CN106509030A - Preparation technology of egg tarts - Google Patents
Preparation technology of egg tarts Download PDFInfo
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- CN106509030A CN106509030A CN201610989170.6A CN201610989170A CN106509030A CN 106509030 A CN106509030 A CN 106509030A CN 201610989170 A CN201610989170 A CN 201610989170A CN 106509030 A CN106509030 A CN 106509030A
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- 235000012976 tarts Nutrition 0.000 title claims abstract description 136
- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title abstract description 3
- 239000007788 liquid Substances 0.000 claims abstract description 61
- 235000014121 butter Nutrition 0.000 claims abstract description 46
- 239000000843 powder Substances 0.000 claims abstract description 29
- 239000006071 cream Substances 0.000 claims abstract description 27
- 235000013336 milk Nutrition 0.000 claims abstract description 25
- 239000008267 milk Substances 0.000 claims abstract description 25
- 210000004080 milk Anatomy 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 235000011962 puddings Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000013351 cheese Nutrition 0.000 claims abstract description 14
- 239000003651 drinking water Substances 0.000 claims abstract description 14
- 235000020188 drinking water Nutrition 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims description 41
- 238000004321 preservation Methods 0.000 claims description 15
- 108010068370 Glutens Proteins 0.000 claims description 11
- 235000021312 gluten Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 230000000994 depressogenic effect Effects 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 8
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 8
- 235000009392 Vitis Nutrition 0.000 claims description 8
- 241000219095 Vitis Species 0.000 claims description 8
- 235000004634 cranberry Nutrition 0.000 claims description 8
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 239000008187 granular material Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 235000013601 eggs Nutrition 0.000 abstract description 140
- 102000002322 Egg Proteins Human genes 0.000 abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 abstract description 7
- 239000002699 waste material Substances 0.000 abstract description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 3
- 235000014103 egg white Nutrition 0.000 abstract 3
- 210000000969 egg white Anatomy 0.000 abstract 3
- 206010039509 Scab Diseases 0.000 abstract 2
- 244000248349 Citrus limon Species 0.000 abstract 1
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 4
- 235000013345 egg yolk Nutrition 0.000 description 4
- 210000002969 egg yolk Anatomy 0.000 description 4
- 235000015108 pies Nutrition 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 239000004744 fabric Substances 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 235000020186 condensed milk Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 241001137251 Corvidae Species 0.000 description 1
- 241000209051 Saccharum Species 0.000 description 1
- 244000291414 Vaccinium oxycoccus Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
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- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Confectionery (AREA)
Abstract
The invention provides a preparation technology of egg tarts. The egg tart liquid comprises the following raw materials in parts by weight: 13-17 parts of drinking water, 25-30 parts of milk, 10-15 parts of cream cheese, 16-20 parts of sugar powder, 100-110 parts of unsalted butter, 45-50 parts of egg white, 10-13 parts of egg pudding powder, and 3-5 parts of lemon juice. The egg tart crusts comprise the following raw materials in parts by weight: 100-110 parts of low-gluten flour, 80-90 parts of high-gluten flour, 90-100 parts of water, and 140-160 parts of butter. Compared with prior art, the egg tart liquid is compounded by using the egg white, and the color of the egg tart liquid is regulated by using the egg pudding powder, so that the baked egg tart liquid is elastic in taste; moreover, the cream cheese is used so as to increase the mellow aftertaste of the baked egg tart liquid. The prepared egg tarts are refreshing and smooth in taste, as well as mellow in milk aroma; moreover, the egg white is utilized so as to avoid waste. In addition, the egg tart crusts are mellow in milk aroma, not dry, not hard, crispy and moistened.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of processing technology of egg tart.
Background technology
Egg tart (Egg Tart), is a kind of pies for making stuffing material with egg slurry；Taiwan is referred to as custard tart, and " flogging " is
The transliteration of English " tart ", it is intended that the pie that stuffing material exposes (apparent surface is covered by cake skin, and pie is sent in criticizing for stuffing material sealing)
(pie)；" tart " of the egg tart i.e. with egg slurry as stuffing material.Way is that cake skin is put in the cake mould of roundlet peviform, is poured into by Saccharum Sinensis Roxb.
And the egg slurry that egg is mixed, it is then placed in oven；The egg tart outer layer for baking is crisp skin of flogging, and internal layer is then fragrant and sweet Huang
Color solidification egg slurry.Egg liquid is because the mouthfeel of fragrant tender silk cunning, deep to be liked by consumer.
In prior art, egg tart liquid is mainly made by egg yolk, and albumen is not used and causes to waste.
The content of the invention
It is an object of the present invention to provide a kind of processing technology of egg tart, makes egg tart liquid using albumen so that egg tart liquid
Requirement is reached, and Q bullets are tasty and refreshing, milk is strong；Egg tart skin is crisp, and shortening property is high.
A kind of processing technology of egg tart that the present invention is provided, comprises the following steps：
Egg tart liquid is poured in egg tart skin, after baking, you can；
Further, concretely comprise the following steps：Egg tart liquid is poured in egg tart skin, 7-8 point full, gets angry 190 DEG C -195 DEG C, reducing internal heat
Toast 23-25min to come out of the stove at 195 DEG C -198 DEG C.
The egg tart liquid includes the raw material of following weight portion：
13～17 parts of drinking water, 25～30 parts of milk, 10～15 parts of cream cheese, 16～20 parts of Icing Sugar, whipping cream 100～
110 parts, 45～50 parts of albumen, 3～5 parts of 10～13 parts of egg pudding powder and Fructus Citri Limoniae juice.
The manufacture method of the egg tart liquid, comprises the following steps：
A, the drinking water of formula ratio is heated to after 90～100 DEG C, is at the uniform velocity poured under stirring equipped with formula ratio egg pudding
In the container of powder, it is completely dissolved to egg pudding powder, obtains solution A；
B, formula ratio Icing Sugar is dissolved in formula ratio milk, after stirring and dissolving, adds the stirring of formula ratio whipping cream equal
It is even, obtain solution B；
C, solution A is at the uniform velocity poured in solution B, lean to one side and stir, until solution A and solution B mix homogeneously, obtain
Solution C；
D, by after formula ratio cream cheese water proof heating and melting, in adding solution C, continue stirring, obtain solution D；
E, by formula ratio albumen add solution D in, mix homogeneously obtains solution E；
F, finally formula ratio Fructus Citri Limoniae juice is added drop-wise in solution E, is stirred, sieve bubble, obtains final product egg tart liquid.
Further, in egg tart liquid obtained by step F, add Fructus Vitis viniferae dry crushing granule or the cranberry of 5～8 weight portions dry
Broken granule, obtains dried Fructus Vitis viniferae egg tart liquid or the dry egg tart liquid of cranberry.
Further, gained egg tart liquid is loaded in cup, 20min is toasted at 195 DEG C of 195 DEG C of reducing internal heat of getting angry, obtain final product egg
Pudding.
The egg tart skin contains the raw material of following weight portion：100～110 parts of Self- raising flour, 80～90 parts of gluten flour, water
90～100 parts and 140～160 parts of butter.
The manufacture method of the egg tart skin, comprises the following steps：
(1) 80～90 parts of 100～110 parts of Self- raising flour and gluten flour are sieved, add totally 90～100 parts of water by several times,
Stir, dough-making powder is to the smooth pore-free of dough surface；
(2) the 30-40 part butter after softening under room temperature is mixed with dough, stirs, stir smooth to dough surface,
Pore-free occurs, and wraps up dough with preservative film, is stored at room temperature 18-20min；
(3) by formula ratio remaining 110-120 part butter, it is depressed into 1.5cm thick；The dough face of rolling into after being stored at room temperature
Piece, its width are consistent with the butter that 1.5cm is thick, and length is three times of the thick butter of 1.5cm, butter is placed in the middle of dough sheet, two
The dough sheet that side does not have butter is folded to the direction for having butter, encases butter；
(4) and then it is depressed into 1.5cm, folds 3 foldings, make sheet thickness be original 4 times, be placed in cold preservation in refrigerator and stand；
(5) repeat step (4) twice, is taken out after each cold preservation；
(6) rear piece of egg tart skin mold compresses cold preservation, is put in egg tart support.
Further, in step (4), time of repose is 18-20min.
In the present invention, in egg tart liquid manufacturing process, drinking water is used for dissolving egg pudding powder.As egg pudding powder can only
The ability uniform dissolution in boiled water, once the temperature of drinking water does not reach requirement, egg pudding powder will lump in water, will not
It is uniformly dispersed；After egg pudding powder is solved homogeneously in 90～100 DEG C of drinking waters, it is cooled to room temperature and will forms g., jelly-like
The material of state, entrance have a kind of Q bullets sense.And can make overall solution that a kind of face of egg yolk is presented after the dissolving of egg pudding powder
Color, can make finished product egg tart appearance more preferable.Milk increases the fine and smooth sense of egg tart liquid entrance；Whipping cream increases the milk of egg tart liquid
Taste.Cream cheese increases the thick and heavy sense of egg tart liquid entrance overall taste, while also making that the rear taste of egg tart is more fragrant and more sweet, milk is aromatic
It is strongly fragrant.Albumen can solidify after baking, whole egg tart liquid can be made to have liquid to be changed into the g., jelly-like of Q bullets, while giving out egg
Fragrance.The addition of Fructus Citri Limoniae juice removes milk, the fishy smell that albumen itself has.
In preparation process, after first allowing Icing Sugar to be completely dissolved in milk, condensed milk and whipping cream is added, it is ensured that Icing Sugar
Will not in whipping process with, whipping cream, condensed milk or egg yolk caking, cause to cause gas because mixing uneven inside egg tart liquid
The generation of bubble.After egg tart liquid stirs, sieved using fine screen mesh, filter out the bubble in egg tart liquid, such egg tart liquid
After baking, surface can be particularly uniform glossy, and the exquisiteness of special mouthfeel.
Egg tart skin shortening property on the market is generally relatively low, and crust is very hard, and entrance is very dry.The egg tart skin that the present invention is provided
The hardness of egg tart skin is adjusted by the way of Self- raising flour and gluten flour combine.Egg is made by way of entraining into butter
Flog skin more fluffy, shortening property is higher, loft is higher.Entrain into the ratio of butter simultaneously by control, adjust egg tart skin
The wettability of entrance.Egg tart skin golden yellow color after toasted, milk are strong.
The egg tart liquid almost all of the sold egg tart in market is formed by egg yolk allotment at present, and albumen would generally be wasted
Fall.Compared with prior art, the present invention modulates egg tart liquid using albumen, and by egg pudding powder adjusting the face of egg tart liquid
Color, the egg tart liquid mouthfeel Q bullet after baking increase the strong degree of the rear taste of egg tart liquid after toasting by cream cheese.
Make obtained egg tart smooth in taste, milk strong, and utilize albumen, do not cause to waste.And egg tart skin milk fragrance is strong, no
It is dry not hard, crisp moistening.
Specific embodiment
Embodiment 1
A kind of processing technology of egg tart, comprises the following steps：
Make egg tart liquid：
Egg tart liquid includes the raw material of following weight portion：
13 parts of drinking water, 25 parts of milk, 10 parts of cream cheese, 16 parts of Icing Sugar, 100 parts of whipping cream, 45 parts of albumen, egg cloth
3 parts of 10 parts of fourth powder and Fructus Citri Limoniae juice.
The manufacture method of the egg tart liquid, comprises the following steps：
A, the drinking water of formula ratio is heated to after 90 DEG C, under stirring, at the uniform velocity pours the appearance equipped with formula ratio egg pudding powder into
In device, it is completely dissolved to egg pudding powder, obtains solution A；
B, formula ratio Icing Sugar is dissolved in formula ratio milk, after stirring and dissolving, adds the stirring of formula ratio whipping cream equal
It is even, obtain solution B；
C, solution A is at the uniform velocity poured in solution B, lean to one side and stir, until solution A and solution B mix homogeneously, obtain
Solution C；
D, by after formula ratio cream cheese water proof heating and melting, in adding solution C, continue stirring, obtain solution D；
E, by formula ratio albumen add solution D in, mix homogeneously obtains solution E；
F, finally formula ratio Fructus Citri Limoniae juice is added drop-wise in solution E, is stirred, sieve bubble, obtains final product egg tart liquid.
G, the Fructus Vitis viniferae dry crushing granule for adding 5 weight portions in egg tart liquid obtained by step F, obtain dried Fructus Vitis viniferae egg tart liquid.
Make egg tart skin：
The egg tart skin contains the raw material of following weight portion：100 parts of Self- raising flour, 80 parts of gluten flour, 90 parts of water and Huang
140 parts of oil.
The manufacture method of the egg tart skin, comprises the following steps：
(1) 80 parts of 100 parts of Self- raising flour and gluten flour are sieved, adds totally 90 parts of water by several times, stir, dough-making powder is extremely
The smooth pore-free of dough surface；
(2) 30 parts of butter after softening under room temperature are mixed with dough, stirs, stir smooth to dough surface, nothing
Pore occurs, and wraps up dough with preservative film, is stored at room temperature 18-20min；
(3) by formula ratio remaining 110 parts of butter, it is depressed into 1.5cm thick；Dough after being stored at room temperature is rolled into into dough sheet, its
Width is consistent with the butter that 1.5cm is thick, and length is three times of the thick butter of 1.5cm, and butter is placed in the middle of dough sheet, and both sides do not have
The dough sheet of butter is folded to the direction for having butter, encases butter；
(4) and then it is depressed into 1.5cm, folds 3 foldings, make sheet thickness be original 4 times, be placed in cold preservation in refrigerator and stand；
18min；
(5) repeat step (4), take out after equal cold preservation 20min；
(6) rear piece of egg tart skin mold compresses cold preservation, is put in egg tart support.
Make egg tart：
Dried Fructus Vitis viniferae egg tart liquid is poured in egg tart skin, 7 points full, at 195 DEG C of 195 DEG C of reducing internal heat of getting angry, toast 23-25min
Come out of the stove.
The egg tart milk of making is strong, and Q bullets are smooth, and egg tart skin does not do not hard, crisp moistening, golden yellow color, repurchase rate
98%.
Make pudding：
Egg tart liquid obtained by step F is loaded in cup, 20min is toasted at 195 DEG C of 195 DEG C of reducing internal heat of getting angry, is obtained final product egg pudding.
Embodiment 2
A kind of processing technology of egg tart, comprises the following steps：
Make egg tart liquid：
Egg tart liquid includes the raw material of following weight portion：
17 parts of drinking water, 29 parts of milk, 14 parts of cream cheese, 19 parts of Icing Sugar, 110 parts of whipping cream, 50 parts of albumen, egg cloth
4 parts of 12 parts of fourth powder and Fructus Citri Limoniae juice.
The manufacture method of the egg tart liquid, comprises the following steps：
A, the drinking water of formula ratio is heated to after 90 DEG C, under stirring, at the uniform velocity pours the appearance equipped with formula ratio egg pudding powder into
In device, it is completely dissolved to egg pudding powder, obtains solution A；
B, formula ratio Icing Sugar is dissolved in formula ratio milk, after stirring and dissolving, adds the stirring of formula ratio whipping cream equal
It is even, obtain solution B；
C, solution A is at the uniform velocity poured in solution B, lean to one side and stir, until solution A and solution B mix homogeneously, obtain
Solution C；
D, by after formula ratio cream cheese water proof heating and melting, in adding solution C, continue stirring, obtain solution D；
E, by formula ratio albumen add solution D in, mix homogeneously obtains solution E；Add 5 parts of dried Fructus Vitis viniferae；
F, formula ratio Fructus Citri Limoniae juice is eventually adding, is stirred, sieve bubble, obtains final product egg tart liquid.
G, the cranberry dry crushing granule for adding 7 weight portions in egg tart liquid obtained by step F, obtain the dry egg tart liquid of cranberry.
Make egg tart skin：
The egg tart skin contains the raw material of following weight portion：110 parts of Self- raising flour, 90 parts of gluten flour, 100 parts of water and Huang
160 parts of oil.
The manufacture method of the egg tart skin, comprises the following steps：
(1) 90 parts of 110 parts of Self- raising flour and gluten flour are sieved, adds totally 100 parts of water by several times, stir, dough-making powder
To the smooth pore-free of dough surface；
(2) 40 parts of butter after softening under room temperature are mixed with dough, stirs, stir smooth to dough surface, nothing
Pore occurs, and wraps up dough with preservative film, is stored at room temperature 18-20min；
(3) by formula ratio remaining 120 parts of butter, it is depressed into 1.5cm thick；Dough after being stored at room temperature is rolled into into dough sheet, its
Width is consistent with the butter that 1.5cm is thick, and length is three times of the thick butter of 1.5cm, and butter is placed in the middle of dough sheet, and both sides do not have
The dough sheet of butter is folded to the direction for having butter, encases butter；
(4) and then it is depressed into 1.5cm, folds 3 foldings, make sheet thickness be original 4 times, be placed in cold preservation in refrigerator and stand 20min；
(5) repeat step (4), take out after equal cold preservation 20min；
(6) rear piece of egg tart skin mold compresses cold preservation, is put in egg tart support.
Make egg tart：
Cranberry dry egg tart liquid is poured in egg tart skin, 8 points full, at 195 DEG C of 195 DEG C of reducing internal heat of getting angry, toast 24min
Come out of the stove.
The egg tart milk of making is strong, and Q bullets are smooth, and egg tart skin does not do not hard, crisp moistening, golden yellow color, repurchase rate
98%.
Embodiment 3
A kind of processing technology of egg tart, comprises the following steps：
Make egg tart liquid：
Egg tart liquid includes the raw material of following weight portion：
16 parts of drinking water, 28 parts of milk, 12 parts of cream cheese, 18 parts of Icing Sugar, 105 parts of whipping cream, protein 47 part, egg cloth
5 parts of 12 parts of fourth powder and Fructus Citri Limoniae juice.
The manufacture method of the egg tart liquid, comprises the following steps：
A, the drinking water of formula ratio is heated to after 90 DEG C, under stirring, at the uniform velocity pours the appearance equipped with formula ratio egg pudding powder into
In device, it is completely dissolved to egg pudding powder, obtains solution A；
B, formula ratio Icing Sugar is dissolved in formula ratio milk, after stirring and dissolving, adds the stirring of formula ratio whipping cream equal
It is even, obtain solution B；
C, solution A is at the uniform velocity poured in solution B, lean to one side and stir, until solution A and solution B mix homogeneously, obtain
Solution C；
D, by after formula ratio cream cheese water proof heating and melting, in adding solution C, continue stirring, obtain solution D；
E, by formula ratio albumen add solution D in, mix homogeneously obtains solution E；Do 6 parts of cranberry are added；
F, formula ratio Fructus Citri Limoniae juice is eventually adding, is stirred, sieve bubble, obtains final product egg tart liquid.
Make egg tart skin：
The egg tart skin contains the raw material of following weight portion：105 parts of Self- raising flour, 85 parts of gluten flour, 95 parts of water and Huang
150 parts of oil.
The manufacture method of the egg tart skin, comprises the following steps：
(1) 85 parts of 105 parts of Self- raising flour and gluten flour are sieved, adds totally 95 parts of water by several times, stir, dough-making powder is extremely
The smooth pore-free of dough surface；
(2) 35 parts of butter after softening under room temperature are mixed with dough, stirs, stir smooth to dough surface, nothing
Pore occurs, and wraps up dough with preservative film, is stored at room temperature 18-20min；
(3) by formula ratio remaining 115 parts of butter, it is depressed into 1.5cm thick；Dough after being stored at room temperature is rolled into into dough sheet, its
Width is consistent with the butter that 1.5cm is thick, and length is three times of the thick butter of 1.5cm, and butter is placed in the middle of dough sheet, and both sides do not have
The dough sheet of butter is folded to the direction for having butter, encases butter；
(4) and then it is depressed into 1.5cm, folds 3 foldings, make sheet thickness be original 4 times, be placed in cold preservation in refrigerator and stand 18min；
(5) repeat step (4), take out after equal cold preservation 20min；
(6) rear piece of egg tart skin mold compresses cold preservation, is put in egg tart support.
Make egg tart：
Egg tart liquid is poured in egg tart skin, 8 points full, come out of the stove by toasting 25min at 195 DEG C of 195 DEG C of reducing internal heat of getting angry.
The egg tart milk of making is strong, and Q bullets are smooth, and egg tart skin does not do not hard, crisp moistening, golden yellow color, repurchase rate
98%.
Claims (7)
1. a kind of processing technology of egg tart, it is characterised in that the processing technology of the egg tart is：
Egg tart liquid is poured in egg tart skin, after baking, you can；
The egg tart liquid includes the raw material of following weight portion：
13～17 parts of drinking water, 25～30 parts of milk, 10～15 parts of cream cheese, 16～20 parts of Icing Sugar, whipping cream 100～110
3～5 parts of part, 45～50 parts of albumen, 10～13 parts of egg pudding powder and Fructus Citri Limoniae juice.
2. the processing technology of egg tart according to claim 1, it is characterised in that the processing technology of the egg tart is:By egg
Flog liquid to pour in egg tart skin, 7-8 point full, gets angry 190 DEG C -195 DEG C, toasting 23-25min at 195 DEG C -198 DEG C of reducing internal heat can go out
Stove.
3. the processing technology of egg tart according to claim 1 and 2, it is characterised in that the manufacture method of the egg tart liquid, bag
Include following steps：
A, the drinking water of formula ratio is heated to after 90～100 DEG C, is at the uniform velocity poured under stirring equipped with formula ratio egg pudding powder
In container, it is completely dissolved to egg pudding powder, obtains solution A；
B, formula ratio Icing Sugar is dissolved in formula ratio milk, after stirring and dissolving, adds formula ratio whipping cream to stir, obtain
To solution B；
C, solution A is at the uniform velocity poured in solution B, lean to one side and stir, until solution A and solution B mix homogeneously, obtain solution
C；
D, by after formula ratio cream cheese water proof heating and melting, in adding solution C, continue stirring, obtain solution D；
E, by formula ratio albumen add solution D in, mix homogeneously obtains solution E；
F, finally formula ratio Fructus Citri Limoniae juice is added drop-wise in solution E, is stirred, sieve bubble, obtains final product egg tart liquid.
4. the processing technology of egg tart according to claim 3, it is characterised in that add 5 in egg tart liquid obtained by step F～
The Fructus Vitis viniferae dry crushing granule or cranberry dry crushing granule of 8 weight portions, obtains dried Fructus Vitis viniferae egg tart liquid or the dry egg tart liquid of cranberry.
5. the processing technology of egg tart according to claim 1, it is characterised in that
The egg tart skin contains the raw material of following weight portion：100～110 parts of Self- raising flour, 80～90 parts of gluten flour, water 90～
100 parts and 140～160 parts of butter.
6. the processing technology of egg tart according to claim 5, it is characterised in that the manufacture method of the egg tart skin, including
Following steps：
(1) 80～90 parts of 100～110 parts of Self- raising flour and gluten flour are sieved, adds totally 90～100 parts of water, stirring by several times
Uniformly, dough-making powder is to the smooth pore-free of dough surface；
(2) the 30-40 part butter after softening under room temperature is mixed with dough, stirs, stir smooth to dough surface, depletion of QI
Hole occurs, and wraps up dough with preservative film, is stored at room temperature 18-20min；
(3) by formula ratio remaining 110-120 part butter, it is depressed into 1.5cm thick；Dough after being stored at room temperature is rolled into into dough sheet, its
Width is consistent with the butter that 1.5cm is thick, and length is three times of the thick butter of 1.5cm, and butter is placed in the middle of dough sheet, and both sides do not have
The dough sheet of butter is folded to the direction for having butter, encases butter；
(4) and then it is depressed into 1.5cm, folds 3 foldings, make sheet thickness be original 4 times, be placed in cold preservation in refrigerator and stand；
(5) repeat step (4) twice, is taken out after each cold preservation；
(6) rear piece of egg tart skin mold compresses cold preservation, is put in egg tart support.
7. the processing technology of egg tart according to claim 6, it is characterised in that time of repose is 18- in step (4)
20min。
Priority Applications (1)
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|---|---|---|---|
| CN201610989170.6A CN106509030A (en) | 2016-11-10 | 2016-11-10 | Preparation technology of egg tarts |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610989170.6A CN106509030A (en) | 2016-11-10 | 2016-11-10 | Preparation technology of egg tarts |
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| CN106509030A true CN106509030A (en) | 2017-03-22 |
Family
ID=58350775
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| CN201610989170.6A Pending CN106509030A (en) | 2016-11-10 | 2016-11-10 | Preparation technology of egg tarts |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378109A (en) * | 2018-02-11 | 2018-08-10 | 北京味多美食品有限责任公司 | A kind of production method of Portuguese Egg Tarts |
| CN111513108A (en) * | 2020-05-21 | 2020-08-11 | 黄冈师范学院 | Egg tart with bergamot yam, tuckahoe and mixed grains and preparation method thereof |
| CN113558086A (en) * | 2021-07-24 | 2021-10-29 | 海宁枫园食品有限公司 | A kind of preparation method of nutritious egg tart |
| CN114451438A (en) * | 2022-02-23 | 2022-05-10 | 武汉市诚兴欣食品有限公司 | Method for making thousand-layer thick egg tart skin |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378109A (en) * | 2018-02-11 | 2018-08-10 | 北京味多美食品有限责任公司 | A kind of production method of Portuguese Egg Tarts |
| CN111513108A (en) * | 2020-05-21 | 2020-08-11 | 黄冈师范学院 | Egg tart with bergamot yam, tuckahoe and mixed grains and preparation method thereof |
| CN113558086A (en) * | 2021-07-24 | 2021-10-29 | 海宁枫园食品有限公司 | A kind of preparation method of nutritious egg tart |
| CN114451438A (en) * | 2022-02-23 | 2022-05-10 | 武汉市诚兴欣食品有限公司 | Method for making thousand-layer thick egg tart skin |
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