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Method for making sea buckthorn fruit egg tart

A production method, the technology of fruit egg tart, which is applied in the direction of dough processing, baking, baked food, etc., can solve the problems of lack of vitamins and various trace elements, etc., and achieve the effects of improving immunity, strengthening liver function, and eliminating fatigue

Inactive Publication Date: 2015-03-25
王和平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the practical problem that most of the common egg tart raw materials currently produced lack vitamins and various trace elements, a new sea-buckthorn fruit egg tart and a preparation method thereof are provided, which add the flavor of roasted sea-buckthorn fruit Combine with egg tarts to make natural green health food, which is more popular with consumers

Method used

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Effect test

Embodiment Construction

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

[0009] Preparation:

[0010] Tart skin ingredients: 200 grams of rye flour, 90 grams of oat flour, 20 grams of wheat germ powder, 124 grams of natural butter, 8 grams of vegetable oil, and 60 grams of water.

[0011] Tart water ingredients: 150 grams of fresh cream, 195 grams of milk, 15 grams of condensed milk, 60 grams of egg yolk, and 75 grams of sucrose.

[0012] preparation:

[0013] 1) Preparation of tart shell blank:

[0014] Knead 90 grams of rye flour and 124 grams of natural butter into a ball, put it in a fresh-keeping bag, beat and roll it into thin slices, make a crispy heart, and put it in the freezer for 28 minutes; mix 110 grams of rye flour, 90 grams of oat flour, wheat Put 20 grams of germ powder and 8 grams of vegetable oil into a large container, add water little by little, and knead into a soft and smooth dough, then wrap it in plastic wrap and rest at room temperature for 33 mi...

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PUM

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Abstract

The invention discloses a method for making a sea buckthorn fruit egg tart. Sea buckthorn fruits and a common egg tart are combined through a unique method and then baked, so that the made sea buckthorn fruit egg tart combines the sea buckthorn fruits and the common egg tart, is made into natural healthy food and has the nutrition value of the sea buckthorn fruits and the nutrition value of the common egg tart. The sea buckthorn fruit egg tart is golden yellow in appearance, has a strong milk flavor and a sea buckthorn fruit flavor and is fragrant and sweet in taste, the sea buckthorn fruits are soft on the inside and crispy on the outside after baking and have an excellent taste, and the sea buckthorn fruit egg tart is very popular with customers in 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] With the rapid development of the economy, people's living standards have been greatly improved, and the pressure of work is increasing. The requirements for the naturalness, safety, and nutrition of food are also getting higher and higher. The nutritional value of seabuckthorn fruit is very high, containing fat, protein, sugar, salt, malic acid, thiamine, riboflavin, vitamin C, vitamin E, vitamin K, vitamin P and other vitamins, iron, zinc, etc. trace elements. Seabuckthorn fruit can supplement the body's demand for iron elements, promote hemoglobin regeneration, prevent iron deficiency anemia, enhance physical fitness, strengthen the brain and improve intelligence; trace elements such as zinc and magnesium can make the skin smooth and shiny, and play a role in beauty. The role of slimming, relieve work press...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 王和平
Owner 王和平
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