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Egg-yolk puff and making process thereof

A production process, a technology for egg yolk crisp, which is applied in the field of cake processing and can solve problems such as soft taste and easy sticking to teeth.

Active Publication Date: 2018-05-15
杭州采芝斋食品制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The water-oil skin in the prior art is made of low-gluten flour, white granulated sugar, salt, water, and fermented butter, and the filling is made of red bean paste and salted egg yolk. Although the prior art formed has high nutrition, the water in it The oily skin will appear to be too soft in mouthfeel, and the amount of red bean paste is much greater than that of salted egg yolk. Therefore, the mouthfeel of the prior art is too soft and easy to stick to the teeth.

Method used

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  • Egg-yolk puff and making process thereof
  • Egg-yolk puff and making process thereof
  • Egg-yolk puff and making process thereof

Examples

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Effect test

Embodiment 1

[0071] Example 1: Egg yolk crisps, the components included and their corresponding qualities are shown in Table 1, and are prepared through the following steps:

[0072] A. Production of the water-oil skin layer: fully mix high-gluten flour, low-gluten flour, and white sugar powder to form the first mixture; add water to the obtained first mixture, mix well, and knead to form the water-oil skin layer;

[0073] B, making the crisp layer: fully mix the flour and shortening, knead to form the crisp layer;

[0074] C, the production of dough: wrap the water-oil skin layer obtained in step A on the outside of the crispy layer obtained in step B, flatten to 3mm, fold into three, repeat the operation twice, and then flatten to 3mm to form a dough ;

[0075] D, the production of the core layer: select the salted duck egg yolk, and evenly spray the wine (white wine, alcohol content: 38°) on the surface of the salted duck egg yolk, bake at 153°C for 12min, cool to 50°C, turn over , an...

Embodiment 2-6

[0080] Examples 2-6: egg yolk crisps, the difference from Example 1 lies in that the included components and their corresponding qualities are shown in Table 1.

[0081] Components included in table 1 embodiment 1-6 and their corresponding quality (water oil cortex, crisp layer in 1kg)

[0082]

Embodiment 7

[0083] Embodiment 7: Egg yolk crisp, the difference from Embodiment 1 is that in step C, it is flattened to 2mm.

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Abstract

The invention discloses egg-yolk puff and a making process thereof. The egg-yolk puff is characterized in that the egg-yolk puff comprises dough and a sandwich layer wrapped in the dough; the ratio ofthe dough and the sandwich layer in the egg-yolk puff, by weight, is 1.1-1.2 to 1; the dough is wrapped around the outer part of a pastry layer through a water-oil layer to be repeatedly flattened and folded and finally be made into the egg-yolk puff; the water-oil layer includes 246- 259 parts of high gluten flour, 246- 259 parts of low gluten powder, 188- 206 parts of shortening, 90- 108 partsof white sugar powder, and 185- 205 parts of water; the pastry layer is made from, by weight, the following raw materials of 250- 270 parts of low gluten powder and 135- 138 parts of shortening; the sandwich layer is made from, by weight, the following raw materials of 0.3- 0.6 part of alcohol, 10- 12 parts of salted duck egg yolk, and 18- 20 parts of fillings; the fillings in the sandwich layer includes one kind of red bean paste, lotus paste and minced beef. The egg-yolk puff has the advantages of being distinct in layering of the dough, soft in taste, good in toughness and non-stick to teeth in eating.

Description

technical field [0001] The invention relates to the technical field of pastry processing, more specifically, it relates to an egg yolk shortbread and a manufacturing process thereof. Background technique [0002] Egg yolk cake is a pastry food suitable for all ages, and it is not only nutritious. Moreover, the crispy fragrance is unique. The egg yolk crisps in the prior art have a stiff mouthfeel, are easy to stick to the teeth, and contain sucrose, so they are not suitable for people with high blood sugar and urine sugar and obesity. [0003] The application publication number is CN106852356A, and the Chinese patent application publication date is June 16, 2017 discloses a kind of red bean paste and egg yolk crisp, which includes dough, puff pastry and fillings. The dough is composed of water and oil skin, and the water The oil skin includes 995-1005 grams of low-gluten flour, 148-152 grams of white sugar, 4-6 grams of salt, 399-401 grams of water, and 249-40 grams of ferm...

Claims

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Application Information

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IPC IPC(8): A21D13/14A21D13/13A21D13/068A21D2/14
CPCA21D2/145A21D13/068A21D13/13A21D13/14
Inventor 吴立勇罗旺
Owner 杭州采芝斋食品制造有限公司
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