CN101569323A - Butter puff cookies - Google Patents
Butter puff cookies Download PDFInfo
- 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
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- cookies
- butter
- egg
- puff
- salt
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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
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.
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 |
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CN101569323A true CN101569323A (en) | 2009-11-04 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CNA2009100269784A Pending CN101569323A (en) | 2009-05-22 | 2009-05-22 | Butter puff cookies |
Country Status (1)
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CN (1) | CN101569323A (en) |
Cited By (7)
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 |
-
2009
- 2009-05-22 CN CNA2009100269784A patent/CN101569323A/en active Pending
Cited By (9)
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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Legal Events
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C06 | Publication | ||
PB01 | Publication | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20091104 |