CN104430738A

CN104430738A - Method for making passion fruit egg tarts

Info

Publication number: CN104430738A
Application number: CN201410678596.0A
Authority: CN
Inventors: 王和平
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-11-24
Filing date: 2014-11-24
Publication date: 2015-03-25

Abstract

The invention discloses a method for making passion fruit egg tarts. Passion fruits and common egg tarts are combined by unique means and baked so that the obtained passion fruit egg tarts combine passion fruits with common egg tarts to be made into natural, green and health foods which have nutritive value of passion fruits and common egg tarts. The passion fruit egg tarts are golden yellow in appearance, have strong milky aroma and passion fruit aroma and are fragrant and sweet once being put in the mouth, the cores of the baked passion fruits are tender, the wrappers of the baked passion fruits are crisp, and the passion fruit egg tarts have terrific taste and are very popular with consumers in the market.

Description

A kind of preparation method of passion fruit 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.Passion fruit is pure natural health-care fruit, and nutritive value is very high, and containing 165 kinds of fruit aromas, the aromatic substance of more than 132 kinds, has 17 seed amino acids (mainly containing leucine, proline, threonine, lysine etc.); Rich in protein and soluble solid (the sweet dew ketose, sky ketoheptose etc. of glucose, fructose, sucrose and trace) and vitamin C, A, B, B1, the mineral matters such as calcium, phosphorus, iron, sodium, SOD enzyme and superfluorescent fiber equal size quite abundant.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; Superfluorescent fiber can promote excretion, relief of constipation symptom, removes and sticks the excitor substance being trapped in enteron aisle, and avoid stimulating enteron aisle and being absorbed by human body again, thus reduce the illness rate of colon cancer, superfluorescent fiber also has antitumor activity; The VC be rich in passion fruit, carrotene, SOD enzyme can remove interior free yl, play face nourishing antidebilitation and always act on; Edible passion fruit can increase stomach satiety, reduces the absorption of waste heat amount, can also adsorb cholesterol and bile and so on organic molecule, suppress human body to the absorption of fat, therefore, long-term eating is conducive to improving human nutrition absorbing structure, reduce body fat, the graceful figure of shape healthy.Passion fruit 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 multi mineral prime element 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 multi mineral prime element, a kind of interpolation is newly provided to contain passion fruit Egg Tarts of multiple human body essential mineral element and vitamin and preparation method thereof, passion fruit 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 passion fruit 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 25 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, passion fruit make: by diced for passion fruit bulk, and soak 8min with 3% saline solution; 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 8 minutes at 220 DEG C, then the passion fruit block soaked is sprinkling upon continuation on Egg Tarts and toasts 18min.

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 27 cubic centimetres that the block of passion fruit described in step c amasss, thus makes passion fruit more fragrant after overbaking, has better mouthfeel.

After adopting above technical scheme, the beneficial effect that the present invention reaches is: passion fruit is pure natural health-care fruit, and nutritive value is very high, containing 165 kinds of fruit aromas, the aromatic substance of more than 132 kinds, has 17 seed amino acids (mainly containing leucine, proline, threonine, lysine etc.); Rich in protein and soluble solid (the sweet dew ketose, sky ketoheptose etc. of glucose, fructose, sucrose and trace) and vitamin C, A, B, B1, the mineral matters such as calcium, phosphorus, iron, sodium, SOD enzyme and superfluorescent fiber equal size quite abundant.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; Superfluorescent fiber can promote excretion, relief of constipation symptom, removes and sticks the excitor substance being trapped in enteron aisle, and avoid stimulating enteron aisle and being absorbed by human body again, thus reduce the illness rate of colon cancer, superfluorescent fiber also has antitumor activity; The VC be rich in passion fruit, carrotene, SOD enzyme can remove interior free yl, play face nourishing antidebilitation and always act on; Edible passion fruit can increase stomach satiety, reduces the absorption of waste heat amount, can also adsorb cholesterol and bile and so on organic molecule, suppress human body to the absorption of fat, therefore, long-term eating is conducive to improving human nutrition absorbing structure, reduce body fat, the graceful figure of shape healthy.Compared with prior art, passion fruit and common Egg Tarts combine by the passion fruit 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 passion fruit fragrance, entrance is fragrant and sweet, and in passion fruit 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, 75 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 25 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 times; Roll rolling thin dough sheet for the last time, preservative film on the face wraparound spooled, put lax 25 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 passion fruit block

Clean passion fruit is cut into the cubic block of about 3cm size, and is immersed in the salt solution of 3% 8 minutes, dry for subsequent use.

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 220 DEG C of degree and bake and bank up with earth 8 minutes, then take out the passion fruit block sprinkling appropriate amount, continue baking 18 minutes.

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

Claims

1. a preparation method for passion fruit 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 25 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, passion fruit make: by diced for passion fruit bulk, and soak 8min with 3% saline solution;

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 8 minutes at 220 DEG C, then the passion fruit block soaked is sprinkling upon continuation on Egg Tarts and toasts 18min.

2. the preparation method of passion fruit 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 passion fruit 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 passion fruit Egg Tarts according to claim l, is characterized in that: it is 27 cubic centimetres that the block of passion fruit described in step c amasss.