Egg flaky pastry

A technology of eggs and shortbread, which is applied in the field of egg shortbread, which can solve the problems of easy breakage, hard taste, and brokenness, and achieve the effect of not breaking easily, ensuring crispy taste, and ensuring flavor

Inactive Publication Date: 2016-12-21
李自卫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When selling, they are weighed in bulk or put into a large bag with a fixed weight. There are many problems in the market sales of existing products, especially the problem of brokenness. Because this type of cake requires a crisp taste, it is extremely difficult in the process of transportation and sales. It is easy to break, and once broken, it is difficult to sell; in order to solve this problem, many manufacturers have carried out research on ingredients and processes. The degree of crispness will make the taste hard, which is not recognized by consumers
Therefore, existing manufacturer has no good way to the making of this type of cake

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] An egg shortbread, the raw materials are composed of the following parts by weight: 4 eggs, 0.1 sesame, 65 flour, 0.2 salt, 0.8 white sugar, 5.5 edible oil, 0.05 edible essence, 0.3 baking soda, 12 water, the egg Beat egg liquid, in the ingredients container, first add edible oil, edible essence, sesame, then add water, white sugar and stir, after the white sugar dissolves, add baking soda powder, continue stirring, add salt at the same time, wait for the salt to dissolve, then Add flour and egg liquid and stir evenly; add the mixed raw materials into the mold, and then send them to the baking oven for baking. The baking adopts variable temperature baking, the initial temperature is set at 155°C, and the baking time is 3 to 5 minutes. Then heat up to 165°C, bake for 3-5 minutes, then cool down to 120°C, bake for 10-15 minutes, then cool down to 70°C, bake for 5-10 minutes; after baking, cool down quickly until the tiles are taken out Cakes are immediately packaged, weig...

Embodiment 2

[0014] An egg shortbread, the raw materials are composed of the following parts by weight: 6 eggs, 0.3 sesame, 70 flour, 0.5 salt, 1.2 white sugar, 6 edible oil, 0.07 edible essence, 0.35 baking soda, and 16 water. Beat egg liquid, in the ingredients container, first add edible oil, edible essence, sesame, then add water, white sugar and stir, after the white sugar dissolves, add baking soda powder, continue stirring, add salt at the same time, wait for the salt to dissolve, then Add flour and egg liquid and stir evenly; add the mixed raw materials into the mold, and then send them to the baking oven for baking. The baking adopts variable temperature baking, the initial temperature is set at 155°C, and the baking time is 3 to 5 minutes. Then heat up to 165°C, bake for 3-5 minutes, then cool down to 120°C, bake for 10-15 minutes, then cool down to 70°C, bake for 5-10 minutes; after baking, cool down quickly until the tiles are taken out Cakes are immediately packaged, weighed, ...

Embodiment 3

[0016] An egg shortbread, the raw materials are composed of the following parts by weight: 5 eggs, 0.2 sesame seeds, 69 flour, 0.35 salt, 1 white sugar, 5.6 edible oil, 0.06 edible essence, 0.33 baking soda, and 14 water. Beat egg liquid, in the ingredients container, first add edible oil, edible essence, sesame, then add water, white sugar and stir, after the white sugar dissolves, add baking soda powder, continue stirring, add salt at the same time, wait for the salt to dissolve, then Add flour and egg liquid and stir evenly; add the mixed raw materials into the mold, and then send them to the baking oven for baking. The baking adopts variable temperature baking, the initial temperature is set at 155°C, and the baking time is 3 to 5 minutes. Then heat up to 165°C, bake for 3-5 minutes, then cool down to 120°C, bake for 10-15 minutes, then cool down to 70°C, bake for 5-10 minutes; after baking, cool down quickly until the tiles are taken out Cakes are immediately packaged, we...

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PUM

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Abstract

The invention discloses an egg flaky pastry which is composed of eggs, sesame, flour, salt, white granulated sugar, edible oil, edible essence, baking soda powder and water. The eggs are made into egg juice, the edible oil, the edible essence and the sesame are added into an ingredient container, and then the water and the white granulated sugar are added and stirred; the baking soda powder is added after dissolution, stirring continues, and the salt is added; after the salt is dissolved, the flour is added, the mixture is evenly stirred and added into a die, and the mixture is sent into an oven to be baked; temperature variation baking is adopted; after the baking is over, the tile pastry is quickly cooled and taken out, and the egg flaky pastry is instantly packaged, weighed and checked and enters a warehouse. Through the ingredient combination and control over the adding sequence in process, the temperature variation baking method is adopted, the flavor can be guaranteed, the crisp taste can be guaranteed, the manufactured flaky pastry does not break easily, the problems of products of this kind are solved thoroughly, and the produced products are accepted by consumers during sales.

Description

technical field [0001] The invention relates to a baked food, in particular to an egg shortbread. Background technique [0002] Crisp cake food is a kind of cake food with a single shape that is round, oval or similar to oval. The existing food of this type is generally packaged in small bags, with 2 to 5 pieces in each bag, depending on the thickness of the cake. Determine how much to put in. When selling, they are weighed in bulk or put into a large bag with a fixed weight. There are many problems in the market sales of existing products, especially the problem of brokenness. Because this type of cake requires a crisp taste, it is extremely difficult in the process of transportation and sales. It is easy to break, and once broken, it is difficult to sell; in order to solve this problem, many manufacturers have carried out research on ingredients and processes. The degree of crispness will harden the taste, which is not recognized by consumers. Therefore, existing manufa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D8/06A21D2/36A21D2/34
CPCA21D2/34A21D2/364A21D8/06
Inventor 李自卫
Owner 李自卫
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