CN104542842A - Sweet almond walnut pastry - Google Patents
Sweet almond walnut pastry Download PDFInfo
- Publication number
- CN104542842A CN104542842A CN201310545199.1A CN201310545199A CN104542842A CN 104542842 A CN104542842 A CN 104542842A CN 201310545199 A CN201310545199 A CN 201310545199A CN 104542842 A CN104542842 A CN 104542842A
- Authority
- CN
- China
- Prior art keywords
- jin
- almond
- powder
- milk powder
- pastry
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a sweet almond walnut pastry, relates to a sweet dessert, and particularly relates to a sweet dessert produced by adding fresh eggs, full-grease milk powder, almond powder and the like into low-gluten flour to be baked. Along with the increase of the income of urban residents, the living quality is continuously improved, the food is now required to be richer in varieties and more comprehensive in nutrients rather than being good to eat in the past. At present, although a lot of biscuit products are sold in the market, the pastry is moderate in sweetness and good to eat on an empty stomach. Raw materials such as fresh eggs, full-grease milk powder, almond powder and the like are added into the low-gluten flour in the production process to be baked based on the reasons above, the pastry is top-grade, delicious and exquisite and is popular in the market. The invention aims at providing a formula of adding the raw materials such as fresh eggs, full-grease milk powder, almond powder and the like into the low-gluten flour to be baked. The formula is used for producing a novel delicious cake.
Description
Technical field
The present invention relates to a kind of sweets dessert, in Self-raising flour, especially add a kind of sweets biscuit that the raw material such as fresh hen egg, whole milk powder, almond powder carry out curing.
Background technology
Along with the increase of urban inhabitant income, quality of life improves constantly, and food requirement was simply had enough by the past, changed kind into abundanter, and nutrition is more comprehensive.Although there is the product of a variety of cake class in the market, this little crisp short cakes with sesame sugariness is moderate, and it is pretty good that empty stomach eats mouthfeel.
Based on above reason, in Self-raising flour, add the raw material such as fresh hen egg, whole milk powder, almond powder in manufacturing process carry out baking, this kind of biscuit has senior, delicious, exquisite novelty, very popular in the market.
Summary of the invention
The object of this invention is to provide and a kind ofly in Self-raising flour, add the formula that the raw material such as fresh hen egg, whole milk powder, almond powder carry out baking.For making a kind of cake of novel taste.
The technical solution adopted in the present invention is, formula: 0.5 jin, sodium bicarbonate, 0.6 jin, carbonic hydroammonium, 30 grams, shortcake albumen phenol, ethyl maltol 30 grams, vanillic aldehyde 20 grams, whole milk powder 1.5 jin, almond powder 10 jin, salad oil 20 jin, fine sand sugar 10 jin, 15 jin, egg, 10 jin, water, 200 jin, flour, starch 10 jin.
Technique: get all the raw material ready, first pours into raw material in dough mixing machine, and raw material are stirred to thawing, evenly, then flour, egg liquid, almond powder, starch are poured into dough mixing machine.Humidity according to flour, raw material suitably adjusts, and then starts and face, face and be stirred to evenly, catches in hand, shaping smooth.
Shaping: to use forming machine, pour the face of becoming reconciled into dog-house, start pat, shaping cake embryo is indeformable, does not damage.
Baking: use tunnel oven to toast, tunnel oven Fen Sige district: 1st district, face fire temperature 190 degree, the fire in a stove before fuel is added 200 degree.2nd district: face fire 210 degree, the fire in a stove before fuel is added 220 degree.3rd district: face fire 200 degree, the fire in a stove before fuel is added 200 degree.4th district: face fire 180 degree, the fire in a stove before fuel is added 180 degree.According to the color that biscuit is come out of the stove, suitable adjustment is carried out in brightness.Then through oil-injection machine, injector surface.
Packaging: biscuit is checked through quality inspection portion after coming out of the stove, and carries out unitizing to qualified product, vanning.Complete the making overall process of sweetie almond peach shortcake.
Feature of the present invention and good effect: the food of brand-new taste Biscuits providing a kind of health, nutrition.
Claims (1)
1. a sweets dessert, the object of this invention is to provide and a kind ofly in Self-raising flour, add the formula that the raw material such as fresh hen egg, whole milk powder, almond powder carry out baking.For making a kind of cake of novel taste.Formula: 0.5 jin, sodium bicarbonate, 0.6 jin, carbonic hydroammonium, 30 grams, shortcake albumen phenol, ethyl maltol 30 grams, vanillic aldehyde 20 grams, whole milk powder 1.5 jin, almond powder 10 jin, salad oil 20 jin, fine sand sugar 10 jin, 15 jin, egg, 10 jin, water, 200 jin, flour, starch 10 jin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310545199.1A CN104542842A (en) | 2013-10-29 | 2013-10-29 | Sweet almond walnut pastry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310545199.1A CN104542842A (en) | 2013-10-29 | 2013-10-29 | Sweet almond walnut pastry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104542842A true CN104542842A (en) | 2015-04-29 |
Family
ID=53060773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310545199.1A Pending CN104542842A (en) | 2013-10-29 | 2013-10-29 | Sweet almond walnut pastry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104542842A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872238A (en) * | 2015-05-21 | 2015-09-02 | 安徽友源食品有限公司 | Almond walnut cake and preparing method thereof |
| CN106035538A (en) * | 2016-08-02 | 2016-10-26 | 桐城市兴新食品有限公司 | Malt flaky pastry and preparation method thereof |
-
2013
- 2013-10-29 CN CN201310545199.1A patent/CN104542842A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872238A (en) * | 2015-05-21 | 2015-09-02 | 安徽友源食品有限公司 | Almond walnut cake and preparing method thereof |
| CN106035538A (en) * | 2016-08-02 | 2016-10-26 | 桐城市兴新食品有限公司 | Malt flaky pastry and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |