Quick-frozen Cantonese egg tart skin with calix and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to a preparation method for quick-frozen Cantonese egg tart skin with a calix. The quick-frozen Cantonese egg tart skin with the calix comprises wheat flour, white granulated sugar, margarine, water, eggs and lard. The preparation method comprises the following steps: step 1, preparation of water-oiled dough: 1.1, primarily mixing; 1.2, secondarily mixing; 1.3, dividing the dough; 1.4, quick-freezing; 1.5, storing in a freezer; step 2, preparation of an oil core: 2.1, thirdly mixing; 2.2, quantitatively sub-packaging; 2.3, quick-freezing; 2.4, storing in the freezer; step 3, preparation of the egg tart skin: 3.1, thawing; 3.2, wrapping the oil core with the water-oiled dough; 3.3, layering; 3.4, rolling the layered dough to be thin; 3.5, moulding; 3.6, putting the dough in the calix for shaping; 3.7, quick-freezing. The Cantonese egg tart prepared from the quick-frozen Cantonese egg tart skin has the advantages of low possibility of collapse and softening, crispness, long storage period and non scattering.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a quick-frozen Cantonese-style egg tart skin with a cup and a preparation method thereof. Background technique [0002] Egg tart (Egg Tart) is a Western-style pie made of egg paste. It is widely loved by people because of its soft and crisp taste and rich filling. Among them, the styles of egg tarts are generally divided into Cantonese egg tarts and Portuguese egg tarts. [0003] Egg tarts are generally composed of egg tart skin and filling. At present, for the commercial production of egg tarts, the egg tarts are generally produced industrially first, and then the egg tarts are made by using the egg tart skins, so as to achieve the purpose of making and selling them now. Egg tarts were overproduced and unmarketable. [0004] Yet the egg tart of making in the prior art, although do now sell now, its crisp shelf life of the egg tart of making is relatively short, is generally abou...

AI Technical Summary

Problems solved by technology

[0004] Yet the egg tart of making in the prior art, although do now sell now, its crisp shelf life of the egg tart of making is relatively short, is generally about 5 hours, and promptly the egg tart of fresh making is through after about 5 hours, and the egg tart cortex will It is easy to collapse and become soft, no longer crispy, that is, crispy has a short shelf life

In addition, the egg tarts made in the prior art, although the freshly baked egg tarts, have a relatively crisp skin, but they are easy to loose mouth. Its egg tart skin is easy to scatter, and it is easy to stain the clothes of consumers. This is the shortcoming of most egg tarts at present. If this shortcoming can be changed, it will be very popular among consumers.

[0005] In addition, in the prior art, the egg tart shell of industrial production generally has a frozen storage period of about 15 days, which has the shortcoming of a short frozen storage period, which is not conducive to commercial transportation and sales.