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Method for making sweet potato egg tart

A production method and technology for sweet potatoes, which are applied in the directions of dough processing, baking, and baked foods, can solve the problems of low product added value, low utilization rate of sweet potatoes, and low utilization rate of value, and achieve the effect of good taste.

Inactive Publication Date: 2013-02-13
NANJING DADI REFRIGERATION FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the utilization rate of domestic sweet potatoes is low, and most of them are directly used to feed pigs, so the value utilization rate is not high, and the added value of the product is low

Method used

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Examples

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Embodiment Construction

[0008] The present invention will be further described below.

[0009] Choose low-gluten wheat flour, add water while stirring to form a dough, knead until the surface is smooth, wrap it with plastic wrap, relax at 4°C for 30 minutes, and roll it into a dough with a rolling pin; at the same time, roll the vegetable butter into a thin skin shape, and then use the dough to wrap the butter up and down in the middle to form a buttered dough. Continue to roll it thin, then fold it in half twice, then roll it into a skin, repeat this 2-4 times, wrap it in plastic wrap and let it rest at 6°C for 20 minutes, cut it into a suitable shape and place it in an egg tart mold for later use. Mix 120g of fresh cream, 80g of milk, 40g of condensed milk and 20g of sucrose and heat to melt, then pour an appropriate amount into the mold with the egg tart skin. In addition, cut the washed sweet potato pieces into cubes about 1.5cm in size, soak them in 4% salt water for 8 minutes, and dry them for...

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Abstract

The invention discloses a method for making a sweet potato egg tart. Sweet potatoes and a common egg tart are combined by adopting an unique means, and are baked, so that the made sweet potato egg tart combines the sweet potatoes with the common egg tart and has nutritional values of the sweet potatoes and the common egg tart; the sweet potato egg tart is gold yellow in appearance, has strong milk flavour and sweet potato fragrance and is crisp after entering into mouth; and the sweet potato is tender inside and crisp outside after being baked, so that the made sweet potato egg tart has excellent taste and is popular in consumers on the market.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for making egg tarts. Background technique [0002] Egg tarts are welcomed by consumers due to their unique delicacy and have a large market. Sweet potatoes have high nutritional and health value. They are not only rich in starch, soluble sugar, dietary fiber, amino acids, vitamins and other nutrients, but also contain a variety of nutrients that can maintain blood acid-base balance, prevent atherosclerosis, prevent aging and diabetes, etc. Functional Active Ingredients. However, the utilization rate of domestic sweet potatoes is low, and many of them are directly used to feed pigs, so the value utilization rate is not high, and the added value of the product is low. Contents of the invention [0003] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides a method for making sweet potato egg tarts, whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 陈大弟
Owner NANJING DADI REFRIGERATION FOOD
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