Crystal egg tart and preparation method thereof
A technology of egg tarts and crystals, applied in the field of crystal egg tarts and its preparation, can solve the problems of complicated process, unfavorable cardiovascular health, and easy obesity of the body, and achieve the effect of simple production method, increased desire to buy, and good anti-aging performance
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Embodiment 1
[0035] Calculated in parts by mass, the egg tart skin includes: 150 parts of hydroxypropyl distarch phosphate, 50 parts of oxidized starch, 400 parts of clear water and 600 parts of 80% maltose syrup; the egg tart liquid includes: 500 parts of milk, 400 parts of white sugar, egg yolk 240 parts of egg liquid, 600 parts of whole egg liquid and 1000 parts of whipped cream.
[0036] The preparation of crystal egg tart comprises the following steps:
[0037] S1. Egg tart skin preparation:
[0038] S1.1. Stir 150 parts of hydroxypropyl distarch phosphate, 50 parts of oxidized starch and 200 parts of clear water according to the above parts by weight to obtain starch liquid;
[0039] S1.2. Mix the remaining 200 parts of clear water and 600 parts of 80% maltose syrup evenly, then heat to a slight boil to obtain a syrup solution, and add the syrup solution to the starch liquid prepared in step S1.1 while it is hot;
[0040] S1.3. Filter the mixed solution in step S1.2 twice with a si...
Embodiment 2
[0050] Calculated in parts by mass, the egg tart skin includes: 120 parts of hydroxypropyl distarch phosphate, 80 parts of oxidized starch, 400 parts of clear water and 650 parts of 80% maltose syrup as raw materials for preparation; the egg tart liquid includes: 450 parts of milk, 350 parts of white sugar 200 parts of egg yolk liquid, 650 parts of whole egg liquid and 1050 parts of light cream.
[0051] When preparing the crystal egg tart of Example 2, each component is weighed by the above-mentioned parts by weight, and the preparation method is the same as that of Example 1.
Embodiment 3
[0053] Calculated in parts by mass, the egg tart skin includes: 180 parts of hydroxypropyl distarch phosphate, 40 parts of oxidized starch, 450 parts of clear water and 550 parts of 80% maltose syrup; the egg tart liquid includes: 550 parts of milk, 420 parts of white sugar, egg yolk 220 parts of egg liquid, 580 parts of whole egg liquid and 950 parts of whipped cream.
[0054] When preparing the crystal egg tart of Example 3, each component is weighed by the above-mentioned parts by weight, and the preparation method is the same as that of Example 1.
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