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Egg tart skin and manufacturing process thereof

A manufacturing process and egg tart skin technology, applied in the field of egg tart skin and its manufacturing process, can solve the problems of crispy taste and other problems, and achieve the effects of improving air retention, improving dessert volume and honeycomb structure, and moderate sweetness

Pending Publication Date: 2022-08-09
东莞市广隆食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned related technologies, the inventor believes that the crispy taste of the current egg tart skin will decrease with the increase of time after baking

Method used

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  • Egg tart skin and manufacturing process thereof
  • Egg tart skin and manufacturing process thereof
  • Egg tart skin and manufacturing process thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1-3

[0044] A kind of emulsifier of preparation example 1-3, its each raw material and each raw material consumption are as shown in table 1, and its preparation step is as follows:

[0045] Each raw material was weighed according to the amount in Table 1, and then each raw material was stirred uniformly to obtain an emulsifier.

[0046] Each raw material of the emulsifier of table 1 preparation example 1-3 and each raw material consumption (kg)

[0047] Preparation Example 1 Preparation Example 2 Preparation Example 3 calcium lactate 8 10 12 Sucrose fatty acid ester 6 5 4 Distilled monoglycerides 2 3 4

Embodiment 1-4

[0050] A kind of egg tart crust of embodiment 1-4, its each raw material and each raw material consumption are as shown in table 2, and its preparation step is as follows:

[0051] S1. Weigh the raw materials according to the proportions, blend flour, sugar, eggs, emulsifier and water, and then place them at a temperature of 6 °C for 45 minutes to obtain a water skin; blend lard and flour, and then heat at 6 °C Under the temperature conditions of 40min, the oil core was obtained;

[0052] S2. Roll the water skin and the oil core into a thickness of 1 cm respectively, and wrap the oil core with the water skin to obtain the first dough;

[0053] S3. Roll the first dough into a first dough with a thickness of 1 cm, and then fold the first dough to obtain a second dough; roll the second dough into a second dough with a thickness of 1 cm, and then fold the second dough, Obtain a third dough; grind the third dough into a third dough with a thickness of 1 cm, and then fold the third...

Embodiment 5

[0061] A kind of egg tart crust, the difference from Example 3 is that the added emulsifier comes from Preparation Example 2, and the remaining steps are the same as those in Example 3.

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Abstract

The invention relates to the technical field of food, and particularly discloses an egg tart skin and a manufacturing process thereof, and the egg tart skin comprises the following raw materials in parts by weight: 50-60 parts of an oil core and 150-180 parts of a water skin; the water skin is prepared from the following raw materials in parts by weight: 220 to 260 parts of flour, 18 to 24 parts of sugar, 5 to 15 parts of eggs, 0.2 to 0.6 part of an emulsifying agent and 500 to 800 parts of water; the oil core comprises the following raw materials in parts by weight: 90-150 parts of flour and 200-260 parts of lard oil; the emulsifier comprises calcium lactate, sucrose fatty acid ester and distilled monoglyceride; the egg tart skin disclosed by the invention has a relatively good crisp mouth feel.

Description

technical field [0001] The present application relates to the technical field of food, and more particularly, to an egg tart crust and a manufacturing process thereof. Background technique [0002] Egg tart is a Western-style pie filled with egg yolk. Egg tarts are generally composed of two parts: egg tart skin and inner filling. The filling is liquid before baking and is made from eggs and milk. The egg tart skin is not only a container for the filling, but also the appearance and texture of the egg tart skin play a crucial role in the taste of the whole egg tart. [0003] Compared with the filling, the production of egg tart crust is much more complicated. Egg tarts are generally prepared from flour, eggs, butter, and sugar. During the preparation process, the dough needs to be refrigerated and proofed several times. The final prepared egg tart skin is baked to present a state of multiple layers of puff pastry, so that when consumers taste the egg tart, , has a crispy ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/16A21D2/14A21D15/00A21D13/16
CPCA21D2/16A21D2/145A21D15/00A21D13/16
Inventor 邹春烈张诗孟罗川
Owner 东莞市广隆食品有限公司
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