| 摘要 |
A method for the preparation of pastry cream which contains a thickening agent, and in which the pastry cream is made just before its use by mixing a thinly liquid base mixture with a solution of a thickening agent, whipping and then allowing it to gel. The base mixture consists of at least water, sweetener, fat, stabilizer, emulsifier and one or more of the following components: low-fat milk powder, flavorings and/or colorings. The thickening agent consists of water and one or more of the following components: gelatin, alginate and/or carrageen. |
