How to Make Egg Tart Shells with Machine

The production process of egg tarts is relatively simple, and there are only three processes of making egg tart skin, egg liquid and baking. It is well known that the quality of the layered leather on the outside of the egg tart has an important impact on the overall flavor of the egg tart. The production of egg tart skin needs to go through multiple steps such as dough kneading and rolling.

• Mixing: To make egg tart skin, first we need to knead the dough. The kneading machine can choose the ordinary fixed type. If the production capacity is large, you can choose the inclined and inverted cylinder type, which is more convenient to take out the dough.
• Dough pressing: You need to choose a puff pastry machine for pressing noodles and shortening. There are three types: desktop, vertical, and fully automatic computer control. The size also has different specifications according to the width of the belt.
• Freezing: After the shortening is pressed to a certain extent, put the butter in the middle of the dough and freeze it; generally factories will do freezers, if there is no freezer, you can choose a suitable commercial freezer.
• Pressing: Continue to press the frozen dough to the desired thickness with the shortening machine.
• Cut the dough: Cutting into slices can be done by hand through a mold. Food factories generally choose automatic cutting and finishing directly.
• Molding: Put the cut egg tart dough into the molding machine and shape them in a second.

According to the above process, egg tart shell processing equipment mainly includes dough mixer, press machine, freezer or commercial freezer, dough cutting machine, egg tart shell forming machine, packaging machine, etc.