CN104106722A - Caramel milk egg custard - Google Patents
Caramel milk egg custard Download PDFInfo
- Publication number
- CN104106722A CN104106722A CN201410296927.4A CN201410296927A CN104106722A CN 104106722 A CN104106722 A CN 104106722A CN 201410296927 A CN201410296927 A CN 201410296927A CN 104106722 A CN104106722 A CN 104106722A
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- China
- Prior art keywords
- egg
- milk
- caramel
- egg custard
- custard
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- 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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- Confectionery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides caramel milk egg custard. The caramel milk egg custard is composed of egg, fresh milk, fresh cream, pudding, raisin and white sugar. The caramel milk egg custard has high nutritional value and good taste, is melt in the mouth, has an aromatic character and agreeable taste, has a novel flavor, and is suitable for all kinds of people.
Description
technical field:
The present invention relates to field of food, relate to especially a kind of caramel milk Egg custard.
background technology:
Egg, because its nutritious liking of people that be extremely subject to.In our daily dining, egg often appears on our dining table.The lecithin, triglycerides, cholesterol and the vitellin that in egg, contain, have good action to nervous system and body development, can delay the elderly's intelelectual deterioration, improves memory.To liver organization, damage has repair to protein in protection liver egg.Lecithin in yolk can promote hepatocellular regeneration, also can improve human plasma protein content, strengthens metabolic function and the immunologic function of body.In old egg, almost containing the nutriment of all needs of human body, adhere to eating in right amount egg, is one of many long-lived persons experience of prolonging life.
But we are generally in culinary art when egg now, be mostly that poach adds soy sauce later, stews in soy sauce with soy sauce after adding soy sauce or frying egg after steamed, it is but similar cooking out like this egg flavor road.Also cook not at present out a kind of egg of new-type taste.
the content of invention:
Object of the present invention is exactly a kind of caramel milk egg providing in order to overcome the single defect of existing culinary art egg taste.
the technical solution used in the present invention is as follows:
A kind of caramel milk Egg custard, it is characterized in that making according to the raw material of following weight proportion: egg 50-100, fresh milk 100-200, whipping cream 20-50, pudding 10-20, raisins 5-10, white sugar 10-20;
On the basis of such scheme, can there is following further technical scheme: the caramel milk Egg custard described in it is characterized in that the wherein consumption of each raw material is: egg 60, fresh milk 100, whipping cream 20, chocolate 15, raisins 8, white sugar 15;
Described caramel milk Egg custard can also add honey, coconut milk, sesame.
It is auxiliary material that mix and match by egg and milk, chocolate, whipping cream, white sugar U.S. of the present invention is equipped with raisins again.The yellow profit of caramel milk Egg custard color and luster of making, soft, the sliding taste tender, that also have a kind of caramel and milk to mix of entrance perfume (or spice).The present invention is not only of high nutritive value, and the novel applicable all kinds of crowds of taste enjoy.
detailed description of the invention one:
A kind of caramel milk Egg custard, it is characterized in that making according to the raw material of following weight proportion: 60 grams, egg, 100 grams of fresh milks, 20 grams of whipping creams, chocolate 15 grams, 8 grams of raisins,, 15 grams of white sugar.
Caramel milk Egg custard preparation method is divided into following step:
1, prepare 60 grams, egg, 100 grams of fresh milks, 20 grams of whipping creams, 15 grams of puddings, 8 grams of raisins,, 15 grams of white sugar;
2, first endure caramel liquid: get a milk pot, put into white sugar and water, middle baked wheaten cake turns little fire and endures to coffee color and have caramel odour out to darkening, add again hot water chopsticks ceaselessly to stir into uniform caramel liquid, pour into while hot in feeding bottle or container, remember to want fast, because caramel liquid will soon solidify (if solidifying the heating of twice-cooked stir-frying again);
3, will shell and thoroughly break up the bowl of putting into for subsequent use, then milk is put into pot be heated to boiling and after it is cooled to normal temperature, add and break up egg, chocolate, whipping cream rapid stirring to egg liquid and milk and thoroughly merge;
4, liquor sacchari usti is mixed with the solution of the egg being stirred, chocolate, whipping cream, milk, then they are put into feeding bottle;
5, feeding bottle is put among baking box with the fire of 180 degree, heat taking-up in 10 minutes, caramel milk Egg custard just completed (taking-up is edible, also can until its be cooled to after normal temperature is put into refrigerator and cooled Tibetan, go out edible).
Claims (3)
1. a caramel milk Egg custard, it is characterized in that making according to the raw material of following weight proportion: egg 50-100, fresh milk 100-200, whipping cream 20-50, chocolate 10-20, raisins 5-10, white sugar 10-20.
2. a kind of caramel milk Egg custard according to claim 1, the caramel milk Egg custard described in it is characterized in that the wherein consumption of each raw material is: egg 60, fresh milk 100, whipping cream 20, chocolate 15, raisins 8, white sugar 15.
3. a kind of caramel milk Egg custard according to claim 1, is characterized in that described caramel milk Egg custard can also add honey, coconut milk, sesame.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410296927.4A CN104106722A (en) | 2014-06-28 | 2014-06-28 | Caramel milk egg custard |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410296927.4A CN104106722A (en) | 2014-06-28 | 2014-06-28 | Caramel milk egg custard |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104106722A true CN104106722A (en) | 2014-10-22 |
Family
ID=51703867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410296927.4A Pending CN104106722A (en) | 2014-06-28 | 2014-06-28 | Caramel milk egg custard |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104106722A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522726A (en) * | 2015-01-11 | 2015-04-22 | 范永禧 | Egg custard and household preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652245A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Peanut milk candy |
-
2014
- 2014-06-28 CN CN201410296927.4A patent/CN104106722A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652245A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Peanut milk candy |
Non-Patent Citations (3)
| Title |
|---|
| （法）勒巴: "《法式甜点全书》", 31 August 2013 * |
| 李慧君: "《人气甜品王》", 31 July 2012 * |
| 西西: "《爱情在舌尖跳舞》", 31 August 2009 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522726A (en) * | 2015-01-11 | 2015-04-22 | 范永禧 | Egg custard and household preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141022 |