TR201812820A2 - PROFITEROL AND PRODUCTION METHOD OF BALKAKAKLI - Google Patents

Abstract

The invention relates to the pumpkin profiterole and its production method, which is produced by adding pumpkin during the baking process of the pastry cream used in the profiterole, unlike the standard profiterole production method in the food industry. Pumpkin Profiterole and its proposed compositions for Production Method; (% by mass); 9.77% pumpkin, 8.73% granulated sugar, 24.27% milk, 3.88% egg yolk, 1.94% flour, 0.48% vanilla, 4.85% margarine, 11.65% water, 0.48% salt, 6.79% flour, 7.76% eggs, 9.70% liquid cream is 9.70% white chocolate.

Description

DESCRIPTION PUMPKIN PROFITEROL AND PRODUCTION METHOD Technical Area Invention, unlike the standard profiteroles production method in the food industry, Pumpkin in the cooking stage of the pastry cream used in the profiteroles It is related to Pumpkin Profiterole and Production Method produced by adding

State of the Art Profiterole, baking the dough, squeezing into the baking tray and cooking Filling them with pastry cream is made of white or dark chocolate. It is prepared by pouring the prepared sauce on it.

The fruit of the plant, called zucchini, is fleshy and juicy. called pumpkin seeds contains seeds. As fresh vegetables, various plain oil, olive oil and meat The well-ripened seeds of this fruit, which is prepared for meals, are removed and It is roasted and consumed as a snack. Also, in some regions, the male flowers of the squash It is collected and used as a vine leaf in stuffing. Kilik as sweet There is a variety grown under the name of zucchini. In addition, for ornamental purposes in our country zucchini variety used is grown Zucchini is an easily digestible vegetable. Because of this feature, sick and old people is frequently included in the diet. Getting cancer, especially lung cancer has a risk-reducing effect. According to the sources we have, pumpkin; esophagus, risk of developing stomach, bladder (urinary bag), larynx and prostate cancers decreases. Ripe and fresh pumpkin seeds, just like sweet pumpkins Although they do not contain any toxic substances, tapeworms and other worms in the body It has reducing effects: For this, the skin is peeled but not roasted. 50-100 g of beans per day for adults, 30-40 g for children on an empty stomach (Megep, Gardening, Pumpkin Growing, 5.4) Pumpkins: Shell color is orange, fruit flesh is orange. fruit peel it is soft. The dry matter content of fruit flesh is high. Therefore, in our country It is mostly used in making desserts. Pumpkin berries, dessert making Besides, it is also used in soup and cooking. Also male flowers in cooking, the seeds are not too large-seeded, they are also used as snacks. ((Megep, Gardening, Pumpkin Cultivation, p. 10) To add variety to profiteroles dessert and beneficial for human health. It is to increase the consumption of zucchini by expanding the usage area.

Definition of Invention Application subject Pumpkin Profiterole and Production Method; For pumpkin cream; 9.77% grated pumpkin and 2.28% granulated sugar It is cooked until it releases its water. On a stove opened at medium temperature, medium 24.27% ml of milk is boiled in a large pot. 388% eggs in a separate place The yolk and 548% granulated sugar are thoroughly whisked to obtain a dark consistency and Add 1.94 flour and mix well. By taking a few spoons of boiled milk the egg mixture is attached, this mixture is mixed with boiled milk and quickly is mixed. Add 977% cooked pumpkin. My mixture was put back on the stove. Cook, stirring, until thickened. 048% vanilla after being removed from the stove is added. salt is added and the mixture is boiled on the stove. Adding 679% flour to the boiling mixture and mix quickly and cook for 2 minutes. After the dough is made Squeezed into round balls on a baking tray covered with oiled paper. 180 CC oven It is cooked in about 10-15 minutes. Doughs should be heated to 20 °C without opening the oven door. it is cooled. For the chocolate sauce; 970% liquid cream is heated on the stove. 970% of Add chopped white chocolate and mix until the chocolate melts.

It is cooled in the refrigerator for approximately 2-4 hours.

The prepared pumpkin cream is filled into the cream bag. Inside of profiteroles it is filled with cream. The prepared white chocolate sauce is poured over them.

It is packaged. It is stored at +4 C3C. The production flow chart is as follows.

Pumpkin Profiterole and Production Method Cooking the pastry cream Preparation of profiteroles dough Cooking Preparation of chocolate sauce Forming Adding the cream Adding the chocolate sauce Packaging Cooling Storage at +4 0C Pumpkin Protiterol and its Suggested Compositions for Production Method; (% by mass); It consists of egg, 9.70% liquid cream, 970% white chocolate.

Claims (2)

REQUESTS 1. The invention is the Pumpkin Profiterole and Production Method, and its feature is that, unlike the standard profiteroles production method in the food industry, it is produced by adding pumpkin to the pastry cream used in the profiteroles during the cooking phase. 2. Pumpkin Profiterole and Production Method mentioned in claim 1, and its feature is; Suggested compositions for Pumpkin Profiterole and Production Method; It is (%.