The egg tart biscuit, shape resembles the egg tart of Macao, unlike other biscuits, the tart cake is more like a dessert because the cake core is filled with paste made by eggs, and the taste is more crisp. Egg tart biscuit made by automatic biscuit production line belongs to one kind of soft dough biscuit. First mix in low-gluten flour, sugar, water and oil. The mixing time should be not too long,3-5mins is recommended. After mixing, use a dough kibbler to crush the whole dough. Then go through the rotary moulder to make the biscuit embryo dented in the middle. As a result egg tart biscuits not only need the egg flavour but also milk flavour. Therefore, before baking, it needs to add an extra machine to brush the milk and brush the biscuit embryo with pure milk. To increase the flavor of the milk but not the calorie and fat content of the biscuit. After being baked and cooled the biscuits will need to be filled. The egg paste will be poured into the dent of the biscuit by the center filling machine. Fill the center with egg liquid and sprinkle with nuts. The end products will have both egg and milk flavors. Compared with ordinary egg tarts, they are healthier and lower in fat.
Full set of egg tart biscuit automatic production line including:  Horizontal dough mixer, Rotary, molder, Entrance transfer machine, Hybrid gas baking oven, Peeling machine, Oil spraying machine with oil filter, Straight line type cooling conveyor, Egg filling machine, Cooling tunnel, Horizontal packing machine.