CN108029726A - EGG YOLK SHORTCAKE and its manufacture craft - Google Patents
EGG YOLK SHORTCAKE and its manufacture craft Download PDFInfo
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- CN108029726A CN108029726A CN201810070312.8A CN201810070312A CN108029726A CN 108029726 A CN108029726 A CN 108029726A CN 201810070312 A CN201810070312 A CN 201810070312A CN 108029726 A CN108029726 A CN 108029726A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
- A21D13/14—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with fillings
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
- A21D13/13—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with coatings
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
Abstract
The invention discloses a kind of EGG YOLK SHORTCAKE and its manufacture craft, EGG YOLK SHORTCAKE includes musculus cutaneus and is wrapped in the intracutaneous sandwich layer in face, and the ratio of weight and number of musculus cutaneus and sandwich layer is 1.1 1.2 in EGG YOLK SHORTCAKE:1；Musculus cutaneus is wrapped in outside crisp layer by water outermost layer of skin layer, is made by the operation flattened repeatedly with doubling；Water outermost layer of skin layer includes：246 259 parts of high-strength flour；246 259 parts of weak strength flour；188 206 parts of shortening；90 108 parts of white sugar powder；185 205 parts of water；Crisp layer is made by the raw material including following parts by weight：250 270 parts of weak strength flour；125 138 parts of shortening；Sandwich layer is made by the raw material including following parts by weight：0.3 0.6 parts of wine；10 12 parts of salted duck egg yolk；18 20 parts of fillings；In sandwich layer, fillings includes one kind in red bean paste filling, lotus paste, Minced Beef.EGG YOLK SHORTCAKE has that musculus cutaneus stereovision is clearly demarcated, and mouthfeel is soft, flexible, and the advantages of do not stick to one's teeth.
Description
Technical field
The present invention relates to cake processing technique field, more specifically, it relates to a kind of EGG YOLK SHORTCAKE and its manufacture craft.
Background technology
EGG YOLK SHORTCAKE is a kind of cake food suitable for people of all ages, not only full of nutrition.And it is crisp fragrant characteristic, the prior art
EGG YOLK SHORTCAKE mouthfeel is stiff, easily sticks to one's teeth and contains sucrose, is unsuitable for blood glucose, glucose in urine height and fat crowd and eats.
The Chinese patent that application publication number is CN106852356A, data of publication of application is on 06 16th, 2017 discloses one
Kind red bean paste EGG YOLK SHORTCAKE, including musculus cutaneus, crisp skin and fillings, the musculus cutaneus are made of the water outermost layer of skin, and the water outermost layer of skin includes
995-1005 grams of weak strength flour, 148-152 grams of white granulated sugar, 4-6 grams of salt, 399-401 grams of water, fermenting butter 249-
251 grams, the crisp skin is made of 349-351 grams of butter, 698-702 grams of weak strength flour, and the fillings is by following raw material
It is formulated：400-500 grams of red bean paste, 14-16 parts of preserved egg yellow.
The water outermost layer of skin of the prior art is made of weak strength flour, white granulated sugar, salt, water, fermenting butter, and fillings is by red bean
Husky, preserved egg yellow, although the prior art formed has higher nutrition, the water outermost layer of skin therein occurs that mouthfeel is excessively soft and shows
As, and the dosage of red bean paste is much larger than the dosage of preserved egg yellow, therefore, causes the mouthfeel of the prior art excessively soft, the phenomenon easily to stick to one's teeth.
The content of the invention
In view of the deficienciess of the prior art, the purpose of the present invention one is to provide a kind of EGG YOLK SHORTCAKE, EGG YOLK SHORTCAKE has mouth
The advantages of feeling soft and flexible, not sticking to one's teeth.
To achieve the above object one, the present invention provides following technical solution：
A kind of EGG YOLK SHORTCAKE, including musculus cutaneus and the intracutaneous sandwich layer in face is wrapped in, the parts by weight of musculus cutaneus and sandwich layer in the EGG YOLK SHORTCAKE
Number ratio is 1.1-1.2:1；The musculus cutaneus is wrapped in outside crisp layer by water outermost layer of skin layer, by flattening the operation system with doubling repeatedly
；The water outermost layer of skin layer is made by the raw material including following parts by weight：
246-259 parts of high-strength flour；
246-259 parts of weak strength flour；
188-206 parts of shortening；
90-108 parts of white sugar powder；
185-205 parts of water；
The shortcake layer is made by the raw material including following parts by weight：
250-270 parts of weak strength flour；
125-138 parts of shortening；
The sandwich layer is made by the raw material including following parts by weight：
0.3-0.6 parts of wine；
10-12 parts of salted duck egg yolk；
18-20 parts of fillings；
In the sandwich layer, fillings includes one kind in red bean paste filling, lotus paste, Minced Beef.
Through the above technical solutions, in water outermost layer of skin layer, high-strength flour and weak strength flour cooperate, along with shortening and water pair
Reconciliation between high-strength flour, weak strength flour, so as to help to make the water outermost layer of skin layer to be formed have the advantages that soft but not lose toughness.Water
White sugar powder in outermost layer of skin layer can increase sweet taste, and help to pin the moisture in water outermost layer of skin layer, make the color and luster of water outermost layer of skin layer compared with
In vain, the soft flexible of texture, and be not easy to be hardened.
Weak strength flour is mixed by shortening, does not add water, helps to make the crisp layer to be formed have more preferable loose effect, no
It is tacky, and easily by kneading.After water outermost layer of skin layer is wrapped in crisp layer outside, and by flattening the operation with doubling, the water outermost layer of skin repeatedly
It is of identical composition in layer, crisp layer, when being driven plain, crisp layer is easier to be formed between water outermost layer of skin layer and preferably combines, and passes through
Folding repeatedly and flatten operation, make that there are more stereovision in the musculus cutaneus to be formed, and make musculus cutaneus with softness, good toughness,
The effect not stuck to one's teeth.
Wine can select white wine, yellow rice wine, be mainly used for removing the fishy smell of salted duck egg yolk；Fillings and salted duck egg yolk phase interworking
Close, and both parts by weight are relatively reasonable, sandwich layer is had different flavors, and be not easy to feel sick of, it is easier to by different crowd institute
Receive and like.
In addition, shortening belongs to refining vegetable oil, relative to animal fats such as fermenting butters, the negative of human body is not easily caused
Load, may be adapted to obese patient, hyperpietic's proper amount of edible.
More preferably：The water outermost layer of skin layer is made by the raw material including following parts by weight：
246-255 parts of high-strength flour；
246-255 parts of weak strength flour；
188-203 parts of shortening；
90-102 parts of white sugar powder；
195-205 parts of water；
The shortcake layer is made by the raw material including following parts by weight：
260-270 parts of weak strength flour；
125-135 parts of shortening；
The sandwich layer is made by the raw material including following parts by weight：
0.3-0.5 parts of wine；
10-12 parts of salted duck egg yolk；
18-20 parts of fillings.
Through the above technical solutions, being found through research (experiment two), made of the raw material in the range of above-mentioned parts by weight
The EGG YOLK SHORTCAKE gone out has softer, flexible mouthfeel, and does not stick to one's teeth.
More preferably：The salted duck egg yolk is made as follows：Salted duck egg yolk is chosen in parts by weight, and is pressed
Wine is sprayed to the surface of salted duck egg yolk by parts by weight, is toasted, and cooling, turn-over toasts again.
Through the above technical solutions, wine to be sprayed to the surface of salted duck egg yolk, remove the fishy smell of salted duck egg yolk, baking,
Turn-over continues to toast after cooling so that whole salted duck egg yolk fully toasted it is ripe.
More preferably：The temperature of the baking is 145-153 DEG C, and the time of the baking is 12-16min.
Through the above technical solutions, the temperature of baking and time are within the above range, make whole salted duck egg yolk abundant
Baking, and make salted duck egg yolk have the characteristics that it is glossy, without fishy smell, and mouthfeel is soft or hard suitably, aromatic flavour.
More preferably：The temperature of the cooling is 40-50 DEG C.
Through the above technical solutions, salted duck egg yolk is ripe towards upper part baking, should after being cooled in the temperature range
Partial salted duck egg yolk surface, which is less prone to, glues glutinous phenomenon, is easier to keep the integrality of salted duck egg yolk in appearance.
More preferably：Further include the yolk liquid layer on the surface coated in musculus cutaneus layer and be sprinkling upon the surface of yolk liquid layer
Sesame, the parts by weight of the yolk liquid layer are 1-3 part, and the parts by weight of the sesame are 0.5-1 parts.
Through the above technical solutions, yolk liquid layer can increase the fragrance of EGG YOLK SHORTCAKE, and can be used for adhering to sesame, so that
Increase the flavor of the EGG YOLK SHORTCAKE in the application, and make the appearance of EGG YOLK SHORTCAKE more beautiful.
The purpose of the present invention two is to provide a kind of manufacture craft of EGG YOLK SHORTCAKE.
To achieve the above object two, the present invention provides following technical solution：
A kind of manufacture craft of EGG YOLK SHORTCAKE, includes the following steps：
A, the making of water outermost layer of skin layer：High-strength flour, weak strength flour, white sugar powder are sufficiently mixed in parts by weight, form the first mixing
Thing；Add water into the first mixture of acquisition, be sufficiently mixed, kneading in parts by weight, form water outermost layer of skin layer；
B, the making of crisp layer：Flour, shortening are sufficiently mixed in parts by weight, kneading, form crisp layer；
C, the making of musculus cutaneus：Outside the crisp layer that the water outermost layer of skin layer obtained in step A cladding is obtained in stepb, flatten, be converted into
Three foldings, repetitive operation twice, then flatten, and form musculus cutaneus；
D, the making of sandwich layer：Fillings is coated on to the outside of salted duck egg yolk in parts by weight, forms sandwich layer；
E, the making of first finished product：According to musculus cutaneus and sandwich layer 1.1-1.2：1 ratio of weight and number, the musculus cutaneus bag that will be obtained in step C
The outside of the sandwich layer obtained in step D is covered, is closed up downward, forms just finished product；
F, bakees, and obtains EGG YOLK SHORTCAKE.
Water outermost layer of skin layer and crisp layer are obtained through the above technical solutions, making respectively, then water outermost layer of skin layer is coated on crisp layer
Outside, by being converted into three foldings after pressing, repetitive operation, finally flattens again, so that in the musculus cutaneus obtained, water outermost layer of skin layer and crisp layer
It is overlapping successively, there is more stereovision.In the sandwich layer of formation is coated on by musculus cutaneus layer again, when bakeing, the shortening in musculus cutaneus
Melt and infiltrate into musculus cutaneus, musculus cutaneus is become that there is more preferable stereovision and mellowness.
More preferably：In the step C, it is 2-3mm to flatten to thickness.
Through the above technical solutions, help to make to be formed between water outermost layer of skin layer and crisp layer fully to combine, so that in musculus cutaneus
With more fine and smooth stereovision.
More preferably：After just finished product is formed, egg yolk liquid is brushed at twice in parts by weight on the surface of musculus cutaneus,
It is 5-6min to brush institute's interlude twice, forms yolk liquid layer, sesame is sprinkling upon on yolk liquid layer in parts by weight；
The preparation method of the egg yolk liquid in the step F includes the following steps：Ovum Anas domestica yolk is chosen, Ovum Anas domestica yolk is broken up, is passed through
120 mesh sievings are handled, and obtain egg yolk liquid.
Through the above technical solutions, egg yolk liquid twice is brushed successively in the surface interval 5-6min for the opposite musculus cutaneus that closes up,
The yolk liquid layer to be formed is had certain thickness, sesame can be adhered on yolk liquid layer, after toasted, EGG YOLK SHORTCAKE applies swiped through
The musculus cutaneus surface color of egg yolk liquid is golden yellow.Egg yolk liquid is prepared using the above method, the egg yolk liquid quality of acquisition can be made fine and smooth, do not deposited
In block yolk, thus it is more uniform when brushing, and make mouthfeel uniform, soft.
More preferably：In the step F, the temperature of baking is 220-250 DEG C, and the time of baking is 20-22min.
Through the above technical solutions, EGG YOLK SHORTCAKE can be made fully to be baked, and the temperature in salted duck egg yolk can reach 90 DEG C with
On, so that entirely Escherichia coli in EGG YOLK SHORTCAKE etc. all kill, improve quality and safety guarantee.
In conclusion the invention has the advantages that：
1. water outermost layer of skin layer is coated on the outside of crisp layer, by flattening, being converted into three foldings, flatten, be converted into three foldings, the operation flattened, make
After the musculus cutaneus of acquisition is toasted, stereovision is clearly demarcated, and has relatively soft, flexible mouthfeel, and does not stick to one's teeth；
In 2. salted duck egg yolk is coated on by fillings, sandwich layer is formed, in sandwich layer is coated on by musculus cutaneus again, finally formed EGG YOLK SHORTCAKE,
It is well arranged between musculus cutaneus, fillings, salted duck egg yolk after incision；
3. by spray wine, baking, make salted duck egg yolk glossy, no fishy smell, mouthfeel is soft or hard suitable, and salted duck egg yolk aromatic flavour；And
The mouthfeel for the sandwich layer that salted duck egg yolk is formed with fillings is soft, without phenomenon of hardening.
Embodiment
With reference to embodiment, the present invention will be described in detail.
Embodiment 1：EGG YOLK SHORTCAKE, included component and its corresponding quality are as shown in table 1, and are made by the steps
Obtain：
A, the making of water outermost layer of skin layer：High-strength flour, weak strength flour, white sugar powder are sufficiently mixed, form the first mixture；Add water to
Into the first mixture of acquisition, it is sufficiently mixed, kneading, forms water outermost layer of skin layer；
B, the making of crisp layer：Flour, shortening are sufficiently mixed, kneading, form crisp layer；
C, the making of musculus cutaneus：Outside the crisp layer that the water outermost layer of skin layer obtained in step A cladding is obtained in stepb, flatten extremely
3mm, is converted into three foldings, and repetitive operation twice, then is flattened to 3mm, forms musculus cutaneus；
D, the making of sandwich layer：Salted duck egg yolk is chosen, and wine (white wine, alcoholic strength are 38 °) is uniformly sprayed to the table of salted duck egg yolk
Face, 12min is toasted at a temperature of 153 DEG C, is cooled to 50 DEG C, turn-over, then toasts 12min at a temperature of 153 DEG C,
Room temperature is cooled to, fillings is coated on to the outside of salted duck egg yolk, forms sandwich layer；
E, the making of first finished product：The musculus cutaneus 35g obtained in step C is taken, the sandwich layer 30g obtained in step D is taken, musculus cutaneus is coated on
The outside of sandwich layer, closes up downward, forms just finished product；
F, brush egg yolk liquid：Egg yolk liquid is brushed at twice on the surface of musculus cutaneus, it is 5min to brush institute's interlude twice, is formed
Yolk liquid layer；
G, yolk liquid layer is sprinkling upon by sesame, is bakeed 20min at being 250 DEG C in temperature, is obtained EGG YOLK SHORTCAKE.
Embodiment 2-6：EGG YOLK SHORTCAKE, difference lies in included component and its corresponding quality such as table 1 with embodiment 1
It is shown.
Component and its corresponding quality included by 1 embodiment 1-6 of table (water outermost layer of skin layer, crisp layer are in terms of 1kg)
Embodiment 7：EGG YOLK SHORTCAKE, difference lies in step C, flatten to 2mm with embodiment 1.
Embodiment 8：EGG YOLK SHORTCAKE, difference lies in step C, flatten to 2.5mm with embodiment 1.
Embodiment 9：EGG YOLK SHORTCAKE, difference lies in step D, salted duck egg yolk dries at a temperature of 150 DEG C with embodiment 1
Roasting 15min, is cooled to 45 DEG C, turn-over, then toasts 15min at a temperature of 150 DEG C, is cooled to room temperature.
Embodiment 10：EGG YOLK SHORTCAKE, difference lies in step D, salted duck egg yolk dries at a temperature of 145 DEG C with embodiment 1
Roasting 16min, is cooled to 40 DEG C, turn-over, then toasts 16min at a temperature of 145 DEG C, is cooled to room temperature.
Embodiment 11：EGG YOLK SHORTCAKE, with embodiment 1 difference lies in, in step F, twice the interval of brushing egg yolk liquid when
Between be 6min.
Embodiment 12：EGG YOLK SHORTCAKE, difference lies in step G, the temperature of baking is 220 DEG C, baking with embodiment 1
Time is 22min.
Embodiment 13：EGG YOLK SHORTCAKE, difference lies in step G, the temperature of baking is 235 DEG C, baking with embodiment 1
Time is 22min.
Embodiment 14：EGG YOLK SHORTCAKE, difference lies in fillings is red bean paste filling with embodiment 1.
Embodiment 15：EGG YOLK SHORTCAKE, difference lies in fillings is lotus paste with embodiment 1.
Embodiment 16：EGG YOLK SHORTCAKE, difference lies in fillings is Minced Beef with embodiment 1.
Embodiment 17：EGG YOLK SHORTCAKE, difference lies in, non-brushing egg yolk liquid layer and sesame is spread with embodiment 1.
Embodiment 18：EGG YOLK SHORTCAKE, difference lies in do not spread sesame with embodiment 1.
Comparative example 1：EGG YOLK SHORTCAKE, difference lies in selection application publication number is CN106852356A, application with embodiment 1
A kind of red bean paste EGG YOLK SHORTCAKE disclosed in the Chinese patent that date of publication is on 06 16th, 2017, makes obtain as follows：
(1) making of the water outermost layer of skin：Weak strength flour, white granulated sugar, salt, water and fermenting butter are pressed 200：30：1：80：50 ratios are selected
Take, after 250 grams of 400 grams of water, 5 grams of salt, 150 grams of white granulated sugar, fermenting butter mixing are sequentially added in 1000 grams of weak strength flour
It is stirred in input mixer, first uses and stirred 2 minutes with 30 revs/min of speed at a slow speed, then turn quickly with 60 revs/min of speed
Stirring 5 minutes, is kneaded into dough after uniform stirring；
(2) dough being uniformly mixed in (1) is split into several pieces, 20 grams of every part of weight；
(3) 20 grams of dough portions in step (2) are taken, are rolled oval musculus cutaneus；
(4) making of crisp skin：The uniformly mixing of 700 grams of weak strength flour, 350 grams of butter；
(5) 10 grams of crisp skin in selecting step (4), is rolled in inside musculus cutaneus, is rolled from one end of musculus cutaneus, by flat after spooling
Then relax, musculus cutaneus is rolled into the disc skin of a diameter of 5cm again after relaxation；
(6) selection of fillings：20 grams of red bean paste, 15 grams of preserved egg yellow are chosen, it is spare；
(7) the disc skin in (5) is chosen, 20 grams of red bean paste, 15 grams of preserved egg yellow are put on disc skin, then pinches by disc skin
Wrap, pure egg yolk liquid is brushed on its surface, brush is uniform, repeats brush twice, and Semen sesami nigrum is sprinkled after dissipating；
(8) it is 190 DEG C to be put into oven and carry out baking excessive internal heat temperature, and lower fire temperature is 180 DEG C, toasts 24 minutes, is treated after baked
Cooling completely.
Comparative example 2：EGG YOLK SHORTCAKE, difference lies in wherein do not use high-strength flour with embodiment 1.
Comparative example 3：EGG YOLK SHORTCAKE, difference lies in wherein do not use weak strength flour with embodiment 1.
Comparative example 4：EGG YOLK SHORTCAKE, difference lies in step C, remove and " be converted into three foldings, repetitive operation two with embodiment 1
It is secondary, then flatten to the operation of 3mm ".
Comparative example 5：EGG YOLK SHORTCAKE, difference lies in before salted duck egg yolk is coated by fillings, without overbaking with embodiment 1.
Experiment one：Microbial indicators detected is tested
Test specimen：Obtained EGG YOLK SHORTCAKE in embodiment 1-18 is chosen, as test sample 1-18, to choose in comparative example 1 and 5 and be made
EGG YOLK SHORTCAKE as control sample 1 and 5.
Test method：Total plate count is detected using GB 4789.2-2010, standard or express value requirement：N=5, c
=2, m=10000, M=100000；Coliform is detected using GB 4789.3-2010, standard or express value requirement：
N=5, c=2, m=10, M=100；Salmonella is detected using GB 4789.4-2010, standard or express value requirement：
N=5, c=0, m=0；Staphylococcus aureus is detected using GB 4789.10-2010, standard or express value requirement：n
=5, c=1, m=100, M=1000；Mould is detected using GB 4789.15-2016, standard or express value requirement≤
150；Moisture is detected using GB 5009.3-2016, standard or express value requirement≤42.0.
Result of the test：Every Testing index in test sample 1-18, control sample 1 and 5 is as shown in table 2.
Every Testing index in 2 test sample 1-18 of table, control sample 1 and 5
As shown in Table 2, in test sample 1-18, total plate count, Escherichia coli, staphylococcus aureus, mould are respectively less than
10CFU/g, and be not detected by salmonella, illustrates that the raw material selected in test sample 1-18 and manufacture craft are safe and reliable,
The indices for detecting microorganism are up to standard.And in control sample 1 and control sample 5, the total plate count that detects, Escherichia coli, sand
Door Salmonella, staphylococcus aureus, mould be corresponding be higher than total plate count detected in test sample 1-18, Escherichia coli,
Salmonella, staphylococcus aureus, the quantity of mould.Wherein, raw material, manufacture craft used by control sample 1 and test sample 1
Differ, and control sample 5 is different from the manufacture craft of test sample 1, therefore, occurs in control sample 1 and 5, with test sample 1-18
Microorganism detection index on difference the reason for be：Raw material and the processing to salted duck egg yolk used by making sample,
There is important influence to the sanitary index of the sample of acquisition, baking processing is carried out to salted duck egg yolk, then carry out in final stage
Sufficiently bakee, can effectively kill the microorganism in sample.
Experiment two：Appearance, taste test
Test specimen：Obtained EGG YOLK SHORTCAKE in embodiment 1-18 is chosen, as test sample 1-18, to choose obtained in comparative example 1-5
EGG YOLK SHORTCAKE is as control sample 1-5.
Test method：1. viewing test sample 1-18, the appearance of control sample 1-5, record；
2. choosing the subject 2300 of different regions 5-75 Sui, 23 groups are divided into, wherein men and women accounts for 50 in every group, often
The average age of group is at 47-50 Sui.Allow 1-18 group subjects to correspond to taste test sample 1-18, allow 19-23 group subjects couple
Control sample 1-5 should be tasted, records the impression of trial test.
Result of the test：Test sample 1-18, the appearance of control sample 1-5 and mouthfeel are as shown in table 3.
The appearance and mouthfeel of 3 test sample 1-18 control samples 1-5 of table
As shown in Table 3, in test sample 1-18, the stereovision of musculus cutaneus is clearly demarcated, and cut after, musculus cutaneus, fillings, salted duck egg yolk it
Between be completely embedded, and stereovision is clearly demarcated, full, does not occur the phenomenon that salted duck egg yolk is seriously absorbed in fillings；In addition, 5-75 Sui
Subject think that test sample 1-18 has that mouthfeel is soft, flexible, does not stick to one's teeth, the mouthfeel without fishy smell.
Control sample 1-4 after lancing, although being completely embedded between musculus cutaneus, fillings, salted duck egg yolk, its musculus cutaneus stereovision
Not clearly demarcated enough, the musculus cutaneus stereovision of control sample 5 is clearly demarcated, but after incision, the layering unobvious between salted duck egg yolk and fillings occurs
Phenomenon, illustrate that water outermost layer of skin layer is coated on the outside of crisp layer, through pressing, be converted into three foldings, flatten, be converted into three foldings, flatten behaviour
Make, after making the musculus cutaneus of the sample of acquisition toasted, shortening fusing, so that the stereovision of musculus cutaneus is clearly demarcated；On the other hand also say
Clear salted duck egg yolk can reach the effect of sizing after baking, help to make the stereovision between fillings and salted duck egg yolk clearly demarcated.
The mouthfeel of control sample 1, is generally reflected as between the subject of 5-75 Sui：It is relatively soft, immalleable, stick to one's teeth, have
Fishy smell.The main reason for phenomenon occur is：Raw material (including not selecting high-strength flour) and making work selected by control sample 1
Whether skill to its toughness and sticks to one's teeth with material impact, and salted duck egg yolk by fillings before being coated and unused yellow rice wine or white
Wine is sprayed and toasted, and causes it to carry larger fishy smell.
The mouthfeel of control sample 2, is generally reflected as between the subject of 5-75 Sui：It is really up to the mark, do not stick to one's teeth, without fishy smell.Go out
Now it is the main reason for the phenomenon：Weak strength flour is not added in control sample 2, causes mouthfeel really up to the mark.
The mouthfeel of control sample 3, is generally reflected as between the subject of 5-75 Sui：It is excessively soft, immalleable, stick to one's teeth,
Without fishy smell.The main reason for phenomenon occur is：High-strength flour is not added in control sample 3.
The mouthfeel of control sample 4, is generally reflected as between the subject of 5-75 Sui：It is soft, immalleable, stick to one's teeth, without raw meat
Taste.The main reason for phenomenon occur is：During musculus cutaneus is made, without flattening, be converted into three foldings, flatten, be converted into
Three foldings, the operation flattened, cause its toughness bad.
The mouthfeel of control sample 5, is generally reflected as between the subject of 5-75 Sui：Soft, flexible, stick to one's teeth, have raw meat
Taste.The main reason for phenomenon occur is：Salted duck egg yolk causes the fishy smell of salted duck egg yolk heavier, and lead without spray wine, baking
Salted duck egg yolk is caused to be absorbed in fillings, and the sandwich layer for causing fillings to be formed with salted duck egg yolk is excessively soft and easily sticks to one's teeth.
The above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-mentioned implementation
Example, all technical solutions belonged under thinking of the present invention belong to protection scope of the present invention.It should be pointed out that for the art
Those of ordinary skill for, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (10)
- A kind of 1. EGG YOLK SHORTCAKE, it is characterised in that including musculus cutaneus and be wrapped in the intracutaneous sandwich layer in face, in the EGG YOLK SHORTCAKE musculus cutaneus with The ratio of weight and number of sandwich layer is 1.1-1.2:1；The musculus cutaneus is wrapped in outside crisp layer by water outermost layer of skin layer, by flattening repeatedly and The operation of doubling is made；The water outermost layer of skin layer is made by the raw material including following parts by weight：246-259 parts of high-strength flour；246-259 parts of weak strength flour；188-206 parts of shortening；90-108 parts of white sugar powder；185-205 parts of water；The shortcake layer is made by the raw material including following parts by weight：250-270 parts of weak strength flour；125-138 parts of shortening；The sandwich layer is made by the raw material including following parts by weight：0.3-0.6 parts of wine；10-12 parts of salted duck egg yolk；18-20 parts of fillings；In the sandwich layer, fillings includes one kind in red bean paste filling, lotus paste, Minced Beef.
- 2. EGG YOLK SHORTCAKE according to claim 1, it is characterised in that the water outermost layer of skin layer is by including the originals of following parts by weight Material is made：246-255 parts of high-strength flour；246-255 parts of weak strength flour；188-203 parts of shortening；90-102 parts of white sugar powder；195-205 parts of water；The shortcake layer is made by the raw material including following parts by weight：260-270 parts of weak strength flour；125-135 parts of shortening；The sandwich layer is made by the raw material including following parts by weight：0.3-0.5 parts of wine；10-12 parts of salted duck egg yolk；18-20 parts of fillings.
- 3. EGG YOLK SHORTCAKE according to claim 1, it is characterised in that the salted duck egg yolk is made as follows：By weight Measure number and choose salted duck egg yolk, and wine is sprayed to the surface of salted duck egg yolk in parts by weight, toast, cooling, turn-over toasts again.
- 4. EGG YOLK SHORTCAKE according to claim 3, it is characterised in that the temperature of the baking is 145-153 DEG C, the baking Time be 12-16min.
- 5. EGG YOLK SHORTCAKE according to claim 4, it is characterised in that the temperature of the cooling is 40-50 DEG C.
- 6. EGG YOLK SHORTCAKE according to claim 1 or 2, it is characterised in that further include the yolk on the surface coated in musculus cutaneus layer Liquid layer and be sprinkling upon yolk liquid layer surface sesame, the parts by weight of the yolk liquid layer are 1-3 parts, the weight of the sesame Number is 0.5-1 parts.
- 7. the manufacture craft of a kind of EGG YOLK SHORTCAKE in claim 1-5 described in any one, it is characterised in that including following step Suddenly：A, the making of water outermost layer of skin layer：High-strength flour, weak strength flour, white sugar powder are sufficiently mixed in parts by weight, form the first mixing Thing；Add water into the first mixture of acquisition, be sufficiently mixed, kneading in parts by weight, form water outermost layer of skin layer；B, the making of crisp layer：Flour, shortening are sufficiently mixed in parts by weight, kneading, form crisp layer；C, the making of musculus cutaneus：Outside the crisp layer that the water outermost layer of skin layer obtained in step A cladding is obtained in stepb, flatten, be converted into Three foldings, repetitive operation twice, then flatten, and form musculus cutaneus；D, the making of sandwich layer：Fillings is coated on to the outside of salted duck egg yolk in parts by weight, forms sandwich layer；E, the making of first finished product：According to musculus cutaneus and sandwich layer 1.1-1.2：1 ratio of weight and number, the musculus cutaneus bag that will be obtained in step C The outside of the sandwich layer obtained in step D is covered, is closed up downward, forms just finished product；F, bakees, and obtains EGG YOLK SHORTCAKE.
- 8. the manufacture craft of EGG YOLK SHORTCAKE according to claim 7, it is characterised in that in the step C, flatten to thickness and be 2-3mm。
- 9. the manufacture craft of the EGG YOLK SHORTCAKE according to claim 7 or 8, it is characterised in that after just finished product is formed, by weight Number is brushed egg yolk liquid on the surface of musculus cutaneus at twice, and it is 5-6min to brush institute's interlude twice, forms yolk liquid layer, Sesame is sprinkling upon on yolk liquid layer in parts by weight；The preparation method of the egg yolk liquid includes the following steps：Ovum Anas domestica yolk is chosen, Ovum Anas domestica yolk is broken up, is handled through 120 mesh sievings, Obtain egg yolk liquid.
- 10. the manufacture craft of EGG YOLK SHORTCAKE according to claim 9, it is characterised in that in the step F, the temperature of baking For 220-250 DEG C, the time of baking is 20-22min.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850086A (en) * | 2018-08-01 | 2018-11-23 | 上海元祖梦果子股份有限公司 | A kind of EGG YOLK SHORTCAKE of low-temperature bake and preparation method thereof |
| CN108887339A (en) * | 2018-06-22 | 2018-11-27 | 湖北神丹健康食品有限公司 | A kind of red bean paste EGG YOLK SHORTCAKE 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 |
| CN110024836A (en) * | 2019-03-21 | 2019-07-19 | 深圳市麦轩食品有限公司 | Glycan taste lotus-seed paste EGG YOLK SHORTCAKE and its preparation process |
| CN110463739A (en) * | 2019-08-05 | 2019-11-19 | 武汉市金鼎轩食品有限公司 | A kind of highization mouth degree stream heart is crisp and its manufacture craft |
| CN110477076A (en) * | 2019-08-05 | 2019-11-22 | 武汉市金鼎轩食品有限公司 | The soft glutinous thin skin EGG YOLK SHORTCAKE of one kind and its manufacture craft |
| CN111374166A (en) * | 2020-02-20 | 2020-07-07 | 福建爱乡亲食品股份有限公司 | Dried meat floss and yolk crisp and preparation method thereof |
| CN113229310A (en) * | 2021-06-03 | 2021-08-10 | 瑞昌市溢香农产品有限公司 | Yam and yolk crisp cake and preparation method thereof |
| 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 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108887339A (en) * | 2018-06-22 | 2018-11-27 | 湖北神丹健康食品有限公司 | A kind of red bean paste EGG YOLK SHORTCAKE and preparation method thereof |
| CN108850086A (en) * | 2018-08-01 | 2018-11-23 | 上海元祖梦果子股份有限公司 | A kind of EGG YOLK SHORTCAKE of low-temperature bake 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 |
| CN110024836A (en) * | 2019-03-21 | 2019-07-19 | 深圳市麦轩食品有限公司 | Glycan taste lotus-seed paste EGG YOLK SHORTCAKE and its preparation process |
| CN110463739A (en) * | 2019-08-05 | 2019-11-19 | 武汉市金鼎轩食品有限公司 | A kind of highization mouth degree stream heart is crisp and its manufacture craft |
| CN110477076A (en) * | 2019-08-05 | 2019-11-22 | 武汉市金鼎轩食品有限公司 | The soft glutinous thin skin EGG YOLK SHORTCAKE of one kind and its manufacture craft |
| CN111374166A (en) * | 2020-02-20 | 2020-07-07 | 福建爱乡亲食品股份有限公司 | Dried meat floss and yolk crisp and preparation method thereof |
| 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 |
| CN113229310A (en) * | 2021-06-03 | 2021-08-10 | 瑞昌市溢香农产品有限公司 | Yam and yolk crisp cake and preparation method thereof |
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Denomination of invention: Egg Yolk Crisp and Its Production Technology Effective date of registration: 20230105 Granted publication date: 20210427 Pledgee: Hangzhou United Rural Commercial Bank Co.,Ltd. Wangjiang Sub branch Pledgor: HANGZHOU CAIZHIZHAI FOOD CO.,LTD. Registration number: Y2023980030125 |