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Production method of Portuguese egg tart

A production method and technology for egg tarts, which are applied in baking methods, dough processing, preservation of baked products, etc., can solve the problems of short shelf life of egg tarts, inability to achieve taste, loss of egg tart flavor, etc., and achieve shortened baking time, convenient portability and consumption. , Improve the effect of relaxation effect

Inactive Publication Date: 2018-08-10
北京味多美食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing egg tarts have a short shelf life, and once cooled, the original flavor of the egg tarts will be lost, and the original taste cannot be achieved even if reheated

Method used

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  • Production method of Portuguese egg tart

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Effect test

Embodiment 1

[0042] A method for producing Portuguese-style egg tarts, wherein the raw materials for preparation include main ingredients and auxiliary ingredients, wherein the ingredients and quality of the main ingredients used in the tart skin are: 350-500 grams of low-gluten wheat flour, 50-70 grams of high-gluten wheat flour and 200 grams of water -260 grams, wherein the ingredients and quality of the auxiliary materials used in the tart skin are: 30-50 grams of non-hydrogenated margarine, 10-15 grams of white sugar, 1.5-4 grams of salt and 100-150 grams of processed cheese; The composition and quality of the main ingredients used are: 200-300 grams of natural butter and 130-180 grams of pure milk, wherein the ingredients and quality of the auxiliary materials used in the tart liquid are: 50-100 grams of soft white sugar, 10-15 grams of low-gluten wheat flour, Condensed milk 20-30 grams, egg yolk 30-40 grams, whole egg 15-30 grams, custard powder 5-10 grams.

[0043] The present inven...

Embodiment 2

[0066] A method for producing Portuguese-style egg tarts, wherein the raw materials for preparation include main ingredients and auxiliary ingredients, wherein the ingredients and quality of the main ingredients used in the tart skin are: 350-500 grams of low-gluten wheat flour, 50-70 grams of high-gluten wheat flour and 200 grams of water -260 grams, wherein the ingredients and quality of the auxiliary materials used in the tart skin are: 30-50 grams of non-hydrogenated margarine, 10-15 grams of white sugar, 1.5-4 grams of salt and 100-150 grams of processed cheese; The composition and quality of the main ingredients used are: 200-300 grams of natural butter and 130-180 grams of pure milk, wherein the ingredients and quality of the auxiliary materials used in the tart liquid are: 50-100 grams of soft white sugar, 10-15 grams of low-gluten wheat flour, Condensed milk 20-30 grams, egg yolk 30-40 grams, whole egg 15-30 grams, custard powder 5-10 grams.

[0067] The present inven...

Embodiment 3

[0090] A method for producing Portuguese-style egg tarts, wherein the raw materials for preparation include main ingredients and auxiliary ingredients, wherein the ingredients and quality of the main ingredients used in the tart skin are: 350-500 grams of low-gluten wheat flour, 50-70 grams of high-gluten wheat flour and 200 grams of water -260 grams, wherein the ingredients and quality of the auxiliary materials used in the tart skin are: 30-50 grams of non-hydrogenated margarine, 10-15 grams of white sugar, 1.5-4 grams of salt and 100-150 grams of processed cheese; The composition and quality of the main ingredients used are: 200-300 grams of natural butter and 130-180 grams of pure milk, wherein the ingredients and quality of the auxiliary materials used in the tart liquid are: 50-100 grams of soft white sugar, 10-15 grams of low-gluten wheat flour, Condensed milk 20-30 grams, egg yolk 30-40 grams, whole egg 15-30 grams, custard powder 5-10 grams.

[0091] The present inven...

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Abstract

The present invention discloses a production method of a Portuguese egg tart. In the production method of the Portuguese egg tart, the preparation raw materials comprise main materials and accessory materials; egg tart skin comprises the following main material components in mass: 350-500 grams of low-gluten wheat flour, 50-70 grams of high-gluten wheat flour and 200-260 grams of water; the egg tart skin comprises the following accessory material components in mass: 30-50 grams of non-hydrogenated margarine, 10-15 grams of white granulated sugar, 1.5-4 grams of salt and 100-150 grams of processed cheese; egg tart liquid comprises the following main material components in mass: 200-300 grams of natural cream and 130-180 grams of pure milk; and the egg tart liquid comprises the following accessory material components in mass: 50-100 grams of soft white sugar, 10-15 grams of low-gluten wheat flour, 20-30 grams of condensed milk, 30-40 grams of egg yolk, 15-30 grams of whole eggs and 5-10grams of custard powder. The production method can greatly extend shelf life of the egg tart, maintains original mouthfeel of the Portuguese egg tart, and at the same time greatly facilitate carryingand eating of consumers.

Description

technical field [0001] The invention relates to the technical field of food production technology, in particular to a production method of Portuguese egg tarts. Background technique [0002] Egg Tart (Egg Tart) is a Western-style pie made of egg paste; it is called egg tower in Taiwan, and "tart" is a transliteration of English "tart", which means pie with exposed filling Covered with a pie crust and sealed with fillings, pie) (pie); egg tarts are "tarts" filled with egg paste. However, the existing egg tarts have a short shelf life, and once cooled, the original flavor of the egg tarts will be lost, and the original taste cannot be achieved even if heated again. [0003] Therefore, it is necessary to invent a kind of production method of Portuguese egg tart to solve the above problems. Contents of the invention [0004] The object of the present invention is to provide a kind of production method of Portuguese egg tart, to solve the problems raised in the above-mentione...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/19A21D6/00A21D8/06A21D15/00
CPCA21D6/001A21D8/06A21D15/00A21D13/19
Inventor 黄利
Owner 北京味多美食品有限责任公司
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