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Rice egg tart and making method thereof

A production method and technology of egg tarts, which are applied in baking, baked food, food science, etc., can solve the problems of low nutritional value and difficult absorption of egg tarts, and achieve the effect of attractive color, easy digestion, and improved nutritional value

Pending Publication Date: 2021-10-22
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention provides a rice egg tart and its preparation method in order to solve the problem that the nutritional value of the existing egg tarts made of flour is not high and difficult to absorb.

Method used

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Examples

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specific Embodiment approach 1

[0031] Specific embodiment one: a kind of rice egg tart of the present embodiment is baked by egg tart skin and egg tart liquid; Described egg tart skin is made up of 100 parts of flour, 20 parts of rice flour, 12 parts of butter, wrapping in 70 parts of butter in parts by mass and 70 parts of water; the egg tart liquid is prepared from 100 parts of whipped cream, 80 parts of milk, 30 parts of egg yolk and 20 parts of soft white sugar in parts by mass.

[0032] The making method of above-mentioned rice egg tart is carried out as follows:

[0033] 1. Making egg tart skin: ① Mix the flour and rice flour in proportion, add melted butter to it, knead until evenly mixed, then add water and knead into a smooth dough, put it in a fresh-keeping bag and seal it, and then store it at 5°C Refrigerate for 20 minutes; ② Roll the wrapped butter into a rectangular sheet with a thickness of 0.3cm, put it in a fresh-keeping bag and seal it, and then refrigerate at 5°C for 20 minutes; ③ Take ou...

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Abstract

The invention discloses a rice egg tart and a making method thereof, belongs to the field of food, and aims to solve the problems that the existing egg tarts taking flour as a raw material are low in nutritional value and difficult to absorb. The rice egg tart is formed by baking egg tart skin and egg tart liquid. The egg tart skin is prepared from flour, rice flour, butter, wrapping butter and water; the egg tart liquid is prepared from unsalted butter, milk, yolk and soft white sugar in percentage by mass. The method comprises the following steps: preparing egg tart skin: preparing dough, mixing and kneading the dough, refrigerating and loosening, putting and wrapping butter, rolling into a rectangular dough cake, folding and refrigerating for multiple times, layering, putting into a mold, forming the egg tart skin, and crisping the egg tart skin; egg tart liquid preparation: mixing unsalted butter, milk and soft white sugar, heating and stirring, cooling, adding egg yolk, stirring and sieving to obtain the egg tart liquid; and pouring the egg tart liquid into the egg tart skin, baking, and cooling to obtain a finished product.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a rice egg tart and a preparation method thereof. Background technique [0002] Egg tart is a Western-style pie made with egg paste as a filling. It is mainly composed of puff pastry and egg tart liquid. The main method is to put the meringue into the egg tart mold, pour the egg tart liquid made of whipped cream, milk, egg yolk, and soft white sugar, and then put it in the oven for baking. The meringue of the baked egg tart is crispy and delicious, and the egg tart filling inside has a strong milk flavor and egg flavor. Egg tarts are crispy on the outside and tender on the inside, sweet and delicious, and have become one of people's favorite delicacies. Therefore, research on the healthiness of egg tarts and endowing egg tarts with new nutrition will be loved by consumers. [0003] Rice is the staple food for half of the world's population. Rice is the staple food for most pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/16A21D2/18A21D2/26A21D2/36
CPCA21D13/80A21D2/36A21D2/16A21D2/263A21D2/262A21D2/181
Inventor 陈凤莲张娜张红玉孙贵尧
Owner HARBIN UNIV OF COMMERCE
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