Egg crust sandwich biscuits and preparation method thereof

A technology of leather sandwich cake and sandwich cake, applied in the field of egg skin sandwich cake and its production, to achieve the effect of eating convenience

Inactive Publication Date: 2018-06-15
XINGHUA MINGSHA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, the convenience performance of egg roll edible also needs to be improved

Method used

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  • Egg crust sandwich biscuits and preparation method thereof
  • Egg crust sandwich biscuits and preparation method thereof

Examples

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Effect test

Embodiment 1

[0015] The egg skin sandwich cake of the present invention comprises the following ingredients in parts by weight: 13 parts of wheat flour, 14 parts of water, 8 parts of white granulated sugar, 1.5 parts of soybean oil, 5 parts of eggs, 0.05 part of edible salt, 0.08 part of edible essence, natural 10 parts butter, 1 part glucose.

[0016] The preparation method of the egg skin sandwich cake of the present embodiment comprises:

[0017] Step S100, ingredients: 13 parts of wheat flour, 14 parts of water, 8 parts of white sugar, 1.5 parts of soybean oil, 5 parts of eggs, 0.05 parts of edible salt, and 0.08 parts of edible essence.

[0018] Step S200, beating: first beat water, egg liquid, white granulated sugar, and edible salt for 8 minutes, then add wheat flour and beat for 7 minutes, and finally add soybean oil and beat for 5 minutes.

[0019] Step S300, baking: heat up to 230°C, lower heat to 200°C, and bake to golden brown.

[0020] Step S400, forming: forming a wavy shee...

Embodiment 2

[0023] Please refer to figure 1 , the egg skin sandwich cake of the present invention has a package body 100, an egg skin sandwich cake bag 200 and an egg skin sandwich cake fork 300 are housed in the package body 100, and an egg skin sandwich cake bag is housed in the egg skin sandwich cake bag cake, the ingredients of the egg skin sandwich cake include: 13 parts of wheat flour, 14 parts of water, 8 parts of white granulated sugar, 1.5 parts of soybean oil, 5 parts of eggs, 0.05 part of edible salt, 0.08 part of edible essence, 10 parts of natural butter 1 part, 1 part of glucose.

[0024] Preferably, the fork for the egg skin sandwich cake includes: a fork handle, a fork body and fork tines, the fork handle and the fork tines are respectively connected to opposite ends of the fork body, the fork tines are provided with a clamping part 301, the The clamping portion is convenient for clamping the cut strips of the egg skin sandwich cake.

[0025] Preferably, the fork tine is...

Embodiment 3

[0037] The egg skin sandwich cake of the present embodiment has a packaging body 100, and an egg skin sandwich cake bag 200 and an egg skin sandwich cake fork 300 are housed in the package body 100, and an egg skin sandwich cake is housed in the egg skin sandwich cake bag cake, the ingredients of the egg skin sandwich cake include: 13 parts of wheat flour, 14 parts of water, 8 parts of white granulated sugar, 1.5 parts of soybean oil, 5 parts of eggs, 0.05 part of edible salt, 0.08 part of edible essence, 10 parts of natural butter 1 part, 1 part of glucose. It also includes a seasoning bag, and the seasoning bag is filled with 0.1 part of seasoning by weight.

[0038] The seasoning comprises: 0.02 parts by weight of prickly ash powder, 0.01 parts by weight of chili powder, 0.02 parts by weight of spicy sesame oil, and 0.05 parts by weight of spicy essence.

[0039] Preferably, the fork for egg skin sandwich cake includes: a fork handle, a fork body and fork tines, the fork h...

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PUM

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Abstract

The invention discloses egg crust sandwich biscuits and a preparation method thereof. The egg crust sandwich biscuits comprise the following ingredients in parts by weight: 13 parts of wheat flour, 14parts of water, 8 parts of white granulated sugar, 1.5 parts of soybean oil, 5 parts of eggs, 0.05 parts of edible salt, 0.08 parts of edible essence, 10 parts of natural butter and 1 part of glucose. The egg crust sandwich biscuits have the advantages: specific component proportion and preparation process are adopted, a traditional egg roll form is abandoned, an egg roll is prepared original, and the egg crust sandwich biscuits with the mouthfeel of egg rolls and the form of biscuits bring people a new and fresh feeling; and the sandwich in the egg crust sandwich biscuits adopts natural high-quality butter, and the butter is extracted from milk, contains the most nutrients compared with other dairy products, contains rich vitamins, mineral substances, fatty acids, glycosphingolipids, cholesterol, amino acids, protein and the like, can supplement abundant nutrients for physical development and skeletal growth, and is a rare healthy food material for adolescents.

Description

technical field [0001] The invention relates to an egg skin sandwich cake and a preparation method thereof. Background technique [0002] Egg rolls are also called Swiss egg rolls and brioche rolls. Mix flour, egg liquid, and sugar into a batter, add butter and bake it into flakes, spread butter on it, and roll it into a tube. The color is golden and reddish, the texture is soft and spongy, and the egg candy has a strong fragrance. But, the convenience performance that egg roll eats still needs to be improved. Contents of the invention [0003] In view of this, the main purpose of the present invention is to provide an egg-skin sandwich cake and a manufacturing method thereof, which can achieve excellent eating convenience. [0004] In order to achieve the above object, the technical solution of the present invention is achieved in the following way: an egg skin sandwich cake, characterized in that it includes the following ingredients in parts by weight: 13 parts of wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/32A21D13/38A21D2/34A23L27/00
CPCA21D2/34A23L27/00A21D13/32A21D13/38
Inventor 魏加成
Owner XINGHUA MINGSHA FOOD
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