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.
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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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