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METHOD FOR MANUFACTURING FRENCH DESSERTS HAVING SURFACE BROWNED BY MAILLIRD REACTION AND HAVING RUM FLAVOR AND FRENCH DESSERTS USING THE SAME
METHOD FOR MANUFACTURING FRENCH DESSERTS HAVING SURFACE BROWNED BY MAILLIRD REACTION AND HAVING RUM FLAVOR AND FRENCH DESSERTS USING THE SAME
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机译：制造具有通过美拉德反应棕化的表面并且具有相同朗姆酒风味和法国甜点的法国甜点的方法
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摘要
A cooking method for French desserts having alcohol flavor according to an embodiment of the present invention comprises: a powder ingredients preparation step for mixing 100 parts by weight of flour and 180-210 parts by weight of sugars; a liquid ingredients preparation step for putting 350-420 parts by weight of milk, 15-30 parts by weight of butter, 1-10 parts by weight of vanilla flavor, and 3-5 parts by weight of salt into a container and heating; an egg blending step for stirring 20-50 parts by weight of whole egg and 45-60 parts by weight of york and mixing with the liquid ingredients by dividing and putting the stirred eggs into the liquid ingredients 2 to 5 times; a powder ingredients putting step for preparing a dough by putting the powder ingredients into the liquid ingredients in which the eggs are mixed and sifting the dough; an alcohol putting step for putting the alcohol into the sifted dough; a dough aging step for aging the dough in which the alcohol at 2-10 for 20-30 hours; and a baking step for filling the aged dough up to 70-80% in a loaf pan and baking 180-230 for 30-40 minutes. [Reference numerals] (S110) Prepare powder material;(S120) Prepare liquid material;(S130) Mix eggs;(S140) Mix powder material;(S150) Add rum;(S160) Ferment dough;(S170) Bake
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