CN107927099A - A kind of production method of rose egg son - Google Patents
A kind of production method of rose egg son Download PDFInfo
- Publication number
- CN107927099A CN107927099A CN201610883627.5A CN201610883627A CN107927099A CN 107927099 A CN107927099 A CN 107927099A CN 201610883627 A CN201610883627 A CN 201610883627A CN 107927099 A CN107927099 A CN 107927099A
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- China
- Prior art keywords
- egg
- parts
- mixed
- paste
- rose
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A21D2/34—Animal material
-
- 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
-
- 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
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of production method of rose egg son, and egg son is combined with roseleaf, traditional manufacture craft is broken through, releases mouthfeel and the moulding of uniqueness.Finished product is eaten without using additive, body health benefits, suitable various people；Production method is simple and convenient to operate, and is adapted to mass production.
Description
Technical field
The present invention relates to characteristic cake manufacture field, especially a kind of production method of rose egg son.
Background technology
Egg is young, and Taiwan claims sponge cake, also known as egg cake.Juice, chicken are caused with egg, granulated sugar, flour, evaporated milk etc.
The young fragrance for being in golden yellow, there is cake of egg, the mouthfeel of crisp sweet.Give off a strong fragrance：Fresh fragrant and milk the pure fragrant perfect adaptation of egg,
The egg son baked is suffused an exquisite fragrance all around, and streetful drifts, and makes one to hear fragrant.The exclusive egg son's shell for refining and forming that is formulated is crisp,
See when bite-actuated and being divided into two layers, upper strata is hollow, and lower floor is soft continuous sandwich.Attractive color：Young original flavor egg is golden yellow, is taken a fancy to
Go to be known that, must be crisp incomparable delicious food.External form is unique：As egg son's moulding of cluster of grapes shape is lovely, methodically have
The arrangement of sequence allows people to feel new and original, and unique moulding gives people to leave deep impression.Various tastes：All using natural former
Material makes, and has young original flavor egg, chocolate egg son, shredded coconut meat egg is young, sea sedge egg is young, chive egg is young, ham corn chicken
The various tastes such as egg son are selected for people.
Rose contains abundant vitamin A, B, C, E, K and tannic acid, can improve endocrine disorder, to dispelling fatigue
It is also helpful with wound healing；According to《Food book on Chinese herbal medicine>Record, rose has main sharp lung spleen, and beneficial liver and gall, the gas for the evil that exorcises evil spirits, eats it
Its is sweet to make us refreshing refreshing, has good edible value and health value.
Innovation of the present invention is egg son being combined with roseleaf, releases mouthfeel and the moulding of uniqueness, makes chicken
Young make of egg obtains full new breakthrough.
The content of the invention
The invention aims to provide a kind of production method of rose egg son.
The present invention is achieved by the following technical programs：
A kind of production method of rose egg son, it is characterised in that：Its manufacturing process includes the following steps：
A, raw material prepares：
Take sieve to sieve respectively Self- raising flour, cornstarch, baking powder, be mixed evenly, it is spare that mixed flour is made；Rose
Rare petal is dry roseleaf；
B, egg paste is modulated：
A. egg liquid is added into white granulated sugar, egg-whisk is beaten frosting is made；Milk is poured into the egg liquid dismissed, with draw ten
The stirring of word method, which is beaten, is made milk slurry；Vegetable oil is poured into egg liquid, repeats whipping step；
B. mixed flour, white sesameseed made from step A are poured into container, repeats whipping step, stood after being sufficiently stirred completely
15-20 minutes, egg paste is made；
C, toast：One layer of vegetable oil is smeared after electric mortiser type egg son mould is preheated, egg paste made of step b is uniformly poured into mould
Have in groove, closed die is toasted, and to egg paste face cake shaping, epidermis coloring was golden yellow, on epidermis in 3-5 minutes for baking time
One layer of honey is brushed, after being stained with dry petal, continues baking 25-30 seconds until heated well-done complete；
D, cool down：Young take out of egg is radiated 3-5 minutes rapidly, finished product is made in rapid cooling.
Further：Step A prepares mixed flour and takes 120-140 parts of Self- raising flour, 30-50 parts of cornstarch, baking powder
5-8 parts of parts by weight are mixed.
Further：Egg 100-120 parts of egg liquid of paste made step B, 60-80 parts of white granulated sugar, 180-200 parts of milk,
40-60 parts of vegetable oil, 5-8 parts of 140-160 parts of mixed flour, white sesameseed parts by weight are mixed.
Further：White, the processed milk that need to refine sugar successively during the technology b modulation egg pastes of step B is starched, enters vegetable oil, puts mixing
Flour, and often walk and repeat the step of mark signature stirring is beaten.
The invention has the advantages that：
1st, the present invention with the addition of rose, white sesameseed is effectively lifted using traditional egg starch adhesive as egg son's main technique is made
Overall fragrance, not only retains pure white sesameseed baking fragrance and taste increases the fragrance and mouthfeel of uniqueness for egg son, at the same time
Have appetite-stimulating and indigestion-relieving concurrently, allay excitement health care the effect of, finished product is more met the needs of modern is to food " green pure, natural ".
2nd, the present invention carries out constant temperature baking using electric mortiser egg son baking machine, makes egg son constant temperature in baking process uniform
It is heated, it is ensured that finished product uniform coloring, not deeply worried, fixed-type effect.Egg son is combined with roseleaf, is released only
Special mouthfeel and moulding, make young make of egg obtain full new breakthrough
3rd, the present invention is eaten without using additive, body health benefits, suitable various people；Production method is simple and convenient to operate,
It is adapted to mass production.
Embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to
The scope that embodiment represents.
With reference to example, the invention will be further described：
Embodiment 1：
1st, raw material prepares：
Take sieve to sieve respectively 120 grams of Self- raising flour, 30 grams of cornstarch, 5 grams of baking powder, be mixed evenly, be made mixed
It is spare to close flour；Roseleaf is dry 10 grams of roseleaf；
2nd, egg paste is modulated：
1）By 120 grams of 70 grams of white granulated sugars of addition of egg liquid, egg-whisk is beaten frosting is made；Milk is poured into what is dismissed for 160 grams
In egg liquid, beaten with the stirring of mark signature method and milk slurry is made；Vegetable oil is poured into egg liquid for 45 grams, repeats whipping step；
2）Mixed flour, 5 grams of white sesameseed are poured into container, repeat whipping step, 15-20 points are stood after being sufficiently stirred completely
Clock, is made egg paste；
3rd, toast：One layer of vegetable oil is smeared after electric mortiser type egg son mould is preheated, egg paste is uniformly poured into mold groove, is closed
Mold is toasted, and baking time is molded for 3-5 minutes to egg paste face cake, and epidermis coloring is golden yellow, and one layer of honey is brushed on epidermis,
After being stained with dry petal, continue baking 25-30 seconds until heated well-done complete；
4th, cool down：Young take out of egg is radiated 3-5 minutes rapidly, finished product is made in rapid cooling.
Further：Step A prepares mixed flour and takes 120-140 parts of Self- raising flour, 30-50 parts of cornstarch, baking powder
5-8 parts of parts by weight are mixed.
Further：Egg 100-120 parts of egg liquid of paste made step B, 60-80 parts of white granulated sugar, 180-200 parts of milk,
40-60 parts of vegetable oil, 5-8 parts of 140-160 parts of mixed flour, white sesameseed parts by weight are mixed.
Further：White, the processed milk that need to refine sugar successively during the technology b modulation egg pastes of step B is starched, enters vegetable oil, puts mixing
Flour, and often walk and repeat the step of mark signature stirring is beaten.
Embodiment 2：
1st, raw material prepares：
Take sieve to sieve respectively 140 grams of Self- raising flour, 50 grams of cornstarch, 8 grams of baking powder, be mixed evenly, be made mixed
It is spare to close flour；Roseleaf is dry 15 grams of roseleaf；
2nd, egg paste is modulated：
1）By 120 grams of 70 grams of white granulated sugars of addition of egg liquid, egg-whisk is beaten frosting is made；Milk is poured into what is dismissed for 200 grams
In egg liquid, beaten with the stirring of mark signature method and milk slurry is made；Vegetable oil is poured into egg liquid for 45 grams, repeats whipping step；
2）Mixed flour, 8 grams of white sesameseed are poured into container, repeat whipping step, stands 20 minutes after being sufficiently stirred completely, system
Pasted into egg；
3rd, toast：One layer of vegetable oil is smeared after electric mortiser type egg son mould is preheated, egg paste is uniformly poured into mold groove, is closed
Mold is toasted, and baking time is molded for 3-5 minutes to egg paste face cake, and epidermis coloring is golden yellow, and one layer of honey is brushed on epidermis,
After being stained with dry petal, continue baking 25-30 seconds until heated well-done complete；
4th, cool down：Young take out of egg is radiated 3-5 minutes rapidly, finished product is made in rapid cooling.
Embodiment 3
1st, raw material prepares：
Take sieve to sieve respectively 100 grams of Self- raising flour, 20 grams of cornstarch, 5 grams of baking powder, be mixed evenly, be made mixed
It is spare to close flour；Roseleaf is dry 10 grams of roseleaf；
2nd, egg paste is modulated：
1）By 80 grams of 60 grams of white granulated sugars of addition of egg liquid, egg-whisk is beaten frosting is made；Milk is poured into what is dismissed for 160 grams
In egg liquid, beaten with the stirring of mark signature method and milk slurry is made；Vegetable oil is poured into egg liquid for 45 grams, repeats whipping step；
2）Mixed flour, 8 grams of white sesameseed are poured into container, repeat whipping step, 15-20 points are stood after being sufficiently stirred completely
Clock, is made egg paste；
3rd, toast：One layer of vegetable oil is smeared after electric mortiser type egg son mould is preheated, egg paste is uniformly poured into mold groove, is closed
Mold is toasted, and baking time is molded for 3-5 minutes to egg paste face cake, and epidermis coloring is golden yellow, and one layer of honey is brushed on epidermis,
After being stained with dry petal, continue baking 25-30 seconds until heated well-done complete；
4th, cool down：Young take out of egg is radiated 3-5 minutes rapidly, finished product is made in rapid cooling.
Above content is that a further detailed description of the present invention in conjunction with specific preferred embodiments, it is impossible to assert this hair
Bright specific implementation is confined to these explanations.For general technical staff of the technical field of the invention, do not taking off
On the premise of from present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the protection of the present invention
Scope.
Claims (4)
- A kind of 1. production method of rose egg son, it is characterised in that：Its manufacturing process includes the following steps：A, raw material prepares：Take sieve to sieve respectively Self- raising flour, cornstarch, baking powder, be mixed evenly, it is spare that mixed flour is made；Rose Rare petal is dry roseleaf；B, egg paste is modulated：A. egg liquid is added into white granulated sugar, egg-whisk is beaten frosting is made；Milk is poured into the egg liquid dismissed, with draw ten The stirring of word method, which is beaten, is made milk slurry；Vegetable oil is poured into egg liquid, repeats whipping step；B. mixed flour, white sesameseed made from step A are poured into container, repeats whipping step, stood after being sufficiently stirred completely 15-20 minutes, egg paste is made；C, toast：One layer of vegetable oil is smeared after electric mortiser type egg son mould is preheated, egg paste made of step b is uniformly poured into mould Have in groove, closed die is toasted, and to egg paste face cake shaping, epidermis coloring was golden yellow, on epidermis in 3-5 minutes for baking time One layer of honey is brushed, after being stained with dry petal, continues baking 25-30 seconds until heated well-done complete；D, cool down：Young take out of egg is radiated 3-5 minutes rapidly, finished product is made in rapid cooling.
- 2. the production method of rose egg son according to claim 1, it is characterised in that：Step A prepares mixed flour and takes 120-140 parts of Self- raising flour, 30-50 parts of cornstarch, 5-8 parts of parts by weight of baking powder are mixed.
- 3. the production method of rose egg son according to claim 1, it is characterised in that：Egg paste egg made step B 100-120 parts of liquid, 60-80 parts of white granulated sugar, 180-200 parts of milk, 40-60 parts of vegetable oil, 140-160 parts of mixed flour, Bai Zhi Numb 5-8 parts of parts by weight are mixed.
- 4. the production method of rose egg son according to claim 1, it is characterised in that：The technology b modulation eggs of step B White, the processed milk that need to refine sugar successively during paste is starched, enters vegetable oil, puts mixed flour, and often walks and repeat the step of mark signature stirring is beaten.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610883627.5A CN107927099A (en) | 2016-10-11 | 2016-10-11 | A kind of production method of rose egg son |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610883627.5A CN107927099A (en) | 2016-10-11 | 2016-10-11 | A kind of production method of rose egg son |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927099A true CN107927099A (en) | 2018-04-20 |
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ID=61928104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610883627.5A Pending CN107927099A (en) | 2016-10-11 | 2016-10-11 | A kind of production method of rose egg son |
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| Country | Link |
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| CN (1) | CN107927099A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892373A (en) * | 2019-02-01 | 2019-06-18 | 广州市天河区天河南鹏氏小吃店 | A kind of production technology of quick-fried slurry eggs |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542754A (en) * | 2014-12-26 | 2015-04-29 | 苏州欧美克合金工具有限公司 | Egg puff die with material guide channel |
-
2016
- 2016-10-11 CN CN201610883627.5A patent/CN107927099A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542754A (en) * | 2014-12-26 | 2015-04-29 | 苏州欧美克合金工具有限公司 | Egg puff die with material guide channel |
Non-Patent Citations (1)
| Title |
|---|
| 梁伟山著: "《香港点心.高级点心师》", 31 January 2011, 广东科技出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892373A (en) * | 2019-02-01 | 2019-06-18 | 广州市天河区天河南鹏氏小吃店 | A kind of production technology of quick-fried slurry eggs |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180420 |
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