CN104365793A

CN104365793A - Method for making mango bread pudding

Info

Publication number: CN104365793A
Application number: CN201410678792.8A
Authority: CN
Inventors: 郭祥
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-11-24
Filing date: 2014-11-24
Publication date: 2015-02-25

Abstract

The invention discloses a method for making mango bread pudding. The method includes the steps of making pudding liquid and baking the bread pudding, wherein the weight ratio of white granulated sugar to fresh milk to dry bread to eggs is 1:6.7:3.5:3.8. The dry bread is combined with mango with a unique means, waste is turned into wealth, the hardened dry bread becomes soft, fragrant and smooth again, the strong milk fragrance and the strong mango fragrance are achieved, and the nutritive value of the dry bread and the nutritive value of the mango are achieved at the same time; the mango bread pudding is in golden yellow, is natural pollution-free health-care foods and is fragrant and sweet in taste, after the mango is baked, the interiors are tender, the surfaces are crisp, and the quite good taste is achieved.

Description

A kind of preparation method of mango bread pudding

Technical field

The invention belongs to food processing technology field, particularly relate to the preparation method of pudding.

Background technology

Along with the fast development of economy, the living standard of people improves greatly, and operating pressure increases day by day, also more and more higher to the requirement of the aspect such as pure natural property, security, trophism of food.Mango is containing carbohydrate, vitamin A, multivitamin such as vitamin B complex series vitamin, vitamin C etc., and also containing mineral matter, dietary fiber, citric acids such as calcium, iron, phosphorus, potassium, sodium, magnesium, excellent in color, has the title of fruit king.The effects such as mango is regulated the flow of vital energy, cough-relieving, invigorating the spleen, beneficial stomach, preventing or arresting vomiting, relieving fainting, vitamin A energy growth promoting effects, builds up one's resistance to disease, and is that the normal fecundity of maintenance and eyesight institute are required; Vitamin C can treat scurvy, prevention gingival atrophy, hemorrhage, and prevention of arterial hardens, treatment anaemia, and abundant collagen contributes to the diffusion preventing cancer cell, improves the immunity of human body; The trace element such as iron, magnesium, can make skin fine and glossy glossy, play the effect of beauty treatment weight reducing, alleviates operating pressure; Abundant dietary fiber, makes gastrointestinal motility more smooth and easy; Fiber, trace element etc. can reduce cholesterol and lipids contents, protect the important physiological function such as cardiovascular and liver system; Abundant mineral matter and multivitamin, can prevent rickets.Mango ate mainly as fruit in the past, more single on taste, bread is due to long-time placement, easily become not only dry but also hard, taste is bad, thus goes out of use, and causing food wastes in a large number, and common bread is mostly high sugared high heat additive, raw material mostly lacks various vitamin and the trace element of needed by human body.

Summary of the invention

The hardening exsiccation of meeting after current bread spends the night, taste is bad, thus go out of use, cause grain to waste in a large number, and common bread raw materials mostly lacks various vitamin and trace element, for the problems referred to above, the invention provides a kind of mango bread pudding containing multiple micro elements needed by human and various vitamin of interpolation newly and preparation method thereof, mango local flavor will be baked be combined with bread, make environmental protective hygienic food, more by the welcome of consumer.

Technical solution of the present invention is: a kind of preparation method of mango bread pudding, it is characterized in that comprising the following steps: pudding liquid makes, fresh milk little fire closes fire when being heated to boiling, add white granulated sugar to stir to sugar and dissolve, egg is broken up, adds 3 vanillons, beat evenly, fresh milk is slowly added in egg liquid, adds and beat evenly, after filtering 5 times, namely make pudding liquid; Rusk is cut into little fourth, is cleaned by mango, be cut into mango fourth, mango fourth volume is 30 cubic centimetres; White granulated sugar is sieved uniformly at die surface, bread fourth is loaded in mould, the charge weight of bread is no more than 1/2 of mold capacity, and slightly firmly press consolidation with hand, make surfacing, obtained pudding liquid is watered uniformly at bread surface, mould is placed on baking tray, inject 1/2nd hot water in baking tray, put into baking box water proof at 210 DEG C and scorch 19 minutes, then mango block is sprinkling upon on pudding and continues baking 27 minutes; The weight ratio of described white granulated sugar, fresh milk, rusk, egg is 1:6.7:3.5:3.8.

After adopting above technical scheme, the beneficial effect that the present invention reaches is: mango is containing carbohydrate, vitamin A, multivitamin such as vitamin B complex series vitamin, vitamin C etc., also containing mineral matter, dietary fiber, citric acids such as calcium, iron, phosphorus, potassium, sodium, magnesium, excellent in color, has the title of fruit king.The effects such as mango is regulated the flow of vital energy, cough-relieving, invigorating the spleen, beneficial stomach, preventing or arresting vomiting, relieving fainting, vitamin A energy growth promoting effects, builds up one's resistance to disease, and is that the normal fecundity of maintenance and eyesight institute are required; Vitamin C can treat scurvy, prevention gingival atrophy, hemorrhage, and prevention of arterial hardens, treatment anaemia, and abundant collagen contributes to the diffusion preventing cancer cell, improves the immunity of human body; The trace element such as iron, magnesium, can make skin fine and glossy glossy, play the effect of beauty treatment weight reducing, alleviates operating pressure; Abundant dietary fiber, makes gastrointestinal motility more smooth and easy; Fiber, trace element etc. can reduce cholesterol and lipids contents, protect the important physiological function such as cardiovascular and liver system; Abundant mineral matter and multivitamin, can prevent rickets.Compared with prior art, mango and bread pudding combine by the mango bread pudding that the present invention makes, and make environmental protective hygienic food, turn waste into wealth, and allow hardening rusk again become soft perfume and slide, have both nutritive values; Outward appearance is golden yellow, and have strong milk and mango fragrance, entrance is fragrant and sweet, and in mango is formed after overbaking, tender skin is crisp, has splendid taste.

Detailed description of the invention

Below the present invention is further described.

Get the raw materials ready:

Fresh milk 670 grams, rusk 350 grams, 380 grams, egg, white granulated sugar 100 grams, vanillon 3.

Preparation:

1) making of pudding liquid

Fresh milk 670 grams of little fire close fire when being heated to boiling, add white granulated sugar 40 grams and stir to sugar and dissolve; 380 grams, egg is broken up, adds 3 vanillons, beat evenly; Fresh milk is slowly added in egg liquid, adds and beat evenly, after filtering 5 times, namely make pudding liquid.

2) preparation of bread fourth

Rusk is cut into little fourth.

3) preparation of mango block

Clean mango is cut into the cubic block of about 3cm size.

4) bake and bank up with earth

White granulated sugar 60 grams is sieved uniformly at die surface, bread fourth is loaded in mould, the charge weight of bread is no more than 1/2 of mold capacity, and slightly firmly presses consolidation with hand, makes surfacing, pudding liquid is watered uniformly at bread surface, mould is placed on baking tray, injects 1/2nd hot water, put into baking box water proof at 210 DEG C and scorch 19 minutes in baking tray, then take out the mango block sprinkling appropriate amount, continue baking 27 minutes.

The mango bread pudding color and luster made by said method is for golden yellow, and have strong milk and mango fragrance, entrance is fragrant and sweet, and in mango is formed after overbaking, tender skin is crisp, has splendid taste.

Claims

1. the preparation method of a mango bread pudding, it is characterized in that comprising the following steps: pudding liquid makes, fresh milk little fire closes fire when being heated to boiling, add white granulated sugar to stir to sugar and dissolve, egg is broken up, adds 3 vanillons, beat evenly, fresh milk is slowly added in egg liquid, adds and beat evenly, after filtering 5 times, namely make pudding liquid; Rusk is cut into little fourth, is cleaned by mango, be cut into mango fourth, mango fourth volume is 30 cubic centimetres; White granulated sugar is sieved uniformly at die surface, bread fourth is loaded in mould, the charge weight of bread is no more than 1/2 of mold capacity, and slightly firmly press consolidation with hand, make surfacing, obtained pudding liquid is watered uniformly at bread surface, mould is placed on baking tray, inject 1/2nd hot water in baking tray, put into baking box water proof at 210 DEG C and scorch 19 minutes, then mango block is sprinkling upon on pudding and continues baking 27 minutes; The weight ratio of described white granulated sugar, fresh milk, rusk, egg is 1:6.7:3.5:3.8.