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Formula and process of drench surfaces

A process and formula technology, applied in the field of surface coating, can solve problems such as inability to replicate

Inactive Publication Date: 2019-10-29
匠人之心(北京)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0031] In order to solve the above problems of surface coating, the purpose of the present invention is mainly to solve the market saturation caused by the universality of duplication, and different processes make it infinitely variable, each one is unique and cannot be copied

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0095] Prepare the ingredients that need to be prepared. Chocolate glaze: 400g water, 900g caster sugar, 760g whipped cream, 112g invert sugar, 380g glucose, 290g cocoa powder, 46g gelatin, 40g olive oil;

[0096] 1. Boil water, sugar, whipped cream, invert sugar, and glucose;

[0097] 2. Then pour in the cocoa powder in batches, pour it into the compound pot and cook on low heat for about 2 minutes.

[0098] 3. Finally, add the melted gelatine and stir well, then add olive oil and stir well. Sieve and set aside.

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PUM

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Abstract

The invention provides a formula and process of drench surfaces. The formula and process of the drench surfaces mainly aim to solve the problem of market saturation caused by universality of replication, the drench surfaces are variable infinitely through different processes, and each type of drench surface is unique and cannot be replicated; the French drench surfaces are interpreted in a new mode, the simplex drench surface color is avoided, and the insurmountable artistic atmosphere is created through the non-replicable individuality, multiple colors and ethereal texture of the drench surfaces; and a starry-sky series is also a mode of decoration on a cake body, the differences are that techniques and effects such as spray paint, texture treatment, transparency, illusion treatment and blank leaving are integrated into a starry-sky cake, and aesthetic starry-sky pictures are presented through a new technical technique, compared with starry-sky drench surfaces in the existing technical field, the certain artistic atmosphere is increased, each type of drench surface is unique and cannot be replicated, the beauty of the starry sky is presented through the different pictures, and thus the starry-sky series is a new breakthrough in technique.

Description

technical field [0001] The invention relates to the field of noodles, and more specifically, to a formula and process for noodles. Background technique [0002] English: Glaze, a decoration in baking. After the cake is ready, you can make your favorite glazing sauce and pour it on the surface of the cake. It can be made into chocolate or transparent glazing sauce. Makes a shiny coating that also protects the cake from hardening etc. [0003] The surface cake is to pour the pre-made dough sauce on the surface of the baked cake. [0004] How to make Drench surface cake [0005] Demonstrated here using a chocolate glazed cake [0006] First of all, the eight-inch chiffon cake is baked in advance, and the filling is lightly wiped and put in the refrigerator for later use. [0007] Prepare a small pot, pour 180 grams of milk, 80 grams of granulated sugar, and 40 grams of cocoa powder. The CHOCOA brand cocoa powder used has a good taste and a positive color. It is not recommen...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G1/36A23G1/46A23G1/48A23G1/30A21D15/08
CPCA23G1/305A23G1/36A23G1/46A23G1/32A23G1/48A21D15/08A23G2200/06A23G2200/12
Inventor 房福春
Owner 匠人之心(北京)食品有限公司
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