Key preparation method of yellow peach-chocolate brulee

A chocolate and white chocolate technology, applied in baking, baked food, food science, etc., can solve problems such as single taste, achieve rich and balanced nutrition, realize large-scale production, and simple process operation

Inactive Publication Date: 2016-07-20
李建贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The traditional brulee making process is simple, but the taste is simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Make the pudding layer:

[0030] Put the whipped cream into 60 parts of the pot, control the temperature at 80-90 degrees Celsius, boil and remove from the heat; put 30 parts of the whipped cream and white chocolate into the egg beater and stir slowly to remove air bubbles, and let it stand for 1-3 minutes; put the chocolate The mixed liquid is sent to the freezer for refrigeration, the temperature is 8-12 degrees Celsius, and the refrigeration time is 8-10 hours;

[0031] 2. Make French Brulee layer:

[0032] Take 1 / 2 yellow peach and cut into fine pieces; lightly scrape the surface of 1 / 2 vanilla pod with a knife, cut open the vanilla pod, and scrape out the vanilla seeds for later use; mix 240 parts of whipped cream, 20 parts of yellow peach, 5 parts of vanilla pod, vanilla Mix 5 parts of seeds and boil, cover the pot after removing from the heat, and simmer for 10-15 minutes; add 30 parts of fine sugar and 2 parts of salt to 120 parts of egg yolk, beat with an e...

Embodiment 2

[0038] 1. Make the pudding layer:

[0039] Put the light cream into 80 parts of the pot, control the temperature at 80 degrees Celsius, boil and remove from the heat; put 50 parts of the light cream and white chocolate into the egg beater and stir slowly to remove air bubbles, and let it stand for 1-3 minutes; put the chocolate mixture Send it to the freezer for refrigeration, the temperature is 10 degrees Celsius, and the refrigeration time is 8 hours;

[0040] 2. Make French Brulee layer:

[0041] Cut the yellow peaches into fine pieces; lightly scrape the surface of the vanilla pods with a knife, split the vanilla pods, and scrape out the vanilla seeds for later use; mix 260 parts of light cream, 30 parts of yellow peaches, 10 parts of vanilla pods, and 10 parts of vanilla seeds and boil. After the fire, cover the pot and simmer for 10-15 minutes; add 50 parts of fine sugar and 4 parts of salt to 150 parts of egg yolk, beat with an egg beater until the fine sugar melts; po...

Embodiment 3

[0047] 1. Make the pudding layer:

[0048] Put the whipped cream into 40 parts of the pot, control the temperature at 90 degrees Celsius, boil and remove from the heat; put 20 parts of the whipped cream and white chocolate into the egg beater and stir slowly to remove air bubbles, and let it stand for 1-3 minutes; put the chocolate mixture Send it to the freezer for refrigeration, the temperature is 8 degrees Celsius, and the refrigeration time is 10 hours;

[0049] 2. Make French Brulee layer:

[0050] Take 1 / 2 yellow peach and cut into fine pieces; lightly scrape 1 / 2 vanilla pod surface with a knife, cut open the vanilla pod, and scrape out the vanilla seeds for later use; mix 200 parts of whipping cream, 10 parts of yellow peach, 5 parts of vanilla pod, vanilla Mix 5 parts of seeds and boil, cover the pot after removing from the heat, and simmer for 15 minutes; add 20 parts of fine sugar and 1 part of salt to 100 parts of egg yolk, beat with an egg beater until the fine su...

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PUM

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Abstract

The invention relates to a key preparation method of yellow peach-chocolate brulee. The prepared yellow peach-chocolate brulee has beautiful appearance, refreshing and fragrant aroma of chocolate and orange and mellow taste and is crispy, soft and delicious with outstanding characteristics; and through organic matching of chocolate and yellow peach and pudding and brulee, the finished product has the advantage of rich and balanced nutrients. The technology is easy to operate, the processing conditions are convenient to control, and large-scale production is realized.

Description

technical field [0001] The invention relates to the field of special dessert processing, in particular to a method for making bouillon. Background technique [0002] Brulee: French and Western Dessert-French Baked Brulee Crème brule is a traditional French dessert with a crispy caramel shell on the outside and a cold soft filling like panna cotta on the inside. The main ingredients are eggs, cream, and milk, which are mixed and put into cups for baking to make tart-like or pudding-like small cakes. [0003] White chocolate is a favorite of those who like to taste "original chocolate". Because it contains no or a small amount of milk ingredients, it is usually lower in sugar. The aroma of cocoa is not covered by other flavors. After melting in the mouth, the aroma of cocoa will overflow between the teeth for a long time. Usually, high-end chocolate is pure chocolate, with the taste of pure cocoa. Because cocoa itself is not sweet, and even somewhat bitter, white chocolate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00
Inventor 李建贤
Owner 李建贤
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