KR20240159137A - Egg tart containing kaya jam and its manufacturing method - Google Patents

Abstract

The present invention relates to egg tart and egg tart manufactured thereby. The egg tart according to the present invention includes kaya jam, so that the sweet taste, coconut aroma, and heavy texture of the kaya jam are provided to the egg tart, thereby providing a new taste and aroma to provide differentiation and diversity in the consumer market to consumers.

Description

{EGG TART CONTAINING KAYA JAM AND ITS MANUFACTURING METHOD}

The present invention relates to an egg tart containing kaya jam and a method for producing the same, and more specifically, to an egg tart containing kaya jam, which has the effect of providing diversity to consumers by differentiating the egg tart from other products in the consumer market by including kaya jam in the egg tart, and which provides excellent taste and aroma, and a method for producing the same.

Egg tarts are small, round pies that are usually bite-sized, about 5-7 cm in diameter and 2-3 cm in height. They can be roughly divided into a crust made of flour and a soft creamy layer made of eggs. Egg tart crusts are usually made of crispy tart dough, while Portuguese tarts are made of pastry. The method of making them is to fill a small bowl-shaped tart dough with cream made of eggs and bake it in the oven again. Syrup or pieces of fruit jam can be placed on top of the egg tart cream.

Also, egg tarts are a dessert that originated in Lisbon, Portugal, and are a representative dessert of Portugal and Macau, and are popular all over the world. They are popular because they are characterized by a sweet and soft taste, and the crispiness of the skin is in harmony.

A prior art patent, Republic of Korea registered patent No. 10-1803556, relates to a method for manufacturing an egg ice tart, which is manufactured by freezing an egg tart. The outer skin of the egg tart has a crispier texture, and the cream has a cool and soft texture like ice cream.

A prior art patent registered in the Republic of Korea, No. 10-2363877, relates to an egg tart and a method for manufacturing the same, and has the characteristics of high palatability and easy digestion by including specific contents of pie ingredients and filling ingredients of the egg tart and eggplant water.

The purpose of the present invention is to provide consumers with differentiation and diversity in the consumer market by adding kaya jam to a conventional egg tart, thereby adding the heavy texture of kaya jam to express a better texture, and adding the sweet taste and coconut flavor of kaya jam to the egg tart to provide a better taste and flavor than the conventional egg tart.

In order to achieve the above purpose, the present invention provides an egg tart characterized by including kaya jam having excellent taste and aroma, and a method for producing the same.

An egg tart according to one embodiment of the present invention includes kaya jam, egg tart sauce, and tart paper.

The above egg tart is characterized by containing kaya jam and egg tart sauce in a weight ratio of 1:3.

The above kaya jam is characterized in that it contains 20 to 40 parts by weight of coconut milk, 20 to 40 parts by weight of eggs, 15 to 30 parts by weight of sugar, 1 to 5 parts by weight of starch, and 0.5 to 5 parts by weight of pandan leaf extract, per 100 parts by weight of the total kaya jam.

The above egg tart sauce is characterized in that it includes, based on 100 parts by weight of the total egg tart sauce, 20 to 50 parts by weight of whipped cream, 20 to 50 parts by weight of milk, 10 to 30 parts by weight of eggs, 5 to 15 parts by weight of sugar, 0.01 to 2 parts by weight of vanilla extract, 0.01 to 2 parts by weight of salt, 0.05 to 3 parts by weight of agave syrup, 0.05 to 3 parts by weight of condensed milk, and 0.05 to 3 parts by weight of corn starch.

The above tart sheet is characterized in that it contains 30 to 60 parts by weight of wheat flour, 10 to 30 parts by weight of sugar powder, 15 to 35 parts by weight of butter, 5 to 15 parts by weight of cashew nut powder, 5 to 15 parts by weight of eggs, and 0.1 to 2 parts by weight of salt, based on 100 parts by weight of the entire tart sheet.

According to one embodiment of the present invention, a method for manufacturing an egg tart comprises: a tart manufacturing step (S10) of mixing flour, sugar powder, butter, cashew nut powder, eggs, and salt to manufacture tart dough, shaping the tart dough to fit a tart mold, baking it in an oven at 180 to 210°C for 12 to 15 minutes, and cooling it at room temperature for more than 1 hour to complete the tart; an egg tart sauce manufacturing step (S20) of mixing and evenly mixing whipping cream, milk, eggs, sugar, vanilla extract, salt, agave syrup, condensed milk, and corn starch to complete the egg tart sauce; a kaya jam manufacturing step (S30) of mixing coconut milk, eggs, sugar, starch, and pandan leaf extract and heating it at 40 to 50°C for 10 to 20 minutes to complete the kaya jam; a filling step (S40) of filling the inside of the tart of the (S10) with kaya jam and egg tart sauce; and (S40) It includes an egg tart heating step (S50) of baking a tart sheet filled with kaya jam and egg tart sauce at 180 to 210°C for 10 to 20 minutes to complete the egg tart.

The above tart manufacturing step (S10) is characterized by shaping the tart dough to a thickness of 2 to 8 mm to fit a tart mold.

The above filling step (S40) includes a first filling step (S41) of filling kaya jam into the tart shell and a second filling step (S42) of filling egg tart sauce, and is characterized in that the weight ratio of the kaya jam and the egg tart sauce is 1:3.

The method is characterized by further including a storage step (S60) of, following the step (S50) of completing the egg tart, cooling the egg tart at room temperature for more than 1 hour, sealing it, and storing it at -18℃ or lower.

An egg tart including kaya jam according to the present invention and a method for producing the same can provide a sweet taste, coconut flavor, and heavy texture different from conventional egg tarts by including kaya jam in the egg tart, thereby providing a superior taste, flavor, and texture.

In addition, the egg tart containing kaya jam according to the present invention and the method for producing the same are egg tarts with a harmonious new taste and flavor of kaya jam, and are intended to provide consumers with differentiation and diversity in the consumer market.

FIG. 1 is a product photograph of an egg tart including kaya jam according to one embodiment of the present invention.
FIG. 2 is a flow chart illustrating a method for manufacturing an egg tart including kaya jam according to one embodiment of the present invention.

Hereinafter, specific embodiments of the present invention will be described in detail. However, the idea of the present invention is not limited to the presented embodiments, and those skilled in the art who understand the idea of the present invention will be able to easily propose other regressive inventions or other embodiments included within the scope of the idea of the present invention by adding, changing, deleting, etc. other components within the scope of the same idea, but this will also be considered to be included within the scope of the idea of the present invention.

An egg tart according to the present invention is characterized by including kaya jam, egg tart sauce, and tart paper.

Kaya Jam is a food made by mixing coconut milk, eggs, sugar, and pandan leaves, and is characterized by its strong sweetness and unique flavor. It is a well-known snack in Singapore, Malaysia, and other places, and is usually eaten by spreading a thin layer of kaya jam on toast.

The main ingredients of kaya jam are coconut milk, eggs, and sugar. Coconut milk is a sweet, milky-white food ingredient obtained by squeezing the flesh of ripe coconuts. It has a high fat content, so it is used in various dishes to provide a soft taste and flavor, and it is also used as a plant-based ingredient to replace animal products. Eggs are included in kaya jam to give it a thick texture, and the more eggs are added, the higher the viscosity of the jam, making it less spreadable.

Kaya jam is made by adding pandan leaves to give it a unique flavor. Pandan (Pandanus spp) is a plant native to Southeast Asia, and has a floral fragrance that is somewhere between jasmine and vanilla. It is used in various cooking ingredients in Malaysia, Thailand, and Indonesia, and adds flavor to meat and fish.

Starch is included in small amounts in kaya jam to control the thinness and viscosity of the jam. If too much starch is included, the viscosity of the kaya jam becomes too high and the spreadability becomes poor.

The above kaya jam is characterized in that it contains 15 to 40 parts by weight of coconut milk, 20 to 40 parts by weight of eggs, 5 to 15 parts by weight of sugar, 1 to 5 parts by weight of starch, and 0.5 to 5 parts by weight of pandan leaf extract, per 100 parts by weight of the total kaya jam.

The egg tart sauce included in the egg tart includes fresh cream, milk, eggs, sugar, vanilla extract, salt, agave syrup, condensed milk, and cornstarch. The fresh cream is an animal cream obtained by centrifuging only the low-density fat component from milk and does not contain any additives, so it is characterized by a soft and rich taste. It is included in the egg tart sauce to provide a rich and soft taste. The fresh cream is included in an amount of 20 to 50 parts by weight, and preferably 30 to 40 parts by weight, relative to 100 parts by weight of the egg tart sauce. If the fresh cream is included in an amount of 50 to 50 parts by weight or more, there is a risk that the sauce will become watery and the shape of the egg tart will collapse, which is not preferable. If the fresh cream is included in an amount of less than 20 parts by weight, the enviable taste of the sauce will decrease, which is not preferable.

Eggs are the basic ingredient of confectionery and bakery, and they not only create a rich taste and flavor, but are also used as a binder to maintain the shape, a thickening agent to improve the texture of cream, and egg whites are used as a leavening agent that forms a protein film and traps air during mixing. In addition, the fat component contained in the yolk softens the finished product, and the lecithin in the yolk acts as an emulsifier. Eggs are the main ingredient of the egg tart according to the present invention, and they improve the overall taste and maintain the structure of the egg tart. The egg may be contained in an amount of 10 to 30 parts by weight, and preferably 15 to 20 parts by weight, based on 100 parts by weight of the total egg tart sauce. If the egg is contained in an amount of less than 10 parts by weight, the texture of the egg tart sauce may become thin, which may result in a deterioration in the overall taste and the shape may collapse, and if the egg is contained in an amount exceeding 30 parts by weight, the texture of the egg tart sauce may become rough, which is not preferable.

Sugar is an ingredient that is widely used in confectionery and baking to add sweetness. It is a disaccharide of glucose and fructose, and is a seasoning made by refining sugar cane. Sugar has water solubility, hygroscopicity, water absorption, and crystallinity, so it maintains moisture and keeps the product soft, and it maintains the structure of egg white foam (meringue) or whipped cream due to dehydration. It helps the gelation of pectin to maintain the structural strength of the product, promotes fermentation, and reduces water activity, so it prevents microbial activity and prevents spoilage of the product, and depending on the type of sugar, it also displays color. When adding sugar to the egg white when whipping, the foam is well formed and gives it a glossy finish. It also contains moisture and plays a role in maintaining a crispy texture. Agave syrup is one of the ingredients that adds sweetness, and compared to regular sugar, it has no glucose, and almost all of the sugar it contains is fructose, so when consumed, it has a very low glycemic index compared to sugar.

Condensed milk is a secondary ingredient in confectionery and bakery products, which provides sweetness to bread and acts as a fermentation source for yeast to help bread dough expand and create flavor. Condensed milk is included in the egg tart sauce of the present invention to provide sweetness to the egg tart sauce and to increase the viscosity of the egg tart sauce.

The above egg tart sauce is characterized in that it includes, based on 100 parts by weight of the total egg tart sauce, 20 to 50 parts by weight of whipped cream, 20 to 50 parts by weight of milk, 10 to 30 parts by weight of eggs, 5 to 15 parts by weight of sugar, 0.01 to 2 parts by weight of vanilla extract, 0.01 to 2 parts by weight of salt, 0.05 to 3 parts by weight of agave syrup, 0.05 to 3 parts by weight of condensed milk, and 0.05 to 3 parts by weight of corn starch.

The above tart sheet contains wheat flour, sugar powder, butter, cashew nut powder, eggs, and salt. The wheat flour may contain one selected from the group consisting of strong flour, all-purpose flour, and cake flour, and preferably, cake flour. Strong flour, all-purpose flour, and cake flour are divided according to the protein content, and the gluten component plays an important role in creating a structure necessary for the bread to rise. The protein content is 11 to 13% for strong flour, 8 to 10% for all-purpose flour, and 6.5 to 8% for cake flour. Strong flour, which has the highest protein content, creates strong gluten to increase the volume of bread, and is therefore widely used for baking, while all-purpose flour can be used for various purposes and is widely used for noodles. Cake flour has a low gluten content and weak dough strength, so it has the characteristics of a soft and crispy texture, and is therefore mainly used for confectionery.

Cashew powder is a type of nut that is finely ground into powder. Nut powder can be used in place of wheat flour or mixed with wheat flour to make confectionery and bread. It has significantly lower carbohydrate content than wheat flour, so it is beneficial to health, and it can add a crunchy texture and a nutty flavor. There are many types of nut powders, such as cashew powder, almond powder, hazelnut powder, pecan powder, and Brazil nut powder, and almond powder is commonly used. In the present invention, cashew powder is included in the tart sheet to add a crunchy texture and maximize the nutty flavor, thereby enhancing the overall flavor of the egg tart. The cashew powder may be included in an amount of 5 to 15 parts by weight, and preferably 10 to 12 parts by weight, per 100 parts by weight of the entire tart sheet. If the cashew powder is included in less than 5 parts by weight, it is not desirable because the rich taste and crunchy texture are reduced, and if it is included in more than 15 parts by weight, it is not desirable because the characteristic bitter taste and oily taste of nuts may be produced.

The above tart sheet contains 30 to 60 parts by weight of wheat flour, 10 to 30 parts by weight of sugar powder, 15 to 35 parts by weight of butter, 5 to 15 parts by weight of cashew nut powder, 5 to 15 parts by weight of eggs, and 0.1 to 2 parts by weight of salt, based on 100 parts by weight of the total tart sheet.

The method for manufacturing an egg tart including the above kaya jam includes a tart manufacturing step (S10) of mixing flour, sugar powder, butter, cashew nut powder, eggs, and salt to manufacture tart dough, shaping the tart dough to fit a tart mold, baking in an oven at 180 to 210°C for 12 to 15 minutes, and cooling at room temperature for more than 1 hour to complete the tart; an egg tart sauce manufacturing step (S20) of mixing and evenly mixing fresh cream, milk, eggs, sugar, vanilla extract, salt, agave syrup, condensed milk, and corn starch to complete the egg tart sauce; a kaya jam manufacturing step (S30) of mixing coconut milk, eggs, sugar, starch, and pandan leaf extract and heating at 40 to 50°C for 10 to 20 minutes to complete the kaya jam; a filling step (S40) of filling the inside of the tart of the above (S10) with kaya jam and egg tart sauce; And it includes an egg tart heating step (S50) of baking the tart sheet filled with the kaya jam and egg tart sauce of the above (S40) at 180 to 210°C for 10 to 20 minutes to complete the egg tart.

In the above tart manufacturing step (S1), first, tart dough is manufactured by mixing flour, sugar powder, butter, cashew nut powder, eggs, and salt. Specifically, butter, sugar powder, cashew nut powder, and eggs that have been softened by storing them at room temperature are added to a mixer, mixed well at medium speed until a creamy texture is felt, and then flour and salt are added and mixed evenly to manufacture tart dough. The manufactured tart dough is rolled out thinly to a thickness of about 2 to 5 mm and formed into a shape that can contain egg tart sauce in a tart mold. If the thickness of the dough is less than 2 mm, the tart dough easily breaks when cooked, which is not suitable, and if it is more than 5 mm, the tart dough is thick and does not have the crispy texture of the egg tart, which is not preferable. The tart mold may be one that is commonly used in the art to a level that is obvious to a person skilled in the art, but preferably, an egg tart mold (bottom diameter 50 to 65 mm, height 20 to 25 mm, top diameter 70 to 90 mm) can be used. The shaped tart sheet is baked in an oven at 180 to 210°C for 12 to 15 minutes, preferably baked at 180°C for 12 minutes. The baked tart sheet is sufficiently cooled at room temperature for at least 1 hour in order to fill it with the egg tart sauce. If it is not sufficiently cooled, the kaya jam and egg tart sauce may melt and become watery when filled, and the texture of the tart sheet may become soggy, which is not suitable.

In the above egg tart sauce manufacturing step (S20), first, heavy cream, milk, eggs, sugar, vanilla extract, salt, agave syrup, condensed milk, and corn starch are measured according to the content ratio described above. The above ingredients are placed in a mixer and mixed evenly to manufacture egg tart sauce.

In the above kaya jam manufacturing step (S30), first, coconut milk, eggs, sugar, starch, and pandan leaf extract are measured and prepared according to the above content ratio. Specifically, after mixing the coconut milk and sugar evenly, eggs and starch are added and cooked while stirring over low heat of about 40 to 50°C. If heated at a high temperature of 50°C or higher, the eggs are cooked quickly, which is not desirable. Finally, pandan leaf extract is added and heated for 10 to 20 minutes to manufacture the kaya jam. The completed kaya jam is cooled at room temperature for more than 1 hour and then refrigerated.

The above filling step (S40) includes a first filling step (S41) of filling kaya jam into the inside of the tart sheet and a second filling step (S42) of filling egg tart sauce, and the weight ratio of the kaya jam and the egg tart sauce is characterized by being 1:3. If the kaya jam is included in greater amount than the egg tart sauce, the unique taste of the egg tart is not produced due to the sweetness of the kaya jam, which is undesirable, and if the kaya jam is included in significantly less amount than the egg tart sauce, the new taste and flavor of the kaya jam is not produced, which is undesirable.

Specifically, in the first filling step (S41), kaya jam is placed inside the tart sheet and spread evenly so as to cover the bottom of the tart sheet. In the second filling step (S42), egg tart sauce is placed and the top is smoothed evenly. Since the density of the kaya jam according to the present invention is higher than that of the egg tart sauce, if the egg tart sauce is filled first, layers are not formed and are mixed, which is not preferable. In addition, if the kaya jam is located on the top of the egg tart, the kaya jam is not preferable because the kaya jam burns during the process of heating and baking the egg tart.

In the above egg tart heating step (S50), the tart sheet filled with the kaya jam and egg tart sauce of (S40) is baked at 180 to 210°C for 10 to 20 minutes, preferably at 180°C for 15 minutes to complete the egg tart. Below 180°C, the tart sheet may be undercooked, and above 210°C, the egg tart sauce may burn before the tart sheet is cooked, which is not preferable.

Following the step (S50) of completing the egg tart, the egg tart of the step S50 may further include a storage step (S60) of cooling it at room temperature for more than 1 hour, sealing it, and storing it at -18°C or lower.

<Manufacture of Examples and Comparative Examples>

To manufacture egg tarts for examples and comparative examples, kaya jam, egg tart sauce, and tart sheets were manufactured using the raw materials listed in Tables 1 to 3.

Tart ingredients and contents ingredient Content (%) flour 41.3 Sugar powder 13.2 butter 24.8 Cashew powder 8.3 egg 11.4 salt 1 Total content (%) 100

Egg tart sauce ingredients and contents ingredient Content (%) Whipped cream 29 milk 40.6 egg 16.2 sugar 10.2 Vanilla extract 0.3 salt 0.1 Agave syrup 1.2 Condensed milk 1.2 Corn starch 1.2 Total content (%) 100

Kaya Jam Ingredients and Contents ingredient Content (%) Coconut milk 30 egg 39 sugar 24 Starch 4 Pandan Leaf Extract 3 Total content (%) 100

ingredient Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Tart 30g 30g 30g 30g Kaya Jam 10g 5g 20g 0g Egg tart sauce 30g 25g 20g 30g Total weight (g) 70g 60g 70g 60g

<How to make egg tarts>

1) Prepare tart dough by mixing the ingredients in Table 1 above. Specifically, put the ingredients into a mixer, mix well, and mix at medium speed until you feel a creamy texture, then add flour and salt and mix evenly to complete the tart dough.

2) Roll out the tart dough of 1) above to a thickness of about 3 mm and shape it into an egg tart mold with a diameter of 7 cm and a height of 2.5 cm, shaping 30 g of tart dough per mold.

3) Bake the shaped tart dough in a 180℃ oven for 12 minutes, then cool at room temperature for 1 hour.

4) Put the ingredients in Table 2 into a mixer and mix evenly for about 10 minutes to make egg tart sauce and store in the refrigerator.

5) Make kaya jam by mixing the ingredients in Table 3. Specifically, add sugar to coconut milk and mix evenly, then add eggs and starch and cook over low heat at about 40℃ while stirring. Finally, add pandan leaf extract and heat for 20 minutes to make kaya jam, and cool at room temperature for 1 hour.

6) Add 10g of kaya jam into the tart crust of 3) above and spread it evenly so that it covers the entire bottom.

7) Add 30g of the egg tart sauce of 4) onto the tart sheet with the kaya jam of 6) above and smooth the top evenly.

8) Bake the second-filled egg tart of 7) above at 180~210℃ for 10~20 minutes, preferably at 180℃ for 15 minutes.

9) Cool the egg tart of 8) above at room temperature for more than 1 hour, seal and store at -18℃ or lower.

In order to investigate the preference according to the content of kaya jam in egg tarts according to the embodiments of the present invention, the tart sheets, egg tart sauces, and kaya jam contents of Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3 were manufactured according to the contents of Table 4 above.

Experimental Example 1: Sensory evaluation according to the content of kaya jam

In the development of the egg tart according to the present invention, in order to optimize the ratio of kaya jam and egg tart sauce so as to maintain the taste and aroma of the kaya jam without losing the taste of the egg tart, the egg tarts of Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3 were manufactured and subjected to a sensory test. The sensory test was conducted on 20 experienced panelists (10 men and 10 women), and the taste, aroma, texture, and overall preference of the egg tarts were measured using a 5-point preference scale, and the results are shown in Table 5. (1: very bad, 2: bad, 3: average, 4: good, 5: very good.) The sensory test values represent the average of the scores selected by 20 panelists for each group, and a higher value means better sensory properties.

taste incense Texture Comprehensive symbol Example 1 4.4 4.25 4.7 4.4 Comparative Example 1 3.9 3.8 4.2 3.97 Comparative Example 2 2.95 3.35 4.2 3.42 Comparative Example 3 4.05 4.15 4.35 4.18

As can be seen in Table 5 above, it was found that Example 1 according to the present invention satisfied the comprehensive preference including taste and aroma. The weight ratio of kaya jam and egg tart sauce was set to 1:3 for Example 1, 1:5 for Comparative Example 1, 1:1 for Comparative Example 2, and 1:1 for Comparative Example 3, an egg tart without kaya jam, and compared. The egg tart of Example 1, which included a weight ratio of kaya jam and egg tart sauce of 1:3, most satisfied the overall preference while appropriately expressing the taste and aroma of kaya jam.

On the other hand, in the case of the egg tart of Comparative Example 1 containing the kaya jam and egg tart sauce in a weight ratio of 1:5, the overall preference was low and the taste of the kaya jam was minimal, which was not significantly different from the taste of Comparative Example 3 without kaya jam, and in the case of the egg tart of Comparative Example 2 containing the kaya jam and egg tart sauce in a weight ratio of 1:1, the kaya jam was contained in excessive amount, resulting in excessive sweetness and the lowest results in terms of overall taste and preference. Based on the above sensory test, the optimal weight ratio of kaya jam and egg tart sauce was set to 1:3.

Experimental Example 2: Sensory Evaluation of Egg Tarts with Kaya Jam

In order to investigate the preference for the egg tart including kaya jam according to the present invention, a sensory test was conducted on the target consumers for the egg tart including kaya jam. In order to compare the egg tart of Example 1 with existing products of other companies, Comparative Examples 1 and 2, a blind test was conducted by randomly selecting 50 panelists. The panelists were provided with three samples (Example 1, Comparative Example 1, and Comparative Example 2), and were asked to vote for the best sample for a total of five items. The figures shown in Table 6 show the voting results of the 50 panelists, and a higher figure means better quality.

taste incense Texture Comprehensive symbol Example 1 42 40 38 45 Comparative Example 1
(Company A) 3 5 4 2 Comparative Example 2
(Company B) 5 5 8 3

According to Table 6, it can be seen that Example 1 manufactured according to the present invention was evaluated as the best in terms of flavor, taste, texture, and overall preference of the egg tart compared to Comparative Examples 1 and 2.

Above, the present invention has been described in detail with preferred embodiments, but the scope of the technical idea of the present invention is not limited to these embodiments. Therefore, various modified examples or equivalent embodiments may exist within the scope of the technical idea of the present invention. Therefore, the scope of the technical idea according to the present invention should be interpreted by the claims, and technical ideas within the scope equivalent or equivalent thereto should be interpreted as belonging to the scope of the present invention.

Claims (9)

Egg tart with kaya jam, egg tart sauce and tart crust.
In the first paragraph,
The above egg tart is characterized by containing kaya jam and egg tart sauce in a weight ratio of 1:3.
In the first paragraph,
An egg tart characterized in that the above kaya jam contains 20 to 40 parts by weight of coconut milk, 20 to 40 parts by weight of eggs, 15 to 30 parts by weight of sugar, 1 to 5 parts by weight of starch, and 0.5 to 5 parts by weight of pandan leaf extract, per 100 parts by weight of the total kaya jam.
In paragraph 1,
An egg tart, characterized in that the egg tart source comprises, based on 100 parts by weight of the total egg tart source, 20 to 50 parts by weight of fresh cream, 20 to 50 parts by weight of milk, 10 to 30 parts by weight of eggs, 5 to 15 parts by weight of sugar, 0.01 to 2 parts by weight of vanilla extract, 0.01 to 2 parts by weight of salt, 0.05 to 3 parts by weight of agave syrup, 0.05 to 3 parts by weight of condensed milk, and 0.05 to 3 parts by weight of corn starch.
In the first paragraph,
An egg tart characterized in that the tart sheet contains 30 to 60 parts by weight of wheat flour, 10 to 30 parts by weight of sugar powder, 15 to 35 parts by weight of butter, 5 to 15 parts by weight of cashew nut powder, 5 to 15 parts by weight of eggs, and 0.1 to 2 parts by weight of salt, based on 100 parts by weight of the entire tart sheet.
In a method for manufacturing an egg tart according to any one of claims 1 to 5,
A tart dough manufacturing step (S10) in which a tart dough is made by mixing flour, sugar powder, butter, cashew nut powder, eggs, and salt, the tart dough is shaped to fit a tart mold, the tart dough is baked in an oven at 180 to 210°C for 12 to 15 minutes, and the tart dough is cooled at room temperature for more than 1 hour to complete the tart dough;
Egg tart sauce manufacturing step (S20) of completing the egg tart sauce by mixing and mixing evenly the whipping cream, milk, eggs, sugar, vanilla extract, salt, agave syrup, condensed milk, and corn starch;
Kaya jam manufacturing step (S30) of mixing coconut milk, eggs, sugar, starch, and pandan leaf extract and heating at 40-50℃ for 10-20 minutes to complete the kaya jam;
A filling step (S40) of filling kaya jam and egg tart sauce inside the tart sheet of the above (S10); and
An egg tart manufacturing method including an egg tart heating step (S50) of baking a tart sheet filled with the kaya jam and egg tart sauce of the above (S40) at 180 to 210°C for 10 to 20 minutes to complete the egg tart.
In paragraph 6,
The above tart sheet manufacturing step (S10) is a method for manufacturing an egg tart, characterized in that the tart sheet dough is shaped to a thickness of 2 to 8 mm to fit a tart mold.
In paragraph 6,
A method for manufacturing an egg tart, characterized in that the above filling step (S40) includes a first filling step (S41) of filling kaya jam into the inside of the tart sheet and a second filling step (S42) of filling egg tart sauce, and the weight ratio of the kaya jam and the egg tart sauce is 1:3.
In paragraph 6,
A method for manufacturing an egg tart, characterized in that it further includes a storage step (S60) of cooling the egg tart at room temperature for more than 1 hour, sealing it, and storing it at -18℃ or lower, following the step (S50) of completing the egg tart.