A kind of chocolate egg tart and preparation method thereof

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

Active Publication Date: 2017-12-12
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: prepared or purchased egg tart skin; weigh 100g fine sugar, 80g water, 400g whipped cream, 100g egg yolk liquid, 60g whole egg liquid, and appropriate amount of chocolate. Prepare the egg tart liquid: weigh the fine sugar and water, put it into the pot and heat it, so that the sugar dissolves in the water, boil it and let it cool down for later use. Weigh the whipped cream, pasteurized egg yolk liquid, and pasteurized whole egg liquid, add them to the sugar water at one time, and stir until they are even. Chocolate pretreatment: chop the chocolate and heat it in an oil-free and water-free container to melt it. Put the egg tart skin in a baking tray, and spread the chocolate liquid on the egg tart skin, the thickness of the coated chocolate is about 1mm. After the chocolate has solidified on the egg tart skin, pour the egg tart liquid to 80% full. Baking: Set the temperature of the oven to 180°C on the upper heat, and 260°C on the lower heat, the...

Embodiment 2

[0026] Preparation materials: prepared or purchased egg tart skin; weigh 150g fine sugar, 100g water, 300g whipped cream, 120g egg yolk liquid, 70g whole egg liquid, and appropriate amount of chocolate. Prepare the egg tart liquid: weigh the fine sugar and water, put it into the pot and heat it, so that the sugar dissolves in the water, boil it and let it cool down for later use. Weigh the whipped cream, pasteurized egg yolk liquid, and pasteurized whole egg liquid, add them to the sugar water at one time, and stir until they are even. Chocolate pretreatment: chop the chocolate and heat it in an oil-free and water-free container to melt it. Put the egg tart skin in a baking tray, and spread the chocolate liquid on the egg tart skin, the thickness of the coated chocolate is about 4mm. After the chocolate has solidified on the egg tart shell, pour the egg tart liquid to 7.5% full. Baking: Set the oven temperature to 200°C on the upper heat, and 230°C on the lower heat, then pu...

Embodiment 3

[0028] Preparation materials: prepared or purchased egg tart skin; weigh 180g fine sugar, 150g water, 350g whipped cream, 150g egg yolk liquid, 80g whole egg liquid, and appropriate amount of chocolate. Prepare the egg tart liquid: weigh the fine sugar and water, put it into the pot and heat it, so that the sugar dissolves in the water, boil it and let it cool down for later use. Weigh the whipped cream, pasteurized egg yolk liquid, and pasteurized whole egg liquid, add them to the sugar water at one time, and stir until they are even. Chocolate pretreatment: chop the chocolate and place it in an oil-free and water-free container to heat it to melt, and prepare chocolate balls with a particle size of 5mm. Put the tart shell on the baking tray, put 5 chocolate balls on the tart shell. Pour egg tart liquid to 70% full. Baking: Set the temperature of the oven to 180°C on the upper heat, and 200°C on the lower heat, then put the egg tart in the oven and bake for 25 minutes until...

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PUM

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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 relates to a chocolate egg tart and a preparation method thereof. Background technique [0002] Now egg tarts have become a more popular dessert with a good flavor. Its general production method is to put the cake crust into a small round pan-shaped cake mold, pour in the egg slurry mixed with sugar and eggs, and then put it in the oven. The outer layer of the baked egg tart is a crispy tart skin, and the inner layer is a sweet yellow solidified egg paste. Although the egg tart was introduced into China in the early days, it still maintains the traditional flavor and has a single taste. It is only suitable for heating and needs to be improved. Chocolate has a delicate and sweet taste, a strong special fragrance, and rich nutrition. If the chocolate is combined with the egg tart, the present situation that the existing egg tart has a single taste can be improved, t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/31A23L3/36
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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