Chestnut and Chinese yam egg-yolk puff and preparation method thereof

A technology of yam eggs and chestnuts, which is applied in the direction of baking, baked food with modified ingredients, baked food, etc., can solve the problems of monotonous greasy, unfavorable digestion, etc., and achieve the goal of reducing greasy feeling, high nutrition and taste, and good practical value Effect

Pending Publication Date: 2020-03-27
HUANGGANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The taste of egg yolk crisps sold in the market is monotonous and greasy, which is not conducive to digestion. In order to solve this problem, the present invention combines the advantages of the above two ingredients to develop a new chestnut yam egg yolk crisp

Method used

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  • Chestnut and Chinese yam egg-yolk puff and preparation method thereof
  • Chestnut and Chinese yam egg-yolk puff and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0020] The preparation method of chestnut yam egg yolk cake of the present invention, concrete process step is as follows:

[0021] (1) Production of water-oil skin: Weigh 15 parts of high-gluten flour, 2 parts of soft white sugar, 6 parts of water, and 5 parts of butter, stir it into a paste, and then form a ball into a water-oil skin, wrap it in plastic wrap and let it stand 20-30min;

[0022] (2) Production of pastry: Put 20 parts of low-gluten flour and 10 parts of butter in a bowl, superimpose and press them into a cake shape, roll them into a roll, press them into a circle, and roll them into a cake shape with a rolling pin for later use;

[0023] (3) Making the filling: select fresh, full and undamaged Bergamot yam and Luotian chestnut, peel and wash, cook for 10-15 minutes, take it out and mash it into a puree, mix 5 parts of chestnut puree, 5 parts of yam puree, and glutinous rice flour Put 5 parts, 6 parts soft white sugar and 3 parts water into a clean container an...

Embodiment 2

[0028] The preparation method of chestnut yam egg yolk cake of the present invention, concrete process step is as follows:

[0029] (1) Production of water-oil skin: Weigh 30 parts of high-gluten flour, 4 parts of soft white sugar, 8 parts of water, and 10 parts of butter, stir it into a paste, and then form a ball to form a water-oil skin, wrap it in plastic wrap and let it stand 20-30min;

[0030] (2) Production of pastry: put 40 parts of low-gluten flour and 20 parts of butter in a bowl, superimpose and press them into a cake shape, roll them into a roll, press them into a circle, and roll them into a cake shape with a rolling pin for later use;

[0031] (3) Making the filling: select fresh, full and undamaged Bergamot yam and Luotian chestnut, peel and wash, cook for 10-15 minutes, take it out and mash it into a puree, mix 10 parts of chestnut puree, 10 parts of yam puree, and glutinous rice flour Put 10 parts, 10 parts of soft white sugar and 6 parts of water into a clea...

Embodiment 3

[0036] The preparation method of chestnut yam egg yolk cake of the present invention, concrete process step is as follows:

[0037] (1) Production of water-oil skin: Weigh 45 parts of high-gluten flour, 6 parts of soft white sugar, 18 parts of water, and 15 parts of butter, stir it into a paste, and then form a ball to form a water-oil skin, wrap it in plastic wrap and let it stand 20-30min;

[0038] (2) Production of pastry: Put 60 parts of low-gluten flour and 30 parts of butter in a bowl, superimpose and press to form a cake shape, roll it into a roll, press it into a circle, and roll it into a cake shape with a rolling pin for later use;

[0039] (3) Making the filling: select fresh, full and undamaged Bergamot yam and Luotian chestnut, peel and wash, cook for 10-15 minutes, take it out and mash it into a puree, mix 15 parts of chestnut puree, 15 parts of yam puree, and glutinous rice flour Put 15 parts, 12 parts soft white sugar and 9 parts water into a clean container a...

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Abstract

The invention provides a chestnut and Chinese yam egg-yolk puff and a preparation method thereof. The chestnut and Chinese yam egg-yolk puff comprises 5-15 parts of Luotian chestnuts, 5-15 parts of bergamot Chinese yam, 15-45 parts of high gluten flour, 20-60 parts of low gluten flour, 5-15 parts of glutinous rice flour, 15-45 parts of butter, 6-18 parts of soft sugar, 10-30 parts of salted yolk and 9-27 parts of water. The specific preparation method comprises the following steps: uniformly mixing the high gluten flour, the soft sugar, the butter and the water, kneading the mixture into a dough to form a water-oil skin, uniformly mixing the low gluten flour and the butter to prepare a cake to form a puff, mashing the cooked bergamot Chinese yam and Luotian chestnuts into paste, uniformlymixing the paste with the glutinous rice flour and the soft sugar, wrapping the salted yolk with the mixture to prepare stuffing, wrapping the stuffing with the water-oil skin and puff skin to form ahemisphere, brushing the hemisphere with egg liquid, and baking the hemisphere in an oven at the temperature of 190 DEG C for 15-20 min. The chestnut and Chinese yam egg-yolk puff is rich in taste andsweet and soft in taste, the problems of single taste and insufficient nutritional value of a traditional egg-yolk puff are solved, and the chestnut and Chinese yam egg-yolk puff has the effect of warming and nourishing the spleen and the stomach, and has a certain health care effect.

Description

technical field [0001] The invention relates to the field of food, in particular to a chestnut yam egg yolk crisp and a preparation method thereof. Background technique [0002] As a traditional Chinese snack, the egg yolk cake is made of wheat flour as the main raw material, adding butter, egg yolk and other raw materials. After kneading the dough, wrapping the pastry, rolling the pastry, separating the skin, making fillings, wrapping the shape, sweeping the egg liquid, and baking Made, the outer skin is crispy and the inner layer is soft and waxy, coupled with the delicate and salty taste of the egg yolk, it is loved by many people. Not only that, the egg yolk crisp contains a lot of starch, vitamins, minerals, protein, etc., which can effectively relieve loss of appetite. [0003] Bergamot yam, produced in Huanggang, Hubei, is said to have been carefully cultivated by "Fourth Zen Patriarch Daoxin". The general yam is long and has no branches, while the shape of bergamot y...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D13/06A21D13/38
CPCA21D13/31A21D13/06A21D13/38
Inventor 胡婷
Owner HUANGGANG NORMAL UNIV
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