CN105379815A - Colorized potato egg tart and making method thereof - Google Patents
Colorized potato egg tart and making method thereof Download PDFInfo
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- CN105379815A CN105379815A CN201510997873.9A CN201510997873A CN105379815A CN 105379815 A CN105379815 A CN 105379815A CN 201510997873 A CN201510997873 A CN 201510997873A CN 105379815 A CN105379815 A CN 105379815A
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- egg
- dough
- butter
- egg tart
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a colorized potato egg tart and a making method thereof. Colorized mashed potatoes are used as raw materials of an egg tart wrapper, the formula and technology of the egg tart wrapper and egg tart liquid are appropriately adjusted, and the made egg tart wrapper has the flesh color of the colorized potatoes. The colorized potato egg tart has the fragrance of the potatoes, has the obvious layers, is crispy on the outside and soft on the inside, fresh, sweet and smooth and quite good in mouthfeel, and contains no food additive, and the category of highly processed products of potatoes is enriched.
Description
Technical field
The present invention relates to a kind of food processing technology field, especially a kind of color potato Egg Tarts and preparation method thereof.
Background technology
Tradition Egg Tarts is generally be that Raw material processing forms with wheat flour, although Egg Tarts both domestic and external research and development have obtained very large progress in color etc., need to improve in the nutritive value and health care of Egg Tarts.And be that primary raw material makes in Egg Tarts technique, because excessive pursuit machining accuracy causes numerous nutrient to be lost with wheat flour.
At the beginning of 2015, China starts potato staple foodization strategy, indicates that potato is the fourth-largest cereal crops being only second to wheat, paddy rice, corn, take potato as the focus that the leisure food exploitation of primary raw material becomes research gradually.Color potato Egg Tarts is that colored mashed potatoes and weak strength flour are mixed and made into the egg tart skin with potato pulp look, the pies of fillings is made with egg slurry, and through overbaking, have the milk and potato fragrance that make people joyful, color potato Egg Tarts had not both had pertinent literature to report that market does not have finished product yet at present, therefore, exploitation color potato Egg Tarts also sets up its preparation method, for enriching potato class leisure food type, promotes that the sustainable development of China's potato class processing industry is significant.
Summary of the invention
The object of the invention is: provide a kind of color potato Egg Tarts and preparation method thereof, its fragrance is unique, good mouthfeel, has also enriched potato deep processed product category simultaneously.
The present invention is achieved in that color potato Egg Tarts, comprises egg tart skin and Egg Tarts liquid, calculates according to the mass fraction, egg tart skin comprises weak strength flour 220-260 part, white sugar 20-35 part, butter 150-200 part, egg 1-3 part, color potato mud 180-240 part and water 100-135 part are raw materials; Egg Tarts liquid comprises whipping cream 200-240 part, milk 150-170 part, berry sugar 70-90 part, and yolk 40-70 part and shell egg 50-150 part are raw materials.
The preparation method of color potato Egg Tarts, gets each component by above-mentioned parts by weight, comprises the steps:
One, the preparation of egg tart skin:
1), after weak strength flour being sieved, add white sugar, water and egg, and stir; Add color potato mud and butter again, stir, being stirred to dough has muscle degree and smooth surface; This dough is covered preservative film, lax 20-30 minute at 2-6 DEG C;
2) butter is put into freshness protection package to sequence, and it is even the butter sequenced to be depressed into thickness, at-18 DEG C of freezing 4-6 minute, make butter adfreezing, its soft durometer is consistent with the soft durometer of dough;
3) dough relaxed is rolled rectangularity, the width of dough is slightly wider than butter width doubly, and the length of dough is 2.5-3 times of butter length; The butter frozen is placed in the middle part of dough, the long end of dough is encased butter to middle part doubling, then the upper and lower side of dough is compressed;
4) dough of butter will be surrounded by from top to bottom, from a left side, the right side rolls out the dough sheet of rectangularity, the dough sheet rolled, the right and left is folded back to centre, and then by dough sheet top and the bottom to middle doubling, roll Heisei rectangle dough sheet, repeat aforesaid operations gimmick and do three times, make dough surface become smooth, smooth;
5) dough sheet rolled well is wrapped preservative film, at 4 DEG C of lax 18-24 minute of refrigeration; Dough sheet after lax is rolled out into the rectangle of thickness 0.2-0.3CM, namely obtain egg tart skin; The weight of each egg tart skin is 20-30g;
Two, the preparation of Egg Tarts liquid:
1) after being mixed with milk by whipping cream, add berry sugar, be heated to about 50 DEG C, be stirred to granulated sugar and dissolve, add shell egg and yolk, stir, obtain mixed liquor;
2) sieved by mixed liquor, elimination particulate material, namely obtains Egg Tarts liquid;
Three, the preparation of Egg Tarts:
Pour in egg tart skin by Egg Tarts liquid, the Egg Tarts liquid added in each egg tart skin is 10-15g, puts into baking box baking, and the face fire of baking box is 230 DEG C, and the fire in a stove before fuel is added is 200 DEG C, and cooking time is 25 minutes.
Described mashed potato is after being cooked by color potato, in mud machine processed, make mashed potato.
The present invention using color potato mud as the raw material preparing egg tart skin, also suitably have adjusted formula and the technique of egg tart skin and Egg Tarts liquid simultaneously, the egg tart skin obtained is made to be the pulp look of color potato, the potato fragrance of existing potato, well arranged again, crisp outside tender inside, fresh and sweet smooth, mouthfeel is very good, and not containing any food additives, has enriched potato deep processed product category.
Detailed description of the invention
Embodiments of the invention 1: color potato Egg Tarts, comprise egg tart skin and Egg Tarts liquid, calculate according to the mass fraction, egg tart skin comprises weak strength flour 240g, white sugar 30g, butter 150g, 2, egg, and color potato mud 200g and water 130g is raw materials; Egg Tarts liquid comprises whipping cream 210 parts, 160 parts, milk, berry sugar 75 parts, and 3, yolk and shell egg 3 are raw materials.
The preparation method of color potato Egg Tarts, gets each component by above-mentioned parts by weight, comprises the steps:
One, the preparation of egg tart skin:
1), after weak strength flour being sieved, add white sugar, water and egg, and stir; Add color potato mud and butter again, stir, being stirred to dough has muscle degree and smooth surface; This dough is covered preservative film, lax 20-30 minute at 2-6 DEG C;
2) butter is put into freshness protection package to sequence, and it is even the butter sequenced to be depressed into thickness, at-18 DEG C of freezing 4-6 minute, make butter adfreezing, its soft durometer is consistent with the soft durometer of dough;
3) dough relaxed is rolled rectangularity, the width of dough is slightly wider than butter width doubly, and the length of dough is 2.5-3 times of butter length; The butter frozen is placed in the middle part of dough, the long end of dough is encased butter to middle part doubling, then the upper and lower side of dough is compressed;
4) dough of butter will be surrounded by from top to bottom, from a left side, the right side rolls out the dough sheet of rectangularity, the dough sheet rolled, the right and left is folded back to centre, and then by dough sheet top and the bottom to middle doubling, roll Heisei rectangle dough sheet, repeat aforesaid operations gimmick and do three times, make dough surface become smooth, smooth;
5) dough sheet rolled well is wrapped preservative film, at 4 DEG C of lax 18-24 minute of refrigeration; Dough sheet after lax is rolled out into the rectangle of thickness 0.2-0.3CM, namely obtain egg tart skin; The weight of each egg tart skin is 20-30g;
Two, the preparation of Egg Tarts liquid:
1) after being mixed with milk by whipping cream, add berry sugar, be heated to about 50 DEG C, be stirred to granulated sugar and dissolve, add shell egg and yolk, stir, obtain mixed liquor;
2) sieved by mixed liquor, elimination particulate material, namely obtains Egg Tarts liquid;
Three, the preparation of Egg Tarts:
Pour in egg tart skin by Egg Tarts liquid, in each egg tart skin, Egg Tarts liquid 10-15g, is completely advisable with eighty per cant, puts into baking box baking, and the face fire of baking box is 230 DEG C, and the fire in a stove before fuel is added is 200 DEG C, and cooking time is 25 minutes.
Embodiments of the invention 2: color potato Egg Tarts, comprise egg tart skin and Egg Tarts liquid, calculate according to the mass fraction, egg tart skin comprises weak strength flour 220g, white sugar 20g, butter 140g, 1, egg, and color potato mud 240g and water 135g is raw materials; Egg Tarts liquid comprises whipping cream 200g, milk 170g, berry sugar 90g, and 5, yolk and shell egg 1 are raw materials.
Preparation method is with embodiment 1.
Embodiments of the invention 3: color potato Egg Tarts, comprise egg tart skin and Egg Tarts liquid, calculate according to the mass fraction, egg tart skin comprises weak strength flour 260g, white sugar 35g, butter 160g, 2, egg, and color potato mud 180g and water 100g is raw materials; Egg Tarts liquid comprises whipping cream 240g, milk 150g, berry sugar 70g, and 4, yolk and shell egg 2 are raw materials.
Preparation method is with embodiment 1.
And according to this eating method, the noodles results of sensory evaluation that above-mentioned three embodiments are obtained as
Claims (3)
1. a color potato Egg Tarts, is characterized in that: comprise egg tart skin and Egg Tarts liquid, calculate according to the mass fraction, egg tart skin comprises weak strength flour 220-260 part, white sugar 20-35 part, butter 150-200 part, egg 50-150 part, color potato mud 180-240 part and water 100-135 part are raw materials; Egg Tarts liquid comprises whipping cream 200-240 part, milk 150-170 part, berry sugar 70-90 part, and yolk 40-70 part and shell egg 50-150 part are raw materials.
2. a preparation method for color potato Egg Tarts as claimed in claim 1, is characterized in that: get each component by above-mentioned parts by weight, comprise the steps:
One, the preparation of egg tart skin:
1), after weak strength flour being sieved, add white sugar, water and egg, and stir; Add color potato mud and butter again, stir, being stirred to dough has muscle degree and smooth surface; This dough is covered preservative film, lax 20-30 minute at 2-6 DEG C;
2) butter is put into freshness protection package to sequence, and it is even the butter sequenced to be depressed into thickness, at-18 DEG C of freezing 4-6 minute, make butter adfreezing, its soft durometer is consistent with the soft durometer of dough;
3) dough relaxed is rolled rectangularity, the width of dough is slightly wider than butter width doubly, and the length of dough is 2.5-3 times of butter length; The butter frozen is placed in the middle part of dough, the long end of dough is encased butter to middle part doubling, then the upper and lower side of dough is compressed;
4) dough of butter will be surrounded by from top to bottom, from a left side, the right side rolls out the dough sheet of rectangularity, the dough sheet rolled, the right and left is folded back to centre, and then by dough sheet top and the bottom to middle doubling, roll Heisei rectangle dough sheet, repeat aforesaid operations gimmick and do three times, make dough surface become smooth, smooth;
5) dough sheet rolled well is wrapped preservative film, at 4 DEG C of lax 18-24 minute of refrigeration; Dough sheet after lax is rolled out into the rectangle of thickness 0.2-0.3CM, namely obtain egg tart skin; The weight of each egg tart skin is 20-30g;
Two, the preparation of Egg Tarts liquid:
1) after being mixed with milk by whipping cream, add berry sugar, be heated to about 50 DEG C, be stirred to granulated sugar and dissolve, add shell egg and yolk, stir, obtain mixed liquor;
2) sieved by mixed liquor, elimination particulate material, namely obtains Egg Tarts liquid;
Three, the preparation of Egg Tarts:
Pour in egg tart skin by Egg Tarts liquid, the Egg Tarts liquid added in each egg tart skin is 10-15g, puts into baking box baking, and the face fire of baking box is 230 DEG C, and the fire in a stove before fuel is added is 200 DEG C, and cooking time is 25 minutes.
3. preparation method according to claim 2, is characterized in that: described mashed potato is after being cooked by color potato, in mud machine processed, make color potato mud.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510997873.9A CN105379815A (en) | 2015-12-28 | 2015-12-28 | Colorized potato egg tart and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510997873.9A CN105379815A (en) | 2015-12-28 | 2015-12-28 | Colorized potato egg tart and making method thereof |
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| CN105379815A true CN105379815A (en) | 2016-03-09 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509030A (en) * | 2016-11-10 | 2017-03-22 | 三只松鼠股份有限公司 | Preparation technology of egg tarts |
| CN106819009A (en) * | 2016-12-17 | 2017-06-13 | 滕州市金曙王绿色食品有限责任公司 | A kind of color potato thin pancake and preparation method |
| CN109288030A (en) * | 2018-08-08 | 2019-02-01 | 华南理工大学 | A kind of plural gel fat substitute and low fat Egg Tarts fillings prepared therefrom |
| 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 |
| CN113558086A (en) * | 2021-07-24 | 2021-10-29 | 海宁枫园食品有限公司 | Method for making nutritional egg tarts |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430730A (en) * | 2014-11-19 | 2015-03-25 | 周茂伟 | Egg tart making method |
| CN104542822A (en) * | 2013-10-22 | 2015-04-29 | 青岛宝泉花生制品有限公司 | Crispy corn flour tortilla producing and making method |
| CN104920535A (en) * | 2015-07-16 | 2015-09-23 | 山东绿润食品有限公司 | Potato deep-fried dough stick and processing technology thereof |
| CN105053135A (en) * | 2015-08-31 | 2015-11-18 | 湖南生物机电职业技术学院 | Manufacturing method of nutritional egg tart |
-
2015
- 2015-12-28 CN CN201510997873.9A patent/CN105379815A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542822A (en) * | 2013-10-22 | 2015-04-29 | 青岛宝泉花生制品有限公司 | Crispy corn flour tortilla producing and making method |
| CN104430730A (en) * | 2014-11-19 | 2015-03-25 | 周茂伟 | Egg tart making method |
| CN104920535A (en) * | 2015-07-16 | 2015-09-23 | 山东绿润食品有限公司 | Potato deep-fried dough stick and processing technology thereof |
| CN105053135A (en) * | 2015-08-31 | 2015-11-18 | 湖南生物机电职业技术学院 | Manufacturing method of nutritional egg tart |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509030A (en) * | 2016-11-10 | 2017-03-22 | 三只松鼠股份有限公司 | Preparation technology of egg tarts |
| CN106819009A (en) * | 2016-12-17 | 2017-06-13 | 滕州市金曙王绿色食品有限责任公司 | A kind of color potato thin pancake and preparation method |
| CN109288030A (en) * | 2018-08-08 | 2019-02-01 | 华南理工大学 | A kind of plural gel fat substitute and low fat Egg Tarts fillings prepared therefrom |
| CN109288030B (en) * | 2018-08-08 | 2022-03-25 | 华南理工大学 | Composite gel fat substitute and low-fat egg tart filling prepared from same |
| 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 |
| CN113558086A (en) * | 2021-07-24 | 2021-10-29 | 海宁枫园食品有限公司 | Method for making nutritional egg tarts |
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Application publication date: 20160309 |
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