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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AI-Extracted Technical Summary

Problems solved by technology

But the present disclosed egg yolk shortbread has a sweeter taste ...

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Method used

The rotating speed of low-speed stirring referred to in the present embodiment is 90r/min; The rotating speed of high-speed stirring is 250r/min. The milk used in this example is ice milk with a temperature of 8°C; because olive oil will soften at 28°C, ice milk a...

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Abstract

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.

Application Domain

Dough treatmentBakery products

Technology Topic

Fagopyrum tataricumFood additive +6

Examples

Experimental program(4)

Example Embodiment

[0031] Example 1

[0032] An egg yolk shortbread, comprising the following raw materials by weight: 20kg of high-gluten flour, 12kg of tartary buckwheat flour, 15kg of olive oil, 8kg of xylitol, 40kg of lard, 100kg of filling, 0.02kg of food additives and 6kg of milk; Ingredients include egg yolk, red bean paste and snowberry skin.

[0033] The preparation method of lard is:

[0034] (1) weighing olive oil and tartary buckwheat flour in a weight ratio of 1:2, that is, weighing 12.5kg of olive oil and 25kg of tartary buckwheat flour for later use;

[0035] (2) Put the weighed olive oil into the dough maker and stir at low speed for 30 seconds, then add the weighed low-gluten flour in batches, and stir at low speed for 3 minutes;

[0036] (3) After adding the tartary buckwheat flour completely, stir at high speed for 3 minutes, stop the machine, and obtain the lard.

[0037] The present invention also provides a kind of preparation method of egg yolk shortbread, comprises the following steps:

[0038] (1) Weighing raw materials: take raw materials according to the above ratio, and set aside;

[0039] (2) Dough preparation: Dissolve food additives in milk and stir well to obtain a mixture; then put 1/2 of the weight of the mixture, olive oil and xylitol into the dough maker, stir at a low speed for 2 minutes, then add For high-gluten flour, stir at low speed for 2 minutes, then add tartary buckwheat flour, continue stirring at low speed for 3 minutes, then add the remaining mixture, stir at high speed for 25 minutes, stop the machine, and get the dough for later use; the dough at this time should be: hand-kneaded dough, shiny, moist and not sticky , pull the film with both hands, the film is translucent, thin and elastic, when the film is broken, the crack is not sharp;

[0040] (3) Wrap lard: cut the above dough into small pieces, roll it into a dough, then put the lard in the dough, fold the dough in half, and wrap the lard in the dough; the width of the dough x length = 30 x 30cm, lard spread in the dough width × length = 15 × 15cm;

[0041] (4) Noodle pressing and crisping: Use a noodle machine to press the dough covered with lard, and use a crisper to roll up the pastry for later use. Stretch and roll the front skin to a width of 15cm;

[0042] The specific steps for pressing are:

[0043] (a) Place the dough wrapped in lard with its mouth facing upwards, and place it flat on one side port of the noodle press;

[0044] (b) Turn on the machine, press the surface with a pressure of 39cm → 20cm → 10cm → 5cm, and stop;

[0045] (c) Fold the pressed dough in half from left to right in 4 equal parts, rotate it clockwise 90° after folding in half, press it with a pressure of 39cm→15cm→9cm→3cm in sequence, and stop the machine;

[0046] (d) Fold the inside and outside of the dough into 2 equal parts; then enter the pressed dough into the crisping process;

[0047] (5) Filling and forming: wrap the filling egg yolk, sand filling and snowberry skin from the inside to the outside in turn in the cracked dough, and shape to obtain a round cake; The weight ratio of dough to filling is 1:2;

[0048] (6) Egg wash: Use a brush to evenly brush the egg wash on the cake surface of the formed round cake, let it stand at room temperature for 10 minutes, then evenly brush the egg wash on the cake surface of the round cake, set aside;

[0049] (7) Baking and cooling: Put the round cake brushed with egg liquid into an oven with a temperature of 300°C and bake for 20 minutes to obtain a shortbread, then take out the baked shortbread and air it at room temperature to 36°C for packaging. The finished egg yolk crisp is obtained. The packaging includes inner packaging and outer packaging. The inner packaging is: manually inspect the egg yolk crisps, place qualified egg yolk crisps in the bottom tray of the storage box, and cover the upper cover for inner packaging; the outer packaging is : Use a coding machine to mark the production date on the outer packaging bag, put the inner-packed egg yolk pastry into the outer packaging bag, seal it with a sealing machine, and then pack it into a warehouse.

[0050] The rotating speed of low-speed stirring referred to in this embodiment is 90r/min; the rotating speed of high-speed stirring is 250r/min. The milk used in this example is ice milk with a temperature of 8°C; because olive oil will soften at 28°C, ice milk and olive oil are used to mix the dough, and the effect is best at low temperature. If it is high, the quality of the dough will be unstable, which will easily lead to the separation of oil and milk, making it difficult to obtain a shiny, moist and non-sticky dough.

Example Embodiment

[0051] Example 2

[0052] The other processing methods of this embodiment are consistent with those of Example 1, except that a kind of egg yolk crisp is made from the following raw materials in parts by weight: 10 kg of high-gluten flour, 5 kg of tartary buckwheat flour, 8 kg of olive oil, and 2 kg of xylitol , 20kg of lard, 45kg of stuffing, 0.01kg of food additives and 1kg of milk; the stuffing includes egg yolk, mung bean paste and snowberry skin.

[0053] The preparation method of lard is:

[0054] (1) weighing olive oil and tartary buckwheat flour in a weight ratio of 1:1, that is, weighing 12.5kg of olive oil and 12.5kg of tartary buckwheat flour for subsequent use;

[0055] (2) Put the weighed olive oil into the noodle maker and stir at low speed for 50 seconds, then add the weighed low-gluten flour in batches, and stir at low speed for 1 minute;

[0056] (3) After adding the tartary buckwheat flour completely, stir at high speed for 3 minutes, stop the machine, and obtain the lard.

Example Embodiment

[0057] Example 3

[0058] Other processing method of present embodiment is consistent with embodiment 1, and difference is:

[0059] The present invention also provides a kind of preparation method of egg yolk shortbread, comprises the following steps:

[0060] (1) Weighing raw materials: take raw materials according to the above ratio, and set aside;

[0061] (2) Dough preparation: Dissolve food additives in milk and stir well to obtain a mixture; then put 1/3 of the weight of the mixture, olive oil and xylitol into a dough maker, stir at a low speed for 3 minutes, then add For high-gluten flour, stir at low speed for 1 minute, then add tartary buckwheat flour, continue stirring at low speed for 3 minutes, then add the remaining mixture, stir at high speed for 20 minutes, stop the machine, and get the dough for later use; the dough at this time should be: hand-kneaded dough, shiny, moist and not sticky , pull the film with both hands, the film is translucent, thin and elastic, when the film is broken, the crack is not sharp;

[0062] (3) Wrap lard: cut the above dough into small pieces, roll it into a dough, then put the lard in the dough, fold the dough in half, and wrap the lard in the dough; the width of the dough x length = 30 x 30cm, lard spread in the dough width × length = 15 × 15cm;

[0063] (4) Noodle pressing and crisping: Use a noodle machine to press the above-mentioned dough covered with lard, and use a crisper to uncook and roll up for later use;

[0064] The specific steps for pressing are:

[0065] (a) Place the dough covered with lard with the mouth facing up, and place it flat on one side port of the noodle press; the noodle press used is purchased from Beijing Furuiwei Baking Equipment Co., Ltd., the model is 520C;

[0066] (b) Turn on the machine, press the surface with a pressure of 39cm → 20cm → 10cm → 5cm, and stop;

[0067] (c) Fold the pressed dough in half from left to right in 4 equal parts, rotate it clockwise 90° after folding in half, press it with a pressure of 39cm→15cm→9cm→3cm in sequence, and stop the machine;

[0068] (d) Fold the inside and outside of the dough into 2 equal parts; then enter the pressed dough into the crisping process;

[0069] (5) Filling and forming: wrap the filling egg yolk, sand filling and snowberry skin from the inside to the outside in turn in the cracked dough, and shape to obtain a round cake; The weight ratio of dough to filling is 1:1;

[0070] (6) Egg wash: Use a brush to evenly brush the egg wash on the surface of the formed round cake, let it stand at room temperature for 5 minutes, then brush the egg wash evenly on the cake surface of the round cake, and sprinkle it on the cake surface Add a little black sesame, set aside;

[0071] (7) Baking and cooling: Put the round cake brushed with egg liquid into an oven with a temperature of 280°C and bake for 25 minutes to obtain a shortbread, then take out the baked shortbread and air it at room temperature to 35°C for packaging. The finished egg yolk crisp is obtained. The packaging includes inner packaging and outer packaging. The inner packaging is: manually inspect the egg yolk crisps, place qualified egg yolk crisps in the bottom tray of the storage box, and cover the upper cover for inner packaging; the outer packaging is : Use a coding machine to mark the production date on the outer packaging bag, put the inner-packed egg yolk pastry into the outer packaging bag, seal it with a sealing machine, and then pack it into a warehouse.

[0072] The rotating speed of low-speed stirring referred to in this embodiment is 120r/min; the rotating speed of high-speed stirring is 300r/min. The milk used in this embodiment is cold milk with a temperature of 10°C.

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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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