CN104604986A - Method for producing brown sugar, oat and desiccated coconut biscuits - Google Patents
Method for producing brown sugar, oat and desiccated coconut biscuits Download PDFInfo
- Publication number
- CN104604986A CN104604986A CN201510044523.0A CN201510044523A CN104604986A CN 104604986 A CN104604986 A CN 104604986A CN 201510044523 A CN201510044523 A CN 201510044523A CN 104604986 A CN104604986 A CN 104604986A
- Authority
- CN
- China
- Prior art keywords
- brown sugar
- dough
- oat
- shredded coconut
- coconut stuffing
- 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
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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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a method for producing brown sugar, oat and desiccated coconut biscuits. The method is characterized by including the following steps: (1) butter is melted in a waterproof mode; (2) honey is added into the butter to be evenly stirred; (3) self-raising flour is screened; (4) the instant oat, brown sugar, desiccated coconuts, the screened self-raising flour and soda ash are evenly stirred; (5) a mixture composed of the instant oat, the brown sugar, the desiccated coconuts, the screened self-raising flour and the soda ash is added into yolk liquid to be evenly stirred to form a dough shape; (6) the dough is divided into small dough bodies even in size, and the small dough bodies are kneaded into balls; (7) the dough balls are placed on a griddle plate to be flattened one by one; (8) the griddle plate is placed into an oven, and baking is completed.
Description
Technical field
The present invention relates to the production method of biscuit, relate in particular to a kind of production method of brown sugar oat shredded coconut stuffing biscuit.
Background technology
Biscuit can add glutinous rice flour, starch etc. for primary raw material with wheat flour, adds or do not add sugar, grease and other raw materials, through adjust powder or size mixing, be shaped, food that mouthfeel that the technique such as baking is made is loose or crisp.Biscuit has a sweet taste with it, and Portable belt, resistance to feature stored for a long time, dark liking by numerous working people.Also there is no a kind of biscuit being used for full abdomen and delicious taste specially in the market, the biscuit that the present invention uses multiple natural grain to do primary raw material to make, filled up the market vacancy, met the demand of people.
Summary of the invention
The present invention is just for the technical problem existed in prior art, a kind of production method of brown sugar oat shredded coconut stuffing biscuit is provided, the method is not only simple, easy operation, the biscuit made with the present invention after consumption, can give people certain satiety, help people to resist hunger, solve health substantially needed for.
To achieve these goals, technical scheme of the present invention is as follows, and a kind of production method of brown sugar oat shredded coconut stuffing biscuit, is characterized in that, said method comprising the steps of
1) butter water proof melts;
2) add honey in butter to mix thoroughly;
3) Self-raising flour is sieved;
4) instant oatmeal, brown sugar, shredded coconut stuffing, the weak strength flour sieved, soda ash are stirred;
5) mixture of instant oatmeal, brown sugar, shredded coconut stuffing, the weak strength flour sieved, soda ash composition is added in egg yolk liquid to beat and evenly becomes dough;
6) dough be divided into little dough of uniform size and be twisted into spherical;
7) dough balls is placed on after on baking tray, flattens one by one;
8) baking tray is put into baking box, baking completes.
As a modification of the present invention, yolk, instant oatmeal, brown sugar, shredded coconut stuffing, the weak strength flour sieved, soda ash mass percent are; 30-35; 15-18; 3-5; 10-12; 20-25; 10-15.
Relative to prior art, advantage of the present invention is as follows, 1) the present invention eats pure natural cereal as main material, after edible, satiety is strong, that people are used for resisting the hungry excellent food of one, especially, under some mal-condition, under people's normal diet can not be guaranteed situation, the biscuit made by the present invention will alleviate the hunger of people greatly.2) the present invention's manufacture craft used, empirical tests, can shelf-life of improving product greatly, extends the resting period of product, product can be applied in the productive life of people widely and go.
Detailed description of the invention
In order to deepen the understanding of the present invention and understanding, below in conjunction with detailed description of the invention the present invention being made further instructions and introducing.
embodiment 1:
A production method for brown sugar oat shredded coconut stuffing biscuit, is characterized in that, said method comprising the steps of
1) butter water proof melts;
2) add honey in butter to mix thoroughly;
3) Self-raising flour is sieved;
4) instant oatmeal, brown sugar, shredded coconut stuffing, the weak strength flour sieved, soda ash are stirred;
5) mixture of instant oatmeal, brown sugar, shredded coconut stuffing, the weak strength flour sieved, soda ash composition is added in egg yolk liquid to beat and evenly becomes dough;
6) dough be divided into little dough of uniform size and be twisted into spherical;
7) dough balls is placed on after on baking tray, flattens one by one;
8) baking tray is put into baking box, baking completes.
As a modification of the present invention, yolk, instant oatmeal, brown sugar, shredded coconut stuffing, the weak strength flour sieved, soda ash mass percent are; 30-35; 15-18; 3-5; 10-12; 20-25; 10-15.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; equivalent replacement done on the basis of the above or substitute and all belong to protection scope of the present invention, protection scope of the present invention is as the criterion with claims.
Claims (2)
1. a production method for brown sugar oat shredded coconut stuffing biscuit, is characterized in that, said method comprising the steps of
1) butter water proof melts;
2) add honey in butter to mix thoroughly;
3) Self-raising flour is sieved;
4) instant oatmeal, brown sugar, shredded coconut stuffing, the weak strength flour sieved, soda ash are stirred;
5) mixture of instant oatmeal, brown sugar, shredded coconut stuffing, the weak strength flour sieved, soda ash composition is added in egg yolk liquid to beat and evenly becomes dough;
6) dough be divided into little dough of uniform size and be twisted into spherical;
7) dough balls is placed on after on baking tray, flattens one by one;
8) baking tray is put into baking box, baking completes.
2. the production method of brown sugar oat shredded coconut stuffing biscuit according to claim 1, it is characterized in that, yolk, instant oatmeal, brown sugar, shredded coconut stuffing, the weak strength flour sieved, soda ash mass percent are; 30-35; 15-18; 3-5; 10-12; 20-25; 10-15.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510044523.0A CN104604986A (en) | 2015-01-29 | 2015-01-29 | Method for producing brown sugar, oat and desiccated coconut biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510044523.0A CN104604986A (en) | 2015-01-29 | 2015-01-29 | Method for producing brown sugar, oat and desiccated coconut biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104604986A true CN104604986A (en) | 2015-05-13 |
Family
ID=53139859
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510044523.0A Pending CN104604986A (en) | 2015-01-29 | 2015-01-29 | Method for producing brown sugar, oat and desiccated coconut biscuits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104604986A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379811A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Coconut and oat cookies and making method thereof |
-
2015
- 2015-01-29 CN CN201510044523.0A patent/CN104604986A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| NICE2MEETU: "【红糖燕麦椰蓉饼干】天然谷物带来的饱腹感", 《美食天下社区》 * |
| TSLING_103: "红糖燕麦椰蓉饼干", 《天涯博客》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379811A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Coconut and oat cookies and making method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150513 |
|
| RJ01 | Rejection of invention patent application after publication |