CN112471205A - Old fragrant yellow coconut mousse and preparation method thereof - Google Patents
Old fragrant yellow coconut mousse and preparation method thereof Download PDFInfo
- Publication number
- CN112471205A CN112471205A CN202011123743.XA CN202011123743A CN112471205A CN 112471205 A CN112471205 A CN 112471205A CN 202011123743 A CN202011123743 A CN 202011123743A CN 112471205 A CN112471205 A CN 112471205A
- Authority
- CN
- China
- Prior art keywords
- coconut
- mousse
- old
- paste
- cake
- 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.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
Abstract
The invention discloses an old fragrant yellow coconut mousse and a preparation method thereof, wherein the mousse consists of a cake blank, an old fragrant yellow sandwich and coconut mousse pulp; the old fragrant yellow sandwich comprises 75 percent of mixture ratio: 25: 15: 10: 15: 8: 10-20 parts of milk, light cream, fine granulated sugar, egg yolk, egg, corn starch and old yellow paste; the coconut mousse pulp comprises 7% by weight of the blend: 15: 20-40: 20: 1-5: 40-60 parts of egg white, fine granulated sugar, coconut fruit puree, milk, fish gelatin powder and unsalted butter. The old fragrant yellow coconut mousse is excellent in quality, and good in color, taste, flavor and shape, particularly, the unique functions of appetizing and greasiness relieving of the old fragrant yellow coconut mousse perfectly neutralize the integral sweetness and flavor of the coconut mousse, form an irreplaceable unique style of the product, keep the original flavor of the coconut mousse, and have the unique tangerine peel taste and health care function of the old fragrant yellow coconut mousse.
Description
Technical Field
The invention relates to the technical field of food, and in particular relates to an old fragrant yellow coconut mousse and a preparation method thereof.
Background
The mousse is a kind of western dessert which is softer and smoother than pudding and is instantly melted in the mouth, and is a custard type dessert which can be eaten directly or used as a cake sandwich. The cream is usually added with a coagulant to prepare thick jelly, and the thick jelly is prepared by coagulating cheese and fresh cream by using gelatin and can be eaten without baking. With the continuous improvement of social living conditions, people do not tend to a single traditional taste for diet any more, but pursue continuous innovation of taste, taste and appearance, more catering enterprises and dessert shops tend to do the food in western-style desserts in China, and on the basis of the traditional western-style desserts, local characteristic raw materials, taste habits of people and the like are combined, so that a plurality of western-style desserts with Chinese tastes appear in the Chinese market. Due to the mutual communication of the Chinese and western dietary cultures, mousses are not unfamiliar to the young generation of consumer groups. The traditional coconut mousse is prepared by separately whipping light cream and albumen into syrup, slightly heating coconut fruit paste, adding melted fish gelatin powder, stirring, uniformly stirring all the raw materials, putting into a mould, refrigerating for about 3-4 hours, and forming to obtain the coconut mousse which can be taken out for eating.
The aged citron yellow is a special product in Chaozhou, and is prepared by processing bergamot fruit (also called bergamot) serving as a raw material according to an ancient method. The production process is originally created by Chaoshan people, the citron fruit needs to be salted, dried in the sun, cooked, soaked in sugar solution, added with traditional Chinese medicinal materials and the like, the citron fruit is steamed and dried for nine times, and the salted citron fruit is formed for many years, and the old yellow wine not only changes the character, taste and mouthfeel of the fresh citron fruit, but also is stored for a long time, and the flavor effect is better after the storage time is longer. The product has good taste, and has effects of stimulating appetite, dispelling pathogenic wind, dispersing stagnated liver qi, eliminating dampness and phlegm, and relieving hangover.
The prior art has never appeared the proposal of making mousse dessert by taking old yellow incense as raw material.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide the fragrant old coconut mousse taking fragrant old yellow and coconuts as raw materials and the preparation method thereof, wherein the fragrant old yellow coconut mousse is prepared by combining Chinese and Western medicines to create a delicious dessert, and also has the effects of stimulating appetite, dispelling wind, soothing liver, regulating qi, eliminating dampness, reducing phlegm and sobering up of the fragrant old yellow, and the effects of tonifying deficiency and strengthening, tonifying qi, dispelling wind, eliminating malnutrition and killing pests of the coconuts.
The purpose of the invention is realized by adopting the following technical scheme:
an old aromatic coconut mousse comprises cake blank, old aromatic coconut sandwich and coconut mousse slurry; the old fragrant yellow sandwich comprises 75 percent of mixture ratio: 25: 15: 10: 15: 8: 10-20 parts of milk, light cream, fine granulated sugar, egg yolk, egg, corn starch and old yellow paste; the coconut mousse pulp comprises 7% by weight of the blend: 15: 20-40: 20: 1-5: 40-60 parts of egg white, fine granulated sugar, coconut fruit puree, milk, fish gelatin powder and unsalted butter.
Further, the cake blank comprises the following components in a mixing ratio of 15: 1: 4: 4: 8: 5 egg white, lemon juice, fine granulated sugar, almond powder, sugar powder and desiccated coconut.
The preparation method of the cake blank comprises the following steps:
1) sieving semen Armeniacae amarum powder and granulated sugar, adding desiccated coconut, and stirring to obtain mixture;
2) adding lemon juice and fine granulated sugar into the egg white, beating until the mixture is wet and foamed, adding the mixture obtained in the step 1) into the egg white for 3 times, and uniformly stirring until no particles and dry powder exist to obtain cake paste;
3) pouring the cake paste into a mold, trowelling the cake paste, putting the cake paste into an oven with upper fire and lower fire at 190 ℃ respectively, baking the cake paste for 8-10 min until the cake paste is colored, taking out the cake paste, and placing the cake paste in a cooling room with the temperature of 16-20 ℃ and the humidity of 60-80% for constant-temperature cooling for 0.5-1 h to obtain a cake blank.
The preparation method of the old fragrant yellow sandwich comprises the following steps:
1) mixing yolk, whole egg liquid and corn starch, and sieving to obtain mixture;
2) heating and boiling milk, unsalted butter and fine granulated sugar, adding the mixture obtained in the step 1), quickly stirring uniformly, adjusting small fire, continuously heating and stirring until the mixture is viscous, turning off the fire, cooling at a constant temperature in a cooling chamber with the temperature of 16-20 ℃ and the humidity of 60-80% for 0.5-1 h, adding the old fragrant yellow paste, pouring the old fragrant yellow paste into a mold, leveling, sealing the preservative film, and freezing in a refrigerator with the temperature of 0-6 ℃ for later use.
The preparation method of the coconut mousse pulp comprises the following steps:
1) adding a small amount of water into the fine granulated sugar, boiling the fine granulated sugar to form sugar gel, pouring the sugar gel into egg white which is beaten into bubbles of fish eyes, beating the egg white quickly until the color of the snow white grains is not disappeared, and cooling the egg white to egg white paste with the temperature of 35-45 ℃;
2) mixing the fish gelatin powder with water according to the weight ratio of 1: 1, swelling, and then melting in water for later use;
3) mixing and heating milk and coconut fruit paste to 35-45 ℃, adding the fish gelatin melted in the step 2), uniformly stirring, and then uniformly mixing with the egg white paste in the step 1) to obtain fruit paste;
4) whipping the light cream to the raised lines, and mixing and uniformly stirring the whipped light cream and the mashed fruit paste obtained in the step 3) to obtain the coconut mousse pulp.
Preferably, the old savoury yellow filling comprises a mixture ratio of 75: 25: 15: 10: 15: 8: 15 of milk, light cream, fine granulated sugar, egg yolk, egg, corn starch and old yellow balm.
Preferably, the coconut mousse comprises a mix ratio of 7: 15: 30: 20: 3: 50 of egg white, fine granulated sugar, mashed coconut, milk, fish gelatin powder and unsalted butter.
The preparation method of the old fragrant coconut mousse comprises the following steps:
1) combining the cake blank, the old fragrant yellow sandwich and the coconut mousse pulp, pouring one half of the coconut mousse pulp into the cake blank, and refrigerating the cake blank at the temperature of 0-4 ℃;
2) taking out and putting the mixture into the old fragrant yellow sandwich, adding the rest coconut mousse pulp to obtain a combination, and refrigerating the combination at 0-4 ℃ to obtain the old fragrant yellow coconut mousse.
Further, in the step 1), the cake blank, the old fragrant yellow sandwich and the coconut mousse pulp are combined under the environment with the temperature of 0-4 ℃ and the humidity of less than 60%.
And furthermore, in the step 2), the refrigerating time is 4-5 h.
Compared with the prior art, the invention has the beneficial effects that:
(1) the old fragrant yellow coconut mousse is excellent in quality, and good in color, taste, flavor and form, particularly, the unique functions of appetizing and greasing of the old fragrant yellow coconut mousse are realized, so that the integral sweetness and flavor of the coconut mousse are perfectly neutralized, an irreplaceable unique style of the product is formed, the original flavor of the coconut mousse is maintained, the unique tangerine peel taste and the health care function of the old fragrant yellow are realized, a basis is provided for the innovation direction development of the combination of the old fragrant yellow and western pastries, and the old fragrant yellow coconut mousse has a wide market development prospect.
(2) The invention further develops and utilizes the unique local specialty resources of Chaozhou, enriches Chaozhou preserved fruit culture and preserved fruit food series and has higher market development potential.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
A method for preparing an old aromatic coconut mousse comprises the following steps:
(1) preparation of cake embryo
Preheating an oven, and heating up and down by 190 ℃ respectively;
② sieving the almond powder and the sugar powder, adding the desiccated coconut and stirring uniformly for standby;
adding lemon juice and fine granulated sugar into the egg white, beating the mixture at low speed and high speed by using an inflatable electric egg beater until the mixture is wet and foamed and can be pulled out to be in a snow white inverted hook state, adding the mixture for 3 times, and slightly and uniformly stirring the mixture by using a silica gel long-handle scraper until the mixture is in a particle-free dry powder state to obtain cake paste;
and fourthly, pouring the batter into an eight-inch mould for trowelling, putting the trowelled batter into a preheated oven, baking the trowelled batter for about 8-10 minutes by adopting upper and lower fire at 190 ℃ respectively until the trowelled batter is colored, taking the trowelled batter out, and putting the trowelled batter into a cooling chamber with the temperature of 16-20 ℃ and the humidity of 60-80% for constant-temperature cooling for 0.5-1 hour to obtain a cake blank.
(2) Preparation of old fragrant yellow sandwich
Firstly, the egg yolk, the whole egg liquid and the corn starch are stirred evenly by a manual stirrer and are sieved until the egg yolk, the whole egg liquid and the corn starch are fine and smooth and no granules are left for standby;
secondly, putting milk, light cream and fine granulated sugar into a milk pot, heating and boiling, adding the materials, stirring uniformly quickly, adjusting the temperature to be low, continuing heating and stirring until the materials are viscous, turning off the fire, cooling the materials in a cooling chamber with the temperature of 16-20 ℃ and the humidity of 60-80% for 0.5-1 h at constant temperature, adding the old yellow balm, pouring the materials into a six-inch mold, leveling, sealing a preservative film, and putting the preservative film into a refrigerator with the temperature of-0 to-6 ℃ for freezing for later use.
(3) Preparation of coconut mousse pulp
Adding a small amount of water into fine granulated sugar to boil sugar glue, pouring the sugar glue into egg white which is stirred and expanded into fish eyes, quickly stirring the mixture until the color of the snow white grains is not disappeared, and cooling the mixture to egg white paste with the temperature of 35-45 ℃;
secondly, mixing the fish gelatin powder with water according to the ratio of 1: 1, swelling, and then melting in water for later use;
thirdly, mixing the milk and the coconut fruit paste, slightly heating to 35-45 ℃, adding the melted fish gelatin, stirring uniformly, and then mixing the mixture with the egg white paste uniformly to obtain the coconut fruit paste;
fourthly, whipping the whipped cream to 7 degrees to form a textured path, and mixing the whipped cream and the mashed fruit paste uniformly to obtain coconut mousse pulp, wherein the whipped cream cannot be whipped excessively;
and fifthly, combining the obtained cake blank, the old fragrant yellow sandwich and the coconut mousse pulp under the environment that the temperature is 0-4 ℃ and the humidity is less than 60%, sealing a preservative film at the bottom of an eight-inch mousse ring, putting the cake blank into the cake blank, pouring 1/2 coconut mousse pulp into the cake blank, putting the cake blank into a refrigerator at 0-4 ℃ for refrigeration for 20-25 mins, taking out the cake blank, putting the cake blank into the refrigerator, placing the refrigerator into the refrigerator at 0-4 ℃ for refrigeration for 20-25 mins, putting the cake blank into the refrigerator, placing the cake blank.
Scoring criteria
And establishing a ten-person cooking professional evaluation group, evaluating the researched old fragrant coconut mousse, and requiring to grade according to an evaluation standard table (table 1), wherein in the grading process, each classmate is not interfered with each other, the lowest score and the highest score of each sensory index are removed, the average value of the total scores of the rest eight judges is taken, and finally, a sensory evaluation result is obtained, and the sensory evaluation result is specifically shown in the sensory evaluation standard table.
TABLE 1 sensory Scoring criteria
Examples 1 to 5
Examples 1 to 5 the formulations of the old bergamot fillings of examples 1 to 5 were as shown in table 2 using the same preparation method based on the eight inch base formulation, and the scores were obtained by the panelists through tasting the old bergamot coconut mousse.
TABLE 2 influence of the addition of old Xianghuang on the quality of mousse
As can be seen from Table 2, the mousse score was highest when the old bergamot was added at 30 g. When the old bergamot is less than 30g, the taste of the old bergamot is hard to stand out in the taste of the whole mousse, and the coconut mousse masks the taste of the old bergamot itself and cannot impart the taste peculiar to the old bergamot to the mousse. When the content of the old fragrant yellow cream is more than 30g, the whole taste of the mousse is unbalanced due to the salty and sweet taste of the old fragrant yellow cream, and the old fragrant yellow is too strong, so that the whole taste effect of the old fragrant yellow coconut mousse cannot be highlighted. Therefore, the amount of addition of the aged incense yellow was determined to be 30 g.
Examples 6 to 10
Examples 6 to 10 formulations of the coconut mousse slurries of examples 6 to 10 (only the amount of addition of the coconut puree was adjusted) were prepared by the same preparation method based on the eight inch base formulation, and the scores were obtained by the panelists tasting the old yellow coconut mousse.
TABLE 3 influence of the addition of coconut fruit puree on the mousse quality
As is clear from Table 3, when the amount of the coconut fruit puree added is 150g, the mousse score is the highest. The overall taste of the finished mousse is well balanced, so that the tastes of both the old tart and the coconut can be well presented. Meanwhile, the tea is combined with the old fragrance and the yellow color, so that multi-level taste experience is brought. When the addition amount of the coconut fruit puree is less than 150g, the overall taste of the mousse will be more pronounced with the old and yellowish taste. When the addition amount of the coconut fruit puree is more than 150g, the taste of the coconut in the mousse is very prominent, and the innovation development of combining the west point with the old fragrant yellow color cannot be achieved along with the fatness. Therefore, in the actual production process, the addition amount of the coconut fruit puree is determined to be 150 g.
Examples 11 to 14
Examples 11 to 14 formulations of coconut mousse slurries of examples 8 and 11 to 14 (only the amount of whipped cream added) were scored by a panelist by tasting an old aromatic coconut mousse using the same preparation method based on an eight inch base formulation.
TABLE 4 Effect of whipped cream addition on mousse quality
As shown in Table 4, when the amount of whipping cream added was 250g, the mousse was rated the highest and the mousse had light and fine texture and mellow flavor and melted immediately upon being put into the mouth. When the added amount of the whipped cream is less than 250, the mousse has a mouth feel like pudding, and has a smooth mouth feel like jelly. When the added amount of the whipping cream is more than 250g, the taste of the milk is too heavy, thereby reducing the taste of the coconut, and in addition, the volume of the mousse is too large due to excessive whipping cream, thereby increasing the greasy feeling of the mousse. Therefore, when the added amount of whipped cream was determined to be 250 g.
Examples 15 to 18
Examples 15 to 18 formulations of coconut mousse slurries of examples 8, 15 to 18 (only the amount of the added fish gelatin powder was adjusted) were scored by the panelists by tasting the old Xianghuang coconut mousse using the same preparation method based on the eight inch base formulation.
TABLE 5 Effect of Fish gelatin powder addition on mousse quality
As can be seen from Table 5, the mousse score was the highest when the fish gelatin powder was added in an amount of 15 g. The mousse has the best combination of properties of setting, overall stability and mouthfeel. When the addition amount of the fish gelatin powder is less than 15g, the mousse cannot be well solidified and formed, and is easy to melt at room temperature. When the addition amount of the fish gelatin powder is more than 15g, the integral mouthfeel of the mousse is hard, and the mousse cannot present light and fine texture and mouthfeel of instant melting in the mouth.
Orthogonal experiment
The optimal levels of the four factors of the old fragrant yellow, the coconut fruit puree, the light cream and the fish gelatin powder are obtained through a single-factor test result, and two equidistant level tables 6 are additionally arranged above and below the optimal levels, wherein the old fragrant yellow is a main raw material of the old fragrant yellow sandwich, and the coconut fruit puree, the light cream and the fish gelatin powder are raw materials of the coconut mousse pulp. Form a four-factor three-level L9(43) And (4) performing orthogonal test, namely performing test 9 times in total by listing an orthogonal table, and then grading by a grading person to obtain the optimal ratio of the aged savory yellow, the coconut fruit puree, the whipped topping and the fish gelatin powder. The results are shown in Table 7.
TABLE 6 orthogonal test factor horizon
TABLE 7 orthogonal experimental results Table
Meanwhile, as can be seen from table 7, the range of the range difference R of the orthogonal test is sequentially B > A > C > D, which indicates that the addition amount of the old yellow is a main factor influencing the quality of mousse, the addition amount of the coconut cream is the second, the addition amount of the whipped coconut is the third, and the addition amount of the fish gelatin is the last.
It can also be seen from the results of the orthogonal experiments that the preferred composition based on the base formula of the mousse is A2B2C2D2Example 8, 150g of coconut fruit puree, 30g of old yellow incense, 250g of whipped topping and 15g of fish gelatin powder. Tested byIt was verified that the old aromatic coconut mousse developed according to example 8 has the following characteristics:
(1) color: the product has the advantages of luster, milk white color, uniform color distribution, and no mottle on the surface.
(2) The mouthfeel is as follows: has soft taste, fine and smooth texture and no roughness.
(3) The form is as follows: the product has the advantages of complete appearance, smooth surface, uniform thickness, no air holes and no deformation and delamination phenomena.
(4) Flavor: has the original fragrance and unique yellow smell of the product, and has no peculiar smell.
In conclusion, the optimal formula of the old fragrant yellow coconut mousse is as follows:
cake embryo (egg white 75g, fine granulated sugar 20g, almond powder 20g, sugar powder 40g, desiccated coconut 25g)
② old fragrant yellow sandwich (150 g of milk, 50g of light cream, 30g of fine granulated sugar, 20g of yolk, 30g of egg, 16g of corn starch and 30g of old fragrant yellow cream)
③ coconut mousse (egg white 35g, granulated sugar 75g, coconut fruit puree 150g, milk 100g, fish gelatin powder 15g, whipped cream 250g)
The old fragrant yellow coconut mousse prepared according to the formula has excellent quality, and is excellent in color, taste, flavor and form, especially because of the unique functions of appetizing and greasing of the old fragrant yellow, the overall sweetness and flavor of the coconut mousse are perfectly neutralized, an irreplaceable unique style of the product is formed, the original flavor of the coconut mousse is maintained, the old fragrant yellow coconut mousse also has the unique taste of dried orange peel and health care function of the old fragrant yellow, a basis is provided for the innovation direction development of the combination of the old fragrant yellow and western-style food, and the old fragrant yellow coconut mousse has a wide market development prospect.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (10)
1. An old fragrant yellow coconut mousse is characterized by consisting of a cake blank, an old fragrant yellow sandwich and coconut mousse pulp; the old fragrant yellow sandwich comprises 75 percent of mixture ratio: 25: 15: 10: 15: 8: 10-20 parts of milk, light cream, fine granulated sugar, egg yolk, egg, corn starch and old yellow paste; the coconut mousse pulp comprises 7% by weight of the blend: 15: 20-40: 20: 1-5: 40-60 parts of egg white, fine granulated sugar, coconut fruit puree, milk, fish gelatin powder and unsalted butter.
2. The old aromatic coconut mousse according to claim 1, wherein the cake base comprises a mix ratio of 15: 1: 4: 4: 8: 5 egg white, lemon juice, fine granulated sugar, almond powder, sugar powder and desiccated coconut.
3. The old aromatic coconut mousse according to claim 2, wherein the cake blank is prepared by a method comprising the steps of:
1) sieving semen Armeniacae amarum powder and granulated sugar, adding desiccated coconut, and stirring to obtain mixture;
2) adding lemon juice and fine granulated sugar into the egg white, beating until the mixture is wet and foamed, adding the mixture obtained in the step 1) into the egg white for 3 times, and uniformly stirring until no particles and dry powder exist to obtain cake paste;
3) pouring the cake paste into a mold, trowelling the cake paste, putting the cake paste into an oven with upper fire and lower fire at 190 ℃ respectively, baking the cake paste for 8-10 min until the cake paste is colored, taking out the cake paste, and placing the cake paste in a cooling room with the temperature of 16-20 ℃ and the humidity of 60-80% for constant-temperature cooling for 0.5-1 h to obtain a cake blank.
4. The old bergamot coconut mousse according to claim 1, wherein the method of preparing the old bergamot filling comprises the steps of:
1) mixing yolk, whole egg liquid and corn starch, and sieving to obtain mixture;
2) heating and boiling milk, unsalted butter and fine granulated sugar, adding the mixture obtained in the step 1), quickly stirring uniformly, adjusting small fire, continuously heating and stirring until the mixture is viscous, turning off the fire, cooling at a constant temperature in a cooling chamber with the temperature of 16-20 ℃ and the humidity of 60-80% for 0.5-1 h, adding the old fragrant yellow paste, pouring the old fragrant yellow paste into a mold, leveling, sealing the preservative film, and freezing in a refrigerator with the temperature of 0-6 ℃ for later use.
5. The old chamomile mousse according to claim 1, wherein the coconut mousse pulp is prepared by a method comprising the steps of:
1) adding a small amount of water into the fine granulated sugar, boiling the fine granulated sugar to form sugar gel, pouring the sugar gel into egg white which is beaten into bubbles of fish eyes, beating the egg white quickly until the color of the snow white grains is not disappeared, and cooling the egg white to egg white paste with the temperature of 35-45 ℃;
2) mixing the fish gelatin powder with water according to the weight ratio of 1: 1, swelling, and then melting in water for later use;
3) mixing and heating milk and coconut fruit paste to 35-45 ℃, adding the fish gelatin melted in the step 2), uniformly stirring, and then uniformly mixing with the egg white paste in the step 1) to obtain fruit paste;
4) whipping the light cream to the raised lines, and mixing and uniformly stirring the whipped light cream and the mashed fruit paste obtained in the step 3) to obtain the coconut mousse pulp.
6. The old bergamot coconut mousse according to claim 1, wherein the old bergamot filling comprises a blend ratio of 75: 25: 15: 10: 15: 8: 15 of milk, light cream, fine granulated sugar, egg yolk, egg, corn starch and old yellow balm.
7. The old chamomile mousse according to claim 1, comprising a mix ratio of 7: 15: 30: 20: 3: 50 of egg white, fine granulated sugar, mashed coconut, milk, fish gelatin powder and unsalted butter.
8. A process for preparing an old aromatic coconut mousse according to any one of claims 1 to 7, comprising the steps of:
1) combining the cake blank, the old fragrant yellow sandwich and the coconut mousse pulp, pouring one half of the coconut mousse pulp into the cake blank, and refrigerating the cake blank at the temperature of 0-4 ℃;
2) taking out and putting the mixture into the old fragrant yellow sandwich, adding the rest coconut mousse pulp to obtain a combination, and refrigerating the combination at 0-4 ℃ to obtain the old fragrant yellow coconut mousse.
9. The method of preparing the old bergamot coconut mousse according to claim 8, wherein in step 1), the cake base, the old bergamot center and the coconut mousse slurry are combined at 0-4 ℃ and at a humidity of less than 60%.
10. The method for preparing the old aromatic coconut mousse according to claim 8, wherein in the step 2), the refrigerating time is 4-5 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011123743.XA CN112471205A (en) | 2020-10-20 | 2020-10-20 | Old fragrant yellow coconut mousse and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011123743.XA CN112471205A (en) | 2020-10-20 | 2020-10-20 | Old fragrant yellow coconut mousse and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112471205A true CN112471205A (en) | 2021-03-12 |
Family
ID=74926898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011123743.XA Pending CN112471205A (en) | 2020-10-20 | 2020-10-20 | Old fragrant yellow coconut mousse and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112471205A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4587130A (en) * | 1982-12-10 | 1986-05-06 | Cpc International Inc. | Storable product which can be whipped up to a dessert mousse, and a process for its preparation |
| CN106417485A (en) * | 2016-12-03 | 2017-02-22 | 广东展翠食品股份有限公司 | Biscuit rich in functional components of fleshfingered citron fruits and preparation method of biscuit |
| CN111084211A (en) * | 2018-10-22 | 2020-05-01 | 江门市新会区御柑园陈皮有限公司 | Dried orange peel mousse dessert and preparation method thereof |
-
2020
- 2020-10-20 CN CN202011123743.XA patent/CN112471205A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4587130A (en) * | 1982-12-10 | 1986-05-06 | Cpc International Inc. | Storable product which can be whipped up to a dessert mousse, and a process for its preparation |
| CN106417485A (en) * | 2016-12-03 | 2017-02-22 | 广东展翠食品股份有限公司 | Biscuit rich in functional components of fleshfingered citron fruits and preparation method of biscuit |
| CN111084211A (en) * | 2018-10-22 | 2020-05-01 | 江门市新会区御柑园陈皮有限公司 | Dried orange peel mousse dessert and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孙杰: "《蛋糕技法》", vol. 1, 浙江科学技术出版社, pages: 110 - 111 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108703185B (en) | Moon cake with stuffing in stuffing and preparation process thereof | |
| US4269863A (en) | Starch and agar containing noodles and process of preparing | |
| CN108601380B (en) | Noodle food and its preparation method | |
| KR102259872B1 (en) | Method for manufacturing functional souffle cakes containing Wasabi | |
| KR102045744B1 (en) | Manufacturing method of steamed waxy corn bread | |
| KR101991773B1 (en) | Milk Tea Chiffon Cake and Method for Manufacturing Same | |
| CN112471205A (en) | Old fragrant yellow coconut mousse and preparation method thereof | |
| JPH0292239A (en) | Production of cheesy food with high moisture content excellent in stringiness | |
| KR101601162B1 (en) | Cake with sugar powder topping and a process for the preparation thereof | |
| CN104304391A (en) | Production method for oatmeal cheese cake | |
| CN113317342A (en) | White peach-oolong flavored dry cake formula and preparation method thereof | |
| KR102076623B1 (en) | Method for Making Castella with Improved Storage Stability | |
| CN105767084A (en) | Key preparation method of yellow peach-chocolate brulee | |
| CN105875768A (en) | Key method for manufacturing strawberry and chocolate brulee | |
| KR20220097802A (en) | Manufacturing method for ginseng madeleine and ginseng madeleine manufactured by the same | |
| KR20170110409A (en) | The method of Ice summer latte | |
| CN105613691A (en) | Special preparation method of briquette cakes | |
| KR102651986B1 (en) | Caramel butter baked cookies and manufacturing methode thereof | |
| KR101576764B1 (en) | Production method of bread using flour of Waxy barley | |
| KR102567378B1 (en) | Method of manufacture of madeleine using Yucheng fermented shiitake mushrooms | |
| KR102539826B1 (en) | Manufacturing method for soybean madeleine and soybean madeleine manufactured by the same | |
| KR101219974B1 (en) | Pizza dough and its manufacturing method | |
| Luthfi et al. | The Utilization of traditional bagot ni horbo cheese in cheesecake making: A sensory evaluation | |
| JP2002320461A (en) | Sweet potato and sweetener-containing bean curd and thick block of deep-fried bean curd | |
| CN113080224A (en) | High-nutrition juicy peach oolong cake and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |