Celery and cheese egg tart and preparation method thereof

Abstract

The invention relates to a celery and cheese egg tart and a preparation method thereof and belongs to the technical field of food. The egg tart is prepared from celery juice and a cheese product by dough making and baking. The egg tart reserves the nutritional value of the celery in promoting appetite, clearing the bowels, benefiting defecation, reducing blood pressure, promoting blood circulation, invigorating the brain, calming the liver, clearing away heat, dispersing pathogenic wind and removing dampness by diuresis, also rich milk aroma of the cheese is combined and the egg tart is healthy and delicious. White granulated sugar or other sugar components are not used in the celery and cheese egg tart provided by the invention, while licorice roots are adopted, so a sweet taste is reserved, the sugar content is reduced and the health coefficient of consumers after eating is improved.

Description

technical field

[0001] The invention relates to the field of food, in particular to a celery cheese egg tart and a preparation method thereof. Background technique

[0002] Celery, also known as Western celery, is rich in nutrients, rich in protein, carbohydrates, minerals and multivitamins, and also contains celery oil, which has the effects of lowering blood pressure, calming, strengthening the stomach, and diuresis. Vegetables and celery are introduced from abroad in recent years, and have been widely cultivated and loved by the people. They have wide and thick petioles, a large number of leaves per plant, and a large weight, which can reach more than 1Kg.

[0003] Cheese egg tart is loved by many people because of its good taste, but at present many people have mild or severe obesity symptoms due to eating sweets, and the combination of the two just shields this shortcoming. The reduced sugar content will be welcomed and loved by many consumers. Contents of the invent...

Examples

Embodiment 1

[0024] 1 . A celery cheese egg tart, made of the following raw materials, each raw material and its weight fraction are: celery juice 10ml; cheese 3-9; cream cheese 2-6; licorice 7-18; butter 0.5-2 ; Pure milk 0.5-2; Butter 1-5; Flour 3-8.

[0025] 2. Celery cheese egg tart, the raw materials and weight fractions are: celery juice 10ml; cheese 2-8 parts; cream cheese 1-5 parts; licorice 7-20 parts; butter 0.5-1.5 parts; pure milk 0.5-1.5 parts 1-5 parts of yellow cream; 3-8 parts of flour.

[0026] 3. A preparation method of celery cheese egg tart:

[0027] . A preparation method of celery cheese egg tart:

[0028] a. Stir, take 1 / 4 of 10 parts of licorice, stir the yellow cream and 1 / 4 of licorice evenly; then add 7ml of celery juice, 1 part of pure milk and 5 parts of flour and stir evenly at a slow speed to make dough;

[0029] b. Forming: round the dough obtained after stirring and kneading, roll the skin, put it in a tin foil cup, trim the edges, and make the tart bot...

Embodiment 2

[0034] 1. A celery cheese egg tart, which is made of the following raw materials, and the weight fractions of each raw material are: 50g of butter, 100g of low-gluten flour, 20g of powdered sugar, 1g of salt, 1 egg yolk, 100g of cream cheese, 30g of powdered sugar, Celery juice 5ml, fresh cream 40g

[0035] 2. Prepare all materials. Sift the low-gluten flour, icing sugar, salt, and butter into a large bowl and knead by hand to combine. When combined into a fluffy pineapple crumb, stir in the egg yolk and pour in 1 / 2 teaspoon of celery juice. Transfer the dough to the work surface and knead with the palms of your hands until evenly combined.

[0036] 3. Wrap the dough with plastic wrap and put it in the refrigerator for about 1 hour. Beat the cream cheese, add powdered sugar and celery juice, make a cheese batter, add fresh milk and continue stirring. Take out the cooled dough, sprinkle some flour, push it into a 2 cm thick dough cake, and cut it into shape with a cutting d...

technical field

[0001] The invention relates to the field of food, in particular to a celery cheese egg tart and a preparation method thereof. Background technique

[0002] Celery, also known as Western celery, is rich in nutrients, rich in protein, carbohydrates, minerals and multivitamins, and also contains celery oil, which has the effects of lowering blood pressure, calming, strengthening the stomach, and diuresis. Vegetables and celery are introduced from abroad in recent years, and have been widely cultivated and loved by the people. They have wide and thick petioles, a large number of leaves per plant, and a large weight, which can reach more than 1Kg.

[0003] Cheese egg tart is loved by many people because of its good taste, but at present many people have mild or severe obesity symptoms due to eating sweets, and the combination of the two just shields this shortcoming. The reduced sugar content will be welcomed and loved by many consumers. Contents of the invent...

Examples

Embodiment 1

[0024] 1 . A celery cheese egg tart, made of the following raw materials, each raw material and its weight fraction are: celery juice 10ml; cheese 3-9; cream cheese 2-6; licorice 7-18; butter 0.5-2 ; Pure milk 0.5-2; Butter 1-5; Flour 3-8.

[0025] 2. Celery cheese egg tart, the raw materials and weight fractions are: celery juice 10ml; cheese 2-8 parts; cream cheese 1-5 parts; licorice 7-20 parts; butter 0.5-1.5 parts; pure milk 0.5-1.5 parts 1-5 parts of yellow cream; 3-8 parts of flour.

[0026] 3. A preparation method of celery cheese egg tart:

[0027] . A preparation method of celery cheese egg tart:

[0028] a. Stir, take 1 / 4 of 10 parts of licorice, stir the yellow cream and 1 / 4 of licorice evenly; then add 7ml of celery juice, 1 part of pure milk and 5 parts of flour and stir evenly at a slow speed to make dough;

[0029] b. Forming: round the dough obtained after stirring and kneading, roll the skin, put it in a tin foil cup, trim the edges, and make the tart bot...

Embodiment 2

[0034] 1. A celery cheese egg tart, which is made of the following raw materials, and the weight fractions of each raw material are: 50g of butter, 100g of low-gluten flour, 20g of powdered sugar, 1g of salt, 1 egg yolk, 100g of cream cheese, 30g of powdered sugar, Celery juice 5ml, fresh cream 40g

[0035] 2. Prepare all materials. Sift the low-gluten flour, icing sugar, salt, and butter into a large bowl and knead by hand to combine. When combined into a fluffy pineapple crumb, stir in the egg yolk and pour in 1 / 2 teaspoon of celery juice. Transfer the dough to the work surface and knead with the palms of your hands until evenly combined.

[0036] 3. Wrap the dough with plastic wrap and put it in the refrigerator for about 1 hour. Beat the cream cheese, add powdered sugar and celery juice, make a cheese batter, add fresh milk and continue stirring. Take out the cooled dough, sprinkle some flour, push it into a 2 cm thick dough cake, and cut it into shape with a cutting d...