的蛋黄果蛋挞将蛋黄果和普通蛋挞结合,制成天然绿色保健食品,具有两者的营养价值;外观为金黄色,具有浓烈的奶香和蛋黄果香味,入口香甜,蛋黄果经过烘烤后形成里嫩皮脆,具有极佳的口味,在市场上非常受消费者的欢迎。
具体实施方式
下面对本发明作更进一步的说明。
备料:
挞皮材料:黑麦粉200克、燕麦粉30克、麦胚粉20克、天然奶油124克,植物油2.6克,清水75克。
挞水材料:鲜奶油150克、牛奶195克、炼乳15克、蛋黄70克、蔗糖60克。
制备:
1)挞皮坯料的制备:
取90克黑麦粉与124克天然奶油揉成一团,放入保鲜袋中,敲打擀压成薄片,制成酥心,放在冷冻室20、30分钟;将黑麦粉110克、燕麦粉30克、麦胚粉20克,植物油2.6克,倒入一个大容器,一点点加入清水,和成柔软的光滑面团,然后包上保鲜膜在常温下松弛30分钟;从冷冻室取出酥心,将松弛好的面团用压面棍擀成长方形面饼,大概是酥心3倍的大小。将擀薄的酥心放在中间,像叠被子那样用面饼把酥心包起来捏紧边缘。用擀面杖轻轻敲打面片表面,再次擀薄至0.5cm厚,两边往中间对折,两头向中间对折,用擀面杖轻轻敲打面片表面,再次擀薄至0. 5cm厚,重复敲打擀薄2、3次;将最后一次擀薄的面片卷起来,卷好的面卷包上保鲜膜,放在常温下松弛20、30分钟,形成调制好的挞皮坯料,备用。
2)挞水的制备
将牛奶195克、鲜奶油150克、15克炼乳和60克蔗糖放在小锅里,用小火加热,边加热边搅拌,至蔗糖熔化时离火,略放凉,再加入75克蛋黄,用打蛋器轻轻地混合均匀,注意不要猛烈搅打,以免将鲜奶油打至发泡;用细筛网过滤一次,去除其中杂质,得到挞水。
3)蛋挞造形(蛋挞坯):
将模具内撒入少许黑麦粉抹匀后倒出多余的面粉;
将松弛好的挞皮坯料卷用刀切成片,擀成面皮放入模具内轻压,使之贻合形成盆形;捏好的塔皮里装上挞水形成蛋挞坯,挞水的装填量为盆形中容量的七八成。
4)蛋黄果块的制备
将干净的蛋黄果切成4cm左右大小的立方块。
5)烘培
先启动烤箱,使烤箱内腔在220℃预热10分钟,然后将蛋挞坯放入烤箱160~220℃度烘培6分钟,然后拿出撒上适当量的蛋黄果块,继续烘烤18分钟。
通过上述方法制作的蛋黄果蛋挞色泽为金黄色,具有浓烈的奶香和蛋黄果香味,入口香甜,蛋黄果经过烘烤后形成里嫩皮脆,具有极佳的口味。
Claims (4)
1.一种蛋黄果蛋挞的制作方法,其特征在于包括以下步骤:
a、蛋挞皮制作:将黑麦粉和天然奶油揉成一团,放入保鲜袋中,敲打擀压成长方形的薄片,制成酥心放在冷冻室20、30分钟;将剩余的黑麦粉、燕麦粉、麦胚粉、植物油倒入容器,然后缓慢加入清水,和成柔软的光滑面团,然后包上保鲜膜常温下松弛30分钟;从冷冻室取出酥心,将松弛好的面团用压面棍擀成长方形面饼,大小为酥心的3倍,酥心放在中间,然后进行多次叠碾得到蛋挞皮;
b、蛋挞水制作:将牛奶、鲜奶油、炼乳和蔗糖放在小锅里,用小火加热,边加热边搅拌,至蔗糖熔化时离火,略放凉,再加入蛋黄,用打蛋器轻轻地混合均匀,注意不要猛烈搅打,以免将鲜奶油打至发泡,用细筛网过滤一次,去除其中杂质,得到挞水;
c、蛋黄果制作:将蛋黄果切成丁块状;
d、将步骤a制得的蛋挞皮放入蛋挞模具中,然后将蛋挞水倒入蛋挞皮上后,放入烤箱在220~230℃下烘烤5~10分钟,接着将蛋黄果块撒在蛋挞上继续烘烤15~20min,即可。
2.根据权利要求l所述蛋黄果蛋挞的制作方法,其特征在于:步骤a所述蛋挞皮中麦胚粉、黑麦粉、燕麦粉、天然奶油、植物油和清水的重量比为1:10:1.5:6.2:0.13:2.5~4。
3.根据权利要求l所述蛋黄果蛋挞的制作方法,其特征在于:步骤b所述蛋挞水中炼乳、鲜奶油、牛奶、蛋黄和蔗糖的重量比为1:10:13:5:4。
4.根据权利要求l所述蛋黄果蛋挞的制作方法,其特征在于:步骤c中所述蛋黄果块体积为5~25立方厘米。
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CN104855467B (zh) * | 2015-04-17 | 2017-12-12 | 北京德青源蛋品安全工程技术研究有限公司 | 一种水果蛋挞的制备方法 |
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