Recipe and process for paste

Abstract

The invention discloses a recipe and a process for paste. The paste in the recipe comprises 50 g of egg white, 15 g of white granulated sugar, 10 g of corn oil, 75 g of clear water, 35 g of glutinousrice flour, 10 g of sticky rice flour, 30 g of high-gluten flour and 2 g of white toner. The process includes working procedure steps of adding the white granulated sugar into the egg white, uniformlymixing the white granulated sugar and the egg white with each other to obtain first mixtures, adding the corn oil into the first mixtures, uniformly mixing the corn oil and the first mixtures with one another to obtain second mixtures, adding 40 g of clear water into the second mixtures and uniformly mixing the clear water and the second mixtures with one another to obtain third mixtures; addingall the flour and the white toner into the third mixtures, uniformly mixing the flour, the white toner and the third mixtures with one another to obtain fourth mixtures, adding the remaining clear water into the fourth mixtures, uniformly mixing the remaining clear water and the fourth mixtures with one another to obtain fifth mixtures, sieving the fifth mixtures and wrapping the fifth mixtures with preservation films for standby application; adding an appropriate quantity of pigments into the fifth mixtures during use until the fifth mixtures have required colors, and filling icing bags withthe fifth mixtures for standby application. The prepared paste needs to be used up in 3 days after the preservation films wrap the paste and the paste is refrigerated and preserved. Different proportions of other painting paste can be added into the painting basic paste for color matching, so that various patterns with different shades can be painted.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically, relates to a batter formula and process. Background technique [0002] Batter, a semi-solid mixture commonly used in cooking, is usually made by mixing flour and water, or liquids such as eggs and milk. You can also add a leavening agent such as baking powder, or mix the flour with carbonated water to create a fluffier result after cooking. [0003] Desserts, desserts, pastries, and cakes have become a new consumption trend among young people. As young people gradually increase their requirements for food taste, they prefer novel visual effects, exquisite appearance design, beautiful shapes, and changeable colors. Brilliant food. [0004] Food styling originated in European and American countries. At present, with the development and segmentation of the food advertising industry in China, the work done by chefs or photographers as a "part-time job" in the past can...

AI Technical Summary

Problems solved by technology

[0007] In order to solve the existing problems such as long production cycle, less color types, single taste, high heat and high cost of production tools on the market, the invention discloses a batter formula and process, which has a short production cycle and many color types. Variety of flavors, low calories, simple and cheap production tools