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Key method for manufacturing strawberry and chocolate brulee

A technology of chocolate and white chocolate, which is applied in dough processing, baking, baked food, etc., can solve the problem of single taste, achieve rich and balanced nutrition, simple process operation, and improve the effect of skin color

Inactive Publication Date: 2016-08-24
李建贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 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

[0030] 1. Make the pudding layer:

[0031] 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 solution is sent to the freezer for refrigeration, the temperature is 8-12 degrees Celsius, and the refrigeration time is 8-10 hours;

[0032] 2. Make French Brulee layer:

[0033] Take 1 / 2 strawberries 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 strawberries, 5 parts of vanilla pods, and 5 parts of vanilla seeds Mix 120 parts of egg yolk with 30 parts of fine granulated sugar and 2 parts of salt, and beat with an egg beater until the fine granulated sugar melts; Pour the whipp...

Embodiment 2

[0039] 1. Make the pudding layer:

[0040] 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;

[0041] 2. Make French Brulee layer:

[0042] Cut the strawberries 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 whipping cream, 30 parts of strawberries, 10 parts of vanilla pods, and 10 parts of vanilla seeds to boil, remove from the heat 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;...

Embodiment 3

[0048] 1. Make the pudding layer:

[0049] Put the light 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 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 8 degrees Celsius, and the refrigeration time is 10 hours;

[0050] 2. Make French Brulee layer:

[0051] Take 1 / 2 strawberries and cut into fine pieces; lightly scrape 1 / 2 of the vanilla pod surface with a knife, split the vanilla pod, and scrape out the vanilla seeds for later use; mix 200 parts of whipped cream, 10 parts of strawberries, 5 parts of vanilla pods, and 5 parts of vanilla seeds Mix 100 parts of egg yolk with 20 parts of fine granulated sugar and 1 part of salt, and beat with an egg beater until the fine granulated sugar melts; Pour the cream into the egg yolk liquid, ...

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PUM

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Abstract

The invention relates to a key method for manufacturing strawberry and chocolate brulee. The key method has the advantages that the strawberry and chocolate brulee manufactured by the aid of the method is attractive, has fresh and fragrant aroma of chocolate and oranges, tastes mellow, soft and delicious and has distinct characteristics; the chocolate and strawberries are organically matched with one another, pudding and brulee are organically matched with each other, and accordingly the strawberry and chocolate brulee which is a finished product contains abundant and balanced nutrition; technologies for manufacturing the strawberry and chocolate brulee are easy to implement, processing conditions are convenient to control, and the strawberry and chocolate brulee can be produced on a large scale.

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): A21D13/08A21D2/36
CPCA21D2/36
Inventor 李建贤
Owner 李建贤
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