| 摘要 |
A method for making a milk dessert comprises diluting a mixture of yolks and white sugar by a milk component, heating on a water bath, adding preliminary dilluted gelatine and vanilla sugar, mixing, pouring and cooling up to jellying. Cellulose of walnut kernels, hydrated at a temperature of 92- in the course of 20-25 minutes, is added to the prescribed amount of yolks and white sugar, the mixture is mixed in the course of 10-15 minutes. After that it is diluted with an ultrafiltration concentrate of nonfat milk with a concentration factor of 1.8-2.0, heated at the water bath in the course of 5-7 minutes, gelatine diluted in the ultrafiltration concentrate of nonfat milk and vanilla sugar are introduced, the mixture is mixed in the course of 3-5 minutes, poured into moulds and cooled. |
