Puff for ice cream poured in, and preparation method

A technology of ice cream and puffs, which is applied to frozen desserts, dough processing, baking, etc. It can solve the problems of sticky, sweet and greasy sauce fillings, and achieve a unique flavor effect

Inactive Publication Date: 2007-12-26
SHENZHEN OCEAN POWER INDUSTRIAL CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional puffs have their own characteristics, but according to consumers who have eaten puffs, the sauce filling of traditional puffs is sticky and sweet, so don’t dare to eat more, otherwise it will easily get greasy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh various raw materials according to the table below:

[0022] component

[0023] Production process: Boil water and oil together, pour in wheat flour while it is hot, beat until there is no white powder, let it cool down to below 50 degrees; after cooling, beat in an egg, stir well, then add all the baking powder and stir well; then one by one Add eggs, add one egg and stir evenly until all the eggs are added and stir evenly to form a puff batter; put the batter into a squeeze bag, squeeze it into the baking pan one by one according to the required size, turn on the heat at 180 degrees, and turn off the heat Bake at 200 degrees for 25 minutes; take it out of the oven to cool, and then the puffs can be filled with ice cream; fill the puffs with an appropriate amount of ice cream with a special filling machine, and then it becomes an ice cream puff.

Embodiment 2

[0025] Weigh various raw materials according to the table below:

[0026] component

[0027] The preparation process is the same as in Example 1.

Embodiment 3

[0029] Weigh various raw materials according to the table below:

[0030] component

Dosage (g)

component

Dosage (g)

component

Dosage (g)

low gluten wheat flour

80

Ghee

40

Baking powder

1.0

water

130

salad oil

20

fresh eggs

150

[0031] The preparation process is the same as in Example 1.

[0032] The ice cream puffs prepared in Examples 1-3 have the crunchiness of puffs and the cool taste of ice cream, and the combination of the two creates a unique flavor.

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PUM

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Abstract

The present invention discloses a kind of edible container paofu capable of filling ice-cream. Said edible container paofu is made up by using (by weight portion) 80-100 portions of soft wheat flour, 100-130 portions of water, 40-80 portions of butter, 1-1.5 portions of double-effect raising powder and 100-200 portions of fresh eggs through a certain preparation process. Besides, in the above-mentioned raw material 40 portions of salad oil also can be added. Said invention also provides the concrete steps of its preparation process.

Description

【Technical field】 [0001] The invention relates to a puff, in particular to a puff that can be filled with ice cream and eaten together. 【Background technique】 [0002] Puff is a kind of characteristic Western-style baked pastry, which is composed of puff skin and sauce filling. It originated from Italy and is said to have been invented by the chef of Catherine de Medici. At present, puff products are relatively rare in the domestic market. The main source is puff franchise chain stores opened by foreign merchants in cities in China. The main product is traditional vanilla puffs. The puff skin is generally not much different, and its flavor is more reflected in the inner filling. Traditional puffs have their own characteristics, but according to consumers who have eaten puffs, the sauce filling of traditional puffs is sticky and sweet, and they dare not eat more, otherwise they will get greasy easily. 【Content of invention】 [0003] The object of the present invention is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/50A21D2/00
Inventor 黄炅栋何唯平
Owner SHENZHEN OCEAN POWER INDUSTRIAL CO LTD
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