CN114451438A - 一种千层厚蛋挞皮的制作方法 - Google Patents
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- 238000000034 method Methods 0.000 title claims abstract description 28
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- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract description 11
- 239000011648 beta-carotene Substances 0.000 claims abstract description 11
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 11
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 11
- 229960002747 betacarotene Drugs 0.000 claims abstract description 11
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000005457 ice water Substances 0.000 claims abstract description 8
- 239000004519 grease Substances 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 230000002040 relaxant effect Effects 0.000 claims abstract description 4
- 238000005057 refrigeration Methods 0.000 claims description 18
- 230000008014 freezing Effects 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- 235000014594 pastries Nutrition 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 7
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- 239000004615 ingredient Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 238000000227 grinding Methods 0.000 abstract description 3
- 235000013601 eggs Nutrition 0.000 description 38
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- A—HUMAN NECESSITIES
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- 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
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
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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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
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- A—HUMAN NECESSITIES
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- 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
- A21D2/10—Hydrocarbons
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- A—HUMAN NECESSITIES
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- 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
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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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
- 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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- A21D2/34—Animal material
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- 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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- 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
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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
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。
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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 |
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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 |
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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 |
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