CN103027094A

CN103027094A - Manufacture method for fruit egg tart water

Info

Publication number: CN103027094A
Application number: CN 201110294316
Authority: CN
Inventors: 崔霖
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-10-08
Filing date: 2011-10-08
Publication date: 2013-04-10

Abstract

The invention discloses a manufacture method for fruit egg tart water. The egg tart water made by the manufacture method for the fruit egg tart water is mainly made of milk, unsalted butter, berry sugar, yolk, condensed milk and fruit. A manufacture process is simple, and a made egg tart is bright in color, smooth in taste and fragrant, sweet and delicious in taste. The made egg tart has the fragrance of the fruit, and nutritional ingredients in the egg tart are increased.

Description

A kind of preparation method of Fresh Fruit Tart water

Technical field

The present invention relates to a kind of preparation method of Egg Tarts water, belong to field of food.

Background technology

Now, raising along with people's living standard, people are also more and more higher to the requirement of cuisines, Egg Tarts is subject to 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 tart 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 quality and the taste of Egg Tarts.Now in the majority mainly with the Egg Tarts of original flavor or red bean flavor on the market, but lack the Egg Tarts of fruity. ?

Summary of the invention

The object of the present invention is to provide a kind of preparation method of fruity Egg Tarts water.The object of the present invention is achieved like this: whipping cream, milk and condensed milk, granulated sugar are placed in the pannikin, with little fire heating, heat while stirring, from fire, slightly cool when dissolving to granulated sugar, add yolk, evenly, filter, add an amount of fruit fourth and get final product.Advantage of the present invention and effect are: primary raw material of the present invention all is that we are common, all available in the supermarket, make simple, and high the heaving of the meeting of the Egg Tarts filling after making, color and luster is vivid, there is the black splotch of nature on the surface, and taste is fragrant and sweet good to eat and with the fragrance of fruit, has improved the nutritional labeling of Egg Tarts.

The specific embodiment

One, raw material: milk, whipping cream, berry sugar, yolk, condensed milk, peach

Two, prescription:

Milk 200 grams, whipping cream 150 grams, berry sugar 60 grams, 4 in yolk, condensed milk 15 grams, peach 20 grams

Three, method of preparation and use:

1, with peach peeling, stoning, and diced for subsequent use;

2, whipping cream, milk and condensed milk, granulated sugar are placed in the pannikin, with little fire heating, heat while stirring, from fire, slightly cool when dissolving to granulated sugar;

3, in the solution that step 2 obtains, add 4 in yolk, mix lightly with egg-whisk, note not fierce the whipping, in order to avoid whipping cream is beaten to foaming;

4, the solution filter that step 3 is obtained with fine screen mesh once in order to remove wherein impurity, and is poured the peach fourth wherein into and to be stirred, and pours in the egg tart skin during use to get final product.

Claims

1. one kind by raw material: milk, whipping cream, berry sugar, yolk, condensed milk, fruit are that main material is made its preparation method of Egg Tarts water, it is characterized in that weight proportion is as follows: milk 200 grams, whipping cream 150 grams, berry sugar 60 grams, 4 in yolk, condensed milk 15 grams, fruit 20 grams.

2. the preparation method of Egg Tarts water according to claim 1 is characterized in that following steps are arranged:

(1) with peeling and corning of fruits, stoning, diced for subsequent use;

(2) whipping cream, milk and condensed milk, granulated sugar are placed in the pannikin, with little fire heating, heat while stirring, from fire, slightly cool when dissolving to granulated sugar;

(3) in the solution that step 2 obtains, add 4 in yolk, mix lightly with egg-whisk, note not fierce the whipping, in order to avoid whipping cream is beaten to foaming;

(4) solution filter that step 3 is obtained with fine screen mesh once in order to remove wherein impurity, is sprinkled into the fruit fourth wherein, and stirring gets final product, and pours in the egg tart skin during use to get final product.