CN104542849A - 红糖核桃酥 - Google Patents

红糖核桃酥 Download PDF

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Publication number
CN104542849A
CN104542849A CN201310545226.5A CN201310545226A CN104542849A CN 104542849 A CN104542849 A CN 104542849A CN 201310545226 A CN201310545226 A CN 201310545226A CN 104542849 A CN104542849 A CN 104542849A
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CN
China
Prior art keywords
brown sugar
jin
walnut
puff pastry
raw materials
Prior art date
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Pending
Application number
CN201310545226.5A
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English (en)
Inventor
崔鹏飞
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Individual
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Individual
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Priority to CN201310545226.5A priority Critical patent/CN104542849A/zh
Publication of CN104542849A publication Critical patent/CN104542849A/zh
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    • 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
    • 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, 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/14—Organic oxygen compounds
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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

Abstract

本发明红糖核桃酥，涉及一种甜品点心，尤其是在低筋面粉中加了鲜鸡蛋、红糖、核桃干等原材料进行烘焙的一种甜品小点心。随着城镇居民收入的增加，生活质量不断提高，食品要求已由过去简单的吃饱吃好，转变为品种更加丰富，营养更加全面。目前市场上虽然有很多种饼类的产品，但这款小酥饼甜度适中，空腹吃口感相当不错。基于以上原因，制作过程中在低筋面粉中加入了鲜鸡蛋、红糖、核桃干等原材料进行烤制，此款饼干具有高级、美味、精致的新颖性，在市场中广受欢迎。本发明的目的是提供一种在低筋面粉中加入了鲜鸡蛋、红糖、核桃干等原材料进行烤制的配方。用于制作一种新型口味的糕点。

Description

红糖核桃酥
技术领域
本发明涉及一种甜品点心，尤其是在低筋面粉中加了鲜鸡蛋、红糖、核桃干等原材料进行烘焙的一种甜品小点心。
背景技术
随着城镇居民收入的增加，生活质量不断提高，食品要求已由过去简单的吃饱吃好，转变为品种更加丰富，营养更加全面。目前市场上虽然有很多种饼类的产品，但这款小酥饼甜度适中，空腹吃口感相当不错。
基于以上原因，制作过程中在低筋面粉中加入了鲜鸡蛋、红糖、核桃干等原材料进行烤制，此款饼干具有高级、美味、精致的新颖性，在市场中广受欢迎。
发明内容
本发明的目的是提供一种在低筋面粉中加入了鲜鸡蛋、红糖、核桃干等原材料进行烤制的配方。用于制作一种新型口味的糕点。
本发明所采用的技术方案是，配方：小苏打0.5斤，碳酸氢铵0.6斤，，酥性蛋白酚30克，乙基麦芽酚30克，香兰素20克，红糖20斤，核桃干20斤，酥油10斤，糖粉10斤，鸡蛋15斤，水10斤，面粉200斤，淀粉10斤。
工艺：备齐原材料，先把原材料倒入和面机内，把原材料搅拌至融化、均匀，然后把面粉、淀粉倒入和面机。根据面粉、原料的湿度适当进行调整，然后开始和面，面和搅拌至均匀，抓到手里，成型光滑。
成型：使用成形机，将和好的面倒入投料口，开始试饼，成型的饼胚不变形，不损坏。
烘烤：使用隧道烤炉进行烘烤，隧道烤炉分四个区：1区，面火温度190度，底火200度。2区：面火210度，底火220度。3区：面火200度，底火200度。4区：面火180度，底火180度。根据饼干出炉的颜色，亮度进行适当的调整。然后经过喷油机，表面喷油。
包装：饼干出炉后经过质检部检验，对合格的产品进行统一包装，装箱。完成红糖核桃酥的制作全过程。
本发明的特点和积极效果：提供了一种健康、营养的全新口味饼干类的食品。

Claims (1)

1.一种甜品点心，本发明的目的是提供一种在低筋面粉中加入了红糖、核桃干等原材料进行烤制的配方。用于制作一种新型口味的糕点。配方：小苏打0.5斤，碳酸氢铵0.6斤，酥性蛋白酚30克，乙基麦芽酚30克，香兰素20克，红糖20斤，核桃干20斤，酥油10斤，糖粉10斤，鸡蛋15斤，水10斤，面粉200斤，淀粉10斤。
CN201310545226.5A 2013-10-29 2013-10-29 红糖核桃酥 Pending CN104542849A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310545226.5A CN104542849A (zh) 2013-10-29 2013-10-29 红糖核桃酥

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310545226.5A CN104542849A (zh) 2013-10-29 2013-10-29 红糖核桃酥

Publications (1)

Publication Number Publication Date
CN104542849A true CN104542849A (zh) 2015-04-29

Family

ID=53060780

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310545226.5A Pending CN104542849A (zh) 2013-10-29 2013-10-29 红糖核桃酥

Country Status (1)

Country Link
CN (1) CN104542849A (zh)

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Application publication date: 20150429