Manufacture method for fruit egg tart water

A production method, technology of egg tart water, applied in baking, baked food, food science, etc., can solve problems such as lack of fruity flavor

Inactive Publication Date: 2013-04-10
崔霖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the egg tarts in the market are plain or red bean flavored, but there is a lack of fruity egg tarts.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0004] 1. Raw materials: milk, light cream, caster sugar, egg yolk, condensed milk, peach

[0005] 2. Formula:

[0006] 200 grams of milk, 150 grams of light cream, 60 grams of fine sugar, 4 egg yolks, 15 grams of condensed milk, 20 grams of peaches

[0007] 3. Preparation and usage:

[0008] 1. Peel the peaches, remove the pits, and cut into cubes for later use;

[0009] 2. Put whipped cream, milk, condensed milk, and sugar in a small pot, heat over low heat, stir while heating, remove from heat when the sugar melts, and let cool slightly;

[0010] 3. Add 4 egg yolks to the solution obtained in step 2, mix gently with an egg beater, and be careful not to beat violently, so as not to beat the fresh cream until it foams;

[0011] 4. Filter the solution obtained in step 3 once with a fine sieve to remove impurities, pour the diced peaches into it and stir evenly, and pour it into the egg tart skin when using.

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PUM

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Abstract

The invention discloses a manufacture method for fruit egg tart water. The egg tart water made by the manufacture method for the fruit egg tart water is mainly made of milk, unsalted butter, berry sugar, yolk, condensed milk and fruit. A manufacture process is simple, and a made egg tart is bright in color, smooth in taste and fragrant, sweet and delicious in taste. The made egg tart has the fragrance of the fruit, and nutritional ingredients in the egg tart are increased.

Description

technical field [0001] The invention relates to a method for preparing egg tart water, which belongs to the field of food. Background technique [0002] Now, with the improvement of people's living standards, people's requirements for food are getting higher and higher. As a convenient dessert, egg tarts are gradually loved by people. Some people start to make egg tarts at home. The production of egg tarts is mainly divided into three steps. , The first is the production of egg tart skin, the second is the production of egg tart water, and the third is baking, and the taste of egg tart water directly determines the quality and taste of egg tarts. Most of the egg tarts on the market are plain or red bean flavored, but there is a lack of fruity egg tarts. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method of fruity egg tart water. The purpose of the present invention is achieved in this way: put whipped cream,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 崔霖
Owner 崔霖
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