Method for making eggfruit tarts

A production method and technology of fruit egg tarts, which are applied in food preparation, dough processing, baking, etc., can solve problems such as lack of vitamins and various trace elements, and achieve the effects of improving immunity, improving mental status, and enhancing resistance

Inactive Publication Date: 2015-03-25
TAIXING YIMING BIOLOGICAL PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the practical problem that most of the common egg tart raw materials currently produced lack vitamins and various trace elements, a new egg tart containing various essential trace elements and vitamins added to the human body and its preparation method are provided. Combine with egg tarts to make natural green health food, which is more popular with consumers

Method used

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Experimental program
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Embodiment Construction

[0009] The present invention will be further described below.

[0010] Preparation:

[0011] Tart skin ingredients: 200 grams of rye flour, 30 grams of oat flour, 20 grams of wheat germ powder, 124 grams of natural butter, 2.6 grams of vegetable oil, and 75 grams of water.

[0012] Tart water ingredients: 150 grams of fresh cream, 195 grams of milk, 15 grams of condensed milk, 70 grams of egg yolk, 60 grams of sucrose.

[0013] preparation:

[0014] 1) Preparation of tart shell blank:

[0015] Knead 90 grams of rye flour and 124 grams of natural butter into a ball, put it in a fresh-keeping bag, beat and roll it into thin slices, make a crispy heart, and put it in the freezer for 20 or 30 minutes; mix 110 grams of rye flour and 30 grams of oat flour , 20 grams of wheat germ powder, 2.6 grams of vegetable oil, pour into a large container, add water little by little, knead into a soft and smooth dough, then wrap it in plastic wrap and let it rest for 30 minutes at...

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PUM

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Abstract

The invention discloses a method for making eggfruit tarts. According to the method, eggfruits and common tarts are combined by a specific means, baking is conducted, and then the made tarts integrate the eggfruits and the common tarts; the eggfruits tarts are natural green health food and have the nutritional value of the eggfruits and the common tarts, the appearance of each eggfruit tart is golden yellow, and each eggfruit tart gives out strong milk flavor and eggfruit flavor and tastes fragrant and sweet; after the eggfruits are baked, the inside of the eggfruits is tender, the skin is crisp, and the taste of the baked eggfruits is quite good; the eggfruit tarts are quite popular with consumers on the market.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for making egg tarts. Background technique [0002] With the rapid development of the economy, people's living standards have been greatly improved, and the pressure of work is increasing. The requirements for the naturalness, safety, and nutrition of food are also getting higher and higher. Lucuma contains protein, fat, carbohydrates, carotene, dietary fiber, pectin, thiamine, riboflavin, vitamin A, vitamin C, phosphorus, calcium, iron and other minerals. Phosphorus is an essential substance for maintaining bones and teeth, making the heart beat regularly, maintaining the normal function of the kidneys and transmitting nerve stimulation; lucuma can supplement the body's demand for iron, promote hemoglobin regeneration, and prevent iron deficiency Sexual anemia can also enhance physical fitness, brain and intelligence; vitamin A can promote growth, enhance resis...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A23L1/29A23L33/00
CPCA21D2/36A21D13/80A23L33/00A23V2002/00
Inventor 史百鸣
Owner TAIXING YIMING BIOLOGICAL PRODS
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