KR102238243B1 - Cheese Cream Eclair Manufacturing Method - Google Patents

Abstract

The present invention relates to a method for producing eclair filled with cheese cream. More specifically, a process of gelatinization of flour and mixing of eggs is performed by using a dough kneading bowl in which paraffin is filled and a thermometer is formed, and which ascends and descends. Thus, the temperature can be easily adjusted in a flour gelatinization process, and flour can be prevented from burning. In addition, it is possible to add and mix eggs while the constant temperature of the double kneading bowl is maintained by using residual heat remaining in paraffin in a state in which the heating of the heated double kneading bowl is stopped for flour gelatinization. Thus, gelatinized flour is moved to a separate mixing bowl and the temperature is applied again to eliminate the need to mix eggs. It is possible to quickly and easily to obtain optimum dough. In addition, in the preparation of cheese cream, it is possible to improve tastes and flavors.

Description

Cheese Cream Eclair Manufacturing Method using double dough balls {Cheese Cream Eclair Manufacturing Method}

The present invention relates to a method of manufacturing a cheese cream eclair using double dough balls that improves productivity by simply kneading using a double dough ball filled with paraffin. .

In recent years, as the so-called well-being trend that pursues quality of life while maintaining a healthy life has spread along with the improvement of living standards, consumers' tendency to purchase food is more health-oriented and nature-friendly than products containing harmful chemical substances. Products are preferred, and in line with this, confectionary bakery with the same taste and flavor is in the spotlight from consumers everywhere.

On the other hand, confectionery and bakery as described above can be broadly classified into bread and confectionery. In this case, bread uses main ingredients such as yeast, salt, water, and subsidiary materials such as eggs, sugar, oil, and milk for wheat flour or other grains. It is baked by fermenting the dough after making the dough, and the confectionery is baked by appropriately mixing flour or grain flour with eggs, sugar, fats and oils, and a chemical expanding agent, and various confectionery and bakery have been proposed.

On the other hand, among various types of bread, an eclair is an elongated cake with cream or chocolate inside and usually covered with chocolate, and is usually eaten as a dessert after a meal.

In order to manufacture Eclair, which is a bread with a soft texture, such eclair is mixed and gelatinized in a state in which water and butter are boiled in advance in a heating container to soften the strong content, so that a soft texture can be obtained.

In the kneading process for manufacturing a large amount of Eclair, first, water and butter are boiled in a container, and the boiled water and butter are mixed with flour and then boiled again to gelatinize the flour. It is obtained by feeding and mixing eggs while transporting the furnace and maintaining a constant temperature.

However, in the conventional Eclair dough as described above, in the process of gelatinizing flour by mixing flour with boiled water and butter, heat is directly applied to the heating container to gelatinize the flour.There is a problem that the flour burns easily because it is difficult to control the heating temperature. .

In addition, since the gelatinized flour is transferred to a mixing bowl and eggs are mixed while maintaining a constant temperature, there is a problem in that it is difficult to maintain the temperature of the gelatinized flour, so that a proper dough cannot be obtained and the kneading time is delayed.

Korean Patent Publication No. 10-2017-0038273. Korean Patent Registration No. 10-1814087. Korean Patent Registration No. 10-1303193.

The present invention was invented to solve the above problems, and by performing the process of gelatinizing flour and mixing eggs using a double dough ball that is filled with paraffin, a thermometer is formed, and moves up and down, in the flour gelatinization process It is an object of the present invention to provide a method for manufacturing a cheese cream eclair using a double dough ball for facilitating temperature control of and preventing burning of flour.

In addition, by using the residual heat remaining in the paraffin while the heating of the double dough balls heated to gelatinize the flour is stopped, it is possible to add and mix eggs while maintaining a certain temperature of the double dough balls. It is an object of the present invention to provide a method for preparing cheese cream eclair in order to obtain a quick, simple, and optimal dough, such as moving the gelatinized flour and applying temperature again to eliminate the need to mix eggs.

In addition, in preparing a cheese cream, it is an object of the present invention to provide a method for manufacturing a cheese cream Eclair for improving its taste and aroma.

As a specific means for achieving the above object, a dough preparation step of mixing and kneading butter, water, strong flour, eggs, salt, and baking powder using a kneader having a double dough ball;

Prepared choux pastry by dividing the prepared dough and baking it for 12 minutes at an oven temperature of 210°C for 12 minutes in a state where almont powder is sprinkled on top, and baking for 40 minutes in a state where the oven temperature is lowered to 160°C in succession. Burning step;

Cream topping preparation step of preparing a cream topping for surface coating using butter, sugar, starch syrup, eggs, and gravity flour;

Cream cheese, plain yogurt, egg yolk, sugar, lemon juice, triple sec, gelatin, egg white, sugar, water, and milk cream are mixed to prepare a filling cheese cream. Cheese cream preparation step;

Cheese cream filling step of filling the cheese cream inside the baked choux pastry; And

Almond powder is sprinkled on the top of the cream-filled choux pastry, and a topping step is performed to apply the prepared cream topping.

At this time, the kneader,

main body;

A mixer mounted on the upper part of the main body and rotating forward and backward, and having a rotational force; And

It is formed in front of the main body, and is mounted on the main body and comprises a double dough ball that moves up and down through a lifting means capable of lifting and lowering the dough ball mounting table,

The double dough balls,

An inner ball in which the material is accommodated;

The outer ball is spaced apart from the inner ball to form a space between the inner ball, and the upper circumference is formed with mounting blades; And

Paraffin is filled in the space and acts as a heat medium;

A sealing material for closing the upper part of the space in the state where the paraffin is filled; And

This can be achieved by including a thermometer that penetrates the sealing material and interferes with the paraffin to measure the temperature of the paraffin.

As described above, the present invention cheese cream eclair manufacturing method, using a double dough ball filled with paraffin and having a thermometer, boils water and butter while heating with a burner, mixes flour and gelatinizes the flour, but uses paraffin as a heat medium. Flour gelatinization through indirect heating allows stable gelatinization without burning flour.

In addition, it is possible to add and mix eggs directly into the double dough ball while the heating of the burner is stopped in the double dough ball of flour and cooling at a constant temperature using ice and the constant temperature of paraffin is maintained. Invar, a separate flour movement process, etc. are not required, and the dough temperature can be easily adjusted. Thus, it is possible to perform the optimal kneading quickly and simply, and accordingly, the effect of producing an eclair with a soft texture can be obtained.

In addition, in preparing the cheese cream, lemon juice and triple sec are added to improve the taste and aroma, while the gelatin is added to improve the concentration of the cheese cream.

1 is an overall process diagram of a method for manufacturing a cheese cream Eclair using a double dough ball of the present invention.
Figure 2 is a simplified diagram of a kneader applied to the method of manufacturing a cheese cream Eclair using a double dough ball of the present invention.
Figure 3 is a schematic view of a double dough ball applied to the method for manufacturing a cheese cream Eclair using a double dough ball of the present invention.
Figure 4 is a simplified diagram of the dough state in the dough preparation step of the present invention cheese cream Eclair manufacturing method using a double dough ball.
Figure 5 is a simplified view of the cooling state in the dough preparation step of the present invention cheese cream Eclair manufacturing method using a double dough ball.
Figure 6 is a simplified view of the cheese cream filling step of the present invention cheese cream Eclair manufacturing method using a double dough ball.

The terms or words used in the specification and claims should not be construed as being limited to their usual or dictionary meanings, and the inventor may appropriately define the concept of terms in order to describe his own invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention based on the principle that there is.

Accordingly, the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all the technical ideas of the present invention, so that they can be replaced at the time of application. It should be understood that there may be various equivalents and variations.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is an overall process diagram of a method for manufacturing a cheese cream Eclair using a double dough ball according to the present invention.

As shown in Figure 1, the present invention cheese cream eclair manufacturing method using a double dough ball includes a dough preparation step (S100), a baking step (S200), a cream topping preparation step (S300), and a cheese cream preparation step (S400). ), and the cheese cream filling step (S500) and the topping step (S600) are performed.

First, the dough preparation step (S100),

In performing the method for manufacturing cheese cream eclair using double dough balls of the present invention, a dough for obtaining a choux pastry forming the basis is prepared.

To this end, in the present invention, the dough preparation step (S100) is possible using butter, water, strong flour, eggs, salt, and baking powder, and through a kneader 100 having a double dough ball 130 It becomes possible.

At this time, the kneader 100 applied in the present invention first forms a main body 110 with reference to FIG. 2.

In addition, a mixer 120 is configured on the upper portion of the main body 110 and rotates forward and backward, and has a conventional motor (not shown in the drawing) rotational force.

In addition, in front of the main body 110, a double dough ball 130 for receiving and kneading a dough material is formed.

At this time, in the present invention, the double kneading ball 130 is configured to be able to move up and down, and for this purpose, the main body 110 has an elevating means 140 formed therein, and the elevating means 140 has a double kneading ball 130 The dough ball mount 145 to be seated and mounted is configured to protrude toward the front of the main body 110.

On the other hand, in the present invention, the lifting means 140 is not limited, but can be configured in various ways, as an example, a motor 141 having a screw 142 vertically mounted on the main body 110, the The dough ball mounting table 145 is screwed to the screw 142 so that the screw 142 may be configured to move up and down when the screw 142 rotates forward and backward.

At this time, in the present invention, the dough ball mounting table 145 is not shown in the drawing, but one side forms a "C" shape that penetrates up and down in a plane, so that the mounting blades 132a of the double dough ball 130 to be described later are mounted. Will be configured to be possible.

In addition, the double dough ball 130 is configured to prevent burning during the kneading process by indirectly transferring heat to the dough when performing kneading.

To this end, the double dough ball 130 includes an upper open inner ball 131 in which the dough material is substantially accommodated with reference to FIG. 3.

And the inner ball 131 is wrapped around the inner ball 131 on the outside of the inner ball 131, and is formed with an outer ball 132 that is spaced apart to form a space therebetween, and at this time, the upper circumference of the outer ball 132 There is a mounting blade (132a) is configured to protrude so as to be seated on the dough ball mounting table 145 of the lifting means (140).

And the space between the inner ball 131 and the outer ball 132 is configured to be filled with paraffin 133 used as a heat medium.

And the upper part of the space is configured to be finished with a sealing material 134 in a state where the paraffin 133 is filled.

And the double dough ball 130 is configured with a thermometer 135 for measuring the temperature of the paraffin 133, the thermometer 135 is configured to come in contact with the paraffin 133 through the sealing material 134 It is configured to measure the temperature of 133.

Thus, in the dough preparation step (S100), first, the mixing step (S110) is performed using the kneader 100 with reference to FIG. 4.

That is, in the mixing step (S110), first, 18 to 20% by weight of butter, 31 to 33% by weight of water, and 0.12 to 0.16% by weight of salt are added to the double dough ball 130 with respect to the total 100% by weight of the dough, The double dough ball 130 is heated and boiled to reach a temperature of 200°C using a burner 150 from the rise and the bottom.

Then, mixing is performed through mixing, which is mixed by melting and mixing butter, salt, and baking powder by rotating and operating the mixer 120 having a mixing blade forward and heating for 5 minutes while mixing at a low speed of 100 to 120 rpm. You get a mixture.

Thereafter, in the dough preparation step (S100), a gelatinized dough manufacturing step (S120) is performed for obtaining a luxurious dough by kneading while kneading (cooking) the strong powder, which is the main material of the dough.

That is, in the step of manufacturing the gelatinized dough (S120), first, 17 to 20% by weight of strong powder is further added to the total 100% by weight of the dough to the liquid mixture obtained above, and the mixing machine 120 while maintaining the paraffin temperature at 120°C. ) By mixing at a low speed of 100 to 120 rpm for 10 to 12 minutes to obtain a luxurious dough by mixing the liquid mixture and the strong powder.

At this time, when the liquid mixture and the strong powder are mixed as described above, heat is continuously applied to the double dough ball 130, and the strong powder is gelatinized in the mixing process as described above to obtain a soft dough.

In particular, in the present invention, in the process of preparing the liquid mixture and the luxurious dough as described above, using the double dough ball 130 is an indirect heating method through the paraffin 133 applied as a heat medium in the process of applying heat. By applying, it is possible to prevent the liquid mixture from burning and to prevent the strong powder from burning and destroying the physical properties of the strong powder. This burning phenomenon of the dough will be more severe when performing a large amount of dough.

Thereafter, in the dough preparation step (S100), a dough completion step (S130) of completing the dough by adding an egg to the luxurious dough obtained as described above is performed.

To this end, first, the temperature of the double dough ball 130 heated in the gelatinization process is lowered as described above, but in this case, rapid cooling is performed.

That is, in the present invention, cooling of the double dough ball 130 is performed by first raising the double dough ball 130 using the lifting means 140 and removing the burner, and cooling balls filled with ice ( 200) is positioned under the double dough ball 130 and can be immersed in the cooling ball 200 by lowering the double dough ball 130 again, and cooling is preferably carried out so that the temperature of the paraffin reaches 20 ~ 30 °C. Do.

Thus, in the dough completion step (S130), 30 to 33% by weight of eggs and 0.34 to 0.36% by weight of baking powder with respect to the total 100% by weight of the dough in the gelatinized dough while the double dough balls 130 are cooled as described above. By adding more and mixing at a low speed of 100 to 120 rpm for 10 minutes using the mixer 120, it is possible to obtain a final dough in which the luxurious dough and eggs are mixed.

At this time, by dividing the added egg into three times, it will be possible to prevent agglomeration and smooth whipping.

On the other hand, in the present invention, the temperature for obtaining the final dough as described above is controlled at 20 to 30°C. If the temperature is performed at 20°C or lower, the gelatinized dough is hardened and the dough is not properly formed. The egg is cooked to form a lump, and it is most preferable to perform it at a temperature of 20 to 30°C.

In addition, in the present invention, by performing cooling using the cooling ball 200 when cooling the double dough ball 130 as described above, it is possible to quickly cool and shorten the working time. There is no need to move it to a separate cooled dough ball, it is very convenient because the double dough ball 130 is lifted and lowered, and the cooling ball 200 is simply installed, and the dough is simply cooled and eggs are added to perform kneading.

Accordingly, in the present invention, by performing the kneading by using the kneader 100 having the double dough ball 130 as described above, the strong content is gelatinized, so that a soft and optimal dough can be obtained.

Thereafter, the burning step (S200) is performed,

In the baking step (S200), in performing the method for manufacturing a cheese cream eclair using a double dough ball of the present invention, a choux pastry is baked using the dough prepared as described above.

To this end, in the baking step (S200) in the present invention, the dough obtained as described above is molded to have a predetermined width and length as in a conventional Eclair shape using a squeezed bag or a separate depositor (molding machine).

And the top of the molded dough is prepared by sprinkling almond flour.

Then, it is first baked for 12 minutes at an oven temperature of 210° C., and then baked for 40 minutes while lowering the oven temperature to 160° C. in succession.

At this time, the baking process according to the temperature control as described above in the present invention first gives a crispy texture of the external appearance by quickly baking the external appearance at a high temperature of 210°C, and then gradually baking it at a low temperature of 160°C to cook the inside. It gives a soft texture inside.

Then, perform the cream topping preparation step (S300),

In the cream topping preparation step (S300), in performing the method of manufacturing a cheese cream eclair using a double dough ball of the present invention, a cream topping to be responsible for the taste and decoration effect of the eclair is prepared.

To this end, the cream topping preparation step (S300) in the present invention is possible using butter, water, strong flour, eggs, salt, and baking powder.

Accordingly, in the cream topping preparation step (S300), first, a syrup step (S310) of creaming is performed.

That is, in the syrup step (S310), first, 21 to 23% by weight of butter, 32 to 35% by weight of sugar, and 5 to 7% by weight of starch syrup are added to a conventional dough ball at room temperature with respect to the total 100% by weight of cream topping. , By mixing the butter, sugar and starch syrup, you can obtain a syrup.

Thereafter, in the cream topping preparation step (S300), a first whipping step (S320) is performed to primarily foam the syrup obtained above.

That is, the first whipping step (S320) is to add 11 to 13% by weight of the unwound egg to the total 100% by weight of the cream topping to the syrup obtained above, and whip it using a whipping machine to foam it. This is to enable even mixing when mixing the gravitational flour described later.

Thereafter, in the cream topping preparation step (S300), a second whipping step (S330) of completely creaming the first whipped foam is performed.

That is, in the second whipping step (S330), the foam obtained above is whipped by using a whipping machine while dividing and mixing 25 to 28% by weight of the gravitational component with respect to the total 100% by weight of the cream topping to complete the cream topping in a thick form. It is done.

On the other hand, in the present invention, when the gravitational powder is added as described above, it is added three times, but the gravitational powder is divided into 50% by weight, 30% by weight, and 20% by weight based on the total 100% by weight. It is preferable that if all the gravitational powder is added at one time, agglomeration occurs during the whipping process and smooth whipping does not occur.By distributing and introducing it three times, stable whipping work and evenly mixed with the foam As a result, even creaming is possible without any deviation.

In particular, the cream topping preparation step (S300) in the present invention is to prepare the cream topping through the syrup step (S310), the first whipping step (S320) and the second whipping step (S330), all materials at once If the input and whipping is performed, smooth whipping does not occur, and thus the perfection of the cream topping is reduced. By performing this by dividing, smooth whipping and the completeness of the cream topping can be improved.

Then, perform the cheese cream preparation step (S400),

In the cheese cream preparation step (S400), in performing the method for manufacturing a cheese cream eclair using a double dough ball of the present invention, a cheese cream that will substantially take charge of the taste of eclair is prepared.

To this end, the cheese cream preparation step (S400) in the present invention is made of cream cheese, plain yogurt, egg yolk, sugar, lemon juice, triple sec, gelatin, egg white, water, and milk. It is possible by using whipped cream.

Thus, in the cheese cream preparation step (S400), first, a cream cheese preparation step (S410) of preparing the cream cheese constituting the main ingredient of the cheese cream is performed, which is cream cheese, plain yogurt, lemon juice, and triple sec. It is possible using fruit, gelatin, and water.

That is, in the cream cheese preparation step (S410), first, 23 to 25% by weight of cream cheese with respect to 100% by weight of the total cheese cream is melted in a water bath at 80 to 90°C and released into a liquid state.

And continuously mixing and mixing 8 to 10% by weight of plain yogurt, 0.9 to 1.2% by weight of lemon juice, 0.9 to 1.2% by weight of triple sec, 0.9 to 1.2% by weight of gelatin, and 3 to 5% by weight of water in a bath. You get a cream cheese mixture.

At this time, the triple sec applied to the cream cheese mixture in the present invention sweetens the orange flavor, the lemon juice adds a clean taste when preparing the cheese cream, and the gelatin improves the aggregation power of the cheese cream.

Thereafter, in the cheese cream preparation step (S400), a first whipping step (S420) of creating bubbles is performed, which is possible using egg yolk, sugar, and water.

That is, the first whipping step (S420) is by whipping 2 to 4% by weight of egg yolk, 2 to 4% by weight of sugar, and 0.9 to 1.2% by weight of water with respect to the total 100% by weight of the cheese cream You get a creamy froth.

Thereafter, in the cheese cream preparation step (S400), a second whipping step (S430) of making an Italian meringue is performed, but this is possible using egg white, sugar, and water.

That is, the second whipping step (S430) is bubbled by whipping 8 to 10% by weight of egg white, 10 to 12% by weight of sugar, and 2 to 4% by weight of water with respect to the total 100% by weight of the cheese cream to make an Italian meringue. Is obtained.

Thereafter, in the cheese cream preparation step (S400), a third whipping step (S440) of creating a foam to maintain complete creaminess is performed, but this is possible by using a fresh cream made of milk.

That is, in the third whipping step (S440), 28 to 32% by weight of fresh cream made of milk is whipped and foamed with respect to 100% by weight of the total cheese cream to obtain fresh cream foam, and this fresh cream foam gives elasticity of the cream cheese. It is done.

Thereafter, in the cheese cream preparation step (S400), the cheese cream completion step (S450) of completing the cheese cream by mixing the ingredients prepared above is performed.

That is, in the cheese cream completion step (S450), the cream cheese mixture obtained above, the cream foam, the Italian meringue, and the fresh cream foam are mixed, and the cream cheese mixture, the cream foam, the Italian meringue, and the fresh cream foam are sequentially Whip it while adding it to complete the cheese cream.

At this time, the cream cheese mixture, cream foam, Italian meringue, and fresh cream foam are sequentially added as described above. Since it is alive and the elasticity of the fresh cream foam decreases, it is possible to maintain the foam and maintain the elasticity of the cream cheese by sequentially inputting it.

In particular, the cheese cream preparation step (S400) in the present invention includes a cream cheese preparation step (S410), a first whipping step (S420), a second whipping step (S430), and a third whipping step (S440), Completing the cheese cream through the cheese cream completion step (S450) means that if all the ingredients are added and whipped at one time, smooth whipped does not occur and the degree of completion of the cheese cream is lowered. It is possible to improve the smooth whipped and completeness of the cheese cream.

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Then, performing the cheese cream filling step (S500),

The cheese cream filling step (S500) is to fill the prepared cheese cream inside the baked choux pastry in performing the method of manufacturing a cheese cream eclair using a double dough ball of the present invention.

To this end, in the present invention, it is possible to use a separate filling nozzle 300 that can be used in combination with a conventional milking bag in order to enable smooth filling without breaking the baked choux pastry.

At this time, in the present invention, the tip of the filling nozzle 300 is blocked, and a plurality of cream discharge holes 310 are formed through the blocked tip and circumference.

Thus, in the cheese cream filling step (S500), the filling nozzle 300 is separated while squeezing the milking bag 320 while the filling nozzle 300 is inserted from the longitudinal end of the shoe (choux) pastry with reference to FIG. 6 As a result, the cheese cream is discharged through the cream discharge hole 310 of the filling nozzle 300 and stably filled into the inside of the choux pastry.

Thereafter, the topping step (S600) is performed,

In the topping step (S600), in performing the method of manufacturing a cheese cream eclair using a double dough ball of the present invention, topping is performed on the upper surface of a choux pastry filled with cheese cream to give taste and decoration effect.

To this end, in the present invention, the prepared cream topping is used, but the prepared cream topping is applied to the upper surface of the choux pastry to finish.

At this time, in the present invention, the almond powder is sprinkled on the top of the choux pastry as described above, so that the almond powder is distracted or separated from the top of the choux pastry by applying a cream topping on the top of the amont powder. While preventing, it is to enable smooth intake during the process of intake of Eclair.

As described above, in the method for manufacturing cheese cream eclair using double dough balls of the present invention, it is possible to manufacture cheese cream eclair through a series of processes, and in particular, by enabling smooth kneading through kneading using double dough balls, Eckle It is possible to improve the convenience and taste of rare manufacturing.

S100: dough preparation step S200: baking step
S300: Cream topping preparation step S400: Cheese cream preparation step
S500: Cheese cream filling step S600: Topping step
100: kneader 110: main body
120: mixer 130: double dough ball
131: inner ball 132: outer ball
133: paraffin 134: sealing material
135: thermometer

Claims (6)

Dough preparation step (S100) of mixing and kneading butter, water, strong flour, eggs, salt, and baking powder using a kneader 100 having a double dough ball 130;
Prepare a choux pastry by dividing the prepared dough, sprinkling almont powder on top, baking for 12 minutes at an oven temperature of 210°C for 12 minutes, and continuously lowering the oven temperature to 160°C for 40 minutes to prepare a choux pastry. A burning step (S200);
Cream topping preparation step (S300) of preparing a cream topping for surface coating using butter, sugar, starch syrup, eggs, and gravity flour;
Cheese cream prepared by mixing cream cheese, plain yogurt, egg yolk, sugar, lemon juice, triple sec, gelatin, egg white, water, and fresh cream made of milk to prepare a filling cheese cream Step S400;
Cheese cream filling step (S500) of filling cheese cream into the baked choux pastry; And
Sprinkle almond powder on the top of the cream-filled choux pastry, and perform a topping step (S600) of applying the prepared cream topping,
The kneader 100,
Main body 110;
A mixer 120 mounted on the upper part of the main body 110 and rotating forward and backward, and having a rotational force; And
It is formed in front of the main body 110, and is mounted on the main body 110 and comprises a double dough ball 130 that moves up and down through the lifting means 140 capable of lifting and lowering the dough ball mounting table 145 But,
The double dough ball 130,
Inner ball 131 in which the material is accommodated;
An outer ball 132 having a space portion formed between the inner ball 131 and the inner ball 131 by wrapping the outer side of the inner ball 131 apart, and having mounting blades 132a formed around the upper circumference;
Paraffin 133 is filled in the space to act as a heat medium;
A sealing material 134 for closing the upper part of the space in the state where the paraffin is filled; And
Cheese cream eclair manufacturing method using a double dough ball, characterized in that comprising a thermometer 135 for measuring the temperature of the paraffin 133 by penetrating the sealing material 134 and interfering with the paraffin 133.
delete The method of claim 1,
The dough preparation step (S100),
In the double dough ball 130, 18 to 20% by weight of butter, 31 to 33% by weight of water, and 0.12 to 0.16% by weight of salt are added to the total 100% by weight of the dough, and a burner is used from the bottom of the double dough ball 130. Mixing step (S110) to obtain a liquid mixture by boiling and stirring for 5 minutes while boiling the paraffin to a temperature of 200°C;
In the liquid mixture, adding 17 to 20% by weight of strong powder to the total 100% by weight of the dough, mixing for 10 to 12 minutes while maintaining a paraffin temperature of 120°C, and gelatinizing the strong powder to obtain a luxury dough ( S120); And
Release the heat applied to the double dough ball 130, put the double dough ball 130 in a cooling ball 200 filled with ice, and cool the cooling ball 200 to a paraffin temperature of 20 to 30°C. It is characterized by performing the dough completion step (S130) to obtain the final dough by mixing for 10 minutes by mixing 30 to 33% by weight of the unwound eggs and 0.34 to 0.36% by weight of baking powder with respect to the total 100% by weight of the dough. Cheese cream Eclair manufacturing method using double dough balls.
The method of claim 1,
The cream topping preparation step (S300),
A syrup step (S310) of mixing and mixing 21 to 23% by weight of butter, 32 to 35% by weight of sugar, and 5 to 7% by weight of starch syrup based on the total 100% by weight of cream topping (S310);
A first whipping step (S320) of adding and whipping 11 to 13% by weight of loose eggs to the syrup obtained above and whipped with respect to the total 100% by weight of the cream topping; And
Double dough ball, characterized in that the second whipping step (S330) is performed to obtain a cream topping by dividing 25 to 28% by weight of the gravitational powder into the foam obtained above by dividing and adding 25 to 28% by weight of the cream topping over three times Cheese cream Eclair manufacturing method using.
The method of claim 1,
The cheese cream preparation step (S400),
With respect to the total 100% by weight of the cheese cream, 23 to 25% by weight of cream cheese are first dissolved in a water bath, and then, 8 to 10% by weight of plain yogurt, 0.9 to 1.2% by weight of lemon juice, and 0.9 to 1.2% by weight of lemon juice, and 0.9 to A cream cheese preparation step (S410) of making a cream cheese mixture by mixing and mixing 1.2% by weight, 0.9 to 1.2% by weight of gelatin, and 3 to 5% by weight of water;
A first whipping step (S420) of whipping 2 to 4% by weight of egg yolk, 2 to 4% by weight of sugar, and 0.9 to 1.2% by weight of water with respect to 100% by weight of the total cheese cream in a water bath to create a cream foam (S420);
A second whipping step (S430) of making an Italian meringue by whipping 8 to 10% by weight of egg white, 10 to 12% by weight of sugar, and 2 to 4% by weight of water based on 100% by weight of the total cheese cream;
A third whipping step (S440) of whipping 28-32% by weight of fresh cream made of milk with respect to 100% by weight of the total cheese cream to foam it; And
Cheese using double dough balls, characterized in that the cream cheese mixture prepared above, cream foam, Italian meringue, and fresh cream foam are sequentially mixed and whipped to complete a cheese cream, characterized by performing a cheese cream completion step (S450). Cream Eclair manufacturing method.
The method of claim 1,
The cheese cream filling step (S500),
It is used in combination with a milking bag, and using a filling nozzle 300 through which a plurality of cream discharge holes 310 are penetrated around the tip and circumference,
Filling the cheese cream through the cream discharge hole 310 of the filling nozzle 300 while inserting the filling nozzle 300 from the end of the shoe (choux) in the length direction of the pastry and squeezing the squeezed bag, and gradually separating the filling nozzle 300 Cheese cream eclair manufacturing method using double dough balls, characterized by filling cheese cream.

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