CN104604987A - Yolk biscuit production method - Google Patents
Yolk biscuit production method Download PDFInfo
- Publication number
- CN104604987A CN104604987A CN201510044531.5A CN201510044531A CN104604987A CN 104604987 A CN104604987 A CN 104604987A CN 201510044531 A CN201510044531 A CN 201510044531A CN 104604987 A CN104604987 A CN 104604987A
- Authority
- CN
- China
- Prior art keywords
- yolk
- egg
- production method
- liquid
- evenly
- 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
- 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
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Pediatric Medicine (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a yolk biscuit production method. The yolk biscuit production method is characterized by comprising the steps that 1, yolk in eggs is obtained for use; 2, sugar is added into the yolk fluid to be evenly stirred until the yolk fluid to be thick; 3, self-raising flour is sieved; 4, the sieved flour is added into the yolk fluid to be evenly stirred; 5, the evenly-stirred yolk fluid is poured into a pastry bag provided with a small pastry mouth; 6, the yolk fluid in the pastry bag is evenly squeezed to the surface of a baking tray; 7, the baking tray is placed into an oven, and yolk biscuits are formed through baking.
Description
Technical field
The present invention relates to the production method of biscuit, relate in particular to the production method of the little biscuit of a kind of yolk.
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.But existing biscuit commercially all employ artificial leavening agent mostly to increase its crisp mouthfeel, therefore for infant when edible, certain harm can be caused to body development.
Summary of the invention
The present invention is just for the technical problem existed in prior art, there is provided the production method of the little biscuit of a kind of yolk, the method is not only simple, easily operates, and there is no the leavening agent of practical any Prof. Du Yucang in process, but with the yolk of All Pure Nature as leavening agent.Make this biscuit not add any artificial synthetic ingredient completely, be particularly suitable for the edible of baby infant.
To achieve these goals, technical scheme of the present invention is as follows, and the production method of the little biscuit of a kind of yolk, is characterized in that, said method comprising the steps of
1) yolk got in egg is for subsequent use;
2) sugar is added in egg yolk liquid and beat evenly, know that egg yolk liquid becomes thick;
3) Self-raising flour is sieved;
4) flour after sieving is added in egg yolk liquid evenly beat;
5) the egg liquid after stirring pours the small size piping bag mounting colored mouth of equipment into;
6) the egg liquid in piping bag is squeezed uniformly on baking tray surface;
7) baking tray is put into baking box, baking is shaping.
As a modification of the present invention, yolk, Self-raising flour, saccharic amount proportioning are; 30-35; 55-60; 3-5.
Relative to prior art, advantage of the present invention is as follows, 1) the present invention does not add any Prof. Du Yucang additive completely, safety and Health in manufacturing process, is particularly suitable for baby infant and eats.2) yolk is as main material, the biscuit mouthfeel not only making the method produce is crisp, and egg perfume (or spice) overflows, and because yolk is a kind of by the main diatery supplement of universally recognized baby infant of people, so when the biscuit that this invention edible is made, the nutrition needed for infant growth can be supplemented.
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 the little biscuit of yolk, said method comprising the steps of
1) yolk got in egg is for subsequent use;
2) sugar is added in egg yolk liquid and beat evenly, know that egg yolk liquid becomes thick;
3) Self-raising flour is sieved;
4) flour after sieving is added in egg yolk liquid evenly beat;
5) the egg liquid after stirring pours the small size piping bag mounting colored mouth of equipment into;
6) the egg liquid in piping bag is squeezed uniformly on baking tray surface;
7) baking tray is put into baking box, baking is shaping.
As a modification of the present invention, yolk, Self-raising flour, saccharic amount proportioning are; 30-35; 55-60; 3-5.
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 the little biscuit of yolk, is characterized in that, said method comprising the steps of
1) yolk got in egg is for subsequent use;
2) sugar is added in egg yolk liquid and beat evenly, know that egg yolk liquid becomes thick;
3) Self-raising flour is sieved;
4) flour after sieving is added in egg yolk liquid evenly beat;
5) the egg liquid after stirring pours the small size piping bag mounting colored mouth of equipment into;
6) the egg liquid in piping bag is squeezed uniformly on baking tray surface;
7) baking tray is put into baking box, baking is shaping.
2. the production method of the little biscuit of yolk according to claim 1, is characterized in that, yolk, Self-raising flour, saccharic amount proportioning are; 30-35; 55-60; 3-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510044531.5A CN104604987A (en) | 2015-01-29 | 2015-01-29 | Yolk biscuit production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510044531.5A CN104604987A (en) | 2015-01-29 | 2015-01-29 | Yolk biscuit production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104604987A true CN104604987A (en) | 2015-05-13 |
Family
ID=53139860
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510044531.5A Pending CN104604987A (en) | 2015-01-29 | 2015-01-29 | Yolk biscuit production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104604987A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2226568A1 (en) * | 2003-06-25 | 2005-03-16 | Roberto Fresneda Abad | Plain biscuit based on e.g. eggs and milk includes egg yolk and milk blend mixed with an egg white and sugar based blend, for cooking |
| CN104304400A (en) * | 2014-11-19 | 2015-01-28 | 周茂伟 | Formula and making method of yolk biscuits |
-
2015
- 2015-01-29 CN CN201510044531.5A patent/CN104604987A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2226568A1 (en) * | 2003-06-25 | 2005-03-16 | Roberto Fresneda Abad | Plain biscuit based on e.g. eggs and milk includes egg yolk and milk blend mixed with an egg white and sugar based blend, for cooking |
| CN104304400A (en) * | 2014-11-19 | 2015-01-28 | 周茂伟 | Formula and making method of yolk biscuits |
Non-Patent Citations (4)
| Title |
|---|
| 孔瑶: "《80后男人的厨房》", 31 March 2012 * |
| 小木: "宝宝爱吃的健康无添加剂蓬松小饼干蛋黄小饼干", 《做饭网》 * |
| 汉竹: "《鸡蛋》", 31 January 2014 * |
| 王晓晓: "《我的美味小蜜方》", 30 August 2013 * |
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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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150513 |