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Red bean paste egg yolk cake and preparation method thereof

A red bean paste egg and the technology of the production method are applied in the field of leisure desserts, which can solve the problems of poor taste of fillings, short shelf life, and easy hardening of salted egg yolk, etc., and achieve the effects of stable quality, convenient eating, and rich nutrition

Inactive Publication Date: 2018-11-27
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the shelf life of commercially available egg yolk crisps is relatively short, mostly a few days to 2 months, and with the prolongation of storage time, the salted egg yolk tends to harden and the taste of the filling tends to deteriorate

Method used

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  • Red bean paste egg yolk cake and preparation method thereof
  • Red bean paste egg yolk cake and preparation method thereof
  • Red bean paste egg yolk cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for making egg yolk cake with red bean paste, comprising the following steps:

[0031] (1) Prepare raw materials by weight, oil skin: 115 parts of medium-gluten flour, 20 parts of white sugar, 0.3 part of edible salt, 40 parts of lard, 40 parts of water, 0.3 part of compound preservative; pastry: 85 parts of low-gluten flour, 40 parts of lard, 0.3 parts of compound preservative; filling: 290 parts of red bean paste, 0.3 part of compound preservative, 2 parts of water; some salted egg yolk (10g / piece), egg yolk liquid, black sesame;

[0032] (2) Bake the salted egg yolk at 90°C for 10 minutes;

[0033] (3) Mix the all-gluten flour, white sugar, edible salt, and lard in the oily skin raw materials prepared in step (1), mix the compound preservative and water, mix well and add, mix all the oily skin raw materials evenly, knead for 20 minutes until the dough is ready Pull out the fascia, cover with plastic wrap and wake up for 20 minutes;

[0034] (4) Mix the sho...

Embodiment 2

[0041] A method for making egg yolk cake with red bean paste, comprising the following steps:

[0042] (1) Prepare raw materials by weight, oil skin: 120 parts of medium-gluten flour, 25 parts of white sugar, 0.4 part of edible salt, 45 parts of lard, 45 parts of water, 0.4 part of compound preservative; pastry: 90 parts of low-gluten flour, 45 parts of lard, 0.4 parts of compound preservative; filling: 300 parts of red bean paste, 0.4 part of compound preservative, 3 parts of water; some salted egg yolk, egg yolk liquid, black sesame;

[0043] (2) Bake the salted egg yolk at 95°C for 10 minutes;

[0044] (3) Mix the all-gluten flour, white sugar, edible salt, and lard in the oily skin raw materials prepared in step (1), mix the compound preservative and water, mix well and add it, mix all the oily skin raw materials evenly, and knead for 25 minutes until the dough is ready Pull out the fascia, cover with plastic wrap and wake up for 25 minutes;

[0045] (4) Mix the pastry r...

Embodiment 3

[0052] A method for making egg yolk cake with red bean paste, comprising the following steps:

[0053] (1) Prepare raw materials by weight, oil skin: 125 parts of medium-gluten flour, 30 parts of white sugar, 0.6 part of edible salt, 50 parts of lard, 50 parts of water, 0.6 part of compound preservative; pastry: 95 parts of low-gluten flour, 50 parts of lard, 0.6 parts of compound preservative; filling: 310 parts of red bean paste, 0.6 part of compound preservative, 4 parts of water; some salted egg yolk, egg yolk liquid, black sesame;

[0054] (2) Bake the salted egg yolk at 100°C for 8 minutes;

[0055] (3) Mix the all-gluten flour, white sugar, edible salt, and lard in the oily skin raw materials prepared in step (1), mix the compound preservative and water, mix well and add it, mix all the oily skin raw materials evenly, and knead for 30 minutes until the dough is ready Pull out the fascia, cover with plastic wrap and wake up for 30 minutes;

[0056] (4) Mix the pastry r...

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Abstract

The invention discloses a red bean paste egg yolk cake. Medium-gluten flour, lard, low-gluten flour, red bean paste and salted egg yolk are used as main raw materials, and white sugar, edible salt, water, compound preservatives (sodium dehydroacetate, sorbic acid, citric acid and gluconic acid-delta-lactone), egg yolk liquid and black sesame are added for manufacturing. The surface of the egg yolkcake is golden in color, the skin is crispy and delicious, the filling is delicate and sweet, an egg yolk is sandy and smooth, a quality guarantee period is up to 4 months, there is no obvious difference in color and taste during the quality guarantee period, nutrition is rich, and the quality is stable.

Description

technical field [0001] The invention belongs to the field of leisure desserts, and in particular relates to an egg yolk cake with red bean paste and a preparation method thereof. Background technique [0002] The egg yolk crisp is crispy and delicious, and is a nutritious snack food suitable for all ages. Egg yolk crisps are generally made of flour, lard, salted egg yolk and other raw materials. However, the commercially available egg yolk crisps have a short shelf life, mostly from a few days to 2 months, and with the prolongation of the storage time, the salted egg yolk tends to harden and the taste of the filling tends to deteriorate. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a red bean paste egg yolk crisp and its production method in view of the above-mentioned deficiencies in the prior art. , The salted egg yolk has no hardening phenomenon, convenient to eat, and stable in quality. [0004] The tec...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D13/38
CPCA21D13/31A21D13/38
Inventor 刘华桥余东华周婷
Owner HUBEI SHENDAN HEALTHY FOOD
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