CN214853971U - Egg tart skin and egg tart - Google Patents

Abstract

The utility model discloses an egg tart skin and 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 utility model enriches the flavor and nutrition of the egg tart, has refreshing and greasiness relieving effects, is convenient for split charging, storage and transportation, and especially keeps the simple and convenient process without paying extra time cost and material preparation cost when the egg tart skin is used for baking the egg tart; 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 and egg tart

Technical Field

The utility model relates to a dessert especially relates to an egg tart skin and 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 small-scale baking in households, 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 slightly common and monotonous, and are unlikely to attract more interests and appreciation food desires of consumers.

Disclosure of Invention

In view of the limitation of the prior art and more expectations of people for egg tart type sweets, the utility model aims at disclosing an egg tart skin and an egg tart, which bring an unequally delicious food experience for people with richer nutrition and flavor and more beautiful look and taste.

The technical solution of the utility model is realized like this:

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 utility model discloses simultaneously disclose the adoption egg tart skin preparation or the egg tart that cures, egg tart, its egg tart skin have at least one deck to press from both sides the filling layer and wrap in open within the aspect cortex, work as press from both sides when filling layer has more than 2 layers, press from both sides between the filling layer all the interval with open the aspect cortex. Therefore, the egg tarts keep the external appearance of the traditional egg tarts, tender and soft egg milk tart cores are contained in the golden and loose egg tart skins, 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 more pleasant.

The utility model discloses an egg tart skin with press from both sides filling layer, from the outside, and usual egg tart skin is indifferent, but when bite down with its egg tart that bakes, just a new world all the time: 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 is clamped between the baked open-face skin layers, and the egg tart skin layers are stacked one on another, are not only in shape, but also in color and flavor; 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.

And simultaneously, egg tart skin split charging after the preparation is moulded is stored or is transported and all has no difference with conventional egg tart skin, can not increase extra cost, and when using it in the preparation of egg tart and baking, also bake with the preparation of current egg tart nothing two things, especially can not increase any process of preparing egg tart in-process and extra stock preparation, to including hotel or tea restaurant, and to the family small-scale baking all keep current egg tart to bake simple, convenient, swift. Obviously, the utility model discloses can be used to the preparation of current all kinds of egg tarts, will also open brand-new world for this an classical dessert of egg tart because of its special flavor and appearance.

Drawings

Fig. 1-2 are schematic cross-sectional structure diagrams of an egg tart skin described according to an embodiment of the present invention, in which:

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. 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 egg tarts with the crisp skin, but also have the sweet and delicate taste of the central egg milk part, and the taste and nutrition of the egg tarts are undoubtedly enriched by the sweet and sour palatable fruit stuffing, so that the egg tarts have the natural greasiness relieving effect, and the delightful interest of a drinker due to the clear color and freshness of the inner layer of the egg tarts after the crisp skin is bitten by the drinker is realized.

Specifically, the stuffing layer 2 can have at least 1 layer, as shown in figure 1; 2-3 stuffing layers 2 can be made, as shown in figure 2, when 2-3 stuffing layers are provided, the 2-3 stuffing layers can even adopt different stuffing, for example, different fruit paste can be adopted, and the open-face skin layer 1 is arranged between two adjacent stuffing layers 2 at intervals;

the fruit paste used for making the stuffing layer 2 can be made from fresh fruits such as hawthorn, blueberry, strawberry, pineapple, apple, snow pear, etc.

The egg tart is made and baked by the egg tart skin, at least one stuffing clamping layer 2 is arranged in the egg tart skin and is wrapped in the open face skin layer 1, when more than two stuffing clamping layers 2 are arranged, the two stuffing clamping layers 2 are spaced by the open face skin layer 1, so that clear and bright layers are formed in the egg tart skin, the flavor after the egg tart is put into the mouth is rich and unique, and the egg tart is natural and has the greasiness relieving effect.

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 utility model discloses still can adopt other suitable fillings to make double-layered filling layer according to different regional productions and diet taste, like the sauce material that the nut made or with the nut end with including aforementioned mashed fruit filling material and/or the wire drawing filling material of masurly drawing and mix with the filling material that obtains with suitable taste proportion, need not to exhaustively here.

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 can substitute or change the technical solution and the inventive concept of the present invention within the technical scope of the present invention.

Claims (7)

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 stuffing containing mashed fruit.

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

the sandwich stuffing layer is made of stuffing comprising mozzarella cheese.

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

which employs an egg tart skin as claimed in claim 1 or 2.

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

which employs an egg tart skin as claimed in claim 3.

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

which employs an egg tart skin as claimed in claim 4.

Images