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Cheese egg tarts and making method thereof

A technology for egg tarts and cheese, which is used in baking, dough processing, baked goods and other directions to achieve the effect of improving health coefficient, improving flavor and reducing sugar content

Inactive Publication Date: 2016-03-30
MILLION HARVEST DONGGUAN COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cheese egg tarts are loved by many people because of their good taste, but currently many people have mild or severe obesity symptoms due to eating sweets. How to develop a cheese tart that ensures the taste and flavor and reduces the sugar content will be sought by many consumers. welcome and love

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Cheese egg tart, raw materials: cheese 0.6kg; cream cheese 0.2kg; licorice 0.4kg; butter 0.1kg; pure milk 0.1kg;

[0019] Preparation method: a. Stir, weigh the raw materials according to the formula, take 0.1kg of licorice, mix the yellow cream and licorice evenly; then add evaporated milk and flour and stir at a slow speed; b, shape, round the dough prepared in step a , roll the skin, put it in a tin foil cup, trim the edge, and make a tart bottom; c, make the filling, stir the cheese and the remaining 0.3kg licorice at a slow speed, add the cream cheese and beat until smooth, add the yellow cream and beat well, add Stir the milk evenly, then add Kestar MPCN, stir well to make the cheese filling; d, shape, bake the bottom of the tart in a hot air stove, then cool the bottom of the tart, add the cheese filling, and refrigerate to make the prototype of the egg tart; e, bake Bake, sweep a layer of egg yolk on the egg tart prototype, put it into a hot air stove, bake for ...

Embodiment 2

[0021] Cheese egg tart, raw materials: cheese 0.5kg; cream cheese 0.3kg; licorice 0.4kg; butter 0.1kg; pure milk 0.1kg; Kestar MPCN 0.1kg; yellow cream 0.3kg;

[0022] Preparation method: a. Stir, weigh the raw materials according to the formula, take 0.1kg of licorice, mix the yellow cream and licorice evenly; then add evaporated milk and flour and stir at a slow speed; b, shape, round the dough prepared in step a , roll the skin, put it in a tin foil cup, trim the edge, and make a tart bottom; c, make the filling, stir the cheese and the remaining 0.3kg licorice at a slow speed, add the cream cheese and beat until smooth, add the yellow cream and beat well, add Stir the milk evenly, then add Kestar MPCN, stir well to make the cheese filling; d, shape, bake the bottom of the tart in a hot air stove, then cool the bottom of the tart, add the cheese filling, and refrigerate to make the prototype of the egg tart; e, bake Bake, sweep a layer of egg yolk on the egg tart prototype,...

Embodiment 3

[0024] Cheese egg tart, raw materials: cheese 0.8kg; cream cheese 0.3kg; licorice 0.4kg; butter 0.15kg; pure milk 0.15kg;

[0025] Preparation method: a. Stir, weigh the raw materials according to the formula, take 0.1kg of licorice, mix the yellow cream and licorice evenly; then add evaporated milk and flour and stir at a slow speed; b, shape, round the dough prepared in step a , roll the skin, put it in a tin foil cup, trim the edge, and make a tart bottom; c, make the filling, stir the cheese and the remaining 0.3kg licorice at a slow speed, add the cream cheese and beat until smooth, add the yellow cream and beat well, add Stir the milk evenly, then add Kestar MPCN, stir well to make the cheese filling; d, shape, bake the bottom of the tart in a hot air stove, then cool the bottom of the tart, add the cheese filling, and refrigerate to make the prototype of the egg tart; e, bake Bake, sweep a layer of egg yolk on the egg tart prototype, put it into a hot air stove, bake fo...

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PUM

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Abstract

The invention provides cheese egg tarts. The cheese egg tarts are made from, by weight, 2-10 parts of cheese, 1-5 parts of cream cheese, 5-20 parts of liquorice, 0.5-2 parts of butter, 0.5-2 parts of plain milk, 0.3-1.5 parts of custard MPCN, 1-5 parts of yellow butter, 0.1-1 part of evaporated milk and 3-8 parts of flour. White granulated sugar or other sugar is not used in the cheese egg tarts, liquorice is adopted instead, so that sweet taste is preserved and sugar content is reduced, and then the health factor is increased after consumers eat the cheese egg tarts.

Description

technical field [0001] The invention relates to the field of food, in particular to a cheese egg tart and a preparation method thereof. Background technique [0002] Cheese egg tarts are loved by many people because of their good taste, but currently many people have mild or severe obesity symptoms due to eating sweets. How to develop a cheese tart that ensures the taste and flavor and reduces the sugar content will be sought by many consumers. Welcome and love. Contents of the invention [0003] The purpose of the present invention is mainly aimed at the problems in the prior art, and a kind of cheese egg tart and preparation method thereof are provided now. [0004] For realizing the purpose of the present invention, the present invention provides following technical scheme: [0005] A cheese egg tart is made from the following raw materials, each raw material and its weight fraction are: cheese 2-10; cream cheese 1-5; licorice 5-20; butter 0.5-2; pure milk 0.5-2; .3-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 钟明发黄玉婵
Owner MILLION HARVEST DONGGUAN COMPANY
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