CN107027857A - A kind of processing method for smearing tea EGG YOLK SHORTCAKE - Google Patents
A kind of processing method for smearing tea EGG YOLK SHORTCAKE Download PDFInfo
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- CN107027857A CN107027857A CN201710212873.2A CN201710212873A CN107027857A CN 107027857 A CN107027857 A CN 107027857A CN 201710212873 A CN201710212873 A CN 201710212873A CN 107027857 A CN107027857 A CN 107027857A
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- China
- Prior art keywords
- egg yolk
- skin
- flour
- butter
- tea egg
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Classifications
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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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Confectionery (AREA)
Abstract
The present invention have developed one kind and smear tea EGG YOLK SHORTCAKE and preparation method thereof.First by 50% flour (Strong flour/Self- raising flour 70：5), 10% Icing Sugar, 20% butter, 20% water is fully mixed, and is prepared into the outermost layer of skin, by 64.5% Self- raising flour, 32.3% butter, short is made in 3.2% matcha powder, wraps up short with the outermost layer of skin, rolls strip, by proofing twice, 25 30min every time, wraps up fillings, and the delicate fragrance for clear decorative pattern, uniform color, well arranged, crispy in taste, the micro- sweet tea of crisp skin is made through 165 175 DEG C of 25 30min of baking, having tea smears tea EGG YOLK SHORTCAKE.Made biscuit remains the fragrance for smearing tea, has healthcare function again, suitable for people of all ages, with preferable application prospect.
Description
Technical field
The invention discloses a kind of process technology for smearing tea EGG YOLK SHORTCAKE, belong to food processing technology field.
Technical background
Traditional EGG YOLK SHORTCAKE is all relatively simple either from color and luster, mouthfeel, or from alimentary health-care function.Its color and luster
For single glassy yellow, mouthfeel is single salty, sweet taste.In nutrition, the nutritional ingredient of yolk is comprised only.With people's life water
Flat raising, needs gradually to increase to the food with nutrition and health care function.Smearing tea has high nutritive value, with anti-
The function such as oxidation, removing toxic substances, lead discharging, regulation immunity of organisms, hypoglycemic, and effectively reduction cardiovascular and cerebrovascular disease and children caries
Etc. the pathogenetic possibility of a variety of diseases, the requirement that people are developed to food towards nutrition, health care, green direction is met, and carry
The distinctive local flavor of tealeaves and healthcare function.Research in the preparation method of traditional EGG YOLK SHORTCAKE to improving, while with the addition of certain
The matcha powder of amount, not only changes its local flavor and color and luster, and can also slow down EGG YOLK SHORTCAKE by pure and fresh tasty and refreshing tea smell
Sweet sense, also plays the effect such as clearing heat and detoxicating, antifatigue, antitumor.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of equilibrium of comprehensive nutrition, contain abundant dietary fiber, mouthfeel
Crisp, crisp skin micro- sweet tea, the delicate fragrance for having tea smear tea EGG YOLK SHORTCAKE and preparation method thereof.
The technical scheme is that：
(1) short is wrapped up with the outermost layer of skin, wad shape makes its fully wrapped around, then wad is pressed with hand, rolled into rolling pin
Strip, rolled, covers preservative film from top to bottom.
(2) proof after 25-30 minutes, volume is taken out, close up down, roll into the thick length of about 1~3mm again with rolling pin
Bar, is rolled by direction from the bottom to top.Repeat operation, then proofing is layered 25-30 minutes its shortening.
(3) after proofing, laterally from centre incision, crosscutting mouth down rolls into dumpling wrapper shape, middle thick, side with making dough
Edge is thin.
(4) use the skin after proofing ready sweetened bean paste yolk filling bag in the inside, it is round as a ball, it is arranged on baking tray.165-175
DEG C, 25-30min is in light green color to surface, and yellowish is that is, ripe.
In embodiments of the present invention, outermost layer of skin formula in step (1)：50% flour (Strong flour/Self- raising flour 70
: 5), 10% Icing Sugar, 20% butter, 20% water.
In embodiments of the present invention, short formula in step (1)：64.5% Self- raising flour, 32.3% butter,
3.2% matcha powder.In embodiments of the present invention, the preparation method of filling is in step (4)：Yolk is freezed, and sprinkling is a small amount of white
Wine, 120 DEG C of roasting 10min smear yolk with vegetable oil, take appropriate red bean paste to wrap up, standby.
Embodiment：
With reference to embodiment to the present invention technology contents be described further, following embodiments be it is illustrative, no
It is limited, it is impossible to limit protection scope of the present invention with following embodiments.
Embodiment 1：The present invention's smears the optimization of tea EGG YOLK SHORTCAKE manufacture craft
The method provided using the present invention, smears the making of tea EGG YOLK SHORTCAKE, in single factor experiment base from face is carried out without condition
On plinth, the level of four factor three is being carried out just to the addition of the ratio of Strong flour and Self- raising flour, butter, Icing Sugar, matcha powder
Hand over experiment, orthogonal interpretation of result such as table 2.
The quadrature factor water-glass of table 1
The orthogonal experiments of table 2
Single factor experiment and orthogonal experiments just conform conjunction, so the best of breed A finally selected2B3C1D2, i.e., it is high
Self- raising flour ratio 70: 5, butter 30g, Icing Sugar 15g, matcha powder 3g.
Brief description of the drawings
Fig. 1 is that high weak strength flour compares the influence for smearing tea EGG YOLK SHORTCAKE quality
Fig. 2 is butter addition to smearing the influence of tea EGG YOLK SHORTCAKE quality
Fig. 3 is Icing Sugar addition to smearing the influence of tea EGG YOLK SHORTCAKE quality
Fig. 4 is matcha powder addition to smearing the influence of tea EGG YOLK SHORTCAKE quality.
Claims (5)
1. a kind of processing method for smearing tea EGG YOLK SHORTCAKE, it is characterised in that the raw material matched including following parts by weight：The outermost layer of skin：
50% flour (Strong flour/Self- raising flour 70: 5), 10% Icing Sugar, 20% butter, 20% water；Short：64.5% low muscle face
Powder, 32.3% butter, 3.2% matcha powder.
2. smear tea EGG YOLK SHORTCAKE according to described in claim 1, it is characterised in that the preparation method of the outermost layer of skin：
Strong flour, Self- raising flour, butter, Icing Sugar and water are weighed in proportion, and outermost layer of skin all material is mixed agglomerating, kneaded, directly
To a muscle.
3. smear tea EGG YOLK SHORTCAKE according to described in claim 1, it is characterised in that the preparation method of short is：
Self- raising flour, butter, matcha powder are weighed in proportion, are mixed uniform, standing, it is standby.
4. smear tea EGG YOLK SHORTCAKE according to described in claim 1, it is characterised in that the preparation method of filling is：
Yolk is freezed, and sprays a small amount of white wine, 120 DEG C of roasting 10min smear yolk with vegetable oil, take appropriate red bean paste to wrap up, standby
With.
5. smear tea EGG YOLK SHORTCAKE according to described in claim 1, it is characterised in that comprise the following steps：
1) short is wrapped up with the outermost layer of skin, wad shape makes its fully wrapped around, then wad is pressed with hand, strip is rolled with rolling pin,
Rolled, covers preservative film from top to bottom；
2) proof after 25-30 minutes, volume taken out, close up down, roll into the thick strips of about 1~3mm again with rolling pin, by by
Under supreme direction roll.Repeat operation, then proofing is layered 25-30 minutes its shortening；
3) after proofing, laterally from centre incision, crosscutting mouth down rolls into dumpling wrapper shape, middle thick, thin edge with making dough；
4) use the skin after proofing ready sweetened bean paste yolk filling bag in the inside, it is round as a ball, it is arranged on baking tray.165-175 DEG C,
25-30min, is in light green color to surface, and yellowish is that is, ripe.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710212873.2A CN107027857A (en) | 2017-03-27 | 2017-03-27 | A kind of processing method for smearing tea EGG YOLK SHORTCAKE |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710212873.2A CN107027857A (en) | 2017-03-27 | 2017-03-27 | A kind of processing method for smearing tea EGG YOLK SHORTCAKE |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107027857A true CN107027857A (en) | 2017-08-11 |
Family
ID=59534029
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710212873.2A Pending CN107027857A (en) | 2017-03-27 | 2017-03-27 | A kind of processing method for smearing tea EGG YOLK SHORTCAKE |
Country Status (1)
| Country | Link |
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| CN (1) | CN107027857A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927106A (en) * | 2017-12-29 | 2018-04-20 | 北京春香禾福食品有限公司 | Smear tea shortcake and its processing technology |
| CN108029726A (en) * | 2018-01-24 | 2018-05-15 | 杭州采芝斋食品制造有限公司 | EGG YOLK SHORTCAKE and its manufacture craft |
| CN108770907A (en) * | 2018-07-02 | 2018-11-09 | 四川茂华食品有限公司 | A kind of thousand layers of shortcake of coating and preparation method thereof |
| CN109329352A (en) * | 2018-09-27 | 2019-02-15 | 湖北神丹健康食品有限公司 | A kind of lime-preserved egg is crisp |
| CN109479931A (en) * | 2018-09-13 | 2019-03-19 | 扬州品胜食品有限公司 | Cream EGG YOLK SHORTCAKE and its processing technology |
| CN113317337A (en) * | 2021-05-26 | 2021-08-31 | 安徽省农业科学院农产品加工研究所 | Processing method of matcha egg yolk crisp |
| CN114946910A (en) * | 2022-03-31 | 2022-08-30 | 广西朗盛食品科技有限公司 | Low-sugar red bean and yolk crisp cake and preparation method thereof |
-
2017
- 2017-03-27 CN CN201710212873.2A patent/CN107027857A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| YIYI妈妈: "抹茶蛋黄酥", 《百度网页》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927106A (en) * | 2017-12-29 | 2018-04-20 | 北京春香禾福食品有限公司 | Smear tea shortcake and its processing technology |
| CN108029726A (en) * | 2018-01-24 | 2018-05-15 | 杭州采芝斋食品制造有限公司 | EGG YOLK SHORTCAKE and its manufacture craft |
| CN108029726B (en) * | 2018-01-24 | 2021-04-27 | 杭州采芝斋食品制造有限公司 | Egg yolk crisp and its making process |
| CN108770907A (en) * | 2018-07-02 | 2018-11-09 | 四川茂华食品有限公司 | A kind of thousand layers of shortcake of coating and preparation method thereof |
| CN109479931A (en) * | 2018-09-13 | 2019-03-19 | 扬州品胜食品有限公司 | Cream EGG YOLK SHORTCAKE and its processing technology |
| CN109329352A (en) * | 2018-09-27 | 2019-02-15 | 湖北神丹健康食品有限公司 | A kind of lime-preserved egg is crisp |
| CN113317337A (en) * | 2021-05-26 | 2021-08-31 | 安徽省农业科学院农产品加工研究所 | Processing method of matcha egg yolk crisp |
| CN114946910A (en) * | 2022-03-31 | 2022-08-30 | 广西朗盛食品科技有限公司 | Low-sugar red bean and yolk crisp cake and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170811 |
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| WD01 | Invention patent application deemed withdrawn after publication |