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Red bean paste egg-yolk puff and making method thereof

A red bean paste egg and red bean paste technology, which is applied in baking, dough processing, baked food and other directions, can solve the problems of single taste and low nutritional value of fillings, and achieve excellent flavor, high nutritional value and rich filling. Effect

Inactive Publication Date: 2017-06-16
刘希康
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The egg yolk crisps in the prior art have the following deficiencies: the filling and taste are single, and the nutritional value is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Include the following steps:

[0023] (1) Production of water-oil skin: Select low-gluten flour, white sugar, salt, water and fermented cream at a ratio of 200:30:1:80:50, add 400 grams of water and salt to 1000 grams of low-gluten flour in turn 5 grams, 150 grams of white sugar, and 250 grams of fermented cream are mixed and put into the blender for stirring. First, stir at a slow speed of 30 rpm for 2 minutes, then turn it fast and stir at a speed of 60 rpm for 5 minutes. , knead the dough evenly after stirring;

[0024] (2) Divide the evenly mixed dough in (1) into several portions, each weighing 20 grams;

[0025] (3) Take a portion of 20 grams of dough in step (2), and roll it into an oval dough;

[0026] (4) Making puff pastry: mix 700 grams of low-gluten flour and 350 grams of ghee evenly;

[0027] (5) Select 10 grams of puff pastry in step (4), wrap it in the dough, roll it up from one end of the dough, press it flat and then relax, then roll the dough into a...

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PUM

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Abstract

The invention discloses a red bean paste egg-yolk puff. According to the technical scheme, the red bean paste egg-yolk puff is characterized by comprising wrappers, crusts and stuffing; the wrappers are made of water-oiled crusts, and the water-oiled crusts are made of 995-1005 g of low-gluten flour, 148-152 g of white granulated sugar, 4-6 g of salt, 399-401 g of water and 249-251 g of fermenting butter; the crusts are made of 349-351 g of shortening and 698-702 g of low-gluten flour; the stuffing is made of 400-500 g of red bean paste and 14-16 g of salted egg yolk. The red bean paste egg-yolk puff has the advantages of crispness, rich stuffing and diversified tastes.

Description

technical field [0001] The invention relates to the field of food, more specifically, it relates to a red bean paste egg yolk crisp and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, people's pursuit of diversification, high-quality and nutritious diet is also constantly improving. Egg yolk cake is a popular Chinese snack. The egg yolk shortbread in the prior art has the following deficiencies in filling: the filling and taste are single, and the nutritional value is low. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a crispy red bean paste egg yolk crisp with rich fillings, diverse tastes and high nutritional value. [0004] In order to achieve the above object, the present invention provides the following technical solutions: including dough, meringue and stuffing, the dough is made of water-oil skin, and the wa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/14
CPCA21D2/36
Inventor 刘希康
Owner 刘希康
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