CN108633961A - A kind of corn Egg Tarts and preparation method thereof - Google Patents
A kind of corn Egg Tarts and preparation method thereof Download PDFInfo
- Publication number
- CN108633961A CN108633961A CN201810490169.8A CN201810490169A CN108633961A CN 108633961 A CN108633961 A CN 108633961A CN 201810490169 A CN201810490169 A CN 201810490169A CN 108633961 A CN108633961 A CN 108633961A
- Authority
- CN
- China
- Prior art keywords
- corn
- cheese
- egg tarts
- matrimony vine
- flour
- Prior art date
- 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
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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
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of corn Egg Tarts and preparation method thereof, belong to food technology field；It is baked and banked up with earth by corn juice, cheese's finished product, knead dough and Egg Tarts is made, this product not only remains corn and slows down aging, prevents the nutritive value that age-related macular venereal disease becomes, improves sexuality, has also merged the strong milk of cheese, not only healthy but also delicious.Without using white granulated sugar or other sugars in corn cheese's Egg Tarts of the present invention, and matrimony vine is used, not only remained sweet taste, but also reduce sugar content, is not easy to get fat after people is edible.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of corn Egg Tarts and preparation method thereof.
Background technology
The nutritional ingredient of corn is more comprehensive, generally containing protein 8.5%, fat 4.3%, carbohydrate 73.2%, calcium 0.022%,
Phosphorus .21%, iron 0.0016% also contain carrotene, vitamin B1, B2 and niacin and sitosterol, lecithin, vitamin
E, lysine etc..Contain a kind of anticancer factor-glutathione in corn, also contains a large amount of minerals magnesium in corn.
Egg Tarts liked due in good taste by numerous people, but at present many people generated because eating sweet food it is slight or heavier
How obesity symptom, and the combination of the two just shields this disadvantage develops a kind of guarantee taste and flavor and sugar content
Reduce, it will by numerous consumers welcome and like.
Invention content
The purpose of the present invention now provides a kind of corn Egg Tarts and its making side primarily directed to the problems of the prior art
Method.
The present invention is achieved by the following technical programs：
1, a kind of corn Egg Tarts, is made of following raw material, and each raw material and weight fraction are respectively：Corn juice 15ml；Matrimony vine 5-15
Part；4-10 parts of cheese；1-8 parts of cream cheese；1-3 parts of butter；Pure milk 1-3 parts；Yellow cream 1-4 parts；2-10 parts of flour.
2, a kind of corn Egg Tarts production method：
A, it stirs, takes the one third of 15 parts of matrimony vine, the matrimony vine of yellow cream and one third is stirred evenly；Add corn juice
After 2 parts of 15ml, 1 part of pure milk and flour mix slowly uniformly, dough is made；
B, it is molded：Dough stranding circle obtained, rolls skin, places in tinfoil cup, deburring is made and flogs bottom after stirring is rubbed up；
C, filling processed：10 parts of cheese and remaining 2/3rds matrimony vine are mixed slowly, 8 parts of cream cheese is added and beats at a slow speed to light
It is sliding, yellow 4 parts of cream is added and beats, corn juice 15ml is added, 3 parts of milk stirs evenly, obtained cheese's filling；
D, it is molded, hot-blast stove is adjusted to 160 DEG C of bakings and flogs bottom, toasts 6 minutes, and bottom is flogged in then cooling, is put into cheese's filling, and refrigeration is made
Egg Tarts blank；
E, it toasts, sweeps one layer of yolk in Egg Tarts blank, hot-blast stove is adjusted to 130 DEG C, toasts 12 minutes, then cools down, that is, jade is made
Rice Egg Tarts.
The invention has the advantages that：
1, by corn juice, being combined with cheese's Egg Tarts also adds the present invention on the basis of cheese's Egg Tarts original milk
Following effect of corn：
A, it slows down aging：Also contain a kind of longevity factor-glutathione in corn, it generates glutathione in the presence of selenium
Oxidizing ferment has and renews one's youth, the function of anti-aging；
B, prevent age-related macular venereal disease to become：Zeaxanthin contained in corn can prevent the generation of age-related macular venereal disease change.
It shows according to the study, absorbs the zeaxanthin of higher amount, the probability of age-related macular venereal disease change can be reduced；
C, improve sexuality：Vitamin E is rich in corn, and vitamin E plays the role of promoting gonad function, mainly stimulates
The more hormone of reproduction glandular secretion improve sexuality, prevent abortion.
2, without using white granulated sugar or other sugars in corn Egg Tarts of the invention, and matrimony vine is used, had both remained sweet taste,
Sugar content is reduced again, is not easy to get fat after people is edible.
In order to which the present invention is described in more detail, following preparating examples are provided.But the scope of the invention is not limited to this.
Embodiment 1：
1, a kind of corn Egg Tarts, is made of following raw material, and each raw material and weight fraction are respectively：Corn juice 15ml；Matrimony vine 5-15
Part；4-10 parts of cheese；1-8 parts of cream cheese；1-3 parts of butter；Pure milk 1-3 parts；Yellow cream 1-4 parts；2-10 parts of flour.
2, corn Egg Tarts, each raw material and weight fraction are respectively：Corn juice 15ml；5-10 parts of matrimony vine；4-8 parts of cheese；Milk
Oily cheese 2-5 parts；1-2 parts of butter；Pure milk 1-1.5 parts；Yellow cream 1-3 parts；3-8 parts of flour.
3, a kind of corn Egg Tarts preparation method：
A, it stirs, takes the one third of 10 parts of matrimony vine, the matrimony vine of yellow cream and one third is stirred evenly；Add corn juice
After 5 parts of 10ml, 1 part of pure milk and flour mix slowly uniformly, dough is made；
B, it is molded：Dough stranding circle obtained, rolls skin, places in tinfoil cup, deburring is made and flogs bottom after stirring is rubbed up；
C, filling processed：5 parts of cheese and remaining 2/3rds matrimony vine are mixed slowly, 3 parts of cream cheese is added and beats at a slow speed to smooth,
Yellow 3 parts of cream is added to beat, corn juice 15ml is added, 1 part of milk stirs evenly, obtained cheese's filling；
D, it is molded, hot-blast stove is adjusted to 125 DEG C of bakings and flogs bottom, toasts 10 minutes, and bottom is flogged in then cooling, is put into cheese's filling, refrigeration system
Obtain Egg Tarts blank；
E, it toasts, sweeps one layer of yolk in Egg Tarts blank, hot-blast stove is adjusted to 100 DEG C, toasts 15 minutes, then cools down, that is, jade is made
Rice Egg Tarts.
Embodiment 2：
1, a kind of corn Egg Tarts, is made of following raw material, and each raw material and weight fraction are respectively：Butter 30g, Self- raising flour 90g,
Icing Sugar 10g, salt 0.5g, 1, cream cheese 90g, Icing Sugar 20g, yolk, corn juice 8ml, whipping cream 20g
2, every material is got out.Self- raising flour, Icing Sugar, salt are sieved into jorum, and are put into butter, is mixed with hand kneading.Mixing
When at loose pineapple bits, it is put into yolk and slightly stirs, and pour into the corn juice of half teaspoon.Dough is moved on into behaviour
Make platform
On, it is pushed and is crumpled with palm, until uniformly mixing.
3, dough is wrapped with preservative film, is put into or so refrigerator cold-storage half an hour.Cream cheese is broken up, be put into Icing Sugar with
Corn juice breaks into cheese's batter, and fresh milk is added and continues to stir.The cooling dough completed is taken out, a little flour are slightly spread, is pushed
At the flour cake of 3 cm thicks, with cutting shape by die-cutting.
4, with fork airport is stabbed out on flour cake surface.The tower skin made is put into mold.Cheese's batter pours into mounting flower
Bag, then squeeze into tower skin.It is put into the oven of 170 degree of preheating, is toasted 30 minutes or so, is then cooled down, that is, the embodiment of the present invention 2 is made
Corn Egg Tarts.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any technical person familiar with the field in the technical scope disclosed by the present invention, all answer by the change or replacement that can be readily occurred in
It is included within the scope of the present invention.Therefore, protection scope of the present invention should be subject to the protection scope in claims.
Claims (4)
1. a kind of corn Egg Tarts, is made of following raw material, each raw material and weight fraction are respectively：Corn juice, matrimony vine, cheese, milk
Oily cheese, butter, pure milk, yellow cream, flour.
2. corn Egg Tarts according to claim 1, the matrimony vine is wolfberry fruit powder, and the pure milk is plain chocolate.
3. corn Egg Tarts according to claim 1, the flour is flour of the pure wheat without any addition polishing.
4. a kind of corn Egg Tarts preparation method：
A, it stirs, raw material is weighed according to the formula of any one of claim 1-4, takes matrimony vine, yellow cream and matrimony vine are stirred evenly；
Corn juice, evaporated milk and flour is added to stir evenly, obtains dough；
B, it is molded：It rubs dough made from step a with the hands circle, rolls skin, place in tinfoil cup, deburring is made and flogs bottom；
C, filling processed：Cheese and matrimony vine are stirred, cream cheese is added and beats to smooth, Huang cream is added and beats, it is addition corn juice, pure
Milk stirs evenly, and cheese's filling is made；
D, it is molded, bottom is flogged in baking, and bottom is flogged in then cooling, is put into cheese's filling, refrigerates and Egg Tarts blank is made；
E, it toasts, sweeps one layer of yolk in Egg Tarts blank, be put into hot-blast stove, toast, then cool down, that is, corn Egg Tarts is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810490169.8A CN108633961A (en) | 2018-05-21 | 2018-05-21 | A kind of corn Egg Tarts and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810490169.8A CN108633961A (en) | 2018-05-21 | 2018-05-21 | A kind of corn Egg Tarts and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108633961A true CN108633961A (en) | 2018-10-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810490169.8A Withdrawn CN108633961A (en) | 2018-05-21 | 2018-05-21 | A kind of corn Egg Tarts and preparation method thereof |
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| Country | Link |
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| CN (1) | CN108633961A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169435A (en) * | 2019-05-15 | 2019-08-27 | 合肥七哥食品有限责任公司 | A kind of preparation method of Egg Tarts |
-
2018
- 2018-05-21 CN CN201810490169.8A patent/CN108633961A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169435A (en) * | 2019-05-15 | 2019-08-27 | 合肥七哥食品有限责任公司 | A kind of preparation method of Egg Tarts |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181012 |