双皮奶制作(英文版)ppt
卡布奇诺制作英语PPT
•The disadvantages of drinking coffee for a long time 1. Nervous 2. Aggravate hypertension 3. The induced osteoporosis
•
In this era of full of love and romance, of course, cappuccino is naturally used by young people in love. Cappuccino, sweet in the bitter taste, but consistently. Herald, waiting is sweet in the bitter, with a faithful heart, is forever of waiting. 在这个充满爱意和浪漫的年代，当然，卡布奇诺也自然而然的被 年轻人运用到了爱情上面。卡布奇诺，味道甜中带苦，却又始终如 一的味道。预示着，等待就是甜中带苦，怀着忠实的真心，不会变 心的等待。
Coffee the scientific method
After getting up in the morning drink to wake the brain; Work in the day when the light sip refreshing, coffee can be a bit thick; And after a meal or evening drink coffee with a little light advisable. The role of coffee or tea is refreshing, but not suitable for meal with drinks, should be in after dinner drink.
双皮奶做法
• • • • • • • • 菜系: 粤菜 工艺: 小吃 口味: 甜 ，delicious（美味） 难度: 高级 烹调时间: 10-20分钟 人数: 2人份 ｛在此量｝ 工具: 蒸锅 建议口味：香草味
牛奶 180ml
•蛋清 约30ml
红豆 15g 绵白糖 15g
• 1 蛋清在大碗中打散。牛奶倒入小碗，放入蒸锅隔水加 热至微沸，取出小碗静置牛奶变凉。 • 2 待小碗中牛奶表层凝结成厚实的奶皮，掀起奶皮一角， 缓缓地将小碗中的奶液倒入大碗中，使小碗中的奶皮留 在小碗底部。 • 3 往大碗中加入绵白糖，将大碗中的牛奶、蛋清和绵白 糖搅打均匀，再缓缓地将大碗中的牛奶，放入蒸锅，大火隔水蒸10分钟， 再焖5分钟，取出小碗，待冷却后小碗中的牛奶混合液 又会形成一层新的奶皮，即为双皮奶，吃时撒上煮熟的 红小豆即可。 • 5、享受美食
• 做双皮奶时一定要使用全脂浓牛奶， 这样才能保证第一层奶皮凝结得结 实。另外，在将小碗中的牛奶倒入 大碗中时，小碗中最好留少量奶液， 以免时间久了第一层奶皮粘在碗底
• （认真努力做，加油祝你成功）
双皮奶实验设计(改)ppt课件
• 2、工厂化生产： • 2.1配料表： • 白砂糖、食用葡萄糖、植脂末、（淀粉糖粉、 氢化植物油、酪朊酸钠、食用香精、稳定剂340ii 、乳化剂471、抗结剂551）、食品添加剂（ 食用 胶、牛奶香精） • 2.2做法： • 取速融双皮奶一包置于碗内，用90度~100度热 开水约120毫升定向搅拌均匀，然后放置3~8分钟 ，即可凝结成为风味独特的双皮奶。
• 二：实验要求
• 操作的时候需要戴手套。
• 三：实验仪器及材料
• 四：操作平（0.01g）、恒温干燥箱（120℃）、一次性手套或乳胶手套、 隔热手套、干燥皿 戴上手套，电子天平调水平 称量盒装双皮奶的质量M1 将双皮奶倒出并清洗包装盒 用蒸馏水润洗包装盒 将包装盒放进120℃的恒温干燥箱中干燥1h 戴上隔热手套将恒温干燥箱包装盒取出并放入干燥盒内冷却 将干燥盒中的包装盒取出并用电子天平测量其质量M2 重复测量 取平均值
双皮奶的风味特性评定
这里的弹性是双皮奶入口后的 咀嚼性。
实验二 净含量的测定
• 一：实验原理
• 参考JJF 1070-2005 定量包装商品净含量计量检验规则对双皮奶进行净 含量的测定 • PP5为聚丙烯塑料，由于结构规整而高度结晶化，故熔点高达167℃,耐 热，制品可用蒸汽消毒是其突出优点。密度0.90g/cm3,是最轻的通用 塑料。耐腐蚀，抗张强度30MPa， • 聚丙烯具有许多优良特性： • 1、相对密度小，仅为0.89-0.91，是塑料中最轻的品种之一。 • 2、良好的力学性能，除耐冲击性外，其他力学性能均比聚乙烯好， 成型加工性能好。 • 3、具有较高的耐热性，连续使用温度可达110-120℃。 • 4、化学性能好，几乎不吸水，与绝大多数化学药品不反应。 • 5、质地纯净，无毒性。 • 6、电绝缘性好。 • 7、聚丙烯制品的透明性比高密度聚乙烯制品的透明性好。
双皮奶制作
双皮制作
Shunde Double-layer
Milk Custard
Story
The generator of Double-layer Milk Custard Dong Jie wen and her father live by cowkeeping in Shunde. However, without refrigerator ,at that time it is hard to keep the milk fresh. One day, when Dong try to boil the milk to keep it fresh, she unexpectedly finds that there are milk skin on the surface of milk.
Story
She tastes the delicious milk skin layer and decide to sale this kind of food, which become the famous Doublelayer Milk Custard. In 1952, she named her store as ” Renxin”, and nowadays “Renxin” become the wellknown brand throughout China.
Steps +=
Put the egg white and two spoons of white sugar into one empty bowl and stir until the sugar dissolved
When the milk become cold, use chopsticks to puncture the milk. Then pour the milk slowly into the bowl filled with white egg, stir it equally, pour it back to the bowl filled with milk custard, you can see the milk custard turn up.
双皮奶制作(英文版)ppt课件
精选ppt
5
Steps
+=
Put the egg white and two spoons of white sugar into one empty bowl and stir until the sugar dissolved
When the milk become cold, use chopsticks to puncture the
精选ppt
3
BOM
Two egg Two spoons of white sugar One big bowl of fresh milk (around 400ml)
精选ppt
4
Steps
Separate the egg yolk and egg white
Put milk into boiler to cook until boiled. Then pour into the big bowl, at that time we can see the formed milk skin on the surface of milk.
精选ppt
2
Story
She tastes the delicious milk skin layer and decide to sale this kind of food, which become the famous Doublelayer Milk Custard. In 1952, she named her store as ” Renxin”, and nowadays “Renxin” become the wellknown brand throughout China.
精选ppt
学做双皮奶英文作文
学做双皮奶英文作文Learning to Make Double-Layered Milk PuddingDouble-layered milk pudding, also known as "Shuangpi Nai" in Chinese, is a traditional Cantonese dessert that has always intrigued me. Its smooth, creamy texture and unique flavor are truly irresistible. Recently, I decided to take the plunge and learn how to make this delicacy.The first step in making double-layered milk pudding is to gather the necessary ingredients: milk, sugar, and egg whites. I carefully measured out the ingredients, ensuring that I had the perfect ratio of milk to sugar to egg whites. As I did this, I was fascinated by the simplicity of the recipe yet also amazed by the complexity of flavors that would soon unfold.Next, I heated the milk in a saucepan, stirring occasionally to prevent it from burning. Once the milk was warmed, I slowly poured it into a separate bowl, leaving behind a thin layer of milk skin on the surface of the saucepan. This skin would later form the "double layer" of the pudding.While the milk was cooling, I mixed the sugar and egg whites in a separate bowl, creating a smooth and silkymixture. I then gently poured this mixture into the cooled milk, stirring slowly to avoid breaking the milk skin.With the mixture ready, I carefully poured it back into the saucepan, being careful not to disturb the milk skin. I then placed the saucepan in a steamer and let it steam for about 15 minutes. As the pudding cooked, I could smell the sweet aroma of milk and sugar filling the air.Finally, after the allotted time, I carefully removed the saucepan from the steamer and let the pudding cool slightly. As I did so, I could see the beautiful double layer forming on the surface of the pudding, just as I had hoped.The final result was a delicious double-layered milk pudding, with a smooth and creamy texture and a subtle sweetness that was perfectly balanced. As I took my first bite, I felt a sense of satisfaction and pride wash over me. I had finally learned how to make this traditional Cantonese dessert, and the result was nothing short of amazing.Learning to make double-layered milk pudding was not only a fun culinary experience but also a journey of discovery. It taught me about the art of dessert making andthe importance of precision and patience in the kitchen. I am excited to continue exploring more traditional desserts and sharing my creations with others.。
双皮奶介绍英文作文
双皮奶介绍英文作文Double skin milk, also known as double skin pudding, is a traditional Chinese dessert that is made from milk, sugar, and sometimes egg whites. It has a smooth and creamytexture with a slightly sweet flavor.The name "double skin milk" comes from the fact thatthe dessert forms a delicate, thin layer of "skin" on top when it is cooked and allowed to cool. This thin layer is what gives the dessert its unique texture and appearance.To make double skin milk, milk is first heated and then mixed with sugar and sometimes egg whites. The mixture is then steamed until it forms a delicate layer on top. It is then chilled before serving, often with a sprinkle of powdered sugar or a drizzle of sweet syrup.The texture of double skin milk is what sets it apart from other desserts. It is smooth and silky, with a slight firmness from the delicate "skin" on top. The flavor issubtly sweet, making it a perfect end to a meal or a light, refreshing treat on its own.Double skin milk is a popular dessert in Chinese cuisine and can be found in many Chinese restaurants and dessert shops. It is often served in small, individual portions, making it a great choice for sharing with friends or enjoying as a personal indulgence. Whether you're a fan of creamy desserts or just looking to try something new, double skin milk is definitely worth a try.。
双皮奶介绍英文作文
双皮奶介绍英文作文Double skin milk, also known as double skin pudding or steamed milk pudding, is a traditional Chinese dessert that is popular in Cantonese cuisine. It is made from milk, sugar, and sometimes egg white, and has a smooth, creamy texture with a delicate, slightly sweet flavor.The name "double skin milk" comes from the process of forming a thin, delicate layer of "skin" on the surface of the milk during the steaming process. This layer is what gives the dessert its unique texture and appearance, and is a key characteristic of the dish.To make double skin milk, the milk is first heated and sweetened, and then allowed to cool slightly before egg white is added. The mixture is then steamed until the top forms a thin, smooth layer of "skin", while the inside remains soft and creamy.Double skin milk is often served chilled, either on itsown or with a drizzle of sweet syrup or a sprinkle of nuts or fruit. It is a popular dessert in Chinese restaurants and is also commonly made at home for special occasions or as a sweet treat.One of the appeals of double skin milk is its simplicity, both in terms of ingredients and preparation. With just a few basic ingredients and a simple steaming process, it is easy to make at home and can be customized with different flavors or toppings to suit individual preferences.Overall, double skin milk is a delicious and unique dessert that is beloved for its smooth, creamy texture and delicate, sweet flavor. Whether enjoyed on its own or with added toppings, it is a delightful treat that is sure to satisfy any sweet tooth.。
- 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
-
6
Steps
Put the milk into the boiler to steam about ten minutes( separate from the water).
Use chopsticks to puncture the milk custard, if
Success! no milk flow out,
-
3
BOM
Two egg Two spoons of white sugar One big bowl of fresh milk (around 400ml)
-
4
Steps
Separate the egg yolk and egg white
Put milk into boiler to cook until boiled. Then pour into the big bowl, at that time we can see the formed milk skin on the surface of milk.
Shunde Double-layer
Milk Custard
-
1
Story
The generator of Double-layer Milk Custard Dong Jie wen and her father live by cow-keeping in Shunde. However, without refrigerator ,at that time it is hard to keep the milk fresh. One day, when Dong try to boil the milk to keep it fresh, she unexpectedly finds that there are milk skin on the surface of milk.
-
7
Thanks And
Welcome to Shunde!
-
8
-
2
ቤተ መጻሕፍቲ ባይዱ
Story
She tastes the delicious milk skin layer and decide to sale this kind of food, which become the famous Doublelayer Milk Custard. In 1952, she named her store as ” Renxin”, and nowadays “Renxin” become the wellknown brand throughout China.
milk. Then pour the milk slowly into the bowl filled with
white egg, stir it equally, pour it back to the bowl filled with
milk custard, you can see the milk custard turn up.
-
5
Steps
+=
Put the egg white and two spoons of white sugar into one empty bowl and stir until the sugar dissolved
When the milk become cold, use chopsticks to puncture the