CN105475427A - Pineapple flavor egg tarts and production method thereof - Google Patents
Pineapple flavor egg tarts and production method thereof Download PDFInfo
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- CN105475427A CN105475427A CN201410531175.5A CN201410531175A CN105475427A CN 105475427 A CN105475427 A CN 105475427A CN 201410531175 A CN201410531175 A CN 201410531175A CN 105475427 A CN105475427 A CN 105475427A
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Abstract
The present invention discloses pineapple flavor egg tarts and a production method thereof. The egg tarts comprise the following raw materials of, by weight, 40-60 parts of flour, 50-60 parts of eggs, 5-9 parts of olive oil, 4-10 parts of honey, 10-30 parts of condensed milk, 10-20 parts of fresh milk, 10-15 parts of cream, 80-120 parts of pineapples, 10-15 parts of cheese, and 4-6 parts of auxiliary agent. The production method comprises the steps of juicing the pineapples, drying and grinding the pineapples, mixing pineapple waste with dough to produce wrappers, mixing pineapple juice and baking. Compared with traditional egg tarts, the pineapple flavor egg tarts have the advantages of rich fruity and agreeable sweetness.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the manufacture field of Egg Tarts, particularly relate to a kind of pineapple taste Egg Tarts and preparation method thereof.
Background technology
Egg Tarts (EggTart), 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) that fillings exposes; Egg Tarts is namely with " tart " that egg slurry is fillings.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 is crisp skin of flogging, and internal layer is then for fragrant and sweet yellow solidifies egg slurry.
The epoch of Egg Tarts are introduced in Hong Kong, and do not have the accurate time, someone says that, from the 1940's, Hong Kong pastry shop occurs Egg Tarts, and generation to the 1980's nineteen fifty squeeze into most teahouse.The Egg Tarts of teahouse is all larger at the beginning, and an Egg Tarts just can become an afternoon tea meal.And taste is fragrant and sweet mellow, soft good to eat.In generation nineteen ninety, rises, and the teahouse of running bag cake concurrently is reduced gradually, therefore the existing Egg Tarts only having oneself baking in old-fashioned teahouse, other teahouses are then ordered Egg Tarts and are entertained a guest from bread workshop.On the other hand, the point of many restaurants, Hong Kong also comprises Egg Tarts son (small-sized Egg Tarts) in the heart.Have also appeared the Egg Tarts being applicable to fat-reducing, egg slurry albumen does.
Along with the continuous change of people's taste, traditional Egg Tarts has not possessed larger market competition strength, and society is one and pursues natural, the healthy epoch, so traditional common Egg Tarts can not meet the demands.But its preparation method that the is basic or Egg Tarts that employing is conventional of present pineapple Egg Tarts, just on this basis, add pulp, although taste and appearance can be promoted, but the moisture also had in pineapple can affect the shelf-life of finished product Egg Tarts, easily there is rotten situation of going mouldy, have a strong impact on quality and easily cause eater to occur the problems such as pathology, potential safety hazard is larger; And pineapple is placed in Egg Tarts for a long time, nutritional labeling easily runs off, and loses the nutrition essence of pineapple Egg Tarts; In addition, traditional pineapple Egg Tarts adopts sucrose as the primary raw material of sugar equally, and sweet taste is heavy easily greasy.
Summary of the invention
The present invention aims to provide a kind of pineapple taste Egg Tarts and preparation method thereof, with solve existing for traditional pineapple Egg Tarts easily go mouldy rotten, the shelf-life is short, nutritional labeling easily runs off, harmful components mainly with and the heavy problem of sweet taste.
The present invention is achieved by following technical solution:
A kind of pineapple taste Egg Tarts, comprises following raw material: flour 40-60 part, egg 50-60 part, olive oil 5-9 part, honey 4-10 part, condensed milk 10-30 part, fresh milk 10-20 part, cream 10-15 part, pineapple 80-120 part, cheese 10-15 part, auxiliary agent 4-6 part.
Described pineapple taste Egg Tarts is made up of following raw material: flour 45-55 part, egg 53-58 part, olive oil 6-8 part, honey 5-9 part, condensed milk 15-25 part, fresh milk 13-18 part, cream 12-14 part, pineapple 90-110 part, cheese 11-13 part, auxiliary agent 4.5-5.5 part.
Described pineapple taste Egg Tarts is made up of following raw material: 50 parts, flour, 55 parts, egg, 7 parts, olive oil, honey 7 parts, 20 parts, condensed milk, fresh milk 15 parts, 13 parts, cream, 100 parts, pineapple, 12 parts, cheese, auxiliary agent 5 parts.
Described auxiliary agent is made up of following raw material: female's gold reed 2-3 part, root of Common Tricalysia root 1-2 part, fragrant spicebush bark or branchlet and leaf 3.5-5 part, reticulate millettia 2-3 part, moyashi 6-7 part, corydalis tuber 3-4 part, pumpkin 3-4 part, crab shell 1-2 part, corn flour 7-9 part; Preparation method is that boiling, filter to obtain extract, extract concentrates post-drying, mixes and get final product with corn flour by each raw material mixing except corn flour.
A preparation method for pineapple taste Egg Tarts, the method comprises the following steps:
(1) get pineapple by weight some, clean up and remove the peel and the heart;
(2) pineapple in step (1) is processed into pineapple juice by juice extractor for subsequent use, pineapple bran is for subsequent use;
(3) pineapple bran of gained in step (2) is toasted 3-5 hour, until moisture is less than 5% in the baking oven of 60-80 DEG C;
(4) it is for subsequent use that the pineapple bran after step (3) being dried grinds to form 20-30 order powdery;
(5) get flour by weight, egg, olive oil, honey, condensed milk, fresh milk, cream and the abundant mixing and stirring of auxiliary agent, then add step (2) gained pineapple juice and again carry out fully stirring obtaining dough;
(6) the pineapple ground-slag after step (4) being ground mixes with dough and stirs, and rolls into rolling pin the musculus cutaneus that thickness is about 0.3-0.5cm;
(7) skin cheese being cut into thickness 0.2-0.4cm is evenly laid on musculus cutaneus, and folding clot, cuts thickness 0.5-0.8cm and be put in mould afterwards, and thumb squeezes is close to grinding tool inwall by making material form Egg Tarts sheath portion;
(8) by concentrated for the heating of step (2) gained pineapple juice, then add auxiliary agent and stir into pasty state jam;
(9) jam is scooped among the mould carrying out crust, roasting 60-70min in the baking box of 220-240 DEG C.
The invention has the beneficial effects as follows:
Compared with prior art, pineapple taste Egg Tarts provided by the invention and preparation method thereof, first pineapple is squeezed the juice, pineapple juice is substituted water mix with flour etc., and then the pineapple bran after squeezing the juice is carried out drying and pulverizes, and pineapple powder is blended in flour together mixes, compared to traditional Egg Tarts, the present invention adopts pineapple juice as intermixture, can ensure that finished product Egg Tarts entirety all has the fragrance of pineapple as far as possible, and pineapple is dry and pulverize and together to toast with Egg Tarts, as far as possible using of pineapple can be ensured, do not waste and can prevent excess moisture from causing the problem of Egg Tarts limited shelf life, in addition, adopt honey and pineapple as the primary raw material of sugar in Egg Tarts, compared to traditional sucrose, there is agreeably sweet advantage.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme of the present invention is described further, but described in required protection domain is not limited to;
Embodiment 1: get female's gold 2 parts, reed, root of Common Tricalysia root 1 part, fragrant spicebush bark or branchlet and leaf 3.5 parts, reticulate millettia 2 parts, moyashi 6 parts, corydalis tuber 3 parts, 3 parts, pumpkin, 1 part, crab shell, corn flour 7 parts; By each raw material mixing except corn flour, boiling, filter to obtain extract, extract concentrates post-drying, obtains auxiliary agent after mixing with corn flour.Get 80 parts, pineapple, clean up and remove the peel and the heart; Pineapple is processed into pineapple juice by juice extractor for subsequent use, pineapple bran is for subsequent use; The pineapple bran of gained is toasted 3 hours, until moisture is less than 5% in the baking oven of 60 DEG C; Pineapple bran after oven dry is ground to form 20 order powderies for subsequent use; Get 40 parts, flour, 50 parts, egg, 5 parts, olive oil, honey 4 parts, 10 parts, condensed milk, fresh milk 10 parts, 10 parts, cream, 10 parts, cheese, auxiliary agent 4 parts of abundant mixing and stirring, then add gained pineapple juice and again carry out fully stirring obtaining dough; Pineapple ground-slag after grinding mixed with dough and stirs, rolling into rolling pin the musculus cutaneus that thickness is about 0.3cm; Skin cheese being cut into thickness 0.2cm is evenly laid on musculus cutaneus, and folding clot, cuts thickness 0.5cm and be put in mould afterwards, and thumb squeezes is close to grinding tool inwall by making material form Egg Tarts sheath portion; By concentrated for the heating of gained pineapple juice, then add auxiliary agent and stir into pasty state jam; Jam is scooped among the mould carrying out crust, roasting 60min in the baking box of 220 DEG C.
Embodiment 2: get female's gold 3 parts, reed, root of Common Tricalysia root 2 parts, fragrant spicebush bark or branchlet and leaf 5 parts, reticulate millettia 3 parts, moyashi 7 parts, corydalis tuber 4 parts, 4 parts, pumpkin, 2 parts, crab shell, corn flour 9 parts; By each raw material mixing except corn flour, boiling, filter to obtain extract, extract concentrates post-drying, obtains auxiliary agent after mixing with corn flour.Get 120 parts, pineapple, clean up and remove the peel and the heart; Pineapple is processed into pineapple juice by juice extractor for subsequent use, pineapple bran is for subsequent use; The pineapple bran of gained is toasted 5 hours, until moisture is less than 5% in the baking oven of 80 DEG C; Pineapple bran after oven dry is ground to form 30 order powderies for subsequent use; Get 60 parts, flour, 60 parts, egg, 9 parts, olive oil, honey 10 parts, 30 parts, condensed milk, fresh milk 20 parts, 15 parts, cream, 15 parts, cheese, auxiliary agent 6 parts of abundant mixing and stirring, then add gained pineapple juice and again carry out fully stirring obtaining dough; Pineapple ground-slag after grinding mixed with dough and stirs, rolling into rolling pin the musculus cutaneus that thickness is about 0.5cm; Skin cheese being cut into thickness 0.4cm is evenly laid on musculus cutaneus, and folding clot, cuts thickness 0.8cm and be put in mould afterwards, and thumb squeezes is close to grinding tool inwall by making material form Egg Tarts sheath portion; By concentrated for the heating of gained pineapple juice, then add auxiliary agent and stir into pasty state jam; Jam is scooped among the mould carrying out crust, roasting 70min in the baking box of 240 DEG C.
Embodiment 3: get female's gold 2.5 parts, reed, root of Common Tricalysia root 1.5 parts, fragrant spicebush bark or branchlet and leaf 4 parts, reticulate millettia 2.5 parts, moyashi 6.5 parts, corydalis tuber 3.5 parts, 3.5 parts, pumpkin, 1.5 parts, crab shell, corn flour 8 parts; By each raw material mixing except corn flour, boiling, filter to obtain extract, extract concentrates post-drying, obtains auxiliary agent after mixing with corn flour.Get 100 parts, pineapple, clean up and remove the peel and the heart; Pineapple is processed into pineapple juice by juice extractor for subsequent use, pineapple bran is for subsequent use; The pineapple bran of gained is toasted 4 hours, until moisture is less than 5% in the baking oven of 70 DEG C; Pineapple bran after oven dry is ground to form 25 order powderies for subsequent use; Get 50 parts, flour, 55 parts, egg, 7 parts, olive oil, honey 7 parts, 20 parts, condensed milk, fresh milk 15 parts, 13 parts, cream, 12 parts, cheese, auxiliary agent 5 parts of abundant mixing and stirring, then add gained pineapple juice and again carry out fully stirring obtaining dough; Pineapple ground-slag after grinding mixed with dough and stirs, rolling into rolling pin the musculus cutaneus that thickness is about 0.4cm; Skin cheese being cut into thickness 0.3cm is evenly laid on musculus cutaneus, and folding clot, cuts thickness 0.6cm and be put in mould afterwards, and thumb squeezes is close to grinding tool inwall by making material form Egg Tarts sheath portion; By concentrated for the heating of gained pineapple juice, then add auxiliary agent and stir into pasty state jam; Jam is scooped among the mould carrying out crust, roasting 65min in the baking box of 230 DEG C.
Embodiment 4: get female's gold 2.7 parts, reed, root of Common Tricalysia root 1.6 parts, fragrant spicebush bark or branchlet and leaf 4 parts, reticulate millettia 2.7 parts, moyashi 6.3 parts, corydalis tuber 3.2 parts, 3.5 parts, pumpkin, 1.7 parts, crab shell, corn flour 7.8 parts; By each raw material mixing except corn flour, boiling, filter to obtain extract, extract concentrates post-drying, obtains auxiliary agent after mixing with corn flour.Get 110 parts, pineapple, clean up and remove the peel and the heart; Pineapple is processed into pineapple juice by juice extractor for subsequent use, pineapple bran is for subsequent use; The pineapple bran of gained is toasted 3.5 hours, until moisture is less than 5% in the baking oven of 56 DEG C; Pineapple bran after oven dry is ground to form 25 order powderies for subsequent use; Get 44 parts, flour, 53 parts, egg, 4.7 parts, olive oil, honey 4.6 parts, 12 parts, condensed milk, fresh milk 13 parts, 11 parts, cream, 14 parts, cheese, auxiliary agent 4.5 parts of abundant mixing and stirring, then add gained pineapple juice and again carry out fully stirring obtaining dough; Pineapple ground-slag after grinding mixed with dough and stirs, rolling into rolling pin the musculus cutaneus that thickness is about 0.35cm; Skin cheese being cut into thickness 0.25cm is evenly laid on musculus cutaneus, and folding clot, cuts thickness 0.55cm and be put in mould afterwards, and thumb squeezes is close to grinding tool inwall by making material form Egg Tarts sheath portion; By concentrated for the heating of gained pineapple juice, then add auxiliary agent and stir into pasty state jam; Jam is scooped among the mould carrying out crust, roasting 60min in the baking box of 230 DEG C.
Claims (5)
1. a pineapple taste Egg Tarts, is characterized in that: comprise following raw material: flour 40-60 part, egg 50-60 part, olive oil 5-9 part, honey 4-10 part, condensed milk 10-30 part, fresh milk 10-20 part, cream 10-15 part, pineapple 80-120 part, cheese 10-15 part, auxiliary agent 4-6 part.
2. pineapple taste Egg Tarts according to claim 1, it is characterized in that: described pineapple taste Egg Tarts is made up of following raw material: flour 45-55 part, egg 53-58 part, olive oil 6-8 part, honey 5-9 part, condensed milk 15-25 part, fresh milk 13-18 part, cream 12-14 part, pineapple 90-110 part, cheese 11-13 part, auxiliary agent 4.5-5.5 part.
3. pineapple taste Egg Tarts according to claim 1, is characterized in that: described pineapple taste Egg Tarts is made up of following raw material: 50 parts, flour, 55 parts, egg, 7 parts, olive oil, honey 7 parts, 20 parts, condensed milk, fresh milk 15 parts, 13 parts, cream, 100 parts, pineapple, 12 parts, cheese, auxiliary agent 5 parts.
4. the pineapple taste Egg Tarts according to any one of claim 1-3, is characterized in that: described auxiliary agent is made up of following raw material: female's gold reed 2-3 part, root of Common Tricalysia root 1-2 part, fragrant spicebush bark or branchlet and leaf 3.5-5 part, reticulate millettia 2-3 part, moyashi 6-7 part, corydalis tuber 3-4 part, pumpkin 3-4 part, crab shell 1-2 part, corn flour 7-9 part; Preparation method is that boiling, filter to obtain extract, extract concentrates post-drying, mixes and get final product with corn flour by each raw material mixing except corn flour.
5. a preparation method for the pineapple taste Egg Tarts as described in any one of claim 1-3, is characterized in that: the method comprises the following steps:
(1) get pineapple by weight some, clean up and remove the peel and the heart;
(2) pineapple juice extractor is processed into pineapple juice for subsequent use, pineapple bran is for subsequent use;
(3) pineapple bran of gained in step (2) is toasted 3-5 hour, until moisture is less than 5% in the baking oven of 60-80 DEG C;
(4) it is for subsequent use that the pineapple bran after step (3) being dried grinds to form 20-30 order powdery;
(5) get flour by weight, egg, olive oil, honey, condensed milk, fresh milk, cream and the abundant mixing and stirring of auxiliary agent, then add step (2) gained pineapple juice and again carry out fully stirring obtaining dough;
(6) the pineapple ground-slag after step (4) being ground mixes with dough and stirs, and rolls into rolling pin the musculus cutaneus that thickness is about 0.3-0.5cm;
(7) skin cheese being cut into thickness 0.2-0.4cm is evenly laid on musculus cutaneus, and folding clot, cuts thickness 0.5-0.8cm and be put in mould afterwards, and thumb squeezes is close to grinding tool inwall by making material form Egg Tarts sheath portion;
(8) by concentrated for the heating of step (2) gained pineapple juice, then add auxiliary agent and stir into pasty state jam;
(9) jam is scooped among the mould carrying out crust, roasting 60-70min in the baking box of 220-240 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950620A (en) * | 2016-10-14 | 2018-04-24 | 杨艳英 | A kind of celery cheese Egg Tarts and preparation method thereof |
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| CN102919313A (en) * | 2012-10-25 | 2013-02-13 | 南京大地冷冻食品有限公司 | Method for making sweet potato egg tart |
| CN103975979A (en) * | 2014-03-03 | 2014-08-13 | 吴永林 | Egg tart in strawberry flavor and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102919313A (en) * | 2012-10-25 | 2013-02-13 | 南京大地冷冻食品有限公司 | Method for making sweet potato egg tart |
| CN103975979A (en) * | 2014-03-03 | 2014-08-13 | 吴永林 | Egg tart in strawberry flavor and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107950620A (en) * | 2016-10-14 | 2018-04-24 | 杨艳英 | A kind of celery cheese Egg Tarts and preparation method thereof |
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Application publication date: 20160413 |