CN108029726B - Egg yolk crisp and its making process - Google Patents
Egg yolk crisp and its making process Download PDFInfo
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- CN108029726B CN108029726B CN201810070312.8A CN201810070312A CN108029726B CN 108029726 B CN108029726 B CN 108029726B CN 201810070312 A CN201810070312 A CN 201810070312A CN 108029726 B CN108029726 B CN 108029726B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
- A21D13/14—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with fillings
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
- A21D13/13—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with coatings
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract
The invention discloses an egg yolk pastry and a manufacturing process thereof. The egg yolk pastry comprises a dough crust and a core layer wrapped in the dough. The weight ratio of the dough crust to the core layer in the egg yolk pastry is 1.1-1.2:1; the pastry is made by wrapping the water and oil skin layer on the outside of the crisp layer, and is prepared by repeated flattening and folding operations; the water and oil skin layer includes: 246-259 parts of high-gluten flour; 246-259 parts of low-gluten flour; 188-206 parts of shortening; white 90-108 parts of granulated sugar powder; 185-205 parts of water; the crisp layer is made of raw materials including the following parts by weight: 250-270 parts of low-gluten flour; 125-138 parts of shortening; the core layer is made of raw materials including the following parts by weight: 0.3-0.6 parts of wine; 10-12 parts of salted duck egg yolk; 18-20 parts of filling; in the core layer, fillings include red bean paste, lotus paste, beef A kind of stuffing. Egg yolk pastry has the advantages of distinct layers of dough, soft taste, toughness, and non-sticking to teeth.
Description
Technical Field
The invention relates to the technical field of cake processing, in particular to a crisp egg yolk and a preparation process thereof.
Background
The egg yolk crisp is a cake food suitable for both young and old, and has rich nutrition. The egg yolk crisp in the prior art is stiff in taste, easy to stick to teeth, contains sucrose, and is not suitable for people with high blood sugar and urine sugar and obesity.
Chinese patent with application publication number CN106852356A and application publication date 2017, 06 and 16 discloses red bean paste and yolk shortbread, which comprises a wrapper, a shortbread wrapper and stuffing, wherein the wrapper consists of water and oil wrappers, and the water and oil wrappers comprise 995-
251 g, wherein the crisp crust comprises 349-351 g of butter and 702 g of low-gluten powder 698, and the stuffing is prepared from the following raw materials: 400 g of red bean paste and 14-16 parts of salted egg yolk.
The water-oil wrapper in the prior art is made of low-gluten flour, white granulated sugar, salt, water and fermented cream, and the stuffing is red bean paste and salted egg yolk, so that the water-oil wrapper in the prior art has high nutrition, but the water-oil wrapper in the water-oil wrapper has a phenomenon of over-soft mouthfeel, and the dosage of the red bean paste is far greater than that of the salted egg yolk, so that the phenomena of over-soft mouthfeel and easy tooth sticking in the prior art are caused.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the egg yolk crisp which has the advantages of soft and tough mouthfeel and no tooth sticking.
In order to achieve the first purpose, the invention provides the following technical scheme:
the egg yolk crisp comprises a wrapper and a core layer wrapped in the wrapper, wherein the weight part ratio of the wrapper to the core layer in the egg yolk crisp is 1.1-1.2: 1; the dough cover is wrapped outside the crisp layer through the water and oil layer and is prepared by repeated flattening and folding; the water-oil skin layer is prepared from the following raw materials in parts by weight:
high gluten powder 246 and 259 parts;
246 part of low-gluten powder and 259 parts of low-gluten powder;
206 portions of shortening oil;
90-108 parts of white granulated sugar powder;
185 portions of water and 205 portions;
the crisp layer is prepared from the following raw materials in parts by weight:
low-gluten powder 250 and 270 portions;
125 portions and 138 portions of shortening;
the core layer is prepared from the following raw materials in parts by weight:
0.3-0.6 part of wine;
10-12 parts of salted duck egg yolk;
18-20 parts of stuffing;
in the core layer, the stuffing comprises one of red bean paste stuffing, lotus paste stuffing and beef stuffing.
Through above-mentioned technical scheme, in the water oil skin layer, high gluten powder and low gluten powder are mutually supported, in addition shortening and water are to the mediation between high gluten powder, the low gluten powder to help making the water oil skin layer that forms have soft but not losing the advantage of toughness. The white granulated sugar powder in the water-oil skin layer can increase sweet taste and help to lock water in the water-oil skin layer, so that the water-oil skin layer is white in color, soft in texture, tough and not easy to harden.
The low-gluten flour is mixed with shortening without adding water, which is helpful for the formed crisp layer to have better crisp effect, is not sticky and is easy to knead. When the water-oil skin layer wraps the outer part of the crisp layer, the water-oil skin layer and the crisp layer have the same components through repeated flattening and folding operations, when the crisp layer is flattened, the crisp layer is easier to be combined with the water-oil skin layer, and through repeated folding and flattening operations, the formed dough cover has more layering, and the dough cover has the effects of softness, good toughness and non-sticking teeth.
The wine can be selected from Chinese liquor and yellow wine, and is mainly used for removing fishy smell of salted duck egg yolk; the stuffing and the salted duck egg yolk are matched with each other, and the stuffing and the salted duck egg yolk are reasonable in parts by weight, so that the core layer has different flavors, is not easy to become greasy, and is easily accepted and loved by different crowds.
In addition, the shortening belongs to refined vegetable oil, is not easy to cause burden of a human body compared with animal oil such as fermented milk oil and the like, and can be suitable for being eaten by obese patients and hypertensive patients in a proper amount.
More preferably: the water-oil skin layer is prepared from the following raw materials in parts by weight:
high gluten powder 246 and 255 portions;
246 and 255 parts of weak flour;
203 portions of shortening 188;
90-102 parts of white granulated sugar powder;
195 portions of water;
the crisp layer is prepared from the following raw materials in parts by weight:
260 portions of low-gluten powder and 270 portions of low-gluten powder;
125 portions of shortening oil and 135 portions;
the core layer is prepared from the following raw materials in parts by weight:
0.3-0.5 part of wine;
10-12 parts of salted duck egg yolk;
18-20 parts of stuffing.
Through the technical scheme, researches (experiment II) find that the yolk crisp prepared by the raw materials in the weight part range has softer and more flexible mouthfeel and is not sticky to teeth.
More preferably: the salted duck egg yolk is prepared by the following steps: selecting salted duck egg yolk according to the weight part, spraying the wine on the surface of the salted duck egg yolk according to the weight part, baking, cooling, turning over and baking.
Through the technical scheme, the wine is sprayed on the surface of the salted duck egg yolk, the fishy smell of the salted duck egg yolk is removed, and the salted duck egg yolk is baked and cooled continuously by turning over the surface, so that the whole salted duck egg yolk is fully baked.
More preferably: the baking temperature is 145-153 ℃, and the baking time is 12-16 min.
According to the technical scheme, the baking temperature and time are in the range, so that the whole salted duck egg yolks are fully baked, the salted duck egg yolks have the characteristics of greasiness and no fishy smell, and the salted duck egg yolks are appropriate in taste and strong in fragrance.
More preferably: the cooling temperature is 40-50 ℃.
Through the technical scheme, the upward part of the salted duck egg yolk is baked thoroughly, and after the salted duck egg yolk is cooled to the temperature range, the surface of the salted duck egg yolk is not easy to stick, so that the appearance integrity of the salted duck egg yolk is easy to maintain.
More preferably: the flour wrapper further comprises an egg yolk liquid layer coated on the surface of the flour wrapper layer and sesame spread on the surface of the egg yolk liquid layer, wherein the egg yolk liquid layer is 1-3 parts by weight, and the sesame is 0.5-1 part by weight.
Through the technical scheme, the yolk liquid layer can increase the fragrance of the yolk crisp and can be used for adhering sesame, so that the flavor of the yolk crisp in the application is increased, and the appearance of the yolk crisp is more attractive.
The second purpose of the invention is to provide a process for making the egg yolk crisp.
In order to achieve the second purpose, the invention provides the following technical scheme:
a making process of yolk shortbread comprises the following steps:
a, manufacturing a water-oil skin layer: fully mixing high gluten powder, low gluten powder and white granulated sugar powder according to the weight part to form a first mixture; adding water into the obtained first mixture according to the parts by weight, fully mixing, kneading to form a water-oil skin layer;
b, making a crisp layer: fully mixing flour and shortening according to parts by weight, and kneading to form a crisp layer;
c, preparing the dough cover: coating the water-oil skin layer obtained in the step A outside the crisp layer obtained in the step B, flattening, folding into three folds, repeating the operation twice, and flattening again to form dough skin;
d, manufacturing a core layer: coating the stuffing outside the salted duck egg yolk according to the parts by weight to form a core layer;
e, preparing a primary finished product: according to the proportion of the wrapper to the core layer 1.1-1.2:1, coating the wrapper obtained in the step C outside the core layer obtained in the step D with a closed end facing downwards to form a primary finished product;
and F, baking to obtain the egg yolk crisp.
Through above-mentioned technical scheme, make respectively and obtain water oil skin layer and crisp layer, again with the cladding of water oil skin layer in the outside of crisp layer, through folding into the seventy percent discount after flattening, repetitive operation flattens again at last to in making the face skin that obtains, water oil skin layer and crisp layer overlap in proper order, have more stereovision. The formed core layer is covered by the wrapper layer, and the shortening in the wrapper is melted and permeated into the wrapper when the dough is baked, so that the wrapper becomes better in layering sense and softness.
More preferably: and C, flattening to a thickness of 2-3 mm.
Through the technical scheme, the water-oil wrapper layer and the crisp layer are fully combined, so that the wrapper has relatively fine and smooth layering.
More preferably: after the primary finished product is formed, the egg yolk liquid is coated on the surface of the wrapper twice according to the parts by weight,
the interval time between the two times of coating is 5-6min, an egg yolk liquid layer is formed, and sesame is scattered on the egg yolk liquid layer according to the parts by weight;
the preparation method of the egg yolk liquid in the step F comprises the following steps: selecting duck egg yolk, scattering the duck egg yolk, and sieving by a 120-mesh sieve to obtain egg yolk liquid.
Through the technical scheme, the egg yolk liquid is sequentially coated on the surface of the wrapper opposite to the closing-in part at an interval of 5-6min twice, so that the formed egg yolk liquid layer has a certain thickness, sesame can be adhered to the egg yolk liquid layer, and after baking, the surface of the wrapper coated with the egg yolk liquid by the egg yolk crisp is golden in color. The egg yolk liquid prepared by the method has fine texture, does not have blocky egg yolk, is more uniform when being brushed, and has uniform and soft mouthfeel.
More preferably: in the step F, the baking temperature is 220-250 ℃, and the baking time is 20-22 min.
By adopting the technical scheme, the yolk crisp can be fully baked, and the temperature in the salted duck yolk can reach more than 90 ℃, so that escherichia coli and the like in the whole yolk crisp can be completely killed, the quality is improved, and the safety guarantee is ensured.
In conclusion, the invention has the following beneficial effects:
1. the water-oil skin layer is coated outside the crisp layer, and the obtained dough cover is clear in layering after being baked and has softer and tough mouthfeel and does not stick teeth through operations of flattening, folding into three folds, flattening, folding into three folds and flattening;
2. the salted duck egg yolk is covered by the filling to form a core layer, the core layer is covered by the wrapper, the finally formed egg yolk crisp is obtained, and the layers among the cut wrapper, the filling and the salted duck egg yolk are clear;
3. after wine spraying and baking, the salted duck egg yolk is oily, free of fishy smell, appropriate in taste and strong in flavor; and the core layer formed by the salted duck egg yolk and the stuffing is soft in taste and free of hardening.
Detailed Description
The present invention will be described in detail with reference to examples.
Example 1: the egg yolk crisp comprises the components and the corresponding mass thereof shown in table 1 and is prepared by the following steps:
a, manufacturing a water-oil skin layer: fully mixing high gluten powder, low gluten powder and white granulated sugar powder to form a first mixture; adding water into the obtained first mixture, fully mixing, kneading to form a water-oil skin layer;
b, making a crisp layer: fully mixing flour and shortening, kneading to form a crisp layer;
c, preparing the dough cover: coating the water-oil skin layer obtained in the step A on the outer part of the crisp layer obtained in the step B, flattening to 3mm, folding to three folds, repeating the operation twice, and flattening to 3mm to form a dough skin;
d, manufacturing a core layer: selecting salted duck egg yolk, spraying liquor (Chinese liquor, alcohol content of 38 °) onto the surface of salted duck egg yolk, baking at 153 deg.C for 12min, cooling to 50 deg.C, turning, baking at 153 deg.C for 12min,
cooling to normal temperature, and coating the stuffing outside the salted duck egg yolk to form a core layer;
e, preparing a primary finished product: taking 35g of the wrapper obtained in the step C and 30g of the core layer obtained in the step D, coating the wrapper outside the core layer, closing up the wrapper downwards, and forming a primary finished product;
f, brushing yolk liquid: coating yolk liquid on the surface of the dough cover twice, wherein the interval between the two coating is 5min, and a yolk liquid layer is formed;
and G, spreading sesame on the yolk liquid layer, and baking at the temperature of 250 ℃ for 20min to obtain the yolk crisp.
Examples 2 to 6: the egg yolk shortcake differs from example 1 in that the components included and their respective masses are shown in table 1.
TABLE 1 Components included in examples 1-6 and their respective masses (water oil skin layer, crunchy layer in 1 kg)
Example 7: the yolk crisp, which differs from example 1, is flattened to 2mm in step C.
Example 8: the yolk crisp, which differs from example 1, is flattened to 2.5mm in step C.
Example 9: the yolk crisp is different from the yolk crisp in example 1 in that in the step D, the salted duck yolk is baked at the temperature of 150 ℃ for 15min, cooled to 45 ℃, turned over, baked at the temperature of 150 ℃ for 15min and cooled to the normal temperature.
Example 10: the yolk crisp is different from the yolk crisp in example 1 in that in the step D, the salted duck yolk is baked at the temperature of 145 ℃ for 16min, cooled to 40 ℃, turned over, baked at the temperature of 145 ℃ for 16min again and cooled to the normal temperature.
Example 11: the yolk crisp is different from the yolk crisp in example 1 in that in the step F, the interval between two times of coating yolk liquid is 6 min.
Example 12: the egg yolk crisp is different from the egg yolk crisp in example 1 in that in the step G, the baking temperature is 220 ℃ and the baking time is 22 min.
Example 13: the egg yolk crisp is different from the egg yolk crisp in example 1 in that in the step G, the baking temperature is 235 ℃ and the baking time is 22 min.
Example 14: the yolk crisp is different from the yolk crisp in example 1 in that the stuffing is red bean paste.
Example 15: the egg yolk crisp is different from the egg yolk crisp in example 1 in that the stuffing is lotus paste stuffing.
Example 16: the yolk crisp is different from the yolk crisp in example 1 in that the stuffing is beef stuffing.
Example 17: the egg yolk cookie is different from example 1 in that the egg yolk liquid layer is not coated and the sesame is spread.
Example 18: the egg yolk cake was different from example 1 in that sesame was not dusted.
Comparative example 1: the egg yolk crisp is different from the egg yolk crisp in example 1 in that a red bean paste egg yolk crisp disclosed by Chinese patent with application publication number CN106852356A and application publication date of 2017, 06 and 16 is selected and prepared by the following steps:
(1) preparing the water and oil skin: mixing low-gluten flour, white granulated sugar, salt, water and fermented cream according to the weight ratio of 200: 30: 1: 80: selecting 50 parts, adding 400 g of water, 5g of salt, 150 g of white granulated sugar and 250 g of fermented cream into 1000 g of low-gluten flour in sequence, mixing, putting into a stirrer for stirring, stirring for 2 minutes at a low speed of 30 revolutions per minute, stirring for 5 minutes at a high speed of 60 revolutions per minute, uniformly stirring, and kneading into dough;
(2) dividing the uniformly mixed dough in the step (1) into a plurality of parts, wherein each part is 20 g;
(3) taking one portion of 20 g of dough in the step (2), and rolling the dough into an oval wrapper;
(4) and (3) making crispy pieces: uniformly mixing 700 g of low-gluten flour and 350 g of ghee;
(5) selecting 10 g of the crispy sheet in the step (4), wrapping the crispy sheet in a wrapper, rolling up the crispy sheet from one end of the wrapper, flattening and then loosening the crispy sheet after the crispy sheet is rolled, and rolling the crispy sheet into a round wrapper with the diameter of 5cm after the crispy sheet is loosened;
(6) selecting stuffing materials: selecting 20 g of red bean paste and 15 g of salted egg yolk for later use;
(7) selecting the round dough sheet in the step (5), putting 20 g of red bean paste and 15 g of salted egg yolk on the round dough sheet, pinching and wrapping the round dough sheet, brushing pure egg yolk liquid on the surface of the round dough sheet, brushing the round dough sheet uniformly, repeatedly brushing the round dough sheet twice, and scattering black sesame after scattering;
(8) putting the mixture into an oven to bake for 24 minutes at the temperature of 190 ℃ of the upper fire and 180 ℃ of the lower fire, and completely cooling after baking.
Comparative example 2: egg yolk shortbread differs from example 1 in that no hard flour is used.
Comparative example 3: egg yolk shortbread differs from example 1 in that no weak flour is used.
Comparative example 4: the difference between the yolk crisp and the yolk crisp in the example 1 is that in the step C, the operation of folding into three is removed, the operation is repeated twice, and the operation of flattening to 3mm is carried out.
Comparative example 5: the yolk crisp differs from example 1 in that the salted duck's yolk has not been baked before being enrobed with filling.
Test one: microbiological indicator detection assay
Test samples: the egg yolk shortbreads obtained in examples 1 to 18 were selected as test samples 1 to 18, and the egg yolk shortbreads obtained in comparative examples 1 and 5 were selected as control samples 1 and 5.
The test method comprises the following steps: the total number of colonies is detected by GB 4789.2-2010, and standard or explicit values require that: n is 5, c is 2, M is 10000, and M is 100000; the method adopts GB 4789.3-2010 to detect the coliform group, and standard or explicit values require that: n is 5, c is 2, M is 10, and M is 100; the method adopts GB 4789.4-2010 to detect the salmonella, and the standard or explicit value requirements are as follows: n is 5, c is 0, and m is 0; the method adopts GB 4789.10-2010 to detect the staphylococcus aureus, and standard or explicit values require that: n is 5, c is 1, M is 100, and M is 1000; the mold is detected by GB 4789.15-2016, and the standard or explicit value requirement is less than or equal to 150; the water content is detected by GB 5009.3-2016, and the standard or explicit value requirement is less than or equal to 42.0.
And (3) test results: the measurement indexes of the test samples 1 to 18 and the control samples 1 and 5 are shown in Table 2.
TABLE 2 detection indexes of test samples 1 to 18 and control samples 1 and 5
As can be seen from Table 2, the total number of colonies, Escherichia coli, Staphylococcus aureus and mold in the test samples 1-18 are all less than 10CFU/g, and no salmonella is detected, which indicates that the raw materials and the preparation process selected in the test samples 1-18 are safe and reliable, and all indexes of detected microorganisms reach the standard. In contrast, the total number of detected colonies, escherichia coli, salmonella, staphylococcus aureus and mold in the control samples 1 and 5 are higher than the total number of detected colonies, escherichia coli, salmonella, staphylococcus aureus and mold in the test samples 1-18. The reference sample 1 and the test sample 1 are different in raw material and manufacturing process, and the reference sample 5 is different in manufacturing process from the test sample 1, so that the reasons for the differences in the detection indexes of the microorganisms appearing in the reference samples 1 and 5 from the test samples 1 to 18 are as follows: the raw materials used for preparing the sample and the treatment of the salted duck egg yolk have important influence on the health index of the obtained sample, and the salted duck egg yolk is roasted and fully roasted at the last stage, so that the microorganisms in the sample can be effectively killed.
And (2) test II: appearance and taste test
Test samples: the egg yolk shortbreads obtained in examples 1 to 18 were selected as test samples 1 to 18, and the egg yolk shortbreads obtained in comparative examples 1 to 5 were selected as control samples 1 to 5.
The test method comprises the following steps: 1. observing the appearances of the test samples 1-18 and the comparison samples 1-5, and recording;
2. 2300 subjects of 5-75 years old in different regions were selected and divided into 23 groups, wherein each group had 50 men and women, and the average age of each group was 47-50 years old. Test subjects from groups 1-18 were assigned to taste test samples 1-18, and test subjects from groups 19-23 were assigned to taste control samples 1-5, and the taste perception was recorded.
And (3) test results: the appearances and mouth-feel of test samples 1-18 and control samples 1-5 are shown in Table 3.
TABLE 3 appearance and mouthfeel of test samples 1-18 controls 1-5
As can be seen from Table 3, in the test samples 1-18, the wrapper has clear layering, the wrapper, the stuffing and the salted duck egg yolk are tightly connected after being cut, the layering is clear and full, and the phenomenon that the salted duck egg yolk is seriously sunk into the stuffing is avoided; in addition, subjects 5-75 years old all considered that test samples 1-18 had a soft, tough, non-tooth-sticking, non-fishy taste.
After the comparison samples 1-4 are cut, although the connection among the dough cover, the stuffing and the salted duck egg yolk is tight, the layering of the dough cover is not clear, the layering of the dough cover of the comparison sample 5 is clear, but the phenomenon that the layering between the salted duck egg yolk and the stuffing is not obvious appears after the comparison samples are cut, the water-oil layer is coated outside the crisp layer, and the obtained dough cover of the sample is baked, the shortening is melted after the dough cover is flattened, folded into three folds, flattened and flattened, so that the layering of the dough cover is clear; on the other hand, the salted duck egg yolk can achieve the shaping effect after being baked, and the layering sense between the stuffing and the salted duck egg yolk is clear.
The mouthfeel of control 1, which is generally reflected between subjects 5-75 years of age, is: is softer, non-tough, sticky and fishy. The main reasons for this phenomenon are: the raw materials (including non-selected high-gluten flour) and the preparation process selected in the comparison sample 1 have important influence on the toughness and whether the salted duck egg yolk is stuck to teeth, and the salted duck egg yolk is not sprayed with yellow wine or white wine and is baked before being coated by stuffing, so that the salted duck egg yolk has larger fishy smell.
The mouthfeel of control 2, which is generally reflected between subjects 5-75 years of age, is: too hard, non-sticking to teeth and no fishy smell. The main reasons for this phenomenon are: comparative 2 had no soft flour added, resulting in a too hard mouthfeel.
The mouthfeel of control 3, which is generally reflected between subjects 5-75 years of age, is: too soft, non-toughness, tooth-sticking and non-fishy smell. The main reasons for this phenomenon are: control 3 had no hard flour added.
The mouthfeel of control 4, which is universally reflected between subjects 5-75 years of age, is: soft, non-toughness, tooth-sticking and non-fishy smell. The main reasons for this phenomenon are: in the process of making the dough cover, the operations of flattening, folding into three folds, flattening, folding into three folds and flattening are not carried out, so that the toughness of the dough cover is poor.
The mouthfeel of control 5, which is generally reflected between subjects 5-75 years of age, is: soft, tough, tooth-sticking and fishy. The main reasons for this phenomenon are: the salted duck egg yolk is not sprayed with wine and baked, so that the fishy smell of the salted duck egg yolk is heavier, the salted duck egg yolk is trapped in the stuffing, and a core layer formed by the stuffing and the salted duck egg yolk is too soft and is easy to stick to teeth.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (7)
1. The egg yolk crisp is characterized by comprising a wrapper and a core layer wrapped in the wrapper, wherein the weight part ratio of the wrapper to the core layer in the egg yolk crisp is 1.1-1.2: 1; the wrapper is wrapped outside the crisp layer through the water and oil wrapper layer and is prepared by repeated flattening and folding;
the water-oil skin layer is prepared from the following raw materials in parts by weight:
high gluten powder 246 and 259 parts;
246 part of low-gluten powder and 259 parts of low-gluten powder;
206 portions of shortening oil;
90-108 parts of white granulated sugar powder;
185 portions of water and 205 portions;
the crisp layer is prepared from the following raw materials in parts by weight:
low-gluten powder 250 and 270 portions;
125 portions and 138 portions of shortening;
the core layer is prepared from the following raw materials in parts by weight:
0.3-0.6 part of wine;
10-12 parts of salted duck egg yolk;
18-20 parts of stuffing;
in the core layer, the stuffing comprises one of red bean paste stuffing, lotus paste stuffing and beef stuffing; the salted duck egg yolk is prepared by the following steps: selecting salted duck egg yolks in parts by weight, spraying wine on the surfaces of the salted duck egg yolks in parts by weight, baking, cooling, turning over and baking again, wherein the baking temperature is 145-153 ℃, the baking time is 12-16min, and the cooling temperature is 40-50 ℃;
the preparation process of the egg yolk crisp specifically comprises the following steps:
a, manufacturing a water-oil skin layer: fully mixing high gluten powder, low gluten powder and white granulated sugar powder according to the weight part to form a first mixture; adding water into the obtained first mixture according to the parts by weight, fully mixing, kneading to form a water-oil skin layer;
b, making a crisp layer: fully mixing flour and shortening according to parts by weight, and kneading to form a crisp layer;
c, preparing the dough cover: coating the water-oil skin layer obtained in the step A outside the crisp layer obtained in the step B, flattening, folding into three folds, repeating the operation twice, and flattening again to form dough skin;
d, manufacturing a core layer: coating the stuffing outside the salted duck egg yolk according to the parts by weight to form a core layer;
e, preparing a primary finished product: according to the proportion of the wrapper to the core layer 1.1-1.2:1, coating the wrapper obtained in the step C outside the core layer obtained in the step D with a closed end facing downwards to form a primary finished product;
f, baking to obtain egg yolk crisp;
in the step F, the baking temperature is 220-250 ℃, and the baking time is 20-22 min.
2. The egg yolk cookie according to claim 1, wherein the water-oil layer is prepared from the following raw materials in parts by weight:
high gluten powder 246 and 255 portions;
246 and 255 parts of weak flour;
203 portions of shortening 188;
90-102 parts of white granulated sugar powder;
195 portions of water;
the crisp layer is prepared from the following raw materials in parts by weight:
260 portions of low-gluten powder and 270 portions of low-gluten powder;
125 portions of shortening oil and 135 portions;
the core layer is prepared from the following raw materials in parts by weight:
0.3-0.5 part of wine;
10-12 parts of salted duck egg yolk;
18-20 parts of stuffing.
3. The egg yolk cookie according to claim 1 or 2, further comprising an egg yolk liquid layer coated on the surface of the wrapper layer and sesame spread on the surface of the egg yolk liquid layer, wherein the egg yolk liquid layer is 1 to 3 parts by weight, and the sesame is 0.5 to 1 part by weight.
4. The process for making a crisp egg yolk according to any one of claims 1 to 3, comprising the steps of:
a, manufacturing a water-oil skin layer: fully mixing high gluten powder, low gluten powder and white granulated sugar powder according to the weight part to form a first mixture; adding water into the obtained first mixture according to the parts by weight, fully mixing, kneading to form a water-oil skin layer;
b, making a crisp layer: fully mixing flour and shortening according to parts by weight, and kneading to form a crisp layer;
c, preparing the dough cover: coating the water-oil skin layer obtained in the step A outside the crisp layer obtained in the step B, flattening, folding into three folds, repeating the operation twice, and flattening again to form dough skin;
d, manufacturing a core layer: coating the stuffing outside the salted duck egg yolk according to the parts by weight to form a core layer;
e, preparing a primary finished product: according to the proportion of the wrapper to the core layer 1.1-1.2:1, coating the wrapper obtained in the step C outside the core layer obtained in the step D with a closed end facing downwards to form a primary finished product;
and F, baking to obtain the egg yolk crisp.
5. The process for making egg yolk crisps according to claim 4, wherein in the step C, the egg yolk crisps are flattened to a thickness of 2-3 mm.
6. The making process of the yolk shortbread as claimed in claim 4 or 5, wherein after the primary finished product is formed, the yolk liquid is coated on the surface of the wrapper twice according to the weight part, the time interval between the two coating is 5-6min to form a yolk liquid layer, and the sesame is scattered on the yolk liquid layer according to the weight part;
the preparation method of the egg yolk liquid comprises the following steps: selecting duck egg yolk, scattering the duck egg yolk, and sieving by a 120-mesh sieve to obtain egg yolk liquid.
7. The process for making egg yolk shortbread as claimed in claim 6, wherein in the step F, the baking temperature is 220-250 ℃, and the baking time is 20-22 min.
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| CN108887339A (en) * | 2018-06-22 | 2018-11-27 | 湖北神丹健康食品有限公司 | A kind of red bean paste EGG YOLK SHORTCAKE and preparation method thereof |
| CN108850086A (en) * | 2018-08-01 | 2018-11-23 | 上海元祖梦果子股份有限公司 | A kind of EGG YOLK SHORTCAKE of low-temperature bake and preparation method thereof |
| CN109479931A (en) * | 2018-09-13 | 2019-03-19 | 扬州品胜食品有限公司 | Cream EGG YOLK SHORTCAKE and its processing technology |
| CN110024836A (en) * | 2019-03-21 | 2019-07-19 | 深圳市麦轩食品有限公司 | Glycan taste lotus-seed paste EGG YOLK SHORTCAKE and its preparation process |
| CN110477076A (en) * | 2019-08-05 | 2019-11-22 | 武汉市金鼎轩食品有限公司 | The soft glutinous thin skin EGG YOLK SHORTCAKE of one kind and its manufacture craft |
| CN110463739A (en) * | 2019-08-05 | 2019-11-19 | 武汉市金鼎轩食品有限公司 | A kind of highization mouth degree stream heart is crisp and its manufacture craft |
| CN111374166A (en) * | 2020-02-20 | 2020-07-07 | 福建爱乡亲食品股份有限公司 | Dried meat floss and yolk crisp and preparation method thereof |
| CN113317337A (en) * | 2021-05-26 | 2021-08-31 | 安徽省农业科学院农产品加工研究所 | Processing method of matcha egg yolk crisp |
| CN113229310A (en) * | 2021-06-03 | 2021-08-10 | 瑞昌市溢香农产品有限公司 | Yam and yolk crisp cake and preparation method thereof |
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| CN106900797A (en) * | 2017-04-27 | 2017-06-30 | 广西朗盛食品科技有限公司 | A kind of EGG YOLK SHORTCAKE and preparation method thereof |
| CN107027857A (en) * | 2017-03-27 | 2017-08-11 | 许昌学院 | A kind of processing method for smearing tea EGG YOLK SHORTCAKE |
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| CN107027857A (en) * | 2017-03-27 | 2017-08-11 | 许昌学院 | A kind of processing method for smearing tea EGG YOLK SHORTCAKE |
| CN106900797A (en) * | 2017-04-27 | 2017-06-30 | 广西朗盛食品科技有限公司 | A kind of EGG YOLK SHORTCAKE and preparation method thereof |
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Denomination of invention: Egg Yolk Crisp and Its Production Technology Effective date of registration: 20230105 Granted publication date: 20210427 Pledgee: Hangzhou United Rural Commercial Bank Co.,Ltd. Wangjiang Sub branch Pledgor: HANGZHOU CAIZHIZHAI FOOD CO.,LTD. Registration number: Y2023980030125 |