Egg-yolk puff and preparation method thereof
A technology of egg yolk crisp and lard, which is applied in baking, dough processing, baked food and other directions, can solve the problems of being unsuitable for diabetic patients, practical, sweet taste, etc., and achieves compact outer skin layer, crisp and pure taste, and reasonable structure design. Effect
Inactive Publication Date: 2020-04-21
南京明仁光电科技有限公司
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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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The invention discloses egg-yolk puff, which is prepared from the following raw materials in parts by weight: 5-50 parts of high-gluten flour, 5-25 parts of tartary buckwheat flour, 1-20 parts of olive oil, 2-10 parts of xylitol, 20-50 parts of lard, 45-150 parts of a stuffing, 0.01-0.04 part of a food additive and 1-20 parts of milk. The invention further provides a preparation method of the egg-yolk puff. The preparation method mainly comprises the following technological processes: weighing raw materials, preparing dough, wrapping lard, pressing dough, opening the puff, 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 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 in taste 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 egg-yolk puff is easy to keep consistent.
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Fagopyrum tataricumFood additive +6
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