CN103583634A - Method for making almond crisp bars - Google Patents
Method for making almond crisp bars Download PDFInfo
- Publication number
- CN103583634A CN103583634A CN201210291919.1A CN201210291919A CN103583634A CN 103583634 A CN103583634 A CN 103583634A CN 201210291919 A CN201210291919 A CN 201210291919A CN 103583634 A CN103583634 A CN 103583634A
- Authority
- CN
- China
- Prior art keywords
- almond
- butter
- sugar
- roll
- dough sheet
- 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
Abstract
The invention discloses a method for making almond crisp bars, and belongs to the field of foods. The almond crisp bars comprise low-protein flour, high-protein flour, sweet almonds, egg white, sugar, table salt and butter. The method includes processes of proportioning raw materials; mixing the raw materials together; making layered pies; baking the layered pies and the like. The method has the advantages of simple processes and convenient raw material sources. Besides, the almond crisp bars, which are products made by the method, contain rich nutritional components such as proteins, fat, carbohydrates, carotene, vitamin B complexes, vitamin C, vitamin P, calcium, phosphorus and iron, not only are extremely high in edibleness, but also can realize a significant dietary therapy effect.
Description
Technical field
The invention belongs to field of food, relate in particular to a kind of preparation method of almond shortbread bar.
Background technology
Almond is really flat avette, one end circle, and the other end is sharp, is covered with the thin skin of brown, kernel contains 20% protein, not starch-containing, after grinding, pressurizeing, and the grease of squeezing out, be approximately half of own weight, apricot kernel oil is faint yellow, although there is no fragrance, has the effect of softening skin.Almond is divided into dessert almond and semen armeniacae amarae, and its medical value is high: 1. semen armeniacae amarae can be relieving cough and asthma, relaxes bowel, and can treat the diseases such as tuberculosis, cough; 2. dessert almond and the daily dry fruit jordan almond of eating relatively moisten, and have certain tonifying lung effect; 3. almond also contains abundant flavonoids and polyphenol components, and this composition not only can reduce the content of cholesterol in human body, can also significantly reduce the initiation potential of heart disease and a lot of chronic diseases; 4. almond also has beauty functions, can promote skin microcirculation, makes the ruddy gloss of skin; 5. almond also has antitumor action.Although almond has many medicinal, edibility, cannot eat in a large number, excessive use can cause poisoning.The present invention be take dessert almond and is prepared almond shortbread bar as raw material, dessert almond is also southern almond, micro-sweet, due to dessert almond, be rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron, wherein the content of carrotene is only second to mango in fruit, thus people by dessert almond be called anticancer fruit, dessert almond contains abundant fat oil, there is the effect that reduces cholesterol, to preventing and treating disease of cardiovascular system, have good effect; Also have promote the production of body fluid to quench thirst, the effect of moistening lung Dingchuan.Product of the present invention is that to take Self-raising flour, Strong flour, dessert almond, Egg-white, sugar, salt, butter be raw material, by techniques such as batching, raw-material mixing, making layering pie, bakings, make finished product, the method has that technique is simple, raw material sources advantage easily, product almond shortbread bar is rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron, not only there is high edibility, also there is very important dietary function.
Summary of the invention
The problem that the present invention mainly solves is to provide a kind of method of producing almond shortbread bar in batches, the raw material weight proportioning of producing this product use is: Self-raising flour 40%-45%, Strong flour 35%-40%, dessert almond powder 7%, Egg-white 4%, sugar 2%, salt 1%, butter 6%, water is appropriate, product almond shortbread bar outward appearance is golden yellow, nutritious, delicious flavour, be rich in protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, the nutritional labelings such as iron, not only there is high edibility, also there is very important dietary function.
The present invention can be achieved through the following technical solutions:
A preparation method for almond shortbread bar, is characterized in that consisting of following steps:
(1) Self-raising flour of formula ratio, Strong flour, sugar, salt are added to water after mixing and rub in right amount uniform and smooth dough, with preservative film, wrap, at room temperature place 0.8 hour.
(2) butter of formula ratio is thinly sliced, be placed on tin foil, four ends wrap, and with rolling pin, extend back and forth to surrounding, and butter sheet is rolled to becoming uniform 2 millimeters thick stand-by.
(3) dough in preservative film is taken out, on panel, spread a little flour, roll out and roll the dough sheet of rectangularity, butter sheet is placed on to the centre of dough sheet, the two ends of dough sheet encase respectively butter and press...with one's finger, avoid spilling rolling process butter processed, roll rectangularity all around and repeatedly beat writing pad folding, each folding rear placement 1 hour, carry out again the system of rolling next time, roll into for the last time the thick even dough sheet that is about 4 millimeters, by the albumen of formula ratio, sugar, after almond powder blending, stir into white dense thick liquid, with brushing, be put on dough sheet, smear one deck, cover one deck, during lid to 10 layer, stop, after being cut into the fritter of 80*50 millimeter by knife, send into baking box, adjusting roasting the temperature inside the box is 195 ℃ of-205 ℃ of degree, after the baking of 0.2-0.3 hour, product is sent into and in air, naturally cooled to normal temperature.
The fructose that the described sugar of step (1,3) is 50% and 50% Icing Sugar form;
The described oven temperature of step (3) is 200 ℃, and baking time is 0.25 hour.
The invention has the beneficial effects as follows: the preparation method that a kind of almond shortbread bar is provided, the method has that technique is simple, raw material sources advantage easily, product is rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron, not only there is high edibility, also there is very important dietary function.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
By accounting for total amount, be 40% Self-raising flour, to account for total amount be 40% Strong flour, account for total amount is 1% sugar, account for total amount is after 1% salt mixes, to add water to rub in right amount uniform and smooth dough, with preservative film, wraps, at room temperature place 0.8 hour, by accounting for total amount, be that 6% butter is thinly sliced, be placed on tin foil, four ends wrap, and with rolling pin, extend back and forth to surrounding, and butter sheet is rolled to becoming uniform 2 millimeters thick stand-by, dough in preservative film is taken out, on panel, spread a little flour, roll out and roll the dough sheet of rectangularity, butter sheet is placed on to the centre of dough sheet, the two ends of dough sheet encase respectively butter and press...with one's finger, avoid spilling rolling process butter processed, roll rectangularity all around and repeatedly beat writing pad folding, each folding rear placement 1 hour, carry out again the system of rolling next time, roll into for the last time the thick even dough sheet that is about 4 millimeters, by accounting for total amount, be 4% albumen, account for total amount and be 1% sugar, after accounting for total amount and be 7% almond powder blending, stir into white dense thick liquid, with brushing, be put on dough sheet, smear one deck, cover one deck, during lid to 10 layer, stop, after being cut into the fritter of 80*50 millimeter by knife, send into baking box, adjusting roasting the temperature inside the box is 195 ℃ of-205 ℃ of degree, after the baking of 0.2-0.3 hour, product is sent into and in air, naturally cooled to normal temperature.
Embodiment 2
By accounting for total amount, be 42.5% Self-raising flour, to account for total amount be 37.5% Strong flour, account for total amount is 1% sugar, account for total amount is after 1% salt mixes, to add water to rub in right amount uniform and smooth dough, with preservative film, wraps, at room temperature place 0.8 hour, by accounting for total amount, be that 6% butter is thinly sliced, be placed on tin foil, four ends wrap, and with rolling pin, extend back and forth to surrounding, and butter sheet is rolled to becoming uniform 2 millimeters thick stand-by, dough in preservative film is taken out, on panel, spread a little flour, roll out and roll the dough sheet of rectangularity, butter sheet is placed on to the centre of dough sheet, the two ends of dough sheet encase respectively butter and press...with one's finger, avoid spilling rolling process butter processed, roll rectangularity all around and repeatedly beat writing pad folding, each folding rear placement 1 hour, carry out again the system of rolling next time, roll into for the last time the thick even dough sheet that is about 4 millimeters, by accounting for total amount, be 4% albumen, account for total amount and be 1% sugar, after accounting for total amount and be 7% almond powder blending, stir into white dense thick liquid, with brushing, be put on dough sheet, smear one deck, cover one deck, during lid to 10 layer, stop, after being cut into the fritter of 80*50 millimeter by knife, send into baking box, adjusting roasting the temperature inside the box is 195 ℃ of-205 ℃ of degree, after the baking of 0.2-0.3 hour, product is sent into and in air, naturally cooled to normal temperature.
Embodiment 3
By accounting for total amount, be 45% Self-raising flour, to account for total amount be 35% Strong flour, account for total amount is 1% sugar, account for total amount is after 1% salt mixes, to add water to rub in right amount uniform and smooth dough, with preservative film, wraps, at room temperature place 0.8 hour, by accounting for total amount, be that 6% butter is thinly sliced, be placed on tin foil, four ends wrap, and with rolling pin, extend back and forth to surrounding, and butter sheet is rolled to becoming uniform 2 millimeters thick stand-by, dough in preservative film is taken out, on panel, spread a little flour, roll out and roll the dough sheet of rectangularity, butter sheet is placed on to the centre of dough sheet, the two ends of dough sheet encase respectively butter and press...with one's finger, avoid spilling rolling process butter processed, roll rectangularity all around and repeatedly beat writing pad folding, each folding rear placement 1 hour, carry out again the system of rolling next time, roll into for the last time the thick even dough sheet that is about 4 millimeters, by accounting for total amount, be 4% albumen, account for total amount and be 1% sugar, after accounting for total amount and be 7% almond powder blending, stir into white dense thick liquid, with brushing, be put on dough sheet, smear one deck, cover one deck, during lid to 10 layer, stop, after being cut into the fritter of 80*50 millimeter by knife, send into baking box, adjusting roasting the temperature inside the box is 195 ℃ of-205 ℃ of degree, after the baking of 0.2-0.3 hour, product is sent into and in air, naturally cooled to normal temperature.
Claims (3)
1. a preparation method for almond shortbread bar, the raw material weight proportioning of use is: comprise that Self-raising flour 40%-45%, Strong flour 35%-40%, dessert almond powder 7%, Egg-white 4%, sugar 2%, salt 1%, butter 6%, water are appropriate, it is characterized in that: step (1) adds water by the Self-raising flour of formula ratio, Strong flour, sugar, salt after mixing and rubs in right amount uniform and smooth dough, with preservative film, wraps, and at room temperature places 0.8 hour, step (2) is thinly sliced the butter of formula ratio, is placed on tin foil, and four ends wrap, and with rolling pin, extends back and forth to surrounding, and butter sheet is rolled to becoming uniform 2 millimeters thick stand-by, step (3) is taken out the dough in preservative film, on panel, spread a little flour, roll out and roll the dough sheet of rectangularity, butter sheet is placed on to the centre of dough sheet, the two ends of dough sheet encase respectively butter and press...with one's finger, avoid spilling rolling process butter processed, roll rectangularity all around and repeatedly beat writing pad folding, each folding rear placement 1 hour, carry out again the system of rolling next time, roll into for the last time the thick even dough sheet that is about 4 millimeters, by the albumen of formula ratio, sugar, after almond powder blending, stir into white dense thick liquid, with brushing, be put on dough sheet, smear one deck, cover one deck, during lid to 10 layer, stop, after being cut into the fritter of 80*50 millimeter by knife, send into baking box, adjusting roasting the temperature inside the box is 195 ℃ of-205 ℃ of degree, after the baking of 0.2-0.3 hour, product is sent into and in air, naturally cooled to normal temperature.
2. the preparation method of a kind of almond shortbread bar according to claim 1, the feature of its step (1,3) is: the fructose that described sugar is 50% and 50% Icing Sugar form.
3. the preparation method of a kind of almond shortbread bar according to claim 1, the feature of its step (3) is: described oven temperature is 200 ℃, baking time is 0.25 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210291919.1A CN103583634A (en) | 2012-08-16 | 2012-08-16 | Method for making almond crisp bars |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210291919.1A CN103583634A (en) | 2012-08-16 | 2012-08-16 | Method for making almond crisp bars |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103583634A true CN103583634A (en) | 2014-02-19 |
Family
ID=50074122
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210291919.1A Pending CN103583634A (en) | 2012-08-16 | 2012-08-16 | Method for making almond crisp bars |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103583634A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105432718A (en) * | 2015-10-30 | 2016-03-30 | 郑州思念食品有限公司 | Quick-freeze hand-grab cake and preparation method thereof |
| CN106962439A (en) * | 2017-04-16 | 2017-07-21 | 简立华 | Multifilament layering cracknel and preparation method thereof |
| CN107114448A (en) * | 2017-04-16 | 2017-09-01 | 简立华 | Coarse cereals dried fruit mixing layering pancake and preparation method thereof |
| CN107136175A (en) * | 2017-04-16 | 2017-09-08 | 简立华 | Multifilament layering cracknel and preparation method thereof |
| CN107136177A (en) * | 2017-04-16 | 2017-09-08 | 简立华 | Papaya milk multilayer morning refreshment and preparation method thereof |
| CN108719402A (en) * | 2018-07-10 | 2018-11-02 | 陈易 | A kind of wafer and preparation method thereof |
-
2012
- 2012-08-16 CN CN201210291919.1A patent/CN103583634A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105432718A (en) * | 2015-10-30 | 2016-03-30 | 郑州思念食品有限公司 | Quick-freeze hand-grab cake and preparation method thereof |
| CN106962439A (en) * | 2017-04-16 | 2017-07-21 | 简立华 | Multifilament layering cracknel and preparation method thereof |
| CN107114448A (en) * | 2017-04-16 | 2017-09-01 | 简立华 | Coarse cereals dried fruit mixing layering pancake and preparation method thereof |
| CN107136175A (en) * | 2017-04-16 | 2017-09-08 | 简立华 | Multifilament layering cracknel and preparation method thereof |
| CN107136177A (en) * | 2017-04-16 | 2017-09-08 | 简立华 | Papaya milk multilayer morning refreshment and preparation method thereof |
| CN108719402A (en) * | 2018-07-10 | 2018-11-02 | 陈易 | A kind of wafer and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103583634A (en) | Method for making almond crisp bars | |
| CN102940206A (en) | Black garlic crisp chip and preparation method thereof | |
| CN104365796A (en) | Method for making lotus seed egg tarts | |
| CN104814096A (en) | Flaxseed biscuit and preparation method thereof | |
| CN105962064A (en) | Moringa noodles | |
| CN113575855A (en) | Colorful green bean cake and preparation method thereof | |
| CN104872258A (en) | Biscuit reducing lipid and lowering pressure and making thereof | |
| CN104286127A (en) | Nutritious whole-wheat biscuit and preparation method thereof | |
| CN106070474A (en) | The formula of a kind of fresh pork moon cake and production technology thereof | |
| KR101382916B1 (en) | Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw | |
| CN104365789A (en) | Manufacturing method for sealwort egg tarts | |
| CN104365786A (en) | Method for making almond egg tart | |
| CN110506775A (en) | A kind of konjaku glucomannan purple sweet potato biscuit and preparation method thereof | |
| CN106561766A (en) | Preparation method of donkey burger and donkey burger prepared by using method | |
| CN105284989A (en) | Production method of roasted rice steamed stuffed buns | |
| CN104430742A (en) | Method for making allium macrostemon egg tarts | |
| CN104365770A (en) | Manufacturing method of red delicious apple egg tart | |
| CN106879664A (en) | A kind of preparation method of Orleans grilled chicken wing the meat clip Mo | |
| CN106879675A (en) | A kind of preparation method of cheese's jam chicken fillet the meat clip Mo | |
| CN106879694A (en) | A kind of preparation method of gold pig willow the meat clip Mo | |
| CN104365787A (en) | Manufacturing method for Chinese wolfberry fruit egg tarts | |
| CN105145739A (en) | Method for preparing flaxseed biscuit having whitening effect | |
| CN104365765A (en) | Method for making red date egg tart | |
| CN104430723A (en) | Method for making eggfruit tarts | |
| CN115176831A (en) | Selenium-rich crispy mooncake and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20140219 |