CN103478203A - Caramel peanut crisp and preparation method thereof - Google Patents
Caramel peanut crisp and preparation method thereof Download PDFInfo
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- CN103478203A CN103478203A CN201310444505.2A CN201310444505A CN103478203A CN 103478203 A CN103478203 A CN 103478203A CN 201310444505 A CN201310444505 A CN 201310444505A CN 103478203 A CN103478203 A CN 103478203A
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Abstract
The invention discloses a caramel peanut crisp and a preparation method thereof. the caramel peanut crisp are made of self-raising flour, butter, powdered sugar, eggs, baking powder, butter, sugar, golden syrup, lemon juice and peanut kernel. The preparation method includes preparing a cake base, preparing peanut filling, making finished products, baking and packaging. The caramel peanut crisp is characterized in that the caramel peanut crisp is crisp, added peanut raw materials are more than the traditional peanut raw materials, original taste of peanuts can be preserved, the caramel peanut crisp tastes more crisp and delicious and nutrient-rich, varieties of peanut crisps and satiety are increased, and the caramel peanut crisp has functions to accelerate physical growth, improve anemia, lower cholesterol, slow down human aging and the like.
Description
Technical field
The invention belongs to a kind of food processing field, be specifically related to a kind of caramel Peanut Squares and preparation method thereof.
Background technology
Peanut, be called again peanut, Longevity, is a kind of food of high nutrition, protein 25%～36% is contained in the inside, and fat content can reach 40%, goes back peanut in peanut and contains abundant vitamin B2, PP, A, D, E, calcium and iron are the important source material of 100 numerous food.Can reduce cholesterol, delaying human body caducity, promotion children skeleton development, pre-preventing tumor, strengthening the spleen and stomach, sharp kidney anhydrate, regulate the flow of vital energy logical breast, control all mass formed by blood stasis etc.
Pea nut crisp candy is a delicious dessert, and primary raw material is peanut and sucrose etc., fragrant and sweet good to eat, is a kind of traditional crisp sweets of China, has peculiar flavour and abundant nutrition and is worth, and favored by the consumer.Yet traditional pea nut crisp candy sugar products kind is more single, and traditional Peanut Squares much all can grinds, the structure of peanut is destroyed fully, and lost most of peanut original taste; The peanut raw material of perhaps putting into is few, not sweet-smelling.
Summary of the invention
The object of the present invention is to provide a kind of caramel Peanut Squares and preparation method thereof, caramel Peanut Squares of the present invention is directly used peanut raw material, has not only preserved the peanut original taste, and taste is fragrant and crisp, also increases in addition the Peanut Squares kind, has multiple efficacies.
The technical scheme of caramel Peanut Squares of the present invention realizes like this:
A kind of caramel Peanut Squares, made by the raw material of following proportioning: Self-raising flour 100～130g, butter 115～145g, Icing Sugar 30～40g, egg 20～28g, baking powder 10～15g, sugar 100～130g, golden yellow syrup 15～20g, lemon juice 8～15g, shelled peanut 160～200g.
And the raw material proportion optimization of described caramel Peanut Squares is: Self-raising flour 110～120g, butter 128～137g, Icing Sugar 34～38g, egg 23～25g, baking powder 12～14g, sugar 110～120g, golden yellow syrup 16～18g, lemon juice 10～12g, shelled peanut 180～190g.
The optimum material proportion of described caramel Peanut Squares is: Self-raising flour 115g, butter 132g, Icing Sugar 36g, egg 24g, baking powder 13g, sugared 112g, golden yellow syrup 17g, lemon juice 11g, shelled peanut 185g.
The mixing that described sugar is chemical maltose, white granulated sugar, can increase viscosity.
Above-mentioned caramel Peanut Squares is realized by following steps:
(1) at the bottom of making cake
A) butter is cut into small pieces, and adds Icing Sugar after softening, then with egg-whisk dismiss to color shoal and volume fluffy, then add at twice egg to beat evenly, until merge fully;
B) Self-raising flour and baking powder mixing add in butter after sieving, and with rubber squeegee, turn and evenly become batter;
C) batter is laid on the mould that has padded tinfoil, flat by the spoon back pressure;
D) mould is put into to preheated baking box middle level, roasting 20-25min under 175 ℃;
(2) make the peanut filling
A) white sugar, golden yellow syrup, lemon juice, the butter that is cut into small pieces are all put into pannikin, with little fire heating, heat while stirring, until butter, sugar dissolve, then add sugar to continue to keep little fiery infusion 2～4min, and agitation as appropriate, mix, make mixing molasses;
C) after mixing molasses moves away from stove fire, pour immediately the shelled peanut of baking into, stir, make the peanut filling;
(3) manufactured goods: on pouring into while hot at the bottom of cake baked in step (1) by the peanut filling, and press while pushing away with the instrument back of the body, make on the peanut filling is laid at the bottom of cake uniformly;
(4) baking: mould is reentered into to baking box, roasting 8min under 175 ℃, the rear cooling and demolding of taking-up is cut into small pieces and gets final product;
(5) packing.
Above-mentioned caramel Peanut Squares is naturally cool carries out inner packing after but in time, preserves the freshness sense of caramel Peanut Squares.
Carry out again external packing after described caramel Peanut Squares inner packing, improve the shelf-life, and taste conveniently.
Compared with prior art, the present invention has the following advantages: this products taste is crisp, and the peanut raw material of interpolation is more than tradition, preserves the peanut original taste, makes mouthfeel more crisp, fragrant and pleasant to taste; Nutritious, increase the Peanut Squares kind; Increase satiety, improve one's physical development, improve anaemia, can reduce the effects such as cholesterol, delaying human body caducity.
The specific embodiment
Embodiment 1
A kind of caramel Peanut Squares, the proportioning of each raw material is: Self-raising flour 100g, butter 115g, Icing Sugar 30g, egg 20g, baking powder 10g, white sugar 40g, chemical maltose 60g, golden yellow syrup 15g, lemon juice 8g, shelled peanut 160g.
Above-mentioned caramel Peanut Squares is realized by following steps:
(1) at the bottom of making cake
A) the 45g butter is cut into small pieces, adds the 30g Icing Sugar after softening, then with egg-whisk dismiss to color shoal and volume fluffy, then add at twice the 20g egg to beat evenly, until merge fully;
B) 100g Self-raising flour and the mixing of 10g baking powder add in butter after sieving, and with rubber squeegee, turn and evenly become batter;
C) batter is laid on the mould that has padded tinfoil, flat by the spoon back pressure;
D) mould is put into to preheated baking box middle level, roasting 20min under 175 ℃;
(2) make the peanut filling
A) butter that 40g white sugar, the golden yellow syrup of 15g, 8g lemon juice, 70g are cut into small pieces is all put into pannikin, with little fire heating, heat while stirring, until butter, white sugar dissolve, then add 60g chemistry maltose to continue to keep little fiery infusion 2min, and agitation as appropriate, mix, make mixing molasses;
C) after mixing molasses moves away from stove fire, pour immediately the shelled peanut that 160g bakes into, stir, make the peanut filling;
(3) manufactured goods: on pouring into while hot at the bottom of cake baked in step (1) by the peanut filling, and press while pushing away with the instrument back of the body, make on the peanut filling is laid at the bottom of cake uniformly;
(4) baking: mould is reentered into to baking box, roasting 8min under 175 ℃, the rear cooling and demolding of taking-up is cut into small pieces and gets final product;
(5) packing: carry out in time inner packing after but by the caramel Peanut Squares in step (4) is naturally cool, and then carry out external packing.
Embodiment 2
A kind of caramel Peanut Squares, the proportioning of each raw material is: Self-raising flour 120g, butter 214g, Icing Sugar 35g, egg 25g, baking powder 13g, white sugar 46g, chemical maltose 69g, golden yellow syrup 14g, lemon juice 10g, shelled peanut 180g.
Above-mentioned caramel Peanut Squares is realized by following steps:
(1) at the bottom of making cake
A) the 50g butter is cut into small pieces, adds the 35g Icing Sugar after softening, then with egg-whisk dismiss to color shoal and volume fluffy, then add at twice the 25g egg to beat evenly, until merge fully;
B) 120g Self-raising flour and the mixing of 13g baking powder add in butter after sieving, and with rubber squeegee, turn and evenly become batter;
C) batter is laid on the mould that has padded tinfoil, flat by the spoon back pressure;
D) mould is put into to preheated baking box middle level, roasting 22min under 175 ℃;
(2) make the peanut filling
A) butter that 46g white sugar, the golden yellow syrup of 14g, 10g lemon juice, 82g are cut into small pieces is all put into pannikin, with little fire heating, heat while stirring, until butter, white sugar dissolve, then add 69g chemistry maltose to continue to keep little fiery infusion 3min, and agitation as appropriate, mix, make mixing molasses;
C) after mixing molasses moves away from stove fire, pour immediately the shelled peanut that 180g bakes into, stir, make the peanut filling;
(3) manufactured goods: on pouring into while hot at the bottom of cake baked in step (1) by the peanut filling, and press while pushing away with the instrument back of the body, make on the peanut filling is laid at the bottom of cake uniformly;
(4) baking: mould is reentered into to baking box, roasting 8min under 175 ℃, the rear cooling and demolding of taking-up is cut into small pieces and gets final product;
(5) packing: carry out in time inner packing after but by the caramel Peanut Squares in step (4) is naturally cool, and then carry out external packing.
Embodiment 3
A kind of caramel Peanut Squares, the proportioning of each raw material is: Self-raising flour 130g, butter 145g, Icing Sugar 40g, egg 28g, baking powder 15g, white sugar 52g, chemical maltose 78g, golden yellow syrup 20g, lemon juice 15g, shelled peanut 200g.
Above-mentioned caramel Peanut Squares is realized by following steps:
(1) at the bottom of making cake
A) the 60g butter is cut into small pieces, adds the 40g Icing Sugar after softening, then with egg-whisk dismiss to color shoal and volume fluffy, then add at twice the 28g egg to beat evenly, until merge fully;
B) 130g Self-raising flour and the mixing of 15g baking powder add in butter after sieving, and with rubber squeegee, turn and evenly become batter;
C) batter is laid on the mould that has padded tinfoil, flat by the spoon back pressure;
D) mould is put into to preheated baking box middle level, roasting 25min under 175 ℃;
(2) make the peanut filling
A) butter that 52g white sugar, the golden yellow syrup of 20g, 15g lemon juice, 85g are cut into small pieces is all put into pannikin, with little fire heating, heat while stirring, until butter, white sugar dissolve, then add 78g chemistry maltose to continue to keep little fiery infusion 4min, and agitation as appropriate, mix, make mixing molasses;
C) after mixing molasses moves away from stove fire, pour immediately the shelled peanut that 200g bakes into, stir, make the peanut filling;
(3) manufactured goods: on pouring into while hot at the bottom of cake baked in step (1) by the peanut filling, and press while pushing away with the instrument back of the body, make on the peanut filling is laid at the bottom of cake uniformly;
(4) baking: mould is reentered into to baking box, roasting 8min under 175 ℃, the rear cooling and demolding of taking-up is cut into small pieces and gets final product;
(5) packing: carry out in time inner packing after but by the caramel Peanut Squares in step (4) is naturally cool, and then carry out external packing.
Embodiment 4
A kind of caramel Peanut Squares, the proportioning of each raw material is: Self-raising flour 112g, butter 130g, Icing Sugar 36g, egg 24g, baking powder 13g, white sugar 45g, chemical maltose 67g, golden yellow syrup 16g, lemon juice 10g, shelled peanut 190g.
Above-mentioned caramel Peanut Squares is realized by following steps:
(1) at the bottom of making cake
A) the 50g butter is cut into small pieces, adds the 36g Icing Sugar after softening, then with egg-whisk dismiss to color shoal and volume fluffy, then add at twice the 24g egg to beat evenly, until merge fully;
B) 112g Self-raising flour and the mixing of 13g baking powder add in butter after sieving, and with rubber squeegee, turn and evenly become batter;
C) batter is laid on the mould that has padded tinfoil, flat by the spoon back pressure;
D) mould is put into to preheated baking box middle level, roasting 22min under 175 ℃;
(2) make the peanut filling
A) butter that 45g white sugar, the golden yellow syrup of 16g, 10g lemon juice, 80g are cut into small pieces is all put into pannikin, with little fire heating, heat while stirring, until butter, white sugar dissolve, then add 67g chemistry maltose to continue to keep little fiery infusion 3min, and agitation as appropriate, mix, make mixing molasses;
C) after mixing molasses moves away from stove fire, pour immediately the shelled peanut that 190g bakes into, stir, make the peanut filling;
(3) manufactured goods: on pouring into while hot at the bottom of cake baked in step (1) by the peanut filling, and press while pushing away with the instrument back of the body, make on the peanut filling is laid at the bottom of cake uniformly;
(4) baking: mould is reentered into to baking box, roasting 8min under 175 ℃, the rear cooling and demolding of taking-up is cut into small pieces and gets final product;
(5) packing: carry out in time inner packing after but by the caramel Peanut Squares in step (4) is naturally cool, and then carry out external packing.
Embodiment 5
A kind of caramel Peanut Squares, the proportioning of each raw material is: Self-raising flour 115g, butter 132g, Icing Sugar 36g, egg 24g, baking powder 13g, white sugar 45g, chemical maltose 67g, golden yellow syrup 17g, lemon juice 11g, shelled peanut 185g.
Above-mentioned caramel Peanut Squares is realized by following steps:
(1) at the bottom of making cake
A) the 52g butter is cut into small pieces, adds the 36g Icing Sugar after softening, then with egg-whisk dismiss to color shoal and volume fluffy, then add at twice the 24g egg to beat evenly, until merge fully;
B) 115g Self-raising flour and the mixing of 13g baking powder add in butter after sieving, and with rubber squeegee, turn and evenly become batter;
C) batter is laid on the mould that has padded tinfoil, flat by the spoon back pressure;
D) mould is put into to preheated baking box middle level, roasting 23min under 175 ℃;
(2) make the peanut filling
A) butter that 45g white sugar, the golden yellow syrup of 17g, 11g lemon juice, 52g are cut into small pieces is all put into pannikin, with little fire heating, heat while stirring, until butter, white sugar dissolve, then add 67g chemistry maltose to continue to keep little fiery infusion 3min, and agitation as appropriate, mix, make mixing molasses;
C) after mixing molasses moves away from stove fire, pour immediately the shelled peanut that 185g bakes into, stir, make the peanut filling;
(3) manufactured goods: on pouring into while hot at the bottom of cake baked in step (1) by the peanut filling, and press while pushing away with the instrument back of the body, make on the peanut filling is laid at the bottom of cake uniformly;
(4) baking: mould is reentered into to baking box, roasting 8min under 175 ℃, the rear cooling and demolding of taking-up is cut into small pieces and gets final product;
(5) packing: carry out in time inner packing after but by the caramel Peanut Squares in step (4) is naturally cool, and then carry out external packing.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (7)
1. a caramel Peanut Squares, it is characterized in that, made by the raw material of following proportioning: Self-raising flour 100～130g, butter 45～60g, Icing Sugar 30～40g, egg 20～28g, baking powder 10～15g, butter 70～85g, sugar 100～130g, golden yellow syrup 15～20g, lemon juice 8～15g, shelled peanut 160～200g.
2. caramel Peanut Squares as claimed in claim 1, it is characterized in that, the proportioning of each raw material is: Self-raising flour 110～120g, butter 50～55g, Icing Sugar 34～38g, egg 23～25g, baking powder 12～14g, butter 78～82g, sugar 110～120g, golden yellow syrup 16～18g, lemon juice 10～12g, shelled peanut 180～190g.
3. caramel Peanut Squares as claimed in claim 2, it is characterized in that, the proportioning of each raw material is: Self-raising flour 115g, butter 52g, Icing Sugar 36g, egg 24g, baking powder 13g, butter 80g, sugared 112g, golden yellow syrup 17g, lemon juice 11g, shelled peanut 185g.
4. caramel Peanut Squares as described as claim 1～3 any one, is characterized in that, the mixing that described sugar is chemical maltose, white sugar, and its ratio is 3:2.
5. the preparation method of the described caramel Peanut Squares of claim 1～4 any one, is characterized in that, comprises the following steps:
(1) at the bottom of making cake
A) butter is cut into small pieces, and adds Icing Sugar after softening, then with egg-whisk dismiss to color shoal and volume fluffy, then add at twice egg to beat evenly, until merge fully;
B) Self-raising flour and baking powder mixing add in butter after sieving, and with rubber squeegee, turn and evenly become batter;
C) batter is laid on the mould that has padded tinfoil, flat by the spoon back pressure;
D) mould is put into to preheated baking box middle level, roasting 20-25min under 175 ℃;
(2) make the peanut filling
A) white sugar 40～52g, golden yellow syrup, lemon juice, the butter that is cut into small pieces are all put into pannikin, with little fire heating, heat while stirring, until butter, white sugar dissolve, then add chemical maltose 60～78g to continue to keep little fiery infusion 2～4min, and agitation as appropriate, mix, make mixing molasses;
C) after mixing molasses moves away from stove fire, pour immediately the shelled peanut of baking into, stir, make the peanut filling;
(3) manufactured goods: on pouring into while hot at the bottom of cake baked in step (1) by the peanut filling, and press while pushing away with the instrument back of the body, make on the peanut filling is laid at the bottom of cake uniformly;
(4) baking: mould is reentered into to baking box, roasting 8min under 175 ℃, the rear cooling and demolding of taking-up is cut into small pieces and gets final product;
(5) packing.
6. the preparation method of caramel Peanut Squares as claimed in claim 5, is characterized in that, described caramel Peanut Squares is naturally cool carries out inner packing after but in time.
7. the preparation method of caramel Peanut Squares as claimed in claim 5, is characterized in that, after described caramel Peanut Squares inner packing, carries out external packing again.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310444505.2A CN103478203A (en) | 2013-09-26 | 2013-09-26 | Caramel peanut crisp and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310444505.2A CN103478203A (en) | 2013-09-26 | 2013-09-26 | Caramel peanut crisp and preparation method thereof |
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| CN103478203A true CN103478203A (en) | 2014-01-01 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814107A (en) * | 2015-05-20 | 2015-08-05 | 合肥市好旺养殖科技有限公司 | Method for manufacturing high protein biscuits |
| CN108684787A (en) * | 2018-07-31 | 2018-10-23 | 深圳市东西方实业发展有限公司 | A kind of cashew nut shortcake and preparation method thereof |
| CN110881507A (en) * | 2019-12-12 | 2020-03-17 | 黄冈师范学院 | Persimmon crisp and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408271A (en) * | 2002-08-24 | 2003-04-09 | 罗云 | Food stuff base material |
| CN103315031A (en) * | 2013-07-17 | 2013-09-25 | 徐州金牌药业有限公司 | Anti-aging sandwich pie and preparing method thereof |
-
2013
- 2013-09-26 CN CN201310444505.2A patent/CN103478203A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408271A (en) * | 2002-08-24 | 2003-04-09 | 罗云 | Food stuff base material |
| CN103315031A (en) * | 2013-07-17 | 2013-09-25 | 徐州金牌药业有限公司 | Anti-aging sandwich pie and preparing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814107A (en) * | 2015-05-20 | 2015-08-05 | 合肥市好旺养殖科技有限公司 | Method for manufacturing high protein biscuits |
| CN108684787A (en) * | 2018-07-31 | 2018-10-23 | 深圳市东西方实业发展有限公司 | A kind of cashew nut shortcake and preparation method thereof |
| CN110881507A (en) * | 2019-12-12 | 2020-03-17 | 黄冈师范学院 | Persimmon crisp and preparation method thereof |
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Application publication date: 20140101 |