| 摘要 |
A composition for custard comprising a mixture of:
a) milk in a quantity ranging from 50% to 70% by weight with respect to the total weight of the mixture, preferably from 55% to 65%;
b) sugar in a quantity ranging from 5% to 30% by weight with respect to the total weight of the mixture, preferably from 10% to 20%;
c) starch in a quantity ranging from 2% % to 10% by weight with respect to the total weight of the mixture, preferably from 4% to 8%;
d) egg yolks in a quantity ranging from 5% to 15% by weight with respect to the total weight of the mixture, preferably from 8% to 12%;
e) powdered milk in a quantity ranging from 0.1o to 1.5% by weight with respect to the total weight of the mixture, preferably from 0.5% to 1%;
f) butter in a quantity ranging from 5% to 15% by weight with respect to the total weight of the mixture, preferably from 8% to 12%;
g) thickeners in a quantity ranging from 0.1% to 1% by weight with respect to the total weight of the mixture, preferably from 0.1% to 0.3%;
h) emulsifying agents in a quantity ranging from 0.1% to 1% by weight with respect to the total weight of the mixture, preferably from 0.1% to 0.3%;
i) gelifiers in a quantity ranging from 0.05% to 0.5% by weight with respect to the total weight of the mixture, preferably from 0.05% to 0.15%. |
