CN101569323A - Butter puff cookies - Google Patents

Butter puff cookies Download PDF

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Publication number
CN101569323A
CN101569323A CNA2009100269784A CN200910026978A CN101569323A CN 101569323 A CN101569323 A CN 101569323A CN A2009100269784 A CNA2009100269784 A CN A2009100269784A CN 200910026978 A CN200910026978 A CN 200910026978A CN 101569323 A CN101569323 A CN 101569323A
Authority
CN
China
Prior art keywords
cookies
butter
egg
puff
salt
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CNA2009100269784A
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Chinese (zh)
Inventor
孙秀丽
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CNA2009100269784A priority Critical patent/CN101569323A/en
Publication of CN101569323A publication Critical patent/CN101569323A/en
Pending legal-status Critical Current

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Abstract

The invention relates to a leisure food, in particular to a formulation of butter puff cookies and a manufacturing method thereof, which belong to the technical field of food processing. The butter puff cookies are processed simply by using cake flour, eggs, butter, almond wine and mashed nuts, and are particularly suitable for old people and children as a leisure food to eat at other times and are also suitable for office workers to eat at other times. The butter puff cookies not only consumes no time and labor to prepare, but also can satisfy the requirements of a human body on various dietary fibers and minerals.

Description

Butter puff cookies
Technical field
The present invention relates to a kind of leisure food, specifically is prescription of a kind of butter puff cookies and preparation method thereof, belongs to food processing technology field.
Background technology
At present, along with socioeconomic fast development, people also improve day by day to the requirement of diet, food security, common food is because prescription is single, processing technology tradition, food taste have not caught up with that people look for novelty, the requirement of changes persuing, and the modern often travels outdoors and goes on a tour, need taste fragrant and sweet, nutritious, portable leisure food.
Summary of the invention
The present invention is for overcoming above-mentioned the deficiencies in the prior art part, provide a kind of nutritious, the collocation scientific and reasonable, utilize cake mix, egg, cream, almond wine, the butter puff cookies of broken kernel through simply processing, it is edible as leisure food at ordinary times to be particularly suitable for old man, children, it is edible at ordinary times also to be fit to the working clan, both need not be consuming time, consumption power goes to prepare, and can satisfy the demand of human body to various dietary fibers and mineral matter again.
The present invention realizes with following technical scheme: a kind of butter puff cookies, it is characterized in that: it comprises that the raw material of following weight portion makes: cake mix 8-10 part, salt-free butter 4-5 part, the clear 2-3 part of egg, egg yolk 4-5 part, granulated sugar 2-3 part, almond wine 1-2 part, salt 1-2 part, each 1 part of fragrant citrus and lemon extract, broken kernel 2-3 part.
A kind of method for preparing the described butter puff cookies of claim 1 is characterized in that: carry out as follows:
(1) prepare a sterile chamber, butter and granulated sugar are stirred, adding egg white is beaten after the children is slided and is added fragrant citrus and lemon extract and almond wine again;
(2) flour is added egg yolk, salt stir the raw material of back and step (1) merge stir stand-by;
(3) dough that stirs is layered on the roasting plate tinfoil, it is clear to sweep egg, sprinkles broken kernel, puts baking box into, with 160 ℃ of baking 25-30 minutes crisp to cookies be edible.
Advantage of the present invention is: the processing technology of making butter puff cookies is simple, and the cookies that are processed into are nutritious, the mouthfeel delicious and crisp, easy to carry, it is edible to be particularly suitable for the elderly, children, working clan, can satisfy the demand of human body to various dietary fibers and mineral matter.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1,
A kind of butter puff cookies, it comprises that the raw material of following weight portion makes: 8 parts of cake mixs, 4 parts in salt-free butter, clear 2 parts of egg, 4 parts of egg yolks, 2 parts of granulated sugar, 1 part of almond wine, 1 part of salt, each 1 part of fragrant citrus and lemon extract, 2 parts in broken kernel.
A kind of method for preparing the described butter puff cookies of claim 1, carry out as follows:
(1) prepare a sterile chamber, butter and granulated sugar are stirred, adding egg white is beaten after the children is slided and is added fragrant citrus and lemon extract and almond wine again;
(2) flour is added egg yolk, salt stir the raw material of back and step (1) merge stir stand-by;
(3) dough that stirs is layered on the roasting plate tinfoil, it is clear to sweep egg, sprinkles broken kernel, puts baking box into, and crisp to cookies with 160 ℃ of bakings 25 minutes is edible.
Embodiment 2,
A kind of butter puff cookies, it comprises that the raw material of following weight portion makes: 10 parts of cake mixs, 5 parts in salt-free butter, clear 3 parts of egg, 5 parts of egg yolks, 3 parts of granulated sugar, 2 parts of almond wine, 2 parts of salt, each 1 part of fragrant citrus and lemon extract, 3 parts in broken kernel.
A kind of method for preparing the described butter puff cookies of claim 1, carry out as follows:
(1) prepare a sterile chamber, butter and granulated sugar are stirred, adding egg white is beaten after the children is slided and is added fragrant citrus and lemon extract and almond wine again;
(2) flour is added egg yolk, salt stir the raw material of back and step (1) merge stir stand-by;
(3) dough that stirs is layered on the roasting plate tinfoil, it is clear to sweep egg, sprinkles broken kernel, puts baking box into, and crisp to cookies with 160 ℃ of bakings 30 minutes is edible.

Claims (2)

1, a kind of butter puff cookies is characterized in that: it comprises that the raw material of following weight portion makes: cake mix 8-10 part, salt-free butter 4-5 part, the clear 2-3 part of egg, egg yolk 4-5 part, granulated sugar 2-3 part, almond wine 1-2 part, salt 1-2 part, each 1 part of fragrant citrus and lemon extract, broken kernel 2-3 part.
2, a kind of method for preparing the described butter puff cookies of claim 1 is characterized in that: carry out as follows:
(1) prepare a sterile chamber, butter and granulated sugar are stirred, adding egg white is beaten after the children is slided and is added fragrant citrus and lemon extract and almond wine again;
(2) flour is added egg yolk, salt stir the raw material of back and step (1) merge stir stand-by;
(3) dough that stirs is layered on the roasting plate tinfoil, it is clear to sweep egg, sprinkles broken kernel, puts baking box into, with 160 ℃ of baking 25-30 minutes crisp to cookies be edible.
CNA2009100269784A 2009-05-22 2009-05-22 Butter puff cookies Pending CN101569323A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2009100269784A CN101569323A (en) 2009-05-22 2009-05-22 Butter puff cookies

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2009100269784A CN101569323A (en) 2009-05-22 2009-05-22 Butter puff cookies

Publications (1)

Publication Number Publication Date
CN101569323A true CN101569323A (en) 2009-11-04

Family

ID=41228918

Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2009100269784A Pending CN101569323A (en) 2009-05-22 2009-05-22 Butter puff cookies

Country Status (1)

Country Link
CN (1) CN101569323A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669241A (en) * 2012-05-18 2012-09-19 马胜清 Orange souffle
CN102919312A (en) * 2012-08-24 2013-02-13 四川飘香居食品有限公司 Dongpo crisp and making process thereof
CN103153070A (en) * 2010-08-13 2013-06-12 黑兹尔B.尤利亚尼公司 Palate cleanser wine cookie
CN103141544A (en) * 2013-03-07 2013-06-12 王玉兰 Almond and desiccated coconut cookie
CN104489120A (en) * 2014-11-27 2015-04-08 河南梦想食品有限公司 Sandwiching cream and preparation method thereof
CN104489023A (en) * 2014-11-27 2015-04-08 河南梦想食品有限公司 Lemon-flavor sandwich butter and producing method thereof
CN104604993A (en) * 2015-01-29 2015-05-13 四川大学 Okra nutritious biscuit and making method thereof

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103153070A (en) * 2010-08-13 2013-06-12 黑兹尔B.尤利亚尼公司 Palate cleanser wine cookie
CN102669241A (en) * 2012-05-18 2012-09-19 马胜清 Orange souffle
CN102919312A (en) * 2012-08-24 2013-02-13 四川飘香居食品有限公司 Dongpo crisp and making process thereof
CN102919312B (en) * 2012-08-24 2015-08-19 四川飘香居食品有限公司 A kind of eastern slope shortcake and manufacture craft thereof
CN103141544A (en) * 2013-03-07 2013-06-12 王玉兰 Almond and desiccated coconut cookie
CN104489120A (en) * 2014-11-27 2015-04-08 河南梦想食品有限公司 Sandwiching cream and preparation method thereof
CN104489023A (en) * 2014-11-27 2015-04-08 河南梦想食品有限公司 Lemon-flavor sandwich butter and producing method thereof
CN104604993A (en) * 2015-01-29 2015-05-13 四川大学 Okra nutritious biscuit and making method thereof
CN104604993B (en) * 2015-01-29 2017-09-12 四川大学 A kind of okra nutrient biscuit and preparation method thereof

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Application publication date: 20091104