CN110915861A

CN110915861A - Chestnut yam egg yolk cake and preparation method thereof

Info

Publication number: CN110915861A
Application number: CN201911149452.5A
Authority: CN
Inventors: 胡婷
Original assignee: Huanggang Normal University
Current assignee: Huanggang Normal University
Priority date: 2019-11-21
Filing date: 2019-11-21
Publication date: 2020-03-27

Abstract

本发明提供一种板栗山药蛋黄酥及其制备方法。包括：罗田板栗5‑15份、佛手山药5‑15份、高筋面粉15‑45份、低筋面粉20‑60份、糯米粉5‑15份、黄油15‑45份、绵白糖6‑18份、咸蛋黄10‑30份、水9‑27份。具体的制备方法为：将高筋面粉、绵白糖、黄油、水混合均匀，揉成团状形成水油皮，将低筋面粉、黄油混合均匀制成饼状形成油酥，再将煮熟的佛手山药和罗田板栗捣碎成泥与糯米粉、绵白糖混合均匀后用其包住咸蛋黄制成内馅，用水油皮、酥皮包裹成半球状，刷上蛋液放入190℃烤箱烘烤15‑20min即可，本发明的板栗山药蛋黄酥口感丰富，味道甜柔绵软，解决传统蛋黄酥口味单一，营养价值不够的问题，具有温养脾胃的作用，拥有一定的保健功效。The invention provides a chestnut yam egg yolk cake and a preparation method thereof. Including: 5-15 servings of Luotian chestnut, 5-15 servings of bergamot yam, 15-45 servings of high-gluten flour, 20-60 servings of low-gluten flour, 5-15 servings of glutinous rice flour, 15-45 servings of butter, and 6-soft sugar 18 servings, 10-30 servings of salted egg yolk, and 9-27 servings of water. The specific preparation method is as follows: mixing high-gluten flour, soft white sugar, butter and water evenly, kneading into a dough to form a water-oil skin, mixing low-gluten flour and butter evenly to form a cake to form a puff pastry, and then adding the cooked bergamot yam Mash and Luotian chestnut into mud, mix evenly with glutinous rice flour and soft white sugar, then wrap salted egg yolk with it to make the filling, wrap it into a hemisphere with water and oil skin and puff pastry, brush with egg wash, and bake in a 190°C oven for 15 -20min is enough, the chestnut yam egg yolk crisp of the present invention has a rich mouthfeel, sweet and soft taste, solves the problems of traditional egg yolk crisp with single taste and insufficient nutritional value, has the effect of warming the spleen and stomach, and has a certain health care effect.

Description

Chestnut, Chinese yam and yolk crisp cake and preparation method thereof

Technical Field

The invention relates to the field of foods, and particularly relates to a chestnut and Chinese yam yolk crisp cake and a preparation method thereof.

Background

The yolk shortbread is taken as a traditional Chinese snack, wheat flour is taken as a main raw material, butter, yolk and other raw materials are added, and the yolk shortbread is prepared by kneading dough, wrapping the dough with crisp butter, rolling the dough to be crisp, splitting the dough into pieces, making stuffing, wrapping and forming, sweeping egg liquid and baking, wherein the crisp outer skin and the crisp inner layer are soft and glutinous, and the yolk is good for many people to enjoy, and contains a large amount of starch, vitamins, mineral substances, protein and the like, so that the inappetence can be effectively relieved.

The fingered citron yam is produced in Huanggang Hubei and is carefully cultivated according to the mutual transmission of the four ancestors of Zenzen, the common yam is in a long strip shape without branches, and the fingered citron yam is shaped like a palm. Common yam has various efficacies of strengthening spleen, tonifying lung, reinforcing kidney, replenishing vital essence and the like, and the fingered citron yam has better nutritional value than the common yam, and can treat deficiency and damage, five strains and seven injuries, remove head and face wandering wind, treat lumbago, remove dysphoria with smothery sensation and the like.

The Lutian Chinese chestnut is produced in Dabie mountain in Hubei, has higher sugar content and lower starch content, higher soluble sugar content and various amino acids than the national standard, strong glutinousness and good taste, is rich in various vitamins and trace elements, is considered to be sweet in taste and warm in nature by Chinese medical science, has the effects of nourishing the stomach and the spleen, tonifying the kidney and strengthening the muscles, and activating blood and stopping bleeding, and is a green food with high nutritional value.

The yolk shortbread sold in the market at present is monotonous and greasy in taste and is not beneficial to digestion, and in order to solve the problem, the invention develops a novel Chinese chestnut, Chinese yam and yolk shortbread by combining the advantages of the two food materials.

Disclosure of Invention

The invention aims to provide a chestnut-Chinese yam-yolk crisp which is rich in taste, crisp in outer skin, sweet and soft in inner stuffing and higher in nutritive value based on the traditional yolk crisp technology and a preparation method thereof.

In order to achieve the purpose, the invention provides the following technical scheme:

in a first aspect, the invention provides a chestnut, Chinese yam and yolk crisp cake, which is characterized in that: comprises crispy pieces, water-fried dough pieces and stuffing; the crispy sheet comprises the following raw materials in parts by weight: 20-60 parts of low-gluten flour and 10-30 parts of butter; the water-oil skin comprises the following raw materials in parts by weight: 15-45 parts of high gluten flour, 5-15 parts of butter, 2-6 parts of soft sugar and 6-18 parts of water; the stuffing comprises the following raw materials in parts by weight: 5-15 parts of fingered citron Chinese yam, 5-15 parts of luodian Chinese chestnut, 10-30 parts of salted egg yolk, 5-15 parts of glutinous rice flour, 4-12 parts of soft sugar and 3-9 parts of water.

In a second aspect, the invention provides a method for preparing the chestnut, Chinese yam and yolk crisp cake, which is characterized by comprising the following steps: preparing the following raw materials in parts by weight: 20-60 parts of low-gluten flour, 10-30 parts of butter, 15-45 parts of high-gluten flour, 5-15 parts of butter, 2-6 parts of soft sugar, 6-18 parts of water, 5-15 parts of fingered citron yam, 5-15 parts of lutian Chinese chestnut, 10-30 parts of salted egg yolk, 5-15 parts of glutinous rice flour, 4-12 parts of soft sugar and 3-9 parts of water; the method comprises the following specific steps:

(1) preparing the water and oil skin: weighing high gluten flour, white granulated sugar, water and butter, stirring into paste, agglomerating into dough, forming water-oil skin, wrapping with preservative film, and standing for 20-30 min;

(2) making the fried crisp: placing low-gluten flour and butter in a bowl, overlapping and pressing into a cake shape, rolling into a coil, pressing into a circle, and rolling into a cake shape by using a rolling pin for later use;

(3) and (3) making inner stuffing: selecting fresh, full and undamaged fingered citron Chinese yam and Lutian Chinese chestnut, peeling and cleaning, cooking for 10-15min, taking out and mashing into paste, putting the Chinese chestnut paste, Chinese yam paste, glutinous rice flour, soft white sugar and water into a clean container, continuously stirring to obtain Chinese chestnut Chinese yam glutinous rice stuffing, and uniformly mixing; wrapping the salted egg yolk with Chinese chestnut and Chinese yam stuffing to prepare mixed stuffing;

(4) forming: wrapping the prepared fried dough sheet with fried dough, kneading and flattening for multiple times to divide the fried dough sheet into cake-shaped fried dough sheets, closing the mixed stuffing in the step (3) downwards to form a semi-finished product of the hemispherical Chinese chestnut, Chinese yam and yolk fried dough sheet, brushing a layer of egg liquid on the surface of the semi-finished product, standing for 5min, brushing a layer of egg liquid, and spreading black sesame;

(5) baking and cooling: putting the half-finished Chinese chestnut, Chinese yam and yolk shortbread into an oven, setting the temperature at 190-;

(6) after cooling, nitrogen is filled in for packaging, and the product is stored in a place dried at normal temperature.

The invention has the following advantages and beneficial effects:

compared with the prior art, the chestnut-Chinese yam-yolk crisp disclosed by the invention contains rich vitamins and trace elements, has a stomach nourishing effect, and the fingered citron-Chinese yam contains a large amount of fibers, so that the effects of losing weight and reducing fat can be achieved.

Detailed Description

The present invention is further described in detail with reference to the following specific examples.

Example 1

The preparation method of the chestnut, Chinese yam and yolk crisp comprises the following specific process steps:

(1) preparing the water and oil skin: weighing 15 parts of high gluten flour, 2 parts of soft sugar, 6 parts of water and 5 parts of butter, stirring into paste, then agglomerating into a dough to form a water-oil skin, wrapping with a preservative film, and standing for 20-30 min;

(2) making the fried crisp: placing 20 parts of low-gluten flour and 10 parts of butter into a bowl, overlapping and pressing into a cake shape, rolling into a coil, pressing into a circle, and rolling into a cake shape by using a rolling pin for later use;

(3) and (3) making inner stuffing: selecting fresh, full and undamaged fingered citron Chinese yam and Lutian Chinese chestnut, peeling and cleaning, cooking for 10-15min, taking out and mashing into paste, putting 5 parts of Chinese chestnut paste, 5 parts of Chinese yam paste, 5 parts of glutinous rice flour, 6 parts of soft sugar and 3 parts of water into a clean container, continuously stirring to obtain Chinese chestnut Chinese yam and glutinous rice stuffing, uniformly mixing, wrapping 10 parts of salted egg yolk with the Chinese chestnut Chinese yam stuffing, and preparing mixed stuffing;

(4) forming: wrapping the prepared fried dough sheet with fried dough, kneading and flattening for multiple times to obtain cake-shaped fried dough sheets, closing the mixed stuffing in step (4) downwards to form a semi-finished product of the hemispherical Chinese chestnut, Chinese yam and yolk fried dough sheet, brushing a layer of egg liquid on the surface of the semi-finished product, standing for 5min, brushing a layer of egg liquid, and spraying black sesame;

Example 2

(1) preparing the water and oil skin: weighing 30 parts of high gluten flour, 4 parts of soft sugar, 8 parts of water and 10 parts of butter, stirring into paste, then agglomerating into a dough to form a water-oil skin, wrapping with a preservative film, and standing for 20-30 min;

(2) making the fried crisp: putting 40 parts of low-gluten flour and 20 parts of butter into a bowl, overlapping and pressing into a cake shape, rolling into a coil, pressing into a circle, and rolling into a cake shape by using a rolling pin for later use;

(3) and (3) making inner stuffing: selecting fresh, full and undamaged fingered citron Chinese yam and Lutian Chinese chestnut, peeling and cleaning, cooking for 10-15min, taking out and mashing into paste, putting 10 parts of Chinese chestnut paste, 10 parts of Chinese yam paste, 10 parts of glutinous rice flour, 10 parts of soft sugar and 6 parts of water into a clean container, continuously stirring to obtain Chinese chestnut Chinese yam and glutinous rice stuffing, uniformly mixing, wrapping 20 parts of salted egg yolk with the Chinese chestnut Chinese yam stuffing, and preparing mixed stuffing;

Example 3

(1) preparing the water and oil skin: weighing 45 parts of high gluten flour, 6 parts of soft sugar, 18 parts of water and 15 parts of butter, stirring into paste, then agglomerating into a dough to form a water-oil skin, wrapping with a preservative film, and standing for 20-30 min;

(2) making the fried crisp: putting 60 parts of low-gluten flour and 30 parts of butter into a bowl, overlapping and pressing into a cake shape, rolling into a coil, pressing into a circle, and rolling into a cake shape by using a rolling pin for later use;

(3) and (3) making inner stuffing: selecting fresh, full and undamaged fingered citron Chinese yam and Lutian Chinese chestnut, peeling and cleaning, cooking for 10-15min, taking out and mashing into paste, putting 15 parts of Chinese chestnut paste, 15 parts of Chinese yam paste, 15 parts of glutinous rice flour, 12 parts of soft white sugar and 9 parts of water into a clean container, continuously stirring to obtain Chinese chestnut Chinese yam and glutinous rice stuffing, uniformly mixing, wrapping 30 parts of salted egg yolk with the Chinese chestnut Chinese yam stuffing, and preparing mixed stuffing;

Sensory evaluation

The sensory evaluation of the table 1 is taken as a standard and randomly provided for 6 persons, the scheme is subjected to trial eating and scoring to obtain the sensory evaluation score of the table 2, and the chestnut, Chinese yam and yolk crisp prepared by the method is higher in sensory evaluation score and belongs to more good food.

TABLE 1 sensory evaluation criteria

Table 2 sensory evaluation scores for example 1, example 2 and Experimental example 3

Claims

1. a chestnut yam egg yolk crisp, is characterized in that: comprise meringue, water-oil skin and filling; Described meringue, by weight, comprises the following raw materials: 20-60 parts of low-gluten flour, 10-30 parts of butter; The water-oil skin includes the following raw materials in parts by weight: 15-45 parts of high-gluten flour, 5-15 parts of butter, 2-6 parts of soft white sugar, and 6-18 parts of water; the filling includes the following parts by weight Ingredients: 5-15 parts of bergamot yam, 5-15 parts of Luotian chestnut, 10-30 parts of salted egg yolk, 5-15 parts of glutinous rice flour, 4-12 parts of soft white sugar, and 3-9 parts of water.

2. a method for preparing chestnut yam egg yolk cake as claimed in claim 1, is characterized in that: by weight, prepare following raw materials: 20-60 parts of low-gluten flour, 10-30 parts of butter, 15-30 parts of high-gluten flour 45 parts, butter 5-15 parts, soft white sugar 2-6 parts, water 6-18 parts, bergamot yam 5-15 parts, Luotian chestnut 5-15 parts, salted egg yolk 10-30 parts, glutinous rice flour 5-15 parts , 4-12 parts of soft white sugar, 3-9 parts of water; the specific steps are as follows:

(1) Production of water-oil skin: Weigh high-gluten flour, white granulated sugar, water, and butter, stir into a paste, and then form a dough to form a water-oil skin, wrap with plastic wrap, and let stand for 20-30min;

(2) Production of puff pastry: Put low-gluten flour and butter in a bowl, stack and press into a cake shape, roll it into a roll, press it into a circle, and then use a rolling pin to roll it into a cake shape for use;

(3) Production of filling: Select fresh, plump and uninjured bergamot yam and Luotian chestnut, peel and wash, cook for 10-15 minutes, take out and smash into mud, mix chestnut mud, yam mud, glutinous rice flour, soft white sugar and Put the water into a clean container and keep stirring it into the chestnut yam glutinous rice filling, and mix well; then wrap the salted egg yolk with the chestnut yam filling to make a mixed filling;

(4) Forming: wrap the prepared water-oil skin around the pastry, knead and flatten it several times, and divide it into cake-shaped pastries. Then, the mixed fillings in step (3) are closed down to form a hemispherical shape. For the semi-finished chestnut yam egg yolk crisp, brush a layer of egg wash on the surface, let it stand for 5 minutes, then brush another layer of egg wash, and sprinkle with black sesame seeds;

(5) Baking and cooling: put the semi-finished product of chestnut yam egg yolk crisp into the oven, set the temperature to 190-200°C, bake for 15-20min, take out, and cool to room temperature;

(6) After cooling, it is filled with nitrogen for packaging and stored in a dry place at room temperature.