CN102792983A - Egg tart liquid making method - Google Patents
Egg tart liquid making method Download PDFInfo
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- CN102792983A CN102792983A CN2011101330734A CN201110133073A CN102792983A CN 102792983 A CN102792983 A CN 102792983A CN 2011101330734 A CN2011101330734 A CN 2011101330734A CN 201110133073 A CN201110133073 A CN 201110133073A CN 102792983 A CN102792983 A CN 102792983A
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- milk
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- egg
- yolk
- whipping cream
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Abstract
The invention discloses a method for making an egg tart liquid which is applied for making egg tarts. The egg tart liquid provided in the invention is mainly made of milk, unsalted butter, berry sugar, yolks, and condensed milk. The making process is simple. Tarts made by the liquid have the characteristics of bright color, moistened and smooth mouthfeel, sweet and tasty flavor.
Description
Technical field
The present invention relates to a kind of preparation method of Egg Tarts water, belong to field of food.
Background technology
Now, the Along with people's growth in the living standard, people are also increasingly high to the requirement of cuisines; Egg Tarts receives liking of people gradually as a kind of dessert that makes things convenient for, and some people begin oneself to make Egg Tarts at home, and the making of Egg Tarts mainly divides three steps; The one, the making of Egg Tarts skin; The 2nd, the making of Egg Tarts water, three is exactly baking, and the How does it taste of Egg Tarts water has directly determined the quality and the taste of Egg Tarts.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of Egg Tarts water.The objective of the invention is to realize like this: whipping cream, milk and condensed milk, granulated sugar are placed in the pannikin, heat with little fire, heat while stirring, when granulated sugar dissolves, leave fire, slightly cool, add yolk, evenly, filtration gets final product.Advantage of the present invention and effect are: primary raw material of the present invention all is that we are common, and is all available in the supermarket, make simply, and high the heaving of the meeting of the Egg Tarts filling after processing, color and luster is vivid, and there is the black splotch of nature on the surface, and taste is fragrant and sweet good to eat.
The specific embodiment
One, raw material: milk, whipping cream, berry sugar, yolk, condensed milk
Two, prescription:
Milk 200 grams, whipping cream 150 grams, berry sugar 60 grams, 4 in yolk, condensed milk 15 grams
Three, preparation and method for using:
1, whipping cream, milk and condensed milk, granulated sugar are placed in the pannikin,, heat while stirring, when granulated sugar dissolves, leave fire, slightly cool with little fire heating;
2, in the solution that step 1 obtains, add 4 in yolk, mix lightly, note not fierce the whipping, in order to avoid whipping cream is beaten to foaming with egg-whisk;
3, the solution that with fine screen mesh step 2 is obtained filters once, so that remove impurity wherein, pours into when edible in the Egg Tarts skin and gets final product.
Claims (2)
1. one kind by raw material: milk, whipping cream, berry sugar, yolk, condensed milk are that main material is processed its preparation method of Egg Tarts water, it is characterized in that weight proportion is following: milk 200 grams, whipping cream 150 grams, berry sugar 60 grams, 4 in yolk, condensed milk 15 grams.
2. the preparation method of Egg Tarts water according to claim 1 is characterized in that following steps are arranged:
(1) whipping cream, milk and condensed milk, granulated sugar are placed in the pannikin,, heat while stirring, when granulated sugar dissolves, leave fire, slightly cool with little fire heating;
(2) in the solution that step 1 obtains, add 4 in yolk, mix lightly, note not fierce the whipping, in order to avoid whipping cream is beaten to foaming with egg-whisk;
(3) solution that with fine screen mesh step 2 is obtained filters once, so that remove impurity wherein, pours into when edible in the Egg Tarts skin and gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101330734A CN102792983A (en) | 2011-05-23 | 2011-05-23 | Egg tart liquid making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101330734A CN102792983A (en) | 2011-05-23 | 2011-05-23 | Egg tart liquid making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102792983A true CN102792983A (en) | 2012-11-28 |
Family
ID=47192489
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101330734A Pending CN102792983A (en) | 2011-05-23 | 2011-05-23 | Egg tart liquid making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102792983A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300295A (en) * | 2013-06-28 | 2013-09-18 | 陈键 | Nutrient and delicious blancmange and manufacturing method thereof |
| CN104365768A (en) * | 2014-11-14 | 2015-02-25 | 泰兴市一鸣生物制品有限公司 | Method for making rambutan egg tart |
| CN104365797A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Method for making semen cassiae egg tarts |
| CN104365787A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Manufacturing method for Chinese wolfberry fruit egg tarts |
| CN104365798A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Manufacturing method for black plum egg tarts |
| CN104365794A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Method for making fructus momordicae egg tarts |
| CN104365773A (en) * | 2014-11-14 | 2015-02-25 | 泰兴市一鸣生物制品有限公司 | Manufacturing method of kiwi fruit egg tart |
| CN104430745A (en) * | 2014-11-24 | 2015-03-25 | 王和平 | Method for making sweet persimmon egg tarts |
| CN104430738A (en) * | 2014-11-24 | 2015-03-25 | 王和平 | Method for making passion fruit egg tarts |
| CN104430739A (en) * | 2014-11-24 | 2015-03-25 | 王和平 | Method for making mangosteen egg tart |
-
2011
- 2011-05-23 CN CN2011101330734A patent/CN102792983A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300295A (en) * | 2013-06-28 | 2013-09-18 | 陈键 | Nutrient and delicious blancmange and manufacturing method thereof |
| CN104365768A (en) * | 2014-11-14 | 2015-02-25 | 泰兴市一鸣生物制品有限公司 | Method for making rambutan egg tart |
| CN104365773A (en) * | 2014-11-14 | 2015-02-25 | 泰兴市一鸣生物制品有限公司 | Manufacturing method of kiwi fruit egg tart |
| CN104365797A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Method for making semen cassiae egg tarts |
| CN104365787A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Manufacturing method for Chinese wolfberry fruit egg tarts |
| CN104365798A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Manufacturing method for black plum egg tarts |
| CN104365794A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Method for making fructus momordicae egg tarts |
| CN104430745A (en) * | 2014-11-24 | 2015-03-25 | 王和平 | Method for making sweet persimmon egg tarts |
| CN104430738A (en) * | 2014-11-24 | 2015-03-25 | 王和平 | Method for making passion fruit egg tarts |
| CN104430739A (en) * | 2014-11-24 | 2015-03-25 | 王和平 | Method for making mangosteen egg tart |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121128 |