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Egg yolk crisp and its production process

A production process, egg yolk cake technology, applied in the field of pastry processing, can solve the problems of too soft taste, sticky teeth, etc.

Active Publication Date: 2021-04-27
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 crisp and its production process
  • Egg yolk crisp and its production process
  • Egg yolk crisp and its production process

Examples

Experimental program
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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 an egg yolk pastry and a manufacturing process thereof. The egg yolk pastry comprises a dough skin and a core layer wrapped in the dough skin. The weight ratio of the dough skin and the core layer in the egg yolk pastry is 1.1-1.2:1; the dough passes through the water-oil skin layer Wrapped on the outside of the pastry layer, it is made through repeated flattening and double-folding operations; the water-oil skin layer includes: 246-259 parts of high-gluten flour; 246-259 parts of low-gluten flour; 188-206 parts of shortening; 90-108 parts of white sugar powder 185-205 parts of water; the crisp layer is made from the raw materials comprising the following parts by weight: 250-270 parts of low-gluten flour; 125-138 parts of shortening; the core layer is made of the raw materials comprising the following parts by weight: wine 0.3‑0.6 parts; 10‑12 parts of salted duck egg yolk; 18‑20 parts of stuffing; in the core layer, the stuffing includes red bean paste stuffing, lotus paste stuffing, and beef stuffing. Egg yolk crisps have the advantages of distinct skin layers, soft and tough taste, and non-sticky teeth.

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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Patent Type & Authority Patents(China)
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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