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Chocolate egg tart and production method thereof

A production method and chocolate technology, which is applied in the field of food processing, can solve problems such as single taste, achieve the effects of improving single taste, increasing market value, and improving the status quo of traditional hot food

Active Publication Date: 2015-08-26
BEIJING DEQINGYUAN EGG PROD SAFETY ENG TECH RES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If chocolate is combined with egg tarts, it can improve the current situation of single taste of egg tarts, greatly enrich the taste of egg tarts, improve the nutrition of egg tarts, and provide a new delicious egg tart

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Preparation materials: prepare or buy egg tart crust; weigh 100g fine sugar, 80g water, 400g whipped cream, 100g egg yolk, 60g whole egg, and an appropriate amount of chocolate. Mix the egg tart liquid: Weigh the fine sugar and water and heat it in a pot, dissolve the sugar in the water and boil and let it cool before use. Weigh the whipped cream, pasteurized egg yolk liquid, and pasteurized whole egg liquid, add them to the sugar water at a time, and stir until uniform. Chocolate pretreatment: chop the chocolate and put it in a non-oil and water-free container to melt it. Put the custard crust on the baking tray, and spread the chocolate liquid on the custard crust. The thickness of the coated chocolate is about 1mm. After the chocolate has solidified on the tart crust, pour the tart liquid to 80% full. Baking: Set the oven temperature to 180°C for upper heat and 260°C for lower heat, and then put the egg tarts in the oven and bake for 20 minutes to appear golden brow...

Embodiment 2

[0026] Preparation materials: prepare or buy egg tart crust; weigh 150g fine sugar, 100g water, 300g light cream, 120g egg yolk liquid, 70g whole egg liquid, and an appropriate amount of chocolate. Mix the egg tart liquid: Weigh the fine sugar and water and heat it in a pot, dissolve the sugar in the water and boil and let it cool before use. Weigh the whipped cream, pasteurized egg yolk liquid, and pasteurized whole egg liquid, add them to the sugar water at a time, and stir until uniform. Chocolate pretreatment: chop the chocolate and put it in a non-oil and water-free container to melt it. Put the custard crust on the baking tray, and spread the chocolate liquid on the custard crust. The thickness of the coated chocolate is about 4mm. After the chocolate has solidified on the tart crust, pour the tart liquid to 7.5 percent full. Baking: Set the temperature of the oven to 200°C for upper heat and 230°C for lower heat, and then put the egg tart in the oven and bake for 15 mi...

Embodiment 3

[0028] Preparation materials: prepare or buy egg tart crust; weigh 180g fine sugar, 150g water, 350g light cream, 150g egg yolk liquid, 80g whole egg liquid, and an appropriate amount of chocolate. Mix the egg tart liquid: Weigh the fine sugar and water and heat it in a pot, dissolve the sugar in the water and boil and let it cool before use. Weigh the whipped cream, pasteurized egg yolk liquid, and pasteurized whole egg liquid, add them to the sugar water at a time, and stir until uniform. Chocolate pretreatment: chop the chocolate and place it in an oil- and water-free container to melt it and prepare chocolate pellets with a particle size of 5mm. Put the custard crust on the baking tray and place 5 chocolate balls on the custard crust. Pour the egg tart liquid to 70% full. Baking: Set the oven temperature to 180°C for upper heat and 200°C for lower heat, then put the egg tarts in the oven and bake for 25 minutes to appear golden brown. Place the baked egg tarts at -15°C f...

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Abstract

The present invention discloses a chocolate egg tart and a production method thereof. The production method comprises the following steps: preparing egg tart skin; preparing egg tart liquid: weighing water and berry sugar, carrying out mixing, heating the mixture to a boiled state, and cooling the mixture to a room temperature, thereby obtaining a syrup; mixing the syrup with light cream, pasteurized egg yolk liquid, and pasteurized whole egg liquid and stirring the mixture evenly, thereby obtaining an egg tart liquid; pre-treating chocolate: chopping the chocolate, putting the chopped chocolate in a non-oil and non-water container, and heating the chopped chocolate to melt, thereby obtaining a liquid chocolate; preparing small chocolate balls with the liquid chocolate; placing the egg tart skin in a baking dish, spreading the liquid chocolate on the egg tart skin and / or placing the prepared small chocolate balls on the egg tart skin; pouring the prepared egg tart liquid into the egg tart skin; baking the egg tart until the outer face of the egg tart become golden yellow; and carrying out frizzing and refrigerating. The chocolate egg tart is delicious; all aromatics are from the raw materials; no essence is added during the production process; and the chocolate egg tart is a safe and healthy food.

Description

Technical field [0001] The invention relates to the technical field of food processing, and more specifically to a chocolate tart and a preparation method thereof. Background technique [0002] Now egg tart has become a popular dessert with a good flavor. The general production method is to put the pie crust into a small round pot-shaped pie mold, pour an egg mixture made of sugar and eggs, and put it in the oven. The outer layer of the baked tart is a crispy tart crust, and the inner layer is a sweet yellow curdled egg paste. Although egg tarts were introduced to China in the early days, they still maintain the traditional flavor and taste. They are only suitable for heating and need to be improved. Chocolate has a delicate and sweet taste, with a strong special fragrance and rich nutrition. If the combination of chocolate and egg tarts can improve the current single taste of egg tarts, greatly enrich the taste of egg tarts, enhance the nutrition of egg tarts, and provide a n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L3/36
CPCA21D2/36
Inventor 卢晓明田碧璇田冬雪韩兆鹏
Owner BEIJING DEQINGYUAN EGG PROD SAFETY ENG TECH RES CO LTD
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