CN104686624A - Passion fruit egg tart and preparation method thereof - Google Patents
Passion fruit egg tart and preparation method thereof Download PDFInfo
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- CN104686624A CN104686624A CN201510078347.2A CN201510078347A CN104686624A CN 104686624 A CN104686624 A CN 104686624A CN 201510078347 A CN201510078347 A CN 201510078347A CN 104686624 A CN104686624 A CN 104686624A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a passion fruit egg tart and a preparation method thereof, and belongs to the technical field of manufacture of desserts. The passion fruit egg tart consists of egg tart water and a puff pastry, wherein the egg tart water is prepared from the following raw materials in parts by weight: 200-250 parts of unsalted butter, 100-150 parts of milk, 60-100 parts of granulated sugar, 60-85 parts of egg yolk, 30-60 parts of low-gluten flour, 15-30 parts of butter and 30-60 parts of passion fruit juice; the puff pastry is prepared from the following raw materials in parts by weight: 250-280 parts of low-gluten flour, 30-50 parts of high-gluten flour, 200-300 parts of butter, 10-15 parts of granulated sugar, 1.5-2 parts of salt and 125-150 parts of water. The passion fruit egg tart manufactured according to the preparation method has the characteristics of being special in taste and rich in nutrition.
Description
Technical field
The present invention relates to sweets manufacture technology field, especially relate to a kind of passion fruit Egg Tarts and preparation method thereof.
Background technology
Passion fruit has another name called " passionflower ", " egg fruit ", originate in South Brazil, Argentina and Paraguay one and be with, genus subtropical fruit.Passion fruit is nutritious, detect through expert, its fruit contains the 17 seed amino acids about 160 multiple beneficial composition of the multiple compounds such as rich in protein, salty acid, sugar, vitamin and phosphorus, calcium, iron, potassium and needed by human, and the every 100 grams of edible parts of passion fruit are containing 51 card heats, total reducing sugar 13.6g, protein 1.25g, amino acid 0.75g, calcium 11.6mg, phosphorus 24.8g, iron 1.7mg, vitamin C 49mg, SOD enzyme content is high.The fruit juice of passion fruit has the 100 various fruits fragrance such as pineapple, mango, guava, banana, apple, smoked plum, not only can eat as fresh fruit but also can fruit drink have been made, with the beverage that passion fruit is processed into, not only unique flavor, and healthcare, helping digest, have dispelling fatigue, refresh oneself and sober up, anti-inflammatory nti-freckle, beautifying face and moistering lotion, prevent the magical effects such as artery sclerosis, is collection nutrition and health care and the natural beverage of one.
Egg Tarts (Egg Tart), Taiwan is called custard tart, and " flogging " is the transliteration of English " tart ", means the pie (apparent surface is covered by cake skin, and pie is sent in criticizing of fillings sealing) (pie) that fillings exposes; Egg Tarts be namely fillings with egg slurry " tart ".Way is that cake skin is put in the cake mould of roundlet peviform, pours the egg slurry mixed by granulated sugar and egg into, then puts into baking oven; The Egg Tarts skin baked flogs skin for crisp, and internal layer then solidifies egg slurry for fragrant and sweet yellow, and outer crisp interior soft mouthfeel, adds fragrant and sweet good to eat flavour, very by the welcome of consumer.
Egg Tarts is subject to the welcome of consumer due to the delicious food of uniqueness, and have very large market, at present, the fillings of Egg Tarts is mainly based on egg yolk liquid and butter, and the Egg Tarts with passion fruit fragrance is not also reported.
Summary of the invention
Goal of the invention of the present invention is: for above-mentioned Problems existing, provides a kind of passion fruit Egg Tarts, and preparation technology, for Egg Tarts increases new taste and kind.
The technical solution used in the present invention is as follows:
A kind of passion fruit Egg Tarts, be made up of egg tart liquid and thousand layers of crisp skin, wherein egg tart liquid is made up of the raw material of following weight portion: whipping cream 200-250 part, milk 100-150 part, berry sugar 60-100 part, yolk 60-85 part, Self-raising flour 30-60 part, butter 15-30 part, Passion Fruit Juice 30-60 part;
Wherein, thousand layers of crisp skin are made up of the raw material of following weight portion: weak strength flour 250-280 part, high-strength flour 30-50 part, butter 200-300 part, berry sugar 10-15 part, salt 1.5-2 part, water 125-150 part.
The present invention also provides the preparation method of above-mentioned passion fruit Egg Tarts, comprises the following steps:
Make egg tart liquid:
(1) material is prepared: take whipping cream 200-250 part by weight, milk 100-150 part, berry sugar 60-100 part, yolk 60-85 part, Self-raising flour 30-60 part, butter 15-30 part; Removed the peel by passion fruit, de-seed, gets fruit juice 30-60 part, for subsequent use;
(2) make egg tart liquid: in pot, pour whipping cream, milk, berry sugar, butter into, heating is also constantly stirred, until berry sugar all dissolves; After being cooled to room temperature, adding Passion Fruit Juice and mix thoroughly, then add yolk and Self-raising flour, after stirring, sieve egg tart liquid;
Make thousand layers of crisp skin:
(1) material is prepared: take weak strength flour 250-280 part by weight, high-strength flour 30-50 part, butter 200-300 part, berry sugar 10-15 part, salt 1.5-2 part, water 125-150 part;
(2) make thousand layers of crisp skin: by high-strength flour, weak strength flour, sugar, salt mixing, 40-60 gram of butter is put in after room temperature makes it softening and adds in flour; Water is poured in flour by gradation, is kneaded into smooth dough, wraps with preservative film, puts refrigerator cold-storage into lax 20 minutes; Remaining butter churn flakiness, the dough after lax is made into musculus cutaneus, butter thin slice is placed on rectangle musculus cutaneus central authorities, butter thin slice is wrapped in dough sheet, then repeatedly folded stone roller obtains thousand layers of crisp skin; The thickness of gained thousand layers of crisp skin is 0.25-0.35cm;
Make Egg Tarts:
(1) be shaped: spread in mould as applied in flour after pour out unnecessary flour, roll thousand layers of crisp skin are put into mould and gently press, make it welt;
(2) being cured: baking box 220 degree of preheating 10-20 minute, contain into thousand layers of crisp intracutaneous 8 points full flog water, baking tray being placed on 220 degree, middle level roasting 20-30 minute to painting.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows: the invention provides passion fruit Egg Tarts and preparation technology thereof a kind of, for Egg Tarts increases new taste and kind; Passion fruit is added egg tart liquid by the present invention, obtained Egg Tarts not only unique flavor, and nutritious, has healthcare, helps digest, the magical effects such as dispelling fatigue, anti-inflammatory nti-freckle, beautifying face and moistering lotion, is to integrate nutrition and delicious sweets.
Detailed description of the invention
Below by specific embodiment, the invention will be further described.
Embodiment 1
A kind of passion fruit Egg Tarts, be made up of egg tart liquid and thousand layers of crisp skin, wherein egg tart liquid is made up of the raw material of following weight portion: whipping cream 200 parts, 100 parts, milk, berry sugar 60 parts, 60 parts, yolk, Self-raising flour 30 parts, 15 parts, butter, Passion Fruit Juice 30 parts;
Wherein, thousand layers of crisp skin are made up of the raw material of following weight portion: weak strength flour 250 parts, high-strength flour 30 parts, 200 parts, butter, berry sugar 10 parts, salt 1.5 parts, 125 parts, water.
The preparation method of above-mentioned passion fruit Egg Tarts, comprises the following steps:
Make egg tart liquid:
(1) material is prepared: take whipping cream 200 parts by weight, 100 parts, milk, berry sugar 60 parts, 60 parts, yolk, Self-raising flour 30 parts, 15 parts, butter; Removed the peel by passion fruit, de-seed, gets fruit juice 30 parts, for subsequent use;
(2) make egg tart liquid: in pot, pour whipping cream, milk, berry sugar, butter into, heating is also constantly stirred, until berry sugar all dissolves; After being cooled to room temperature, adding Passion Fruit Juice and mix thoroughly, then add yolk and Self-raising flour, after stirring, sieve egg tart liquid;
Make thousand layers of crisp skin:
(1) material is prepared: take weak strength flour 250 parts by weight, high-strength flour 30 parts, 200 parts, butter, berry sugar 10 parts, salt 1.5 parts, 125 parts, water;
(2) make thousand layers of crisp skin: by high-strength flour, weak strength flour, sugar, salt mixing, 40 grams of butter are put in after room temperature makes it softening and add in flour; Water is poured in flour by gradation, is kneaded into smooth dough, wraps with preservative film, puts refrigerator cold-storage into lax 20 minutes; Remaining butter churn flakiness, the dough after lax is made into musculus cutaneus, butter thin slice is placed on rectangle musculus cutaneus central authorities, butter thin slice is wrapped in dough sheet, then repeatedly folded stone roller obtains thousand layers of crisp skin; The thickness of gained thousand layers of crisp skin is about 0.25cm;
Make Egg Tarts:
(1) be shaped: spread in mould as applied in flour after pour out unnecessary flour, roll thousand layers of crisp skin are put into mould and gently press, make it welt;
(2) being cured: baking box 220 degree of preheatings 10 minutes, contain into thousand layers of crisp intracutaneous 8 points full flog water, baking tray being placed on roasting 20 minutes of 220 degree, middle level to painting.
Embodiment 2
A kind of passion fruit Egg Tarts, be made up of egg tart liquid and thousand layers of crisp skin, wherein egg tart liquid is made up of the raw material of following weight portion: whipping cream 250 parts, 150 parts, milk, berry sugar 100 parts, 85 parts, yolk, Self-raising flour 60 parts, 30 parts, butter, Passion Fruit Juice 60 parts;
Wherein, thousand layers of crisp skin are made up of the raw material of following weight portion: weak strength flour 280 parts, high-strength flour 50 parts, 300 parts, butter, berry sugar 15 parts, salt 2 parts, 150 parts, water.
The preparation method of above-mentioned passion fruit Egg Tarts, comprises the following steps:
Make egg tart liquid:
(1) material is prepared: take whipping cream 250 parts by weight, 150 parts, milk, berry sugar 100 parts, 85 parts, yolk, Self-raising flour 60 parts, 30 parts, butter; Removed the peel by passion fruit, de-seed, gets fruit juice 60 parts, for subsequent use;
(2) make egg tart liquid: in pot, pour whipping cream, milk, berry sugar, butter into, heating is also constantly stirred, until berry sugar all dissolves; After being cooled to room temperature, adding Passion Fruit Juice and mix thoroughly, then add yolk and Self-raising flour, after stirring, sieve egg tart liquid;
Make thousand layers of crisp skin:
(1) material is prepared: take weak strength flour 280 parts by weight, high-strength flour 50 parts, 300 parts, butter, berry sugar 15 parts, salt 2 parts, 150 parts, water;
(2) make thousand layers of crisp skin: by high-strength flour, weak strength flour, sugar, salt mixing, 60 grams of butter are put in after room temperature makes it softening and add in flour; Water is poured in flour by gradation, is kneaded into smooth dough, wraps with preservative film, puts refrigerator cold-storage into lax 20 minutes; Remaining butter churn flakiness, the dough after lax is made into musculus cutaneus, butter thin slice is placed on rectangle musculus cutaneus central authorities, butter thin slice is wrapped in dough sheet, then repeatedly folded stone roller obtains thousand layers of crisp skin; The thickness of gained thousand layers of crisp skin is about 0.35cm;
Make Egg Tarts:
(1) be shaped: spread in mould as applied in flour after pour out unnecessary flour, roll thousand layers of crisp skin are put into mould and gently press, make it welt;
(2) being cured: baking box 220 degree of preheatings 20 minutes, contain into thousand layers of crisp intracutaneous 8 points full flog water, baking tray being placed on roasting 30 minutes of 220 degree, middle level to painting.
Claims (2)
1. a passion fruit Egg Tarts, is made up of egg tart liquid and thousand layers of crisp skin, it is characterized in that:
Described egg tart liquid is made up of the raw material of following weight portion: whipping cream 200-250 part, milk 100-150 part, berry sugar 60-100 part, yolk 60-85 part, Self-raising flour 30-60 part, butter 15-30 part, Passion Fruit Juice 30-60 part;
Described thousand layers of crisp skin are made up of the raw material of following weight portion: weak strength flour 250-280 part, high-strength flour 30-50 part, butter 200-300 part, berry sugar 10-15 part, salt 1.5-2 part, water 125-150 part.
2. the preparation method of a kind of passion fruit Egg Tarts according to claim 1, is characterized in that comprising the following steps:
Make egg tart liquid:
(1) material is prepared: take whipping cream 200-250 part by weight, milk 100-150 part, berry sugar 60-100 part, yolk 60-85 part, Self-raising flour 30-60 part, butter 15-30 part; Removed the peel by passion fruit, de-seed, obtains Passion Fruit Juice, gets Passion Fruit Juice 30-60 part, for subsequent use;
(2) make egg tart liquid: in pot, pour whipping cream, milk, berry sugar, butter into, heating is also constantly stirred, until berry sugar all dissolves; After being cooled to room temperature, adding Passion Fruit Juice and mix thoroughly, then add yolk and Self-raising flour, after stirring, sieve egg tart liquid;
Make thousand layers of crisp skin:
(1) material is prepared: take weak strength flour 250-280 part by weight, high-strength flour 30-50 part, butter 200-300 part, berry sugar 10-15 part, salt 1.5-2 part, water 125-150 part;
(2) make thousand layers of crisp skin: by high-strength flour, weak strength flour, sugar, salt mixing, 40-60 gram of butter is put in after room temperature makes it softening and adds in flour; Water is poured in flour by gradation, is kneaded into smooth dough, wraps with preservative film, puts refrigerator cold-storage into lax 20 minutes; Remaining butter churn flakiness, the dough after lax is made into musculus cutaneus, butter thin slice is placed on rectangle musculus cutaneus central authorities, butter thin slice is wrapped in dough sheet, then repeatedly folded stone roller obtains thousand layers of crisp skin; The thickness of gained thousand layers of crisp skin is 0.25-0.35cm;
Make Egg Tarts:
(1) be shaped: spread in mould as applied in flour after pour out unnecessary flour, roll thousand layers of crisp skin are put into mould and gently press, make it welt;
(2) being cured: baking box 220 degree of preheating 10-20 minute, contain into thousand layers of crisp intracutaneous 8 points full flog water, baking tray being placed on 220 degree, middle level roasting 20-30 minute to painting.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510078347.2A CN104686624A (en) | 2015-02-13 | 2015-02-13 | Passion fruit egg tart and preparation method thereof |
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| CN201510078347.2A CN104686624A (en) | 2015-02-13 | 2015-02-13 | Passion fruit egg tart and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028578A (en) * | 2015-07-10 | 2015-11-11 | 沈阳工学院 | Method for processing black coffee egg tarts |
| CN105994490A (en) * | 2016-08-03 | 2016-10-12 | 三只松鼠股份有限公司 | Desiccated coconut puff pastries and preparation method thereof |
| CN105994537A (en) * | 2016-08-03 | 2016-10-12 | 三只松鼠股份有限公司 | Puff pastry with cookie crumbles and preparation method of puff pastry |
| CN105994538A (en) * | 2016-08-03 | 2016-10-12 | 三只松鼠股份有限公司 | Egg floss puff pastry and preparation method thereof |
| CN106035537A (en) * | 2016-08-03 | 2016-10-26 | 三只松鼠股份有限公司 | Dried meat floss multi-layered crisp pastry and preparation method thereof |
| CN106509030A (en) * | 2016-11-10 | 2017-03-22 | 三只松鼠股份有限公司 | Preparation technology of egg tarts |
| CN107455414A (en) * | 2017-08-29 | 2017-12-12 | 贵州盛达生植物发展有限公司 | A kind of health stem of noble dendrobium Egg Tarts and preparation method thereof |
| CN110169435A (en) * | 2019-05-15 | 2019-08-27 | 合肥七哥食品有限责任公司 | A kind of preparation method of Egg Tarts |
| CN110384165A (en) * | 2019-08-27 | 2019-10-29 | 大连民族大学 | A kind of brown sugar fructus lycii is enriched blood the preparation method of clearing damp Egg Tarts |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028578A (en) * | 2015-07-10 | 2015-11-11 | 沈阳工学院 | Method for processing black coffee egg tarts |
| CN105994490A (en) * | 2016-08-03 | 2016-10-12 | 三只松鼠股份有限公司 | Desiccated coconut puff pastries and preparation method thereof |
| CN105994537A (en) * | 2016-08-03 | 2016-10-12 | 三只松鼠股份有限公司 | Puff pastry with cookie crumbles and preparation method of puff pastry |
| CN105994538A (en) * | 2016-08-03 | 2016-10-12 | 三只松鼠股份有限公司 | Egg floss puff pastry and preparation method thereof |
| CN106035537A (en) * | 2016-08-03 | 2016-10-26 | 三只松鼠股份有限公司 | Dried meat floss multi-layered crisp pastry and preparation method thereof |
| CN106509030A (en) * | 2016-11-10 | 2017-03-22 | 三只松鼠股份有限公司 | Preparation technology of egg tarts |
| CN107455414A (en) * | 2017-08-29 | 2017-12-12 | 贵州盛达生植物发展有限公司 | A kind of health stem of noble dendrobium Egg Tarts and preparation method thereof |
| CN110169435A (en) * | 2019-05-15 | 2019-08-27 | 合肥七哥食品有限责任公司 | A kind of preparation method of Egg Tarts |
| CN110384165A (en) * | 2019-08-27 | 2019-10-29 | 大连民族大学 | A kind of brown sugar fructus lycii is enriched blood the preparation method of clearing damp Egg Tarts |
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