CN103548962A - Premixed walnut cookie flour - Google Patents
Premixed walnut cookie flour Download PDFInfo
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- CN103548962A CN103548962A CN201310543763.6A CN201310543763A CN103548962A CN 103548962 A CN103548962 A CN 103548962A CN 201310543763 A CN201310543763 A CN 201310543763A CN 103548962 A CN103548962 A CN 103548962A
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- walnut
- powder
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- premixed
- flour
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Abstract
The invention discloses premixed walnut cookie flour, which consists of the following components in part by weight: 25 to 30 parts of white granulated sugar, 15 to 20 parts of low-gluten flour, 15 to 20 parts of non-dairy creamer, 10 to 15 parts of natural cream powder, 5 to 8 parts of walnut powder, 5 to 8 parts of whole egg powder, 0.3 to 0.5 part of edible salt and 0.1 to 0.2 part of sucrose ester. When the premixed walnut cookie flour is used for making walnut cookies, delicious cookies can be simply, conveniently and quickly made only by mixing the premixed walnut cookie flour and a fixed amount of water and performing uniform stirring, extrusion-forming and baking, so that a batching flow is simplified, technical requirements are lowered, and great convenience is brought to the cookie making of a household.
Description
Technical field
The invention belongs to food processing field, relate to a kind of biscuit, relate in particular to a kind of walnut cookies biscuit 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 walnut cookies biscuit premixed powder, simple, convenient, fast while making walnut cookies biscuit with it, only walnut cookies biscuit 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 biscuit 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, walnut powder 5～8, dried whole-egg 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, walnut powder, dried whole-egg, edible salt, sucrose ester are pressed after formula rate weighing, mix.
A kind of using method of walnut cookies biscuit premixed powder:
batter is made: press walnut cookies biscuit premixed powder: the weight ratio of water=65:35, first the warm water of quantitative 35-40 ℃ is joined in stirred vessel, then add load weighted walnut cookies biscuit premixed powder, stirring at low speed 1 minute, middling speed stirs 3-5 minute again, to becoming uniform batter.
(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, walnut powder 5, dried whole-egg 5, edible salt 0.3, sucrose ester 0.1.
Preparation method: white granulated sugar, Self-raising flour, vegetable fat powder, natural cream powder, walnut powder, dried whole-egg, edible salt, sucrose ester are pressed after formula rate weighing, mixed.
Embodiment 2
Raw material proportioning (weight portion)
White granulated sugar 30, Self-raising flour 20, vegetable fat powder 20, natural cream powder 15, walnut powder 8, dried whole-egg 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, walnut powder 7, dried whole-egg 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 walnut cookies biscuit 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, walnut powder 5～8, dried whole-egg 5～8, edible salt 0.3～0.5, sucrose ester 0.1～0.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310543763.6A CN103548962A (en) | 2013-11-06 | 2013-11-06 | Premixed walnut cookie flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310543763.6A CN103548962A (en) | 2013-11-06 | 2013-11-06 | Premixed walnut cookie flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103548962A true CN103548962A (en) | 2014-02-05 |
Family
ID=50003468
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310543763.6A Pending CN103548962A (en) | 2013-11-06 | 2013-11-06 | Premixed walnut cookie flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103548962A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642473A (en) * | 2015-01-29 | 2015-05-27 | 施凯健 | Production method for walnut milk crisp biscuits |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461437A (en) * | 2007-12-18 | 2009-06-24 | 天津太平洋制药有限公司 | Sugar-free coconut ball and method for producing the same |
| CN102265918A (en) * | 2011-08-26 | 2011-12-07 | 吉林紫鑫药业股份有限公司 | Ginseng fiber cookie and production process thereof |
| CN102326601A (en) * | 2011-11-01 | 2012-01-25 | 中国农业大学 | Millet soft cookie and preparation method thereof |
-
2013
- 2013-11-06 CN CN201310543763.6A patent/CN103548962A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461437A (en) * | 2007-12-18 | 2009-06-24 | 天津太平洋制药有限公司 | Sugar-free coconut ball and method for producing the same |
| CN102265918A (en) * | 2011-08-26 | 2011-12-07 | 吉林紫鑫药业股份有限公司 | Ginseng fiber cookie and production process thereof |
| CN102326601A (en) * | 2011-11-01 | 2012-01-25 | 中国农业大学 | Millet soft cookie and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| （韩）安星美著；李红梅译: "《妈妈牌手工饼干》", 31 March 2011, 辽宁科学技术出版社 * |
| 熊华等: "粉末油脂的特点与在食品工业中的应用", 《食品科学》 * |
| 王森: "《面包制作入门》", 31 January 2009, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642473A (en) * | 2015-01-29 | 2015-05-27 | 施凯健 | Production method for walnut milk crisp biscuits |
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| 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 |