CN103843855A - Method for baking spicy biscuits - Google Patents
Method for baking spicy biscuits Download PDFInfo
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- CN103843855A CN103843855A CN201210493687.8A CN201210493687A CN103843855A CN 103843855 A CN103843855 A CN 103843855A CN 201210493687 A CN201210493687 A CN 201210493687A CN 103843855 A CN103843855 A CN 103843855A
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- biscuit
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- musculus cutaneus
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Abstract
The invention discloses a method for baking spicy biscuits. The method for baking the spicy biscuits is characterized in that adding chill oil and zanthoxylum oil during the process of kneading dough, scattering cumin power and five spice power on dough surfaces which are formed through compression before baking and enabling rest steps to be identical to a general method. The method for baking the spicy biscuits has the advantages of enabling made biscuits to be provided with spicy tastes and being thick in fragrance, particularly suitable for people in Sichuan and Chongqing and suitable for other place consumers liking spicy tastes.
Description
Technical field
The present invention relates to a kind of method for baking food by utilizing, particularly a kind of method of toasting spicy flavor biscuit.
Background technology
The primary raw material of biscuit is wheat flour, then adds the auxiliary materials such as carbohydrate, grease, egg product, dairy products.According to the difference of formula and production technology, rusk can be divided into tough biscuit and the large class of shortbread type biscuit two.
The feature of tough biscuit is that die moulding mostly is recessed flower, and there is pinprick on surface, and product surface is smooth smooth, and section structure has levels, and has crisp sense when chewing, resistance to chewing, and crisp is its distinctive characteristic, the sugar of tough biscuit and the crisper property of the proportioning of grease cake are low.General with below 30% of sugar amount, with oil mass be below 20%.
The feature of shortbread type biscuit is that die moulding mostly is protruding flower, and decorative pattern is obvious, and structure is fine and closely woven, is 14% ~ 30% of flour amount.The particular product that some sweet taste is loose, grease amount can be up to 50% left and right.
But existing biscuit is for the Sichuan people, the Chongqing people that like to eat spicy hot chafing dish, roasting spicy string string, it is lighter that taste still seems, the not too custom of tasting.Therefore, need to do some to existing biscuit preparation method and improve, to produce the biscuit that more adapts to Sichuan people, Chongqing people's spicy flavor.
Summary of the invention
Goal of the invention of the present invention is: for the problem of above-mentioned existence, provide a kind of method of toasting spicy flavor biscuit, adapt to people from Sichuan, people from Chongqing spicy flavor.
The technical solution used in the present invention is such: a kind of method of toasting spicy flavor biscuit, is characterized in that comprising the following steps:
The first step, prepares raw material: butter 100g, granulated sugar 60g, wholewheat flour 150g, 1, egg, cocoa power 10g, almond grain 10g, Zanthoxylum essential oil 5g, chilli oil 5g;
Second step,, rejects almond grain coat and drains away the water and shred for subsequent use after approximately 20 minutes with emerge in worm water;
The 3rd step, butter is softening, adds the granulated sugar sieving to beat to pine and send out and bleach together;
The 4th step, is dispersed as egg liquid by egg, divides and adds for 2-3 time in third step gained mixture and stir;
The 5th step, then add Zanthoxylum essential oil, chilli oil, continue to stir;
The 6th step, the 4th step mixture in add the wholewheat flour sieving to stir after;
The 7th step, adds cocoa power, kneads, and becomes dough;
The 8th step, puts into freshness protection package by dough, rolls into after musculus cutaneus with rolling pin, puts into refrigerator cold-storage, and extremely hardening can be taken out a little;
The 9th step, the freshness protection package on the musculus cutaneus of the hardening of tearing, digs out to fill out moulding in Biscuit mold with spoon, and sprinkles broken almond grain at its surface uniform;
The tenth step, then, moves into preheated baking box by the musculus cutaneus that becomes biscuit shape, toasts about 20 minutes and take out at 180 ℃ of temperature.
As optimal way, in described the 9th step, can also on the musculus cutaneus surface that becomes biscuit shape, sprinkle a little cumin powder, five-spice powder.Baking biscuit fragrance is out denseer like this.
In sum, owing to having adopted technique scheme, the invention has the beneficial effects as follows: the biscuit of producing has spicy flavor, be applicable to very much people from Sichuan, people from Chongqing, also the consumer of spicy flavor is liked in applicable other places.
The specific embodiment
The present invention is described in detail below.
Embodiment 1: a kind of method of toasting spicy flavor biscuit, is characterized in that comprising the following steps:
The first step, prepares raw material: butter 100g, granulated sugar 60g, wholewheat flour 150g, 1, egg, cocoa power 10g, almond grain 10g, Zanthoxylum essential oil 5g, chilli oil 5g;
Second step,, rejects almond grain coat and drains away the water and shred for subsequent use after approximately 20 minutes with emerge in worm water;
The 3rd step, butter is softening, adds the granulated sugar sieving to beat to pine and send out and bleach together;
The 4th step, is dispersed as egg liquid by egg, divides and adds for 2-3 time in third step gained mixture and stir;
The 5th step, then add Zanthoxylum essential oil, chilli oil, continue to stir;
The 6th step, the 4th step mixture in add the wholewheat flour sieving to stir after;
The 7th step, adds cocoa power, kneads, and becomes dough;
The 8th step, puts into freshness protection package by dough, rolls into after musculus cutaneus with rolling pin, puts into refrigerator cold-storage, and extremely hardening can be taken out a little;
The 9th step, the freshness protection package on the musculus cutaneus of the hardening of tearing, digs out to fill out moulding in Biscuit mold with spoon, and sprinkles broken almond grain at its surface uniform;
The tenth step, then, moves into preheated baking box by the musculus cutaneus that becomes biscuit shape, toasts about 20 minutes and take out at 180 ℃ of temperature.
The biscuit of making by the method for the present embodiment is spicy good to eat.
Embodiment 2: a kind of method of toasting spicy flavor biscuit, is characterized in that comprising the following steps:
The first step, prepares raw material: butter 100g, granulated sugar 60g, wholewheat flour 150g, 1, egg, cocoa power 10g, almond grain 10g, Zanthoxylum essential oil 5g, chilli oil 5g;
Second step,, rejects almond grain coat and drains away the water and shred for subsequent use after approximately 20 minutes with emerge in worm water;
The 3rd step, butter is softening, adds the granulated sugar sieving to beat to pine and send out and bleach together;
The 4th step, is dispersed as egg liquid by egg, divides and adds for 2-3 time in third step gained mixture and stir;
The 5th step, then add Zanthoxylum essential oil, chilli oil, continue to stir;
The 6th step, the 4th step mixture in add the wholewheat flour sieving to stir after;
The 7th step, adds cocoa power, kneads, and becomes dough;
The 8th step, puts into freshness protection package by dough, rolls into after musculus cutaneus with rolling pin, puts into refrigerator cold-storage, and extremely hardening can be taken out a little;
The 9th step, the freshness protection package on the musculus cutaneus of the hardening of tearing, digs out to fill out moulding in Biscuit mold with spoon, and sprinkles broken almond grain, cumin powder, five-spice powder at its surface uniform;
The tenth step, then, moves into preheated baking box by the musculus cutaneus that becomes biscuit shape, toasts about 20 minutes and take out at 180 ℃ of temperature.
The biscuit that toasts out by the method for the present embodiment is except having spicy flavor, and fragrance is also dense, and allowing people smell more has appetite.
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 (2)
1. toast a method for spicy flavor biscuit, it is characterized in that comprising the following steps:
The first step, prepares raw material: butter 100g, granulated sugar 60g, wholewheat flour 150g, 1, egg, cocoa power 10g, almond grain 10g, Zanthoxylum essential oil 5g, chilli oil 5g;
Second step,, rejects almond grain coat and drains away the water and shred for subsequent use after approximately 20 minutes with emerge in worm water;
The 3rd step, butter is softening, adds the granulated sugar sieving to beat to pine and send out and bleach together;
The 4th step, is dispersed as egg liquid by egg, divides and adds for 2-3 time in third step gained mixture and stir;
The 5th step, then add Zanthoxylum essential oil, chilli oil, continue to stir;
The 6th step, the 4th step mixture in add the wholewheat flour sieving to stir after;
The 7th step, adds cocoa power, kneads, and becomes dough;
The 8th step, puts into freshness protection package by dough, rolls into after musculus cutaneus with rolling pin, puts into refrigerator cold-storage, and extremely hardening can be taken out a little;
The 9th step, the freshness protection package on the musculus cutaneus of the hardening of tearing, digs out to fill out moulding in Biscuit mold with spoon, and sprinkles broken almond grain at its surface uniform;
The tenth step, then, moves into preheated baking box by the musculus cutaneus that becomes biscuit shape, toasts about 20 minutes and take out at 180 ℃ of temperature.
2. a kind of method of toasting spicy flavor biscuit according to claim 1, is characterized in that: in described the 9th step, can also on the musculus cutaneus surface that becomes biscuit shape, sprinkle a little cumin powder, five-spice powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210493687.8A CN103843855A (en) | 2012-11-28 | 2012-11-28 | Method for baking spicy biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210493687.8A CN103843855A (en) | 2012-11-28 | 2012-11-28 | Method for baking spicy biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103843855A true CN103843855A (en) | 2014-06-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210493687.8A Pending CN103843855A (en) | 2012-11-28 | 2012-11-28 | Method for baking spicy biscuits |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410125A (en) * | 2015-11-09 | 2016-03-23 | 伍玉兰 | Turkey red-pepper-sauce biscuit |
| CN105918409A (en) * | 2016-06-28 | 2016-09-07 | 贵州开心婆风味食品有限公司 | Spicy crisp biscuit and production technique thereof |
-
2012
- 2012-11-28 CN CN201210493687.8A patent/CN103843855A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410125A (en) * | 2015-11-09 | 2016-03-23 | 伍玉兰 | Turkey red-pepper-sauce biscuit |
| CN105918409A (en) * | 2016-06-28 | 2016-09-07 | 贵州开心婆风味食品有限公司 | Spicy crisp biscuit and production technique thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140611 |