CN104430740A - 一种红莓蛋挞的制作方法 - Google Patents
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Abstract
本发明公开了一种红莓蛋挞的制作方法,通过独特手段将红莓与普通蛋挞结合,并经过烘烤,从而使得制作的红莓蛋挞将红莓和普通蛋挞结合,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,具有浓烈的奶香和红莓香味,且入口酸甜,红莓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。红莓富含氨基酸、果糖、蔗糖、葡萄糖、柠檬酸、苹果酸、果胶、胡萝卜素、维生素B1、B2、烟酸及镁、磷、铁等矿物质,红莓色泽鲜艳,果实柔软多汁,香味浓郁,甜酸适口,营养丰富,深受国内外消费者的喜爱。红莓中含有天冬氨酸,可以自然平和的清除体内的重金属离子;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;红莓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;铁、镁等微量元素,可使皮肤细润有光泽,起到美容瘦身的作用,缓解工作压力;红莓是鞣酸含量丰富的植物,在体内可吸附和阻止致癌化学物质的吸收,具有防癌作用。以往红莓主要作为水果食用,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红莓蛋挞及其制备方法,将烤红莓风味与蛋挞结合,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:一种红莓蛋挞的制作方法,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27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38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4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、红莓制作:将红莓切成丁块状,红莓块体积为25立方厘米;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200℃下烘烤15分钟,接着将红莓块撒在蛋挞上继续烘烤20分钟,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1:10:3:6.2:0.26:2.5~4。
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1:10:13:8:4。
采用以上技术方案后,本发明达到的有益效果是:红莓富含氨基酸、果糖、蔗糖、葡萄糖、柠檬酸、苹果酸、果胶、胡萝卜素、维生素B1、B2、烟酸及镁、磷、铁等矿物质,红莓色泽鲜艳,果实柔软多汁,香味浓郁,甜酸适口,营养丰富,深受国内外消费者的喜爱。红莓中含有天冬氨酸,可以自然平和的清除体内的重金属离子;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;红莓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;铁、镁等微量元素,可使皮肤细润有光泽,起到美容瘦身的作用,缓解工作压力;红莓是鞣酸含量丰富的植物,在体内可吸附和阻止致癌化学物质的吸收,具有防癌作用。与现有技术相比,本发明制作的红莓蛋挞将红莓和普通蛋挞结合,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,具有浓烈的奶香和红莓香味,入口酸甜,红莓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60克、麦胚粉20克、天然奶油124克,植物油5.2克,清水75克。
挞水材料:鲜奶油150克、牛奶195克、炼乳15克、蛋黄120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27分钟;将黑麦粉110克、燕麦粉60克、麦胚粉20克,植物油5.2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38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4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1.5cm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1. 5cm厚,重复敲打擀薄5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36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120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)红莓块的制备
将干净的红莓切成3cm左右大小的立方块。
5)烘培
先启动烤箱,使烤箱内腔在200℃预热15分钟,然后将蛋挞坯放入烤箱200℃度烘培15分钟,然后拿出撒上适当量的红莓块,继续烘烤20分钟。
通过上述方法制作的红莓蛋挞色泽为金黄色,具有浓烈的奶香和红莓香味,入口酸甜,红莓经过烘烤后形成里嫩皮脆,具有极佳的口味。
Claims (3)
1.一种红莓蛋挞的制作方法,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27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38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4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、红莓制作:将红莓切成丁块状,红莓块体积为25立方厘米;
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200℃下烘烤15分钟,接着将红莓块撒在蛋挞上继续烘烤20分钟,即可。
2.根据权利要求l所述红莓蛋挞的制作方法,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1:10:3:6.2:0.26:2.5~4。
3.根据权利要求l所述红莓蛋挞的制作方法,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1:10:13:8:4。
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