蛋挞皮葡式蛋挞

 ——蛋挞皮——

中文名称：葡式蛋挞皮

英文名称：Portuguese egg tart skin

产品编码：

所属类别：其他类

主要食材：面粉 奶油 鸡蛋

解冻醒发：解冻

存储条件：冷冻 -18摄氏度

运输条件：冷藏车-18摄氏度

生产厂家：天津永野旭堂食品有限公司

厂家地址：天津市

联系方式：022-83989466

包装规格：20g/300只  30g/200只

纸箱规格：暂无

重量：20g

口味：香酥、奶香味重。

特点：冷冻蛋挞皮烘焙的成品色泽金黄，酥脆可口，口感好，烘焙时直接注入带有各种口味的蛋液即可上炉烘焙，无须解冻，操做简单方便，冷冻披萨饼底面团经过预烤定型，喷香松软，外形美观，顾客只需根据自己的喜好或设计，涂抹上酱汁，铺上蔬菜即可进烤炉烘焙，操作简单快捷，是各披萨店及面包房的之选！

材料：低筋面粉 奶粉 牛奶香粉 酥油 蛋糕油 盐 鸡蛋 水 奶油

烘焙：蛋挞烘焙标准操作流程：1.蛋挞底解冻前3小时配制蛋挞水，过滤后蛋挞水放在4℃冷藏柜内冷藏2小时后使用；2.蛋挞底常温解冻5-15分钟（不解冻焙烤经过烤炉时间的调整，效果一样；时间在解冻的基础上延长2-3分钟）；3.在解冻好的挞底内加入挞水至7分满；4.焙烤温度：平炉上火220℃、下火210℃，烘烤22-25分钟；（热风炉200℃烘烤20-25分钟）；5.备注：本蛋挞底配方在焙烤时请烘焙师依照上述操作流程，依据不同烤炉调整好温度；注意焙烤这个配方的蛋挞底不能底火高于面火，否则底火上色会太重！（以上配方中的数据仅供参考，请根据实际情况进行操作）

备注：KFC蛋挞不需要解冻，普通类蛋挞需要解冻

蛋挞水制作过程：1.按照配方准备原料：鲜牛奶，细砂糖，鲜蛋黄，淡奶油和器具：不锈钢盆，打蛋器，筛网；2.按照配方标准配料；3.把细砂糖倒入鲜牛奶中充分溶解；4.把鲜蛋黄用打蛋器搅拌均匀；5.把拌匀的鲜蛋黄倒入已溶解砂糖的鲜奶液中；6.把搅拌好的鲜奶，砂糖，蛋黄溶液倒入淡奶油中搅拌均匀；7.把初步拌匀的蛋挞水溶液过筛；8.盛载在容器内在0-5度冷藏3小时后备用。
蛋挞水配方：淡奶油：  1000g；鲜牛奶：  1000g；白砂糖：  350g；蛋   黄：  550g；全   蛋：  800g；（以上配方中的数据仅供参考，请根据实际情况进行操作）

永野旭堂食品厂家面向高档西餐厅中式餐厅、面包坊、咖啡店、商超、西饼屋、披萨店、糕点店直销。所有产品只需要解冻醒发再烘焙即可食用，方便、快捷、绿色、环保、健康、美味。

制作：1、将低筋粉 奶粉 牛奶香粉 混合均匀 放入搅拌缸内

　　2、再把材料酥油 蛋糕油 盐 鸡蛋 水 放入搅拌缸 慢速搅拌至水分完全被面粉吸收

　　3、工作台上撒粉 取出面团 擀成长方形的面团  

　　4、将酥油包在面团里面 对折压扁再擀平面皮撒干粉 盖上保险纸松弛30分钟      

　　5、再将面团擀成正方形折三折（呈长方形）松弛30分钟

　　6、工作台上撒粉 将松弛完成的面团擀成长30厘米长、厚0.2厘米的面皮 卷成圆柱装冷藏

　　7、再将冷藏过的面团取出 切成每个25g的圆片放入蛋挞模具中

　　8、把面团放入模具中手指沾水后由下往上沿着蛋挞模具上推至边缘再修边即成蛋挞皮

——LeatherTarts——

Chinese Name: Portuguese egg tart skin

English Name: Portuguese egg tart skin

Product code:

Category: other categories

Main ingredients: flour, butter and egg

Prover: thawing thawing

Storage conditions: frozen at -18 degrees C

Traffic condition: -18 degrees Celsius refrigerated vehicle

Manufacturer: Tianjin Nagano Xudo food limited company

Factory address: Tianjin city

Contact: 022-83989466

Packaging specifications: 20g/300 30g/200

Carton size: no

Weight: 20g

Palate: crisp, milk flavor weight.

Features: Frozen tart crust baking products golden color, crisp and delicious, taste good, when injected directly into the baking with various taste of egg to bake, without thawing, operation is simple and convenient, frozen pizza dough after pre baking bottom stereotypes, fragrant soft, beautiful appearance, the customer only according to their own preferences or design, paint shop sauce, vegetables in the oven for baking, simple and quick operation, the pizza shop and bakery choice!

Material: low gluten flour milk powder milk powder butter cake oil salt egg water cream

Egg tart baking baking: standard operating procedure: 1. 3 hours before the bottom thawing preparation tart water, filtered water in 4 Centigrade. Within freezer refrigerated for 2 hour; 2 tart bottom at room temperature 5-15 minutes ( do not thaw thawing oven baking after adjustment of time, same effect; time during defrosting based on extended 2-3 minutes ); 3 in the thawed good tart bottom inner join tart water to a full 7; 4: open-hearth furnace baking temperature 220 Centigrade, under the fire lit at 210 Centigrade, bake for 22-25 minutes; ( 200Centigradehot air furnace bake for 20-25 minutes; 5 ) Note: the egg tart bottom formula in baking baking division according to the operation please process, according to the different ovens adjust temperature; pay attention to the formulation of the bottom not tart baking primer is higher than the surface fire, or primer paint would be too heavy! ( the above formula in the data for reference only, please according to the actual situation of the operation )

Note: KFC tart without thawing, thaw general category.

Egg tart water production process according to the formula: 1 raw material: fresh milk, sugar, fresh egg, cream and the apparatus: stainless steel bowl, whisk, screen; 2 Formula in accordance with the standard ingredients; 3 put sugar into the fresh milk to fully dissolve; 4 to eggs yellow whisk evenly; 5 mix fresh egg yolk into the dissolved sugar milk liquid mixing; 6 good fresh milk, sugar, egg yolk solution into a light cream to stir evenly; 7 preliminary mix egg tart aqueous sieve; 8 contained in the container within the 0-5 degrees frozen 3 hours standby.

Egg tart aqueous formulations: pale cream: 1000g; 1000g; fresh milk: white granulated sugar: 350g; 550G; whole egg yolk:: 800g; (the above formula in the data for reference only, please according to the actual situation of the operation )

Nagano Xudo food manufacturers for high-end restaurant Chinese restaurant, bakery, coffee shop, business super, west cake, pizza, pastry shop outlets. All products only need to defrost prover then baked edible, convenient, fast, green, environmental protection, health, delicious.

Production: 1, low gluten flour milk powder milk powder mixed evenly into the mixing cylinder

In 2, the material butter cake oil salt egg water into a mixing cylinder slow stirring to water is completely absorbed in flour

In 3, bench dusting out dough rectangular dough

In 4, the ghee wrapped in dough inside folded compressed then roll the plane Pisa powder cover paper and rest for 30 minutes

In 5, and then the dough folded seventy percent off square ( rectangular ) relaxation in 30 minutes

In 6, bench dusting relaxation completed the pastry into 30 cm long, 0.2 cm thick dough rolled into a cylindrical e refrigeration

In 7, the frozen dough removed and cut into each 25g wafer into the tart mould

8, put the dough in the mold of fingers after touching water from bottom to top along the tart mold is pushed to the edge and then trimming is a tart skin