CN104430746A

CN104430746A - Method for making guava egg tarts

Info

Publication number: CN104430746A
Application number: CN201410678833.3A
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 guava egg tarts. Guavas and common egg tarts are combined in a unique method, and through baking, the made guava egg tarts can combine the guavas and the common egg tarts, and natural, green and healthcare food can be obtained. The guava egg tarts have the nutritive value of the guava and the nutritive value of the common egg tarts, are golden in appearance, have strong milk aroma and fragrance of the guavas, and taste fragrant and sweet. The guavas are soft inside and crispy outside through baking, so the guava egg tarts have excellent taste and are quite popular among consumers in markets.

Description

A kind of preparation method of guava 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.Guava fruit is rich in multivitamin (A, C and B family row vitamin etc.), multi mineral prime element (potassium, calcium, iron, phosphorus etc.), protein, fat, carbohydrate, dietary fiber, carrotene.Guava contains the requisite various vitamin of human body, mineral matter element, both can substantially meet the required of human body, and easily digest and assimilate again.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; Guava 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; Fiber, trace element etc. can reduce cholesterol and lipids contents, protect the important physiological function such as cardiovascular and liver system; Carrotene can maintain the health of eyes and skin, improves the situation of yctalopia, pachylosis.Guava 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 guava Egg Tarts of multiple human body essential mineral element and vitamin and preparation method thereof, guava 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 guava Egg Tarts, it is characterized in that comprising the following steps: egg tart skin makes: 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 30 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 20 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 2 times of the crisp heart, and the crisp heart is placed on centre, then repeatedly folds stone roller and obtains egg tart skin; Egg tart liquid makes: 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; Guava is peeled, stoning, diced bulk, it is 27 cubic centimetres that guava block amasss, and soaks 5 minutes with 2% saline solution; Egg tart skin is put into Egg Tarts mould, then egg tart liquid is poured into after on egg tart skin, put into baking box and toast 10 minutes at 230 DEG C, then the guava block soaked is sprinkling upon on Egg Tarts and continues baking 20 minutes.

Further, in described 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.

Again further, in described egg tart liquid, the weight ratio of condensed milk, whipping cream, milk, yolk and sucrose is 1:10:13:5:4.

After adopting above technical scheme, the beneficial effect that the present invention reaches is: guava fruit is rich in multivitamin (A, C and B family row vitamin etc.), multi mineral prime element (potassium, calcium, iron, phosphorus etc.), protein, fat, carbohydrate, dietary fiber, carrotene.Guava contains the requisite various vitamin of human body, mineral matter element, both can substantially meet the required of human body, and easily digest and assimilate again.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; Guava 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; Fiber, trace element etc. can reduce cholesterol and lipids contents, protect the important physiological function such as cardiovascular and liver system; Carrotene can maintain the health of eyes and skin, improves the situation of yctalopia, pachylosis.Compared with prior art, guava and common Egg Tarts combine by the guava 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 guava fragrance, entrance is fragrant and sweet, and in guava 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 30 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 20 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 2 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 3 times; Roll rolling thin dough sheet for the last time, preservative film on the face wraparound spooled, put lax 20 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 guava block

Clean guava is peeled, stoning, be cut into the cubic block of about 3cm size, and be immersed in the salt solution of 2% 5 minutes, dry for subsequent use.

5) bake and bank up with earth

First start baking box, make oven cavity 220 DEG C of preheatings 5 minutes, then Egg Tarts base is put into baking box 160 ~ 230 DEG C of degree and bake and bank up with earth 10 minutes, then take out the guava block sprinkling appropriate amount, continue baking 20 minutes.

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

Claims

1. the preparation method of a guava Egg Tarts, it is characterized in that comprising the following steps: egg tart skin makes: 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 30 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 20 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 2 times of the crisp heart, and the crisp heart is placed on centre, then repeatedly folds stone roller and obtains egg tart skin; Egg tart liquid makes: 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; Guava is peeled, stoning, diced bulk, it is 27 cubic centimetres that guava block amasss, and with 2% saline solution soak 5min; Egg tart skin is put into Egg Tarts mould, then egg tart liquid is poured into after on egg tart skin, put into baking box and toast 10 minutes at 230 DEG C, then the guava block soaked is sprinkling upon on Egg Tarts and continues baking 20 minutes.

2. the preparation method of guava 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 guava 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.