CN104542856A - 豆沙菊花酥 - Google Patents

豆沙菊花酥 Download PDF

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Publication number
CN104542856A
CN104542856A CN201310545261.7A CN201310545261A CN104542856A CN 104542856 A CN104542856 A CN 104542856A CN 201310545261 A CN201310545261 A CN 201310545261A CN 104542856 A CN104542856 A CN 104542856A
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China
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jin
bean paste
sweetened bean
cake
added
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CN201310545261.7A
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崔鹏飞
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Individual
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Individual
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Priority to CN201310545261.7A priority Critical patent/CN104542856A/zh
Publication of CN104542856A publication Critical patent/CN104542856A/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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

本发明豆沙菊花酥，涉及一种甜品点心，尤其是在低筋面粉中加了鲜鸡蛋、豆沙、白芝麻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。经过调查，目前市场上虽然有很多种饼类的产品，但同时具备酥、松软的饼类产品还很少。基于以上原因，制作过程中在低筋面粉中加入了鲜鸡蛋、豆沙、白芝麻等原材料进行烤制，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、豆沙、白芝麻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

豆沙菊花酥
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、豆沙、白芝麻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。经过调查，目前市场上虽然有很多种饼类的产品，但同时具备酥、松软的饼类产品还很少。
基于以上原因，制作过程中在低筋面粉中加入了鲜鸡蛋、豆沙、白芝麻等原材料进行烤制，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、豆沙、白芝麻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0.8斤，碳酸氢铵0.6斤，酥性蛋白酚30克，乙基麦芽酚40克，香兰素25克，全脂奶粉1.5斤，豆沙20斤，鸡蛋15斤，水10斤，面粉200斤，淀粉10斤。植物油30斤。
工艺：备齐原材料，先把原材料面粉、细沙糖、水、蛋液倒入和面机内，调制8-12分钟左右，在把面粉加植物油揉成油酥面团，静置20分钟左右。
成型：使用成形机，将和好的面倒入投料口，使其成型，中间放入豆沙馅，包起来，在表面刷少许蛋黄，再撒上少许白芝麻，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。完成豆沙菊花酥的全过程。
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鲜鸡蛋、豆沙、白芝麻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0.8斤，碳酸氢铵0.6斤，酥性蛋白酚30克，乙基麦芽酚40克，香兰素25克，全脂奶粉1.5斤，豆沙20斤，鸡蛋15斤，水10斤，面粉200斤，淀粉10斤。植物油30斤。
CN201310545261.7A 2013-10-29 2013-10-29 豆沙菊花酥 Pending CN104542856A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310545261.7A CN104542856A (zh) 2013-10-29 2013-10-29 豆沙菊花酥

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310545261.7A CN104542856A (zh) 2013-10-29 2013-10-29 豆沙菊花酥

Publications (1)

Publication Number Publication Date
CN104542856A true CN104542856A (zh) 2015-04-29

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Family Applications (1)

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CN201310545261.7A Pending CN104542856A (zh) 2013-10-29 2013-10-29 豆沙菊花酥

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CN (1) CN104542856A (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105123878A (zh) * 2015-10-15 2015-12-09 南京财经大学 一种辅助改善机体免疫功能的蛹虫草曲奇饼干及其制备方法
CN110269095A (zh) * 2019-07-19 2019-09-24 高志海 一种酸奶昔的制作方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105123878A (zh) * 2015-10-15 2015-12-09 南京财经大学 一种辅助改善机体免疫功能的蛹虫草曲奇饼干及其制备方法
CN110269095A (zh) * 2019-07-19 2019-09-24 高志海 一种酸奶昔的制作方法

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Application publication date: 20150429