Chinese yam egg-yolk puff and preparation method thereof

Abstract

The invention discloses a Chinese yam egg-yolk puff which comprises puff crust and stuffing and is characterized in that a Chinese yam wrapper layer is arranged between the puff crust and the stuffing, the mass ratio of the puff crust to the stuffing to the Chinese yam wrapper layer is 1: 2: 1, and the stuffing is prepared from the following raw materials in parts by weight: 80-95 parts of main materials and 5-20 parts of auxiliary materials, the main material is prepared by mixing one or more of duck egg yolk, dried meat floss, sweetened bean paste and shredded coconut stuffing, and the auxiliary materials are one or more of water, butter and corn oil. The invention further discloses a preparation method of the Chinese yam egg-yolk puff, in the process of rolling the wrappers through a dough rolling machine, the wrappers can be embossed at the same time, multiple purposes are achieved at one stroke, the cost is effectively reduced, and the product characteristics and competitiveness are improved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a yam egg yolk crisp and a preparation method thereof. Background technique [0002] Egg yolk cake is a traditional Chinese pastry suitable for all ages. It is rich in protein and other nutrients. It is nutritious and delicious at the same time. With the continuous improvement of people's living standards, people's pursuit of diversification, quality and nutrition of diet is also increasing. [0003] Traditional egg yolk cakes use flour, sugar, lard, etc. to make the dough, and use salted duck eggs, bean paste, or meat floss to make the fillings. The taste is soft and single, lacking variety, and the fillings lack texture. It is easy to produce crumbs when eating, and the inner filling is easy to fall off, which increases the difficulty of eating and cleaning. [0004] In addition, it is difficult to emboss the surface of egg yolk cakes in the production of manual egg ...

AI Technical Summary

Problems solved by technology

[0003] Traditional egg yolk cakes use flour, sugar, lard, etc. to make the dough, and use salted duck eggs, bean paste, or meat floss to make the fillings. The taste is soft and single, lacking variety, and the fillings lack texture. It is easy to produce crumbs when eating, and the inner filling is easy to fall off, which increases the difficulty of eating and cleaning

[0004] In addition, it is difficult to emboss the surface of egg yolk cakes in the production of manual egg yolk cakes to distinguish them from automated production of egg yolk cakes. The product lacks product features and competitiveness, so that the experience for consumers is not strong. It is necessary to Improve this

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