Coarse grain salty egg-yolk puff and preparation method thereof
A technology of salted egg yolk and coarse grains, which is applied in the field of coarse grain salted egg yolk crisps and its preparation, can solve the problems of being unsuitable for diabetic patients and sweet taste, and achieve the effect of rich taste, crisp and pure taste, and reasonable structure design
Inactive Publication Date: 2020-04-21
南京明仁光电科技有限公司
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Abstract
The invention discloses coarse grain salty egg-yolk puff, which is prepared from the following raw materials in parts by weight: 5-50 parts of sorghum flour and high-gluten flour mixed powder, 5-25 parts of soybean flour, 1-20 parts of peanut oil, 2-10 parts of xylitol, 20-50 parts of lard, 30-160 parts of a stuffing and 1-20 parts of water. The invention further provides a preparation method of the coarse grain salty egg-yolk puff. The preparation method mainly comprises the following technological processes: weighing raw materials, preparing dough, wrapping lard, pressing dough, opening thepuff, injecting stuffing, forming, brushing with an egg liquid, baking, cooling, and packaging. According to the invention, the raw materials are simple and easy to obtain; the prepared coarse grain salty egg-yolk puff contains multiple layers of the clearly-layered stuffing, wherein the outer wrapper is compact and crisp, the stuffing is soft, tender and not sweet, and the crispy cake is pure intaste and fragrant but not greasy; and by using semi-mechanized production, the working intensity is reduced, the production efficiency is improved, and the quality of the coarse grain salty egg-yolkpuff is easy to keep consistent.
Application Domain
Dough treatmentBakery products
Technology Topic
ChemistryBiotechnology +4
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