CN103548930A - Filbert cookie biscuit premixed flour - Google Patents
Filbert cookie biscuit premixed flour Download PDFInfo
- Publication number
- CN103548930A CN103548930A CN201310543484.XA CN201310543484A CN103548930A CN 103548930 A CN103548930 A CN 103548930A CN 201310543484 A CN201310543484 A CN 201310543484A CN 103548930 A CN103548930 A CN 103548930A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- filbert
- cookie biscuit
- flour
- 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
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to filbert cookie biscuit premixed flour, which consists of the following ingredients in parts by weight: 25 to 30 parts of white granulated sugar, 15 to 20 parts of cake flour, 15 and 20 parts of non-dairy creamer, 10 to 15 parts of natural cream powder, 5 to 8 parts of filbert powder, 5 to 8 parts of albumen powder, 0.3 to 0.5 parts of common salt and 0.1 to 0.2 parts of sucrose ester. When the filbert cookie biscuit premixed flour is used for making filbert cookie biscuit, simplicity, convenience and high speed can be realized. The cake premixed flour only needs to be uniformly mixed with quantitative water, delicious cookie biscuit can be made through uniform stirring, extruding forming and baking, the proportioning flow process is simplified, the technical requirement is reduced, and great convenience is brought for making cake at home.
Description
Technical field
The invention belongs to food processing field, relate to a kind of biscuit, relate in particular to a kind of fibert cookies premixed powder.
Background technology
In recent years, raising along with people's living standard, small household appliances (eggbeater, electric oven etc.) are progressively universal in common people family, the situation of family's self-control baked product is more and more many, in order to meet the market demand of ever-increasing family self-control baked product, a kind of novel, raw-food material easily and efficiently---bake premixed powder and arise at the historic moment.Bake the development and application of premixed powder, significantly reduced professional, the technical and mortality that baked product is made.
Cookies, its title derives from English COOKIE, be a class to take cream, sucrose, egg, flour etc. be primary raw material, bulk, the crisp food of making through baking.Its taste is various, and heat content is higher, is a kind of bakery product being loved by the people.
Summary of the invention
The object of the present invention is to provide a kind of fibert cookies premixed powder, simple, convenient, fast while making fibert cookies with it, only fibert cookies premix powder need be mixed with gauge water, stir, extrusion modling, baking can be produced delicious cookies, simplified batching flow process, reduced specification requirement, for family manufacture cookies brings great convenience.
A cookies premixed powder, its weight portion is composed as follows: white granulated sugar 25～30, Self-raising flour 15～20, vegetable fat powder 15～20, natural cream powder 10～15, hazelnut powder 5～8, egg-white powder 5～8, edible salt 0.3～0.5, sucrose ester 0.1～0.2.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 100 mesh sieves; Natural cream powder, is that to select high-quality natural cream be raw material, and after emulsification embedding, spraying is dry to be formed.
Preparation method: white granulated sugar, Self-raising flour, vegetable fat powder, natural cream powder, hazelnut powder, egg-white powder, edible salt, sucrose ester are pressed after formula rate weighing, mix.
A kind of using method of fibert cookies premixed powder:
(3) moulding baking: pack batter into piping bag, extrusion molding on baking tray, can be decorated with various nuts etc.With the temperature of 180 ℃ ± 5 ℃, be baked to ripely, approximately need 10-15 minute.
Four, specific embodiment
Embodiment 1
Raw material proportioning (weight portion)
White granulated sugar 25, Self-raising flour 15, vegetable fat powder 15, natural cream powder 10, hazelnut powder 5, egg-white powder 5, edible salt 0.3, sucrose ester 0.1.
Preparation method: white granulated sugar, Self-raising flour, vegetable fat powder, natural cream powder, hazelnut powder, egg-white powder, edible salt, sucrose ester are pressed after formula rate weighing, mix.
Embodiment 2
Raw material proportioning (weight portion)
White granulated sugar 30, Self-raising flour 20, vegetable fat powder 20, natural cream powder 15, hazelnut powder 8, egg-white powder 8, edible salt 0.5, sucrose ester 0.2.
Preparation method: with embodiment 1.
Embodiment 3
Raw material proportioning (weight portion)
White granulated sugar 28, Self-raising flour 17, vegetable fat powder 18, natural cream powder 13, hazelnut powder 7, egg-white powder 6, edible salt 0.4, sucrose ester 0.1.
Preparation method: with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (1)
1. a fibert cookies premixed powder, its weight portion is composed as follows: white granulated sugar 25～30, Self-raising flour 15～20, vegetable fat powder 15～20, natural cream powder 10～15, hazelnut powder 5～8, egg-white powder 5～8, edible salt 0.3～0.5, sucrose ester 0.1～0.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310543484.XA CN103548930A (en) | 2013-11-06 | 2013-11-06 | Filbert cookie biscuit premixed flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310543484.XA CN103548930A (en) | 2013-11-06 | 2013-11-06 | Filbert cookie biscuit premixed flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103548930A true CN103548930A (en) | 2014-02-05 |
Family
ID=50003436
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310543484.XA Pending CN103548930A (en) | 2013-11-06 | 2013-11-06 | Filbert cookie biscuit premixed flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103548930A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999904A (en) * | 2014-05-05 | 2014-08-27 | 大连民族学院 | Biscuit and making method thereof |
| CN112189695A (en) * | 2020-09-08 | 2021-01-08 | 浙江维京生物科技有限公司 | Gluten-free high-fiber low-fat crisp chips and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669564A (en) * | 2008-09-09 | 2010-03-17 | 苑洪波 | Unsweetened cookies and manufacturing method thereof |
| CN102696710A (en) * | 2012-04-28 | 2012-10-03 | 临泉县金禾面粉有限公司 | Nutrition fortification biscuit powder capable of reducing blood sugar and method for preparing same |
| JP2012223169A (en) * | 2011-04-22 | 2012-11-15 | Asama Chemical Co Ltd | Baked confectionery having sleep improvement action, and premix for the same |
| CN102870850A (en) * | 2012-10-15 | 2013-01-16 | 广东真美食品集团有限公司 | Method for making rich-nutrition cookies |
-
2013
- 2013-11-06 CN CN201310543484.XA patent/CN103548930A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669564A (en) * | 2008-09-09 | 2010-03-17 | 苑洪波 | Unsweetened cookies and manufacturing method thereof |
| JP2012223169A (en) * | 2011-04-22 | 2012-11-15 | Asama Chemical Co Ltd | Baked confectionery having sleep improvement action, and premix for the same |
| CN102696710A (en) * | 2012-04-28 | 2012-10-03 | 临泉县金禾面粉有限公司 | Nutrition fortification biscuit powder capable of reducing blood sugar and method for preparing same |
| CN102870850A (en) * | 2012-10-15 | 2013-01-16 | 广东真美食品集团有限公司 | Method for making rich-nutrition cookies |
Non-Patent Citations (2)
| Title |
|---|
| 刘晶晶 等: "血糯米软曲奇的生产工艺及货架期测定", 《食品科学》 * |
| 苏旭 等: "《家常主食1002例》", 30 September 2008, 上海科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999904A (en) * | 2014-05-05 | 2014-08-27 | 大连民族学院 | Biscuit and making method thereof |
| CN112189695A (en) * | 2020-09-08 | 2021-01-08 | 浙江维京生物科技有限公司 | Gluten-free high-fiber low-fat crisp chips and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103548915A (en) | Premixed red bean pound cake flour | |
| CN105394137A (en) | Crispy potato biscuit | |
| CN102362610A (en) | Preparation method for seaweed cakes | |
| CN102986782A (en) | Formula and making process of milk bread | |
| CN103548917A (en) | Premixed flour for apricot kernel cookies | |
| RU2520147C1 (en) | Gluten-free waffles and their production method | |
| CN103548925A (en) | Premixed flour for pineapple chiffon cake | |
| CN103548930A (en) | Filbert cookie biscuit premixed flour | |
| JP7093167B2 (en) | How to make bread | |
| CN103548939A (en) | Premixing powder for heavy-oil cookie biscuits | |
| CN103548923A (en) | Chocolate chiffon cake premix powder | |
| CN103548912A (en) | Premixed flour for apricot kernel pound cakes | |
| CN103548914A (en) | Premixed black tea chiffon cake flour | |
| CN103548940A (en) | Premixed green tea chiffon cake flour | |
| CN103548932A (en) | Premixed coffee cookie flour | |
| CN103548931A (en) | Premixed flour for vanilla cookies | |
| CN103548938A (en) | Premixed red bean cookie flour | |
| CN103548922A (en) | Premixed cocoa butter cookie four | |
| CN103548962A (en) | Premixed walnut cookie flour | |
| JP6330305B2 (en) | Bread production method | |
| CN103548918A (en) | Sweet orange sponge cake pre-mixed flour | |
| CN103548921A (en) | Premixed red date sponge cake flour | |
| CN103548933A (en) | Premixed green tea cookie flour | |
| KR20160144158A (en) | the filling for croquette and the manufacture method of baked croquette therewith | |
| CN103548916A (en) | Premixed flour for oat cookies |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140205 |