CN101990922A - Method for making puff - Google Patents
Method for making puff Download PDFInfo
- Publication number
- CN101990922A CN101990922A CN2009100180643A CN200910018064A CN101990922A CN 101990922 A CN101990922 A CN 101990922A CN 2009100180643 A CN2009100180643 A CN 2009100180643A CN 200910018064 A CN200910018064 A CN 200910018064A CN 101990922 A CN101990922 A CN 101990922A
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- CN
- China
- Prior art keywords
- egg
- cottonrose hibiscus
- puff
- add
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention discloses a method for making puff. The puff comprises a shell material and a filling cream material, wherein the shell material comprises flour, unsalted butter, water, salt, granulated sugar and egg; and the filling cream material comprises flour, granulated sugar, yolk, milk, cream essence and fresh cream. The puff skin is made according to procedures of making the flour dough and roasting, and stuffing is added, so that the delicious puff with different tastes is made.
Description
Affiliated technical field:
The present invention relates to a kind of preparation method of sweet food, especially a kind of preparation method of steeping cottonrose hibiscus.
Background technology:
The bubble cottonrose hibiscus is a kind of gondola sweet food that is derived from, and is made up of bubble cottonrose hibiscus skin and interior filling two parts, along with development of times, has entered in the life of ordinary people at present.Bubble cottonrose hibiscus in the market has various tastes, but thickness is greasy mostly.
Summary of the invention:
The invention provides a kind of preparation method of steeping cottonrose hibiscus, raw material is easy to get, and is simple for production.
1, sheathing material: flour 60 grams, salt-free butter 50 grams, 0.5 liter in water, salt 5 grams, granulated sugar 10 restrain, egg 2-3 is individual.
2, filling whipping material: flour 40 grams, granulated sugar 50 grams, 4 in yolk, 20 milliliters in milk, butter essence 2 grams, whipping cream 30 grams.
Preparation method is as follows:
One, dough is made
1, add 0.5 liter in water in pot, putting into salt 5 grams, salt-free butter 50 grams are boiled.
2, pot was from fiery 1 minute, and disposable adding flour 100 grams are put back to pot on the fire again, open low baking temperature, and firmly stirring face is to a group.
3, dough is put into a clean anhydrous jorum, added 1 egg, firmly stir.
4, after the necessary heel fully of 1 egg group is mixed, can add the 2nd egg, it is no longer hot until all eggs addings and dough to continue so repeatedly operation.
5, after egg all adds, get a little spoon and load onto batter, notice that observation is clear, batter must be catenary, can be through easily not falling down.
Two, cure
1, baking box is put at 200 ℃ preheating 3-5 minute.
2, smear a butter on the baking tray, purpose one is can too sticking dish, the 2nd, and the bottom can reach crisp effect.
3, batter is put into pastry bag, be extruded into shape and size that yourself likes.
4, baking tray is put into 200 ℃ preheat oven, roasting 10-15 minute, had a variable color to get final product a little to the surface.
5, from baking box, take out baking tray, the bubble cottonrose hibiscus is scooped up and is contained in the plate, cool stand-by.
Three, add interior filling
1, makes the bubble cottonrose hibiscus and cave in, arbitrarily arrange in pairs or groups with individual taste.
2, on the bubble cottonrose hibiscus side of cooling, cut an osculum, clamp-on filling and get final product.
The specific embodiment:
A kind of preparation method of banana cream bubble cottonrose hibiscus, by above-mentioned steps carry out cool behind the bubble cottonrose hibiscus skin stand-by.It is banana and cream that the bubble cottonrose hibiscus caves in, and with being cut into 5 millimeters square fragments by knife after the banana peeling, whipping cream is dismissed earlier again, and the adding banana is broken, mixes a back dress pastry bag thoroughly.Bubble cottonrose hibiscus skin one side in cooling is cut an osculum, clamp-ons filling and gets final product.Be noted that in manufacturing process the bubble cottonrose hibiscus can not be hot, otherwise cream can dissolve.With the sabot of ready-made bubble cottonrose hibiscus, sprinkle Icing Sugar above, drip to go up a chocolate cream and make decoration, the delicious banana cream bubble cottonrose hibiscus of a dish.
Claims (2)
1. a bubble cottonrose hibiscus preparation method comprises the making dough, cures, adds interior filling, it is characterized in that: in the process of making dough, add water in pot, put into behind salt and the salt-free butter boiledly, pot is from fire, disposable adding flour, again pot is put back on the fire, opened low baking temperature, firmly stir flour to one group.
2. according to the described a kind of bubble cottonrose hibiscus preparation method of claim 1, when in the process of making dough, in dough, adding egg, add 1 egg earlier, firmly stir, after the necessary heel fully of 1 egg group is mixed, can add the 2nd egg, continue so repeatedly operation and add until all eggs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100180643A CN101990922A (en) | 2009-08-25 | 2009-08-25 | Method for making puff |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100180643A CN101990922A (en) | 2009-08-25 | 2009-08-25 | Method for making puff |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101990922A true CN101990922A (en) | 2011-03-30 |
Family
ID=43782073
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100180643A Pending CN101990922A (en) | 2009-08-25 | 2009-08-25 | Method for making puff |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101990922A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349555A (en) * | 2011-10-19 | 2012-02-15 | 河南工业大学 | Method by utilizing micro-emulsion to prepare frozen puff |
| CN103431012A (en) * | 2013-08-26 | 2013-12-11 | 李先兰 | Health-care nutrient puff ball dessert |
| CN104970068A (en) * | 2015-07-08 | 2015-10-14 | 常州市诚天电子有限公司 | Good mood promoting potato puff and preparation method thereof |
| CN105410136A (en) * | 2015-12-29 | 2016-03-23 | 贵州省生物技术研究所 | Colorful potato cream puff and preparation method thereof |
| CN105767093A (en) * | 2016-03-31 | 2016-07-20 | 福建省农业科学院茶叶研究所 | Puff with tea stuffing and preparation method thereof |
| CN108576121A (en) * | 2018-05-14 | 2018-09-28 | 南京财经大学 | A kind of cold and hot pair is eaten healthy nut fruit puffs and preparation method thereof |
| CN109938073A (en) * | 2019-04-11 | 2019-06-28 | 倍养健康科技（上海）有限公司 | Fluffy, crisp puff shell of one kind and preparation method thereof |
-
2009
- 2009-08-25 CN CN2009100180643A patent/CN101990922A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349555A (en) * | 2011-10-19 | 2012-02-15 | 河南工业大学 | Method by utilizing micro-emulsion to prepare frozen puff |
| CN103431012A (en) * | 2013-08-26 | 2013-12-11 | 李先兰 | Health-care nutrient puff ball dessert |
| CN104970068A (en) * | 2015-07-08 | 2015-10-14 | 常州市诚天电子有限公司 | Good mood promoting potato puff and preparation method thereof |
| CN105410136A (en) * | 2015-12-29 | 2016-03-23 | 贵州省生物技术研究所 | Colorful potato cream puff and preparation method thereof |
| CN105767093A (en) * | 2016-03-31 | 2016-07-20 | 福建省农业科学院茶叶研究所 | Puff with tea stuffing and preparation method thereof |
| CN108576121A (en) * | 2018-05-14 | 2018-09-28 | 南京财经大学 | A kind of cold and hot pair is eaten healthy nut fruit puffs and preparation method thereof |
| CN109938073A (en) * | 2019-04-11 | 2019-06-28 | 倍养健康科技（上海）有限公司 | Fluffy, crisp puff shell of one kind and preparation method thereof |
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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: 20110330 |