Egg-yolk puff and preparation method for same

A technology of egg yolk crisps and ghee, which is applied in baking, baked food, food science, etc. It can solve the problems of difficulty in maintaining the quality of finished products, easy spillage or falling off of fillings, and high grease on the surface, so as to achieve beautiful appearance and soft fillings Tender but not greasy, crispy skin

Inactive Publication Date: 2017-06-30
广西朗盛食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But present disclosed egg yolk shortbread, taste is relatively single, and its surface is many fat, debris, and the grease and debris on the surface will adhere to the finger when it is eaten, and it is relatively inconvenient to eat, and it is not easy to be welcomed by consumers. During the splitting process, the fillings inside the egg yolk puff pastry are easy to overflow or fall off, resulting in inconvenient eating and difficult cleaning problems; and the existing technology adopts full manual processing and supply by the pastry department of the supermarket or by a designated pastry workshop. Complexity, high work intensity, low efficiency, and difficulty in maintaining consistent quality of finished products

Method used

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  • Egg-yolk puff and preparation method for same

Examples

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Effect test

Embodiment 1

[0032] An egg yolk crisp, made from the following raw materials in parts by weight: 20 kg of high-gluten flour, 12 kg of low-gluten flour, 15 kg of butter, 8 kg of white sugar, 40 kg of ghee, 100 kg of filling, 0.02 kg of food additives and 6 kg of water; the filling includes egg yolk , red bean paste and snowberry skin.

[0033] The preparation method of ghee is:

[0034] (1) Weigh butter and low-gluten flour at a weight ratio of 1:2, that is, weigh 12.5kg of butter and 25kg of low-gluten flour for later use;

[0035] (2) Put the weighed butter into the dough maker and stir at low speed for 30 seconds, then add the weighed low-gluten flour in batches, and stir at low speed for 3 minutes;

[0036] (3) After adding the low-gluten flour completely, stir at high speed for 3 minutes, stop the machine, and obtain the ghee.

[0037] The present invention also provides a kind of preparation method of egg yolk shortbread, comprises the following steps:

[0038] (1) Weighing raw mat...

Embodiment 2

[0053] The other process methods of this embodiment are consistent with those of Example 1, except that: an egg yolk crisp is made of the following raw materials in parts by weight: 10 kg of high-gluten flour, 5 kg of low-gluten flour, 8 kg of butter, 2 kg of white sugar, ghee 20kg, filling 45kg, food additive 0.01kg and water 1kg; filling includes egg yolk, mung bean paste and snowberry skin.

[0054] The preparation method of ghee is:

[0055] (1) Weigh butter and low-gluten flour at a weight ratio of 1:1, that is, weigh 12.5kg of butter and 12.5kg of low-gluten flour for later use;

[0056] (2) Put the weighed butter into the dough maker and stir at low speed for 50 seconds, then add the weighed low-gluten flour in batches, and stir at low speed for 1 minute;

[0057] (3) After adding the low-gluten flour completely, stir at high speed for 3 minutes, stop the machine, and obtain the ghee.

Embodiment 3

[0059] The other process method of this embodiment is consistent with that of Embodiment 1, the difference is that: an egg yolk crisp, made of the following raw materials in parts by weight: 40 kg of high-gluten flour, 25 kg of low-gluten flour, 20 kg of butter, 10 kg of white sugar, ghee 50kg, filling 150kg, food additive 0.04kg and water 10kg; filling includes egg yolk, sesame paste and snowberry skin.

[0060] The preparation method of ghee is:

[0061] (1) Weigh butter and low-gluten flour at a weight ratio of 1:3, that is, weigh 12.5kg of butter and 37.5kg of low-gluten flour for later use;

[0062] (2) Put the weighed butter into the dough maker and stir at low speed for 10 seconds, then add the weighed low-gluten flour in batches, and stir at low speed for 5 minutes;

[0063] (3) After adding the low-gluten flour completely, stir at high speed for 3 minutes, stop the machine, and obtain the ghee.

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Abstract

The egg-yolk puff is made of the following raw material according to weight by parts: 10 to 40 parts of bread flour, 5 to 25 parts of cake flour, 8 to20 parts of butter, 2 to 10 parts of white sugar; 20 to 50 parts of ghee, 45 to 150 parts of stuffing, 0.01 to 0.04 part of foodstuff additive and 1 to 10 parts of water. The invention further provides an eggy-yolk puff preparation method for the same. The technology process is formed by weighing raw material, preparing doughs, covering ghee, pressing the doughs, opening the ghee, injecting stuffing, forming, brushing egg liquid, baking, cooling and packaging. The raw material can be easily achieved; the egg-yolk puff prepared by the method contains well-bedded multi-layered stuffing; the external layer is compact and crispy; the stuffing is soft and tender but not sweet and greasy; the puff cake has pure taste and fragrance and is not greasy; the egg-yolk puff is produced via a semi-mechanical way, so labor intensity can be reduced and production efficiency can be reduced; and the egg-yolk puff quality can be easily remained the same.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an egg yolk crisp and a preparation method thereof. Background technique [0002] Egg yolk shortbread (also known as egg yolk shortbread) is a pastry food suitable for all ages. The current main ingredients of egg yolk shortbread are flour, egg yolk, butter and some fillings. The above raw materials are mixed and kneaded into dough. Then flatten the dough into slices, inject the fillings, and bake in the oven. It is not only rich in nutrition, but also crispy and fragrant. But present disclosed egg yolk shortbread, taste is relatively single, and its surface is many fat, debris, and the grease and debris on the surface will adhere to the finger when it is eaten, and it is relatively inconvenient to eat, and it is not easy to be welcomed by consumers. During the splitting process, the fillings inside the egg yolk puff pastry are easy to overflow or fall off, resulting in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D13/22
Inventor 韦福献
Owner 广西朗盛食品科技有限公司
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