CN114451438A - 一种千层厚蛋挞皮的制作方法 - Google Patents

一种千层厚蛋挞皮的制作方法 Download PDF

Info

Publication number
CN114451438A
CN114451438A CN202210165280.6A CN202210165280A CN114451438A CN 114451438 A CN114451438 A CN 114451438A CN 202210165280 A CN202210165280 A CN 202210165280A CN 114451438 A CN114451438 A CN 114451438A
Authority
CN
China
Prior art keywords
dough
blocks
egg tart
flour
crisp
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.)
Pending
Application number
CN202210165280.6A
Other languages
English (en)
Inventor
徐世平
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wuhan Chengxingxin Food Co ltd
Original Assignee
Wuhan Chengxingxin Food Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Wuhan Chengxingxin Food Co ltd filed Critical Wuhan Chengxingxin Food Co ltd
Priority to CN202210165280.6A priority Critical patent/CN114451438A/zh
Publication of CN114451438A publication Critical patent/CN114451438A/zh
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/10Multi-layered products
    • A21D13/16Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/10Hydrocarbons
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/16Fatty acid esters
    • A21D2/165Triglycerides
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/181Sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34Animal material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/06Baking processes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

本发明公开了一种千层厚蛋挞皮的制作方法,一种千层厚蛋挞皮的制作方法,其特征在于:包括以下步骤:S1配料:准备面粉、油脂、白糖、β‑胡萝卜素、水、冰水;S2和面:面粉、白糖、β‑胡萝卜素、水及冰水的质量份配比为100:50:4:0.1:3:30.5:18,按照质量份配比完成后,装入和面机内:S3醒发:取出面团,确保和面的面团表面光滑且有粘性,松弛温度控制为15‑18摄氏度,松弛10‑20分钟;S4整形:将醒发后的面团放入整形斗内,通过机器进行分隔整形,并对面团进行打粉及打薄,最终形成面块;S5初开酥:将整形后面块,该千层厚蛋挞皮的色泽具有较佳的食用欲望,口感甜而不腻,酥脆爽口,层次分明,且厚度高于常规蛋挞,不易坍软,不散软。

Description

一种千层厚蛋挞皮的制作方法
技术领域
本发明涉及蛋挞制作技术领域,具体涉及一种千层厚蛋挞皮的制作方法。
背景技术
蛋挞,挞为英文“tart”之音译,意指馅料外露的馅饼,蛋挞即以蛋浆为馅料的“tart”,蛋挞常用的做法是把饼皮放进小圆盆状的饼模中,倒入由砂糖及鸡蛋混合而成之蛋浆,然后放入烤炉进行烘烤,烤出的蛋挞外层为松脆的挞皮,内层则为香甜的黄色凝固蛋浆。
玛嘉烈蛋挞为一种新形势的蛋挞,和普通蛋挞相比,玛嘉烈蛋挞的外皮更酥,内焰呈金黄色并有焦糖色点缀其中,而且口感多而层次丰富,深得食客喜爱,并一直流传至今。为了满足更多食客的需求,基于口感、外观与营养成分的讲究,在现有的食品加工领域存在许多改进的地方。
现有的蛋挞厚度较低,高层或千层的蛋挞成品表面易坍软,散口,且形态不佳。
发明内容
本发明的目的就在于为了克服现有技术中存在的高层厚蛋挞容易坍软,散口,形态不佳的缺陷,提供了千层厚蛋挞皮的制作方法制作出的手工蛋挞色泽诱人,口感甜而不腻,酥脆爽口。
本发明通过以下技术方案来实现上述目的,一种千层厚蛋挞皮的制作方法,其特征在于:包括以下步骤:
S1配料:准备面粉、油脂、白糖、β-胡萝卜素、水、冰水;
S2和面:面粉、油脂、白糖、β-胡萝卜素、水及冰水的质量份配比为100:50:4:0.1:3:30.5:18,按照质量份配比完成后,装入和面机内:
S3松弛:取出面团,确保和面的面团表面光滑且有粘性,松弛温度控制为15-18摄氏度,松弛10-20分钟;
S4整形:将醒发后的面团放入整形斗内,通过机器进行分隔整形,并对面团进行打粉及打薄,最终形成面块;
S5初开酥:将整形后面块,放入开酥机的传送带上,准备黄油,将黄油包在面块中间,开酥机进行来回辗压至一定的厚度,并对面块进行折叠,折叠方式为四折两次;
S6再开酥:将折叠后的面块放入保鲜库中进行冷藏,冷藏温度0-5摄氏度,冷藏时间为1小时,通过冷藏进行松弛,松弛完毕后取出面块,再开酥,此时面块四折一次,三折一次:
S7冷藏:开酥后的面块置于-18摄氏度急冻室冷藏4小时后,转入0-5摄氏度保鲜库12小时冷藏:
S8成型:将保鲜库内的面块取出,由切行机进行切行,将面块放入模具形成带有底托的蛋挞皮;
S9速冻:将带有底托的蛋挞皮放入冷冻室冷冻,确保半成品的稳定。
作为本实用的一种优选方案:在步骤S2中,需确保β-胡萝卜素与其他配料充分搅拌,打开和面机,确保面团颜色均匀。
作为本实用的一种优选方案:在步骤S5中,开酥机进行每一次开酥后,使用打薄轮进行打薄。
作为本实用的一种优选方案:在步骤S8中,对带有底托的蛋挞皮放入成型机,通过控制温度和气压,确保蛋挞皮从底托上脱落。
作为本实用的一种优选方案:还包括步骤S10,取出半成品后,室温静置1小时,再放入蛋挞液,进行烤箱烘烤。
总体而言,通过本发明所构思的以上技术方案与现有技术相比,可以达到以下有益效果:
1、本发明的千层厚蛋挞皮的制作方法在开酥的过程中进行多次折叠,并辅以冷藏,再进行开酥,确保后蛋挞的形成,表层不易坍软;
2、该千层厚蛋挞皮的制作过程中,奶油、白糖、水及面粉均匀配比,成型后的蛋挞色泽具有最佳的食用欲望,口感甜而不腻,酥脆爽口,层次分明。
具体实施方式
一种千层厚蛋挞皮的制作方法,其特征在于:包括以下步骤:
S1配料:准备面粉、油脂、白糖、β-胡萝卜素、水、冰水;
S2和面:面粉、油脂、白糖、β-胡萝卜素、水及冰水的质量份配比为100:50:4:0.1:3:30.5:18,按照质量份配比完成后,装入和面机内:
S3松弛:取出面团,确保和面的面团表面光滑且有粘性,松弛温度控制为15-18摄氏度,松弛10-20分钟;
S4整形:将醒发后的面团放入整形斗内,通过机器进行分隔整形,并对面团进行打粉及打薄,最终形成面块;
S5初开酥:将整形后面块,将整形后面块,放入开酥机的传送带上,准备黄油,将黄油包在面块中间,开酥机进行来回辗压至一定的厚度,并对面块进行折叠,折叠方式为四折两次;
开酥机将面团压制面块。
S6再开酥:将折叠后的面块放入保鲜库中进行冷藏,冷藏温度0-5摄氏度,冷藏时间为1小时,通过冷藏进行松弛,松弛完毕后取出面块,再开酥,此时面块四折一次,三折一次层:
在开酥的过程中,面块完成一次包油即对其进行一次折叠,通过初开酥及再开酥,完成对面块的折叠,包油后的面块起发性更高,因为折叠的层次更多,所以每一层的面块会更加紧实,同时面块叠厚。
S7冷藏:开酥后的面块置于-18摄氏度急冻室冷藏4小时后,转入0-5摄氏度保鲜库12小时冷藏:
S8成型:将保鲜库内的面块取出,由切行机进行切型,将面块放入模具形成带有底托的蛋挞皮;
相较于传统的需要将面块卷成条,切行机直接对面块进行切行,避免面块受到卷曲影响,影响最终的厚蛋挞成型度。
S9速冻:将带有底托的蛋挞皮放入冷冻室冷冻,确保半成品的稳定。
在本发明的一个实施例中,具体操作时,在步骤S2中,需确保β-胡萝卜素与其他配料充分搅拌,打开和面机,确保面团颜色均匀。
在千层厚蛋挞的制作过程中,开酥过程尤为重要,只有对开酥的工艺进行改进,支撑制作出千层厚蛋挞,在开酥的过程中,包油的作用为外表皮酥软,折叠用于主体部分口感紧致,冷藏用于松弛,只有在多重工艺的融合下,才能确保最终烤出千层厚蛋挞。
在本发明的一个实施例中,具体操作时,在步骤S5中,开酥机进行每一次开酥后,使用打薄轮进行打薄。
在本发明的一个实施例中,具体操作时,在步骤S8中,对带有底托的蛋挞皮放入成型机,通过控制温度和气压,确保蛋挞皮从底托上脱落。
在本发明的一个实施例中,具体操作时,还包括步骤S10,取出半成品后,室温静置1小时,再放入蛋挞液,进行烤箱烘烤。
本领域的技术人员容易理解,以上所述仅为本发明的较佳实施例而已,并不用于限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。

Claims (5)

1.一种千层厚蛋挞皮的制作方法,其特征在于:包括以下步骤:
S1配料:准备面粉、油脂、白糖、β-胡萝卜素、水、冰水;
S2和面:面粉、油脂、白糖、β-胡萝卜素、水及冰水的质量份配比为100:50:4:0.1:3:30.5:18,按照质量份配比完成后,装入和面机内:
S3松弛:取出面团,确保和面的面团表面光滑且有粘性,松弛温度控制为15-18摄氏度,松弛10-20分钟;
S4整形:将松弛后的面团放入整形斗内,通过机器进行分隔整形,并对面团进行打薄,最终形成面块;
S5初开酥:将整形后面块,放入开酥机的传送带上,准备黄油,将黄油包在面块中间,开酥机进行来回辗压至一定的厚度,并对面块进行折叠,折叠方式为四折两次;
S6再开酥:将折叠后的面块放入保鲜库中进行冷藏,冷藏温度0-5摄氏度,冷藏时间为1小时,通过冷藏进行松弛,松弛完毕后取出面块,再开酥,此时面块四折一次,三折一次,将面块开至2厘米后备用:
S7冷藏:开酥后的面块置于-18摄氏度急冻室冷藏4小时后,转入0-5摄氏度保鲜库12小时冷藏:
S8成型:将保鲜库内的面块取出,由切型机进行切块,将面块放入模具形成带有底托的蛋挞皮;
S9速冻:将带有底托的蛋挞皮放入冷冻室冷冻,确保半成品的稳定。
2.权利要求1所述的一种千层厚蛋挞皮的制作方法,其特征在于:在步骤S2中,需确保β-胡萝卜素与其他配料充分搅拌,打开和面机,确保面团颜色均匀。
3.权利要求1所述的一种千层厚蛋挞皮的制作方法,其特征在于:在步骤S5中,开酥机进行每一次开酥后,使用打薄轮进行打薄。
4.权利要求1所述的一种千层厚蛋挞皮的制作方法,其特征在于:在步骤S8中,对带有底托的蛋挞皮放入成型机,通过控制温度和气压,确保蛋挞皮从底托上脱落。
5.权利要求1所述的一种千层厚蛋挞皮的制作方法,其特征在于:还包括步骤S10,取出半成品后,室温静置1小时,再放入蛋挞液,进行烤箱烘烤。
CN202210165280.6A 2022-02-23 2022-02-23 一种千层厚蛋挞皮的制作方法 Pending CN114451438A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210165280.6A CN114451438A (zh) 2022-02-23 2022-02-23 一种千层厚蛋挞皮的制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210165280.6A CN114451438A (zh) 2022-02-23 2022-02-23 一种千层厚蛋挞皮的制作方法

Publications (1)

Publication Number Publication Date
CN114451438A true CN114451438A (zh) 2022-05-10

Family

ID=81415014

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210165280.6A Pending CN114451438A (zh) 2022-02-23 2022-02-23 一种千层厚蛋挞皮的制作方法

Country Status (1)

Country Link
CN (1) CN114451438A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116406684A (zh) * 2023-04-14 2023-07-11 周日明 一种挞皮加工方法及挞皮加工生产线

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106509030A (zh) * 2016-11-10 2017-03-22 三只松鼠股份有限公司 一种蛋挞的制作工艺
CN109362833A (zh) * 2018-11-27 2019-02-22 武汉市诚兴欣食品有限公司 一种手工蛋挞及制备方法
CN113519600A (zh) * 2020-04-22 2021-10-22 哈尔滨商业大学 一种大米蛋挞及其制作方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106509030A (zh) * 2016-11-10 2017-03-22 三只松鼠股份有限公司 一种蛋挞的制作工艺
CN109362833A (zh) * 2018-11-27 2019-02-22 武汉市诚兴欣食品有限公司 一种手工蛋挞及制备方法
CN113519600A (zh) * 2020-04-22 2021-10-22 哈尔滨商业大学 一种大米蛋挞及其制作方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116406684A (zh) * 2023-04-14 2023-07-11 周日明 一种挞皮加工方法及挞皮加工生产线

Similar Documents

Publication Publication Date Title
US20060057269A1 (en) Method for producing baked objects, at least parts of which are a glossy brown
EP1209979B1 (en) A process for making a baked cup shaped food product
CN113229305A (zh) 一种口感香酥微型牛乳馕的制作方法
CN103211161A (zh) 一种馒头配方及制作方法
CN114451438A (zh) 一种千层厚蛋挞皮的制作方法
KR20210128633A (ko) 연유 쌀 바게트 제조방법
CN112655734B (zh) 一种预醒发的冷冻面团及其制作方法
KR102595814B1 (ko) 계란빵 및 그 계란빵 제조방법
CN109362833A (zh) 一种手工蛋挞及制备方法
CN101077085B (zh) 一种盛装冰淇淋的面包
CN108497026A (zh) 一种面包及其制作方法
JPH08308473A (ja) ケーキ生地を内包したパン・菓子の製造方法
KR102075254B1 (ko) 고구마 케익 및 그 제조방법
WO2009007260A1 (en) Shaped wafer
CN111357793A (zh) 一种果酱夹心饼干的制备方法
KR102576384B1 (ko) 솔방울 빵의 제조방법
RU2274000C1 (ru) Способ приготовления мучного кондитерского изделия
KR101975854B1 (ko) 초코 패스트리의 제조방법
GB2543390A (en) Food products
KR20090048188A (ko) 쌀 무스케익 및 그 제조방법
CN117461669A (zh) 一种红芸豆无糖饼干的制备方法
RU2169470C1 (ru) Способ производства кулича и состав смеси, используемой для приготовления кулича
CN117016586A (zh) 迷你巴斯克芝士蛋糕及其制备方法
Fuentes et al. Production of Wheat-Based Snacks
RU25676U1 (ru) Бисквитный торт "маэстро"

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20220510