CN113678862A - Egg tart skin, making method thereof and egg tart - Google Patents

Abstract

The invention discloses an egg tart skin, a making method thereof and an egg tart. The egg tart skin comprises an open-face skin layer and a stuffing clamping layer; the stuffing layer is sandwiched between the open face skin layers in a sheet/layer manner and completely wrapped in the open face skin layers. The egg tart is made or baked by the egg tart skin. The method for making the egg tart skin realizes and guarantees the appearance and the internal layered structure of the egg tart skin. On one hand, the egg tart has the advantages that the flavor and the nutrition of the egg tart are enriched, the refreshing and greasiness relieving effects are achieved, the split charging storage and the transportation are convenient, and particularly, the characteristics of simplicity and convenience in the process of baking the egg tart skin are kept without extra time cost and extra material preparation cost; the method can be widely applied to making various egg tarts, and provides more wonderful appreciation experience for more egg tarts.

Description

Egg tart skin, making method thereof and egg tart

Technical Field

The invention relates to a dessert and a related manufacturing process thereof, in particular to an egg tart skin, a manufacturing method thereof and an egg tart.

Background

Egg tarts, a western dessert, are baked with egg slurry in a specially made crust. It is well documented that, as early as the middle century, the english man has made egg tart-like food products from milk, sugar, eggs and different spices. The egg tart enters China, and can also trace one area of Guangzhou and hong Kong in the twenties of the last century at the latest because of delicate and mellow appearance, golden and bright color, thick milk flavor and egg flavor in the middle part, smooth and soft flavor, melting in the mouth, and layered crispy skin, is crisp and loose, and is gradually a necessary beauty point of a tea restaurant. In recent years, with the gradual combination of Chinese and western food culture, various western spots including egg tarts are pursued by most women and children; even becoming one of the necessary desserts before and after meals. The egg tarts of the Hongkong underpass are classified by egg tart skins and mainly divided into beef tallow egg tarts and crisp crust egg tarts; the egg tart is used as a crispy-skin egg tart, is prepared from lard, flour, water and eggs as main raw materials by a British cake making method, and becomes a classic dessert before and after meals because of the unique flavor of the egg tart.

Along with the improvement of living standard of people, the requirement on gourmet food is more and more diversified, the traditional egg tart has the problems of large oil content, sweetness and single taste, and more people begin to develop new egg tart varieties in new age:

for example, in Chinese patent application 'a mushroom egg tart and a processing technology thereof, CN 103651693A' discloses that a mushroom egg tart is obtained by placing diced mushrooms in egg tart juice and then baking the diced mushrooms; like the Chinese patent application, CN104824105 discloses that sugar coffee water is added into egg tart juice to prepare an egg tart with cappuccino flavor; for example, Chinese patent CN104855467 discloses an egg tart with fruit flavor, which is prepared by spreading antioxidative-treated diced fruits into the bottom of the skin of a formed egg tart, adding egg tart juice, and baking. The egg tarts with various unique flavors shown in the exploration practice are mostly started from the ingredients of egg tart juice, various solid or liquid ingredients are added to add corresponding tastes to the egg tarts, but the defects in the beauty are that the ingredients mode and the making process undoubtedly increase the procedures of field processing and making, so that the procedures are more complicated, the freshness of the ingredients is easily influenced, the hidden danger of sanitary pollution is increased, and the optimal eating time of the made egg tarts is generally harsher; when the method is applied to the small-scale baking in a family, the method is complicated to manufacture, and the time cost or the raw material cost is obviously increased. In addition, the Chinese patent application 'egg tart skin and processing technology thereof, CN 104393976' discloses a technology for making dough by mixing carrot juice and soybean flour into flour and making egg tart skin by using the dough; the product and the technology certainly enrich the nutrition and the flavor of the egg tart, but the taste and the appearance of the product are common and monotonous, and are unlikely to attract more interests and appreciation desire of consumers.

Disclosure of Invention

In view of the limitation of the prior art and more expectation of people on egg tart type sweetmeats, the invention aims to disclose an egg tart skin which brings an unequal delicious food experience to people through richer nutrition and flavor and more beautiful appearance and taste.

The technical solution of the invention is realized as follows:

an egg tart skin comprises an open-face skin layer and a stuffing clamping layer;

the stuffing layer is sandwiched between the open face skin layers in a sheet/layer manner and completely wrapped in the open face skin layers. The method is characterized in that only an open face skin of the egg tart skin is seen from the outside, and the egg tart skin is not different from the existing egg tart skin, so that the method is used for ensuring that stuffing is not exposed or flows out to affect the integrity and the cleanness of the appearance of the egg tart during the process of baking the egg tart; but the interior of the egg tart is definitely provided with the laminated structure and the shape of the open layer surface skin layer and the sandwiched stuffing layer, so that the taste and the nutrition of the egg tart are enriched, and the interest of enjoying food due to novelty is realized.

Specifically, the stuffing layer comprises 1 layer; or 2-3 stuffing layers are arranged, and the open-layer surface skin layer is arranged between every two adjacent stuffing layers at intervals;

specifically, the filling layer can be made of filling containing mashed fruit. The fruit paste can be made from various seasonal fruits such as hawthorn, blueberry, strawberry, pineapple, apple, snow pear and the like;

alternatively, the filling layer may be made of a filling comprising mozzarella cheese. The mozzarella cheese is rich in nutrition, has a wire drawing effect when being freshly baked and discharged from a furnace at a certain temperature, and is more popular with food luxury.

Suitably, the stuffing layer can be supplemented with nut powder or nut paste with good taste and rich nutrition or which is chewed by food keeper; alternatively, different fillings can be mixed in proper proportion according to certain tastes.

The invention also discloses an egg tart made or baked by the egg tart skin, wherein at least one stuffing clamping layer is arranged in the egg tart skin and is wrapped in the open face skin layer, and when more than 2 stuffing clamping layers are arranged, the stuffing clamping layers are all spaced by the open face skin layer. Therefore, the egg tarts keep the external appearance of the traditional egg tarts, tender and soft egg milk tarts are contained in the baked egg tart skins which are golden and loose, and meanwhile, layers with unique flavor and clear and vivid colors are formed in the egg tart skins, so that the egg tarts are rich in taste, more nutritional and pleasant.

Meanwhile, the invention discloses a method for making the egg tart skin, which comprises the following steps:

a step S1 of preparing dough, an

A step S2 of preparing flake oil;

a step S3 of making a filling, an

Step S4, synthesizing the prepared flat oil and stuffing with the dough in steps sequentially at proper temperature and/or hardness, and forming the egg tart skin; wherein the content of the first and second substances,

the steps S1, S2 and S3 are not performed sequentially or synchronously; step S4 is performed after steps S1, S2, S3 are completed.

Generally, the dough in step S1 is made from medium gluten flour as the main ingredient, a certain amount of sugar and salt are added, and butter is added, and the dough is kneaded with whole egg liquid and water; the flake oil in step S2 is solid oil or oil mixture.

Preferably, the step S2 of making the tablet oil includes the following steps:

placing the butter and the refined lard in a stirrer according to the formula proportion, and slowly stirring; adding a proper amount of water, continuously and fully stirring uniformly to obtain the flaked oil, wherein the whole stirring process is carried out at 10-15 ℃; putting the oil component of the tablet into a refrigerated cabinet at 10-15 ℃ for later use; wherein, the formula proportion is as follows: 2-3 parts of butter, 3-5 parts of refined lard and a proper amount of water.

Specifically, step S3 may be a step of preparing a water-free puree filling, including:

selecting fresh fruits, cleaning, sterilizing, and steaming pure pulp; adding a certain amount of sugar and a proper amount of edible oil, beating into fruit paste, and placing the fruit paste into a freezer at a temperature of between 5 ℃ below zero and 3 ℃ below zero in parts for later use.

Alternatively, step S3 may be a step of making a wiredrawing filling with mozzarella cheese, comprising:

melting white oil, high maltose syrup, milk powder and a proper amount of water at 100 ℃, adding the melted milk powder and a proper amount of water into the snowmei grain premixed powder, slowly stirring the mixture uniformly, adding granular mozzarella cheese, mixing the mixture and slowly stirring the mixture uniformly into stuffing, and taking out the stuffing;

wherein, the formula proportion is as follows: 10-15 parts of Xuameniang woman premixed flour, 30-45 parts of mozzarella cheese, 1-2 parts of white oil, 1-3 parts of high maltose syrup and a small amount of milk powder, wherein the using amount of water is adjusted according to the manufacturing temperature, and the prepared stuffing has the hardness close to that of the open-face skin in the step S4.2.

Specifically, step S4 includes:

s4.1, obtaining an open layer skin by oil coating: according to a certain formula proportion, the sheet oil prepared in the step S2 is filled into the dough prepared in the step S1, the dough is rolled and folded to prepare an open-layer wrapper or an open-layer dough, and the open-layer wrapper or the open-layer dough is wrapped by a preservative film and then placed in a refrigerated cabinet at 0-5 ℃ for relaxation;

s4.2, stuffing and obtaining egg tart wrappers: continuously rolling and folding the open-layer dough or the open-layer dough, uniformly layering and paving the open-layer dough or the open-layer dough on the open-layer dough according to the required number of stuffing layers, doubling the dough with the stuffing once when each layer of stuffing is paved, and rolling the open-layer dough with the stuffing to the thickness of the conventional egg tart dough after the stuffing is completed to obtain the egg tart dough; cutting into small pieces, wrapping with a preservative film, and loosening in a refrigerated cabinet at 0-5 ℃ for more than 12 hours; .

S4.3, forming egg tart skin: processing the refrigerated egg tart wrappers into a proper size, finishing the edges of the refrigerated egg tart wrappers, completely wrapping the stuffing into the open-end wrappers, and then placing the egg tart wrappers into a mold for molding; further carrying out quick-freezing and subpackaging;

in steps S4.1 and S4.2, the making of the layer-opening dough sheet and the egg tart dough sheet are carried out at 10-15 ℃.

Preferably, the formula proportion in step S4 is: 10 parts of dough, 5-7 parts of flake oil and 1-3 parts of stuffing per layer.

The method for making the egg tart skin effectively ensures the appearance of the outer appearance and the inner interlayer of the egg tart skin, and particularly ensures the unique flavor and the appreciation quality of the egg tart finally made and baked by the egg tart skin.

The egg tart skin with the stuffing layer disclosed by the invention is not consistent with the common egg tart skin when seen from the outside, but when an egg tart baked by the egg tart skin bites down, a new space is formed: firstly, the appearance of the egg tart is obviously different from that of the existing egg tart skin and is interesting, a stuffing layer with fresh color and rich nutrition is clamped between the baked open-face skin layers, and the egg tart is not only in shape, but also in color and flavor after being stacked layer by layer; the egg tart skin at the entrance is not only crisp and fragrant as the existing Portugal egg tart, but also has special flavor of a stuffing clamping layer, no matter the flavor is fruit stuffing, or wire drawing stuffing of Masui, or the flavor of other stuffing, the taste of different flavor layers is long after being stacked, and the greasy feeling of the existing single egg tart skin can be solved.

Meanwhile, the egg tart skin is not different from the conventional egg tart skin in subpackaging storage or transportation after being molded, extra cost is not increased, the egg tart skin is not different from the conventional egg tart skin when being used for making and baking the egg tarts, the egg tart skin is not different from the conventional egg tart skin in making and baking, particularly, any working procedure and extra stock preparation in the process of making the egg tarts are not increased, and the egg tart skin is simple, convenient and quick to bake in hotels, tea restaurants and small-scale household baking. Obviously, the method can be used for preparing various conventional egg tarts, and a brand-new place is opened for an egg tart which is an classical dessert due to the special flavor and appearance of the egg tarts.

Drawings

Fig. 1-2 are schematic cross-sectional structures of egg tart skins according to an embodiment of the invention, wherein:

FIG. 1 is an egg tart skin with a sandwiched layer of filling;

figure 2 shows an egg tart skin with two sandwiched layers.

In the figure, 1 is an open-layered skin layer 2 is a stuffing layer.

Detailed Description

Example 1

An egg tart skin with fruit stuffing comprises an open-face skin layer 1 and a stuffing layer 2, wherein the stuffing layer 2 is stuffing made of fresh mashed fruit; the sandwiched stuffing layer 2 is sandwiched between the open face skin layers 1 in a sheet or layer shape and completely enclosed within the open face skin layers 1, as shown in fig. 1 and 2.

The egg tart skin making method specifically comprises the following steps:

step S1: making dough;

step S2: preparing flake oil;

step S3: making fruit stuffing;

step S4: sequentially synthesizing the prepared flake oil and the prepared fruit stuffing with the dough in steps at a proper temperature and/or hardness and forming the egg tart skin; wherein the content of the first and second substances,

the steps S1, S2 and S3 are not performed sequentially or synchronously; step S4 is performed after steps S1, S2, S3 are completed.

Wherein, step S1 is specifically as follows:

taking 100 parts of medium gluten flour, 10 parts of granulated sugar, 15 parts of ghee, 8 parts of whole eggs, 48 parts of water and a proper amount of salt;

putting eggs, water and granulated sugar into a stirrer, stirring at medium speed until the granulated sugar is completely dissolved, pouring the mixture into a dough mixer, mixing the mixture with medium gluten flour and a proper amount of salt, stirring until dough is made into eight-gluten dough, adding butter, continuously stirring until the dough is ten-gluten dough, wrapping the dough in portions by using a preservative film, and putting the dough in a refrigerated cabinet at 0-5 ℃ for standby, wherein the storage time is not less than 12 hours.

Step S2 is specifically as follows:

taking 40 parts of butter, 60 parts of refined lard oil and 15 parts of water; firstly, placing butter and lard into a stirrer, slowly stirring for about 5min, adding water, continuously stirring uniformly, taking out the parts, and placing the parts in a refrigerated cabinet at 10-15 ℃ for later use; the whole stirring process is carried out at 10-15 ℃.

Step S3 of making a puree filling without adding water, specifically comprising:

selecting fresh fruits such as fructus crataegi, fructus Myrtilli, strawberry, fructus Ananadis Comosi, fructus Mali Pumilae, and fructus Pyri, sterilizing, cleaning thoroughly (the sterilization generally refers to removing pesticide residue and insect egg on fruit skin, and soaking with flour or salt), taking pure pulp, and steaming for about 25 min; meanwhile, according to the characteristics of the sugar content of the fruits and different taste requirements, a certain amount of sugar and a proper amount of edible oil are added to prepare fruit paste, and the fruit paste is placed in a freezer cabinet at the temperature of between 5 ℃ below zero and 3 ℃ below zero in portions for later use.

Step S4 specifically includes:

s4.1, obtaining an open layer skin by oil coating: taking 10 parts of dough prepared in the step S1 and 5 parts of sheet oil prepared in the step S2, filling the sheet oil into the dough to form oil-coated dough, stretching the oil-coated dough once along one direction by using a crisper, folding the oil-coated dough in a manner similar to overlapping, stretching the oil-coated dough for two times along a direction rotating 90 degrees along the stretching direction for one time, folding the oil-coated dough again in a manner similar to overlapping, wherein the obtained dough or wrapper is called an open-layer dough or open-layer dough, wrapping the open-layer dough or wrapper with a preservative film, and placing the open-layer dough or wrapper into a refrigerated cabinet at 0-5 ℃ for relaxation;

s4.2, stuffing and obtaining egg tart wrappers: stretching the split dough or the split dough again, spreading the fruit stuffing prepared in the step 3 on the split dough, and folding the split dough with the stuffing in half; folding the open layer skin on which the stuffing is spread once every layer of the stuffing is spread according to the number of required stuffing layers, wherein the adding proportion of each layer of the stuffing is about 1-3 parts, and after stuffing is filled, extending the open layer skin with the stuffing to the thickness of the conventional egg tart skin to obtain the egg tart skin, wherein the thickness of the egg tart skin is generally 5 mm; respectively cutting into small pieces of 30-40 cm, wrapping with a preservative film, and placing in a refrigerated cabinet at 0-5 ℃ for relaxation for more than 12 hours; .

S4.3, forming egg tart skin: pressing the refrigerated egg tart wrappers into round pieces with proper sizes by using a round die, and finishing the edges of the round pieces to completely wrap the stuffing into the open wrapper so as to prevent the appearance and taste from being influenced by the exposed stuffing after molding or in the baking process; then placing the egg tart skin into an aluminum foil cup and forming the egg tart skin by a special forming machine; further placing the molded egg tart skin into a quick-freezing cabinet for quick freezing for about 20min, and taking out, subpackaging, storing or transporting;

in steps S4.1 and S4.2, the making of the layer-opening dough sheet and the egg tart dough sheet are carried out at 10-15 ℃.

After the egg tart skin is formed, only the open-face skin can be seen from the outside of the egg tart skin, and the egg tart skin is not inconsistent with the existing egg tart skin, so that the egg tart is ensured that no stuffing is exposed or flows out to influence the integrity and cleanness of the appearance of the egg tart in the baking process, and is convenient to package, store, transport and the like; but the inside clearly shows the laminated structure and appearance of the open layer skin layer 1 and the sandwich filling layer 2. Compared with the egg tarts baked by the existing egg tart skin, the egg tarts baked by the egg tart skin not only keep the layer-by-layer crisp and fragrant crisp of the egg tarts, but also have the delicate, smooth and sweet taste of the central egg milk part, and the sour and sweet palatable fruit stuffing undoubtedly enriches the taste and nutrition of the egg tarts, has the natural greasiness relieving effect, and also enables the delighter to have the pleasure due to the clear and fresh color of the inner layer of the crisp skin after biting.

The stuffing layer 2 can have at least 1 layer, as shown in figure 1; can also be made into 2 layers, as shown in FIG. 2; even more stuffing layers can be made, when more than 2 stuffing layers are provided, each stuffing layer can even adopt different stuffing, for example, different mashed fruits can be adopted, and the open-face skin layer 1 is arranged between every two adjacent stuffing layers 2 at intervals;

generally, at least one layer of stuffing is wrapped in a loose open-face skin of an egg tart skin made by the method, when more than two layers of stuffing layers 2 are arranged, the open-face skin layer 1 is arranged between the two layers of stuffing layers 2 at intervals, so that clear and bright layers are formed in the egg tart skin, and the flavor after the egg tart skin is eaten is unique, rich in nutrition and natural and has the effect of relieving greasiness.

Example 2

An egg tart skin with a wire-drawing filling, as also shown in fig. 1 and 2, differs from example 1 in that the filling layer 2 is made of a wire-drawing filling comprising mozzarella. The masulia is high in nutritive value and mellow in taste, and has a wire drawing effect when being freshly baked and taken out of a furnace at a certain temperature; egg tarts made and baked by the egg tart skin with the wire-drawing stuffing must be popular with egg tarts and cheese hugs at the same time.

The making of the egg tart skin differs from the making method described in example 1 mainly in the filling and the making step S3; specifically, the preparation of the wiredrawing stuffing comprises the following steps:

1 part of white oil, 2 parts of 80-degree high maltose syrup, a small amount of special milk powder for drinks and 10 parts of water are added into 10 parts of the Xuemai grain premixed powder after being melted at 100 ℃, the materials are uniformly stirred in a stirrer at a low speed and taken out, 30 parts of marsulra cheese processed into particles are added, the mixture is put into a flour mixer and is uniformly stirred at a low speed to form stuffing, and the stuffing is taken out and divided into portions; wherein the amount of water is adjusted according to the preparation temperature and the prepared wiredrawing stuffing has the hardness close to that of the open-faced skin in the step S4.2.

The invention can also adopt other proper fillings as the filling layers according to the production and the food taste of different regions, such as sauce made of nuts or the filling obtained by mixing nut powder and the fruit filling and/or the Masui wiredrawing filling in proper taste proportion, and the like, and the invention does not need to be exhaustive.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.

Claims (10)

1. The utility model provides an egg tart skin, is including opening a face cortex, its characterized in that:

also comprises a stuffing layer;

the stuffing layer is sandwiched between the open face skin layers in a sheet/layer manner and completely wrapped in the open face skin layers.

2. The egg tart skin of claim 1, wherein:

the stuffing layer comprises 1 layer; or the stuffing layers are 2-3 layers, and the interval between every two adjacent stuffing layers is the open-face skin layer.

3. Egg tart skin as claimed in claim 1 or 2, characterized in that:

the stuffing layer is made of fruit paste and/or stuffing of mozzarella cheese.

4. An egg tart, which is characterized in that:

the egg tart is made or baked by using egg tart skin as claimed in any one of claims 1-3.

5. A method for making egg tart skin comprises the following steps:

a step S1 of preparing dough, an

A step S2 of preparing flake oil;

it is characterized by also comprising:

a step S3 of making a filling, an

Step S4 of combining the prepared flakes and filling with the dough in steps at an appropriate temperature and/or hardness and forming into egg tart skin according to claim 1; wherein the content of the first and second substances,

the steps S1, S2 and S3 are not performed sequentially or synchronously; step S4 is performed after steps S1, S2, S3 are completed.

6. The method for making an egg tart skin as recited in claim 5, wherein:

step S4 includes:

s4.1, obtaining an open layer skin by oil coating: according to a certain formula proportion, the sheet oil prepared in the step S2 is filled into the dough prepared in the step S1, the dough is rolled and folded to prepare an open-layer wrapper or an open-layer dough, and the open-layer wrapper or the open-layer dough is wrapped by a preservative film and then placed in a refrigerated cabinet at 0-5 ℃ for relaxation;

s4.2, stuffing and obtaining egg tart wrappers: continuously rolling and folding the open-layer dough or the open-layer dough, uniformly layering and paving the open-layer dough or the open-layer dough on the open-layer dough according to the required number of stuffing layers, doubling the dough with the stuffing once when each layer of stuffing is paved, and rolling the open-layer dough with the stuffing to the thickness of the conventional egg tart dough after the stuffing is completed to obtain the egg tart dough; cutting into small pieces, wrapping with a preservative film, and loosening in a refrigerated cabinet at 0-5 ℃ for more than 12 hours;

s4.3, forming egg tart skin: processing the refrigerated egg tart wrappers into a proper size, finishing the edges of the refrigerated egg tart wrappers, completely wrapping the stuffing into the open-end wrappers, and then placing the egg tart wrappers into a mold for molding; further carrying out quick-freezing and subpackaging;

in steps S4.1 and S4.2, the making of the layer-opening dough sheet and the egg tart dough sheet are carried out at 10-15 ℃.

7. The method for making an egg tart skin as recited in claim 6, wherein:

the formula proportion in step S4 is: 10 parts of dough, 5-7 parts of flake oil and 1-3 parts of stuffing per layer.

8. The method for making an egg tart skin as recited in claim 6, wherein:

step S2 includes the following steps:

placing the butter and the refined lard in a stirrer according to the formula proportion, and slowly stirring; adding a proper amount of water, continuously and fully stirring uniformly to obtain the flaked oil, wherein the whole stirring process is carried out at 10-15 ℃; putting the oil component of the tablet into a refrigerated cabinet at 10-15 ℃ for later use; wherein, the formula proportion is as follows: 2-3 parts of butter, 3-5 parts of refined lard and a proper amount of water.

9. The method for making an egg tart skin as recited in claim 6, wherein:

step S3 is a step of preparing a puree filling without adding water, comprising:

selecting fresh fruits, cleaning, sterilizing, and steaming pure pulp; adding a certain amount of sugar and a proper amount of edible oil, beating into fruit paste, and placing the fruit paste into a freezer at a temperature of between 5 ℃ below zero and 3 ℃ below zero in parts for later use.

10. The method for making an egg tart skin as recited in claim 6, wherein:

step S3 is a step of making a wiredrawing filling with mozzarella cheese, comprising:

melting white oil, high maltose syrup, milk powder and a proper amount of water at 100 ℃, adding the melted milk powder and a proper amount of water into the snowmei grain premixed powder, slowly stirring the mixture uniformly, adding granular mozzarella cheese, mixing the mixture and slowly stirring the mixture uniformly into stuffing, and taking out the stuffing;

wherein, the formula proportion is as follows: 10-15 parts of Xuameniang woman premixed flour, 30-45 parts of mozzarella cheese, 1-2 parts of white oil, 1-3 parts of high maltose syrup and a small amount of milk powder, wherein the using amount of water is adjusted according to the manufacturing temperature, and the prepared stuffing has the hardness close to that of the open-face skin in the step S4.2.

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