TH10789U - The process of producing Thai desserts mixed with fruits and nuts in jelly form. - Google Patents

Abstract

DC60 (July 22, 2015) Production process of fruit and nut mixed alua candy in jelly form. Fruits and nuts are mixed into the alua mixture after cooking, in a ratio of 1-60%, then baked to achieve the desired shape and quality. Revised March 23, 2015 (March 11, 2015) Production process of fruit and nut mixed alua candy in jelly form. Fruits and nuts are mixed into the alua mixture after cooking, in a ratio of 1-60%, then baked to achieve the desired shape and quality. -------------------------------------------------------------------------------------- Revised July 16, 2015 Production process of fruit and nut mixed alua candy in jelly form. Fruits and nuts are mixed into the alua mixture after cooking, in a ratio of 1-60%, then baked to achieve the desired shape and quality. ------------------------------------------------------------------------ Production process of fruit and nut mixed alua candy in jelly form. Fruits and nuts are mixed into the alua mixture after it has been cooked, using a ratio of 1-60% fruit and nuts. The mixture is then baked to achieve the desired shape and quality.

Claims (2)

Revised 23/03/2015 (11/03/2015) 1. The process of making fruit and nut jelly-like alua candy consists of: (1) Ingredients are as follows: wheat flour 18% by weight, coconut cream 45% by weight, granulated sugar 36% by weight, pandan leaf water 1% by weight. (2) Boil clean water with pandan leaves until the water boils for 15 minutes, then let it cool. (3) Prepare the wheat flour by sifting it through a fine sieve twice. (4) Add sugar to the wheat flour and mix well. (5) Add coconut cream little by little, knead until the sugar dissolves and all the coconut cream is used up, then stir well and add pandan leaf water. (6) Use a cheesecloth to filter the mixture into a brass pan, heat over medium heat, stir quickly until the flour is cooked. (7) Mix in the fruit and nuts, cut into pieces or mashed, and stir again until well combined. Let it sit for a while. (8) Put into a piping bag or drop as desired. Bake at low heat until the outer surface of the candy is dry (9). Remove from the oven, let it cool, remove from the tray, arrange in a container, and then pack. 2. The process according to claim 1, which uses fruit and nuts mixed in the alua after cooking, mixed in a ratio from 1% to 60% of the weight of alua. ------------------------------------------ Edited 16/07/2015 1. The process of producing alua candy mixed with fruit and nuts in jelly form consists of: (1) The ingredients are as follows: wheat flour 18% by weight, coconut cream 45% by weight, granulated sugar 36% by weight, pandan leaf water 1% by weight. (2) Boil clean water with pandan leaves until the water boils for 15 minutes, then let it cool. (3) Prepare the wheat flour by sifting the flour with a fine sieve twice. (4) Add sugar to the wheat flour and mix well. (5) Add coconut cream little by little, knead until the sugar dissolves and all the coconut cream is used up. Then mix the ingredients together, add pandan leaf water (6), use a cheesecloth to filter the mixture into a brass pan, set over medium heat, stir quickly until the starch is cooked (7), mix in the fruit and nuts cut into pieces or mashed and stir again until well combined, leave for a while (8), put into a piping bag or drop as desired, bake over low heat until the outer surface of the candy is dry (9), remove from the oven, let cool, remove from the tray, arrange in containers, and then pack. 2. The process according to claim 1, which uses fruit and nuts mixed in the alua after cooking, mixed in a ratio from 1-60 percent of the weight of alua. ---------------------------------------------------- 1. The process of making fruit and nut jelly-like alua candy consists of: (1) Ingredients are as follows: wheat flour 18% by weight, coconut cream 45% by weight, granulated sugar 36% by weight, pandan leaf water 1% by weight. (2) Boil clean water with pandan leaves until the water boils for 15 minutes, then let it cool. (3) Prepare the wheat flour by sifting it through a fine sieve twice. (4) Add sugar to the wheat flour and mix well. (5) Add coconut cream little by little, kneading until the sugar dissolves and all the coconut cream is used up, then stir well and add pandan leaf water. (6) Use a cheesecloth to filter the mixture into a brass pan, heat over medium heat, stirring quickly until the flour is cooked. (7) Mix in the chopped or mashed fruits and nuts and stir again until well combined, then let it sit for a while. (8) Put into a piping bag or pipe as desired. Bake at low heat until the outer surface of the candy is dry. (9) Remove from the heat, let it cool, remove from the tray, arrange in a container, and then pack. 2. The process under claim 1 involves the use of fruits and nuts mixed into the cooked alua in a ratio ranging from 1-60% of the alua's weight.