The invention discloses a method for preparing egg yolk crisp cake and egg yolk crisp cake. The raw materials include high-precision flour, lard, white sand, red bean paste, salted duck egg and sodium dehydroacetate. The above raw materials are weighed proportionally, the high-concentrate powder, shortening, sugar and water are placed in the dough machine and stirred to make the oil skin; the oil skin and the shortening are separated, the oil skin is wrapped in the shortening, the salted duck egg yolk soaked in high-liquor is baked in the oven, the red bean sand is divided and wrapped to the egg yolk after baking, and the shortening skin is rolled to the duck first. Tongue-shaped, standing for 20 minutes, then rolled into a round, packed with bean paste egg yolk filling, with eggs for the second sweep: with a brush to brush the egg liquid evenly on the surface of the formed round cake and spontaneously dry at room temperature; second sweep: the egg liquid once again evenly brushed on the surface of the round cake; bake and cool: after the second sweep the round egg The cake was baked in the oven to get the crisp cake. The crisp cake was removed from the oven and pushed into the cooling room to cool for 5 8 h to room temperature. The egg yolk crisp cake was prepared.
【技术实现步骤摘要】
一种蛋黄酥饼及蛋黄酥饼的制作方法
本专利技术涉及食品加工
,具体是一种蛋黄酥饼及蛋黄酥饼的制作方法。
技术介绍
蛋黄酥(也称为蛋黄酥饼)是一种老少皆宜的糕点食品,由鸭蛋、面粉及蔗糖等原料制成,不但营养丰富。而且酥香有特色,现有技术的蛋黄酥口感僵硬、粘牙、且含蔗糖,不适于血糖、尿糖高以及肥胖的人群食用,在我国糖尿病和肥胖已经成为严重危害健康的一种重要疾病,此外,由于蛋黄酥必须要小批量新鲜供货,现有技术采取由超市的糕点部或由定点糕点作坊铺进行全手工加工供货,工作强度大、效率低、成品高,且制品的品质难以保持一致。
技术实现思路
本专利技术的目的在于提供一种制作效率高、口感好的蛋黄酥饼及蛋黄酥饼的制作方法,以解决上述
技术介绍
中提出的问题。为实现上述目的,本专利技术提供如下技术方案:一种蛋黄酥饼,按照下列重量份的原料制成:高精面粉20-30份2.根据权利要求1所述的蛋黄酥饼,其特征在于,按照下列重量份的原料制成:高精面粉23-27份水7-8份猪油5.5-6.5份白砂糖4.5-5.5份红豆沙23-27份咸鸭蛋黄18-20份脱氢乙酸钠0.02-0.03份作为本专利技术再进一步的方案:所述的蛋黄酥饼按照下列重量份的原料制成:一种如上面所述的蛋黄酥饼的制作方法,具体步骤如下:一种如权利要求1-2任一所述的蛋黄酥饼的制作方法,其特征在于,具体步骤如下:称取原料:按照上述的重量份称取原料;高精粉、起酥油、糖和水放置和面机中进行搅拌,10-15min至均匀后制成油皮;低精粉和起酥油拌匀至无颗粒状,将油皮和油酥进行分割为25至10份,静置25min;将油皮包入油酥,静置20min ...
【技术保护点】
1.一种蛋黄酥饼,其特征在于,按照下列重量份的原料制成:高精面粉 20‑30份。
【技术特征摘要】
1.一种蛋黄酥饼,其特征在于,按照下列重量份的原料制成:高精面粉20-30份。2.根据权利要求1所述的蛋黄酥饼,其特征在于,按照下列重量份的原料制成:高精面粉23-27份水7-8份猪油5.5-6.5份白砂糖4.5-5.5份红豆沙23-27份咸鸭蛋黄18-20份脱氢乙酸钠0.02-0.03份。3.一种如权利要求1-2任一所述的蛋黄酥饼的制作方法,其特征在于,具体步骤如下:称取原料:按照上述的重量份称取原料;高精粉、起酥油、糖和水放置和面机中进行搅拌,10-15min至均匀后制成油皮;低精粉和起酥油拌匀至无颗粒状,将油皮和油酥进行分割为25至10份,静置25min;将油皮包入油酥,静置20min,高度白酒浸泡后的咸鸭蛋黄,入烤箱(上下火200)烤制10min,将红豆沙分割为25份包至烤制后的蛋黄,然后将静置20分钟后的油酥皮擀至鸭舌状,在此基础上再次擀至鸭舌状,再静置20min,然后将静置后的油酥皮擀制成圆形,包制住豆沙蛋黄馅,然后用鸡蛋进行二次扫蛋:用刷子将上述预处理好的蛋液均匀刷在成型好的圆饼的饼面上并在室温下自然晾干;二次...
【专利技术属性】
技术研发人员:汪红果,
申请(专利权)人:合肥美其食食品科技有限公司,
类型:发明
国别省市:安徽,34
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