CN104304400A - Formula and making method of yolk biscuits - Google Patents
Formula and making method of yolk biscuits Download PDFInfo
- Publication number
- CN104304400A CN104304400A CN201410662712.XA CN201410662712A CN104304400A CN 104304400 A CN104304400 A CN 104304400A CN 201410662712 A CN201410662712 A CN 201410662712A CN 104304400 A CN104304400 A CN 104304400A
- Authority
- CN
- China
- Prior art keywords
- parts
- yolk
- egg
- formula
- egg liquid
- 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.)
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Links
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 39
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims abstract description 54
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000021028 berry Nutrition 0.000 claims abstract description 15
- 238000010009 beating Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 31
- 239000002994 raw material Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 239000011088 parchment paper Substances 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 4
- 102000002322 Egg Proteins Human genes 0.000 abstract 4
- 108010000912 Egg Proteins Proteins 0.000 abstract 4
- 235000014103 egg white Nutrition 0.000 abstract 4
- 210000000969 egg white Anatomy 0.000 abstract 4
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
- 235000021185 dessert Nutrition 0.000 description 4
- 238000009472 formulation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A formula of yolk biscuits comprises, by weight, 30-50 parts of yolks, 40-60 parts of full egg white, 80-100 parts of low-gluten flour, 40-60 parts of berry sugar and 1-3 parts of baking powder. A making method of the yolk biscuits includes the steps that the low-gluten flour and the baking powder are mixed and then sieved; a big clean bowl is taken, the egg yolks and the egg white are poured into the big bowl and then beaten for leavening by an egg beater, and in the process of beating leavening, the berry sugar is added three times; the sieved mixture of the low-gluten flour and the baking powder is poured into the egg white leavened through beating; a rubber squeegee is used for evenly mixing the low-gluten flour and the egg white in the mode of upward turning mixing from the bottom; paste is contained in a pastry bag, and small round paste of which the diameter is 1 CM-3 CM is extruded on a baking tray where baking tray paper is laid; the baking tray is placed on the upper middle layer in a preheated upper and lower fire 170 DEG C oven and baked for 13 minutes-17 minutes. The formula and the making method of the yolk biscuits have the advantages that the formula is simple, and the yolk biscuits are high in nutritive value, natural in ingredient, safe to eat and simple in technology and can be made by consumers at home.
Description
Technical field
The present invention relates to the field of baking and banking up with earth, particularly relate to a kind of formula and preparation method of yolk biscuit.
Background technology
Along with the raising of people's living standard, people also require more and more higher for the diversity of food.People are no longer satisfied with the desserts such as existing cake, biscuit, in the dessert kind that constantly exploitation is new.The consumer also made that becomes increasingly complex of taste starts to tend to simple dessert of filling a prescription, simple formula is not only produced simply for dessert manufacturer, for consumers because formula is simple, eat more relieved, in today that food-safety problem is increasingly severe, simple formulation and rich dessert become the focus of people's consumption gradually.
Summary of the invention
Technical problem to be solved of the present invention is to provide a kind of fills a prescription simply, nutritive value is higher, and materials are natural, the formula of the yolk biscuit of edible safety and preparation method.
The present invention solves the problems of the technologies described above by the following technical solutions: a kind of formula of yolk biscuit, comprises the raw material of following parts by weight: yolk 30-50 part, shell egg egg liquid 40-60 part, Self-raising flour 80-100 part, berry sugar 40-60 part, baking powder 1-3 part.
Preferably, the formula of this yolk biscuit, comprises the raw material of following parts by weight: 40 parts, yolk, shell egg egg liquid 50 parts, Self-raising flour 90 parts, berry sugar 50 parts, baking powder 2 parts.
The preparation method of above-mentioned yolk biscuit comprises the steps:
Sieve after the mixing of step 1, Self-raising flour and baking powder;
Step 2, get a clean jorum, yolk, shell egg egg liquid are poured in jorum, dismiss with egg-whisk.Divide in the process of dismissing and add berry sugar three times, the head of beating eggs of jorum and egg-whisk is all wanted totally, anhydrous without oil, the long-pending several times that can expand of egg liq after dismissing, when mentioning head of beating eggs, the egg liquid of drippage can not disappear at once, lines can be marked in egg liquid surface in bowl, just represent and sent;
Step 3, the mixture of the Self-raising flour sieved and baking powder poured in the egg liquid that sends;
Step 4, by the mode that rubber squeegee up turns from bottom, Self-raising flour to be mixed with egg liquid, not draw a circle stirring, the action turned is wanted rapidly, amplitude is larger, flour and egg liquid are mixed thoroughly as soon as possible and becomes batter, if overlong time or stirring of drawing a circle, all can cause the egg liquid froth breaking sent, the batter mixed thoroughly should be smooth, bulk state;
Step 5, batter is loaded piping bag, cut a small sircle hole at piping bag tip, the baking tray spreading parchment paper is extruded the roundlet batter that diameter is 1-3CM;
Step 6, baking tray put into the baking box of preheated upper and lower fiery 170 DEG C, at the middle and upper levels, roasting 13-17 minute, until surperficial golden yellow can be come out of the stove.
The invention has the advantages that: formula is simple, nutritive value is higher, and materials are natural, edible safety, and technique is also simple, and consumer oneself is in also can complete making.
Detailed description of the invention
A formula for yolk biscuit, comprises the raw material of following parts by weight: yolk 30-50 part, shell egg egg liquid 40-60 part, Self-raising flour 80-100 part, berry sugar 40-60 part, baking powder 1-3 part.
Embodiment one
The formula of this yolk biscuit, comprises the raw material of following parts by weight: 30 parts, yolk, shell egg egg liquid 55 parts, Self-raising flour 90 parts, berry sugar 60 parts, baking powder 3 parts.
Embodiment two
The formula of this yolk biscuit, comprises the raw material of following parts by weight: 40 parts, yolk, shell egg egg liquid 50 parts, Self-raising flour 80 parts, berry sugar 50 parts, baking powder 2 parts.
Embodiment three
The formula of this yolk biscuit, comprises the raw material of following parts by weight: 50 parts, yolk, shell egg egg liquid 30 parts, Self-raising flour 100 parts, berry sugar 40 parts, baking powder 1 part.
The preparation method of above-mentioned yolk biscuit comprises the steps:
Sieve after the mixing of step 1, Self-raising flour and baking powder;
Step 2, get a clean jorum, yolk, shell egg egg liquid are poured in jorum, dismiss with egg-whisk.Divide in the process of dismissing and add berry sugar three times, the head of beating eggs of jorum and egg-whisk is all wanted totally, anhydrous without oil, the long-pending several times that can expand of egg liq after dismissing, when mentioning head of beating eggs, the egg liquid of drippage can not disappear at once, lines can be marked in egg liquid surface in bowl, just represent and sent;
Step 3, the mixture of the Self-raising flour sieved and baking powder poured in the egg liquid that sends;
Step 4, by the mode that rubber squeegee up turns from bottom, Self-raising flour to be mixed with egg liquid, not draw a circle stirring, the action turned is wanted rapidly, amplitude is larger, flour and egg liquid are mixed thoroughly as soon as possible and becomes batter, if overlong time or stirring of drawing a circle, all can cause the egg liquid froth breaking sent, the batter mixed thoroughly should be smooth, bulk state;
Step 5, batter is loaded piping bag, cut a small sircle hole at piping bag tip, the baking tray spreading parchment paper is extruded the roundlet batter that diameter is 1-3CM;
Step 6, baking tray put into the baking box of preheated upper and lower fiery 170 DEG C, at the middle and upper levels, roasting 13-17 minute, until surperficial golden yellow can be come out of the stove.
Claims (5)
1. a formula for yolk biscuit, is characterized in that: the raw material comprising following parts by weight: yolk 30-50 part, shell egg egg liquid 40-60 part, Self-raising flour 80-100 part, berry sugar 40-60 part, baking powder 1-3 part.
2. the formula of a kind of yolk biscuit as claimed in claim 1, is characterized in that: the formula of this yolk biscuit, comprises the raw material of following parts by weight: 30 parts, yolk, shell egg egg liquid 55 parts, Self-raising flour 90 parts, berry sugar 60 parts, baking powder 3 parts.
3. the formula of a kind of yolk biscuit as claimed in claim 1, is characterized in that: the formula of this yolk biscuit, comprises the raw material of following parts by weight: 40 parts, yolk, shell egg egg liquid 50 parts, Self-raising flour 80 parts, berry sugar 50 parts, baking powder 2 parts.
4. the formula of a kind of yolk biscuit as claimed in claim 1, is characterized in that: the formula of this yolk biscuit, comprises the raw material of following parts by weight: 50 parts, yolk, shell egg egg liquid 30 parts, Self-raising flour 100 parts, berry sugar 40 parts, baking powder 1 part.
5. use a preparation method for the formula of the yolk biscuit as described in any one of Claims 1-4, it is characterized in that:
Comprise the steps:
Sieve after the mixing of step 1, Self-raising flour and baking powder;
Step 2, get a clean jorum, yolk, shell egg egg liquid are poured in jorum, dismiss with egg-whisk.Divide in the process of dismissing and add berry sugar three times, the head of beating eggs of jorum and egg-whisk is all wanted totally, anhydrous without oil, the long-pending several times that can expand of egg liq after dismissing, when mentioning head of beating eggs, the egg liquid of drippage can not disappear at once, lines can be marked in egg liquid surface in bowl, just represent and sent;
Step 3, the mixture of the Self-raising flour sieved and baking powder poured in the egg liquid that sends;
Step 4, by the mode that rubber squeegee up turns from bottom, Self-raising flour to be mixed with egg liquid, not draw a circle stirring, the action turned is wanted rapidly, amplitude is larger, flour and egg liquid are mixed thoroughly as soon as possible and becomes batter, if overlong time or stirring of drawing a circle, all can cause the egg liquid froth breaking sent, the batter mixed thoroughly should be smooth, bulk state;
Step 5, batter is loaded piping bag, cut a small sircle hole at piping bag tip, the baking tray spreading parchment paper is extruded the roundlet batter that diameter is 1-3CM;
Step 6, baking tray put into the baking box of preheated upper and lower fiery 170 DEG C, at the middle and upper levels, roasting 13-17 minute, until surperficial golden yellow can be come out of the stove.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410662712.XA CN104304400A (en) | 2014-11-19 | 2014-11-19 | Formula and making method of yolk biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410662712.XA CN104304400A (en) | 2014-11-19 | 2014-11-19 | Formula and making method of yolk biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304400A true CN104304400A (en) | 2015-01-28 |
Family
ID=52359836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410662712.XA Withdrawn CN104304400A (en) | 2014-11-19 | 2014-11-19 | Formula and making method of yolk biscuits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104304400A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104604987A (en) * | 2015-01-29 | 2015-05-13 | 施凯健 | Yolk biscuit production method |
| CN104604992A (en) * | 2015-01-29 | 2015-05-13 | 施凯健 | Production method of small crisp egg yolk cookies |
| CN107296079A (en) * | 2017-07-13 | 2017-10-27 | 诸城市和生食品有限公司 | A kind of yolk biscuit and preparation method thereof |
| CN109619138A (en) * | 2018-12-25 | 2019-04-16 | 昆山青禾食用菌科技有限公司 | A kind of pilose antler mushroom biscuit production method and pilose antler mushroom finger biscuit |
-
2014
- 2014-11-19 CN CN201410662712.XA patent/CN104304400A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104604987A (en) * | 2015-01-29 | 2015-05-13 | 施凯健 | Yolk biscuit production method |
| CN104604992A (en) * | 2015-01-29 | 2015-05-13 | 施凯健 | Production method of small crisp egg yolk cookies |
| CN107296079A (en) * | 2017-07-13 | 2017-10-27 | 诸城市和生食品有限公司 | A kind of yolk biscuit and preparation method thereof |
| CN109619138A (en) * | 2018-12-25 | 2019-04-16 | 昆山青禾食用菌科技有限公司 | A kind of pilose antler mushroom biscuit production method and pilose antler mushroom finger biscuit |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20150128 |