Plain egg-yolk puff pastry and preparation method thereof

Abstract

The invention discloses a plain egg-yolk puff pastry. The plain egg-yolk puff pastry is prepared from, by weight, 15-50 parts of strong flour, 5-25 parts of cake flour, 10-25 parts of butter, 1-12 parts of white granulated sugar, 20-50 parts of ghee, 50-80 parts of egg yolk, 20-30 parts of mashed purple sweet potatoes, 10-30 parts of dried meat floss, 20-40 parts of red bean paste, 0.01-0.04 part of food additive and 1-10 parts of water. The invention further provides a preparation method of the plain egg-yolk puff pastry. According to the filling of the plain egg-yolk puff pastry, the egg yolk, the mashed purple sweet potatoes, the dried meat floss and the red bean paste are located in sequence from inside to outside, the filling is clear in layering, abundant in nutrition, soft and not overly sweet, and the added mashed purple sweet potatoes further have sweet and sour tastes, can promoting gastrointestinal motility and has cancer-prevention and anticancer effects; the outer wrapper layer of the plain egg-yolk puff pastry is multi-layer flour-made wrappers, compact and crisp; the plain egg-yolk puff pastry is abundant in flavor, reasonable in structural design, novel in style, convenient to eat and easily popular with consumers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a plain egg yolk shortbread and a preparation method thereof. Background technique [0002] Original flavor egg yolk shortbread is a kind of pastry food suitable for all ages, but the current disclosed original flavor egg yolk shortbread has a single taste, a stiff mouthfeel, sticky teeth, and a lot of oil and debris on its surface, whichever is the oil on the surface when it is eaten The crumbs and debris will stick to the fingers, making it inconvenient to eat and not easy to be welcomed by consumers. During the breaking process, the fillings inside the original egg yolk shortbread tend to overflow or fall off, resulting in inconvenient eating and difficult cleaning problems; And the existing technology adopts that the pastry department of the supermarket or the designated pastry workshop shop carry out manual processing and supply, the raw materials are complex, the wo...

AI Technical Summary

Problems solved by technology

[0002] Original flavor egg yolk shortbread is a kind of pastry food suitable for all ages, but the current disclosed original flavor egg yolk shortbread has a single taste, a stiff mouthfeel, sticky teeth, and a lot of oil and debris on its surface, whichever is the oil on the surface when it is eaten The crumbs and debris will stick to the fingers, making it inconvenient to eat and not easy to be welcomed by consumers. During the breaking process, the fillings inside the original egg yolk shortbread tend to overflow or fall off, resulting in inconvenient eating and difficult cleaning problems; Moreover, the existing technology adopts manual processing and supply by the pastry department of the supermarket or by a designated pastry workshop. The raw materials are complicated, the work intensity is high, the efficiency is low, and the quality of the finished product is difficult to maintain.

In addition, in people's daily life, the taste and nutrition requirements for egg yolk cakes are gradually increasing. The egg yolk cakes on the market can no longer meet people's daily needs. the favor of