CN104604992A - Production method of small crisp egg yolk cookies - Google Patents
Production method of small crisp egg yolk cookies Download PDFInfo
- Publication number
- CN104604992A CN104604992A CN201510044786.1A CN201510044786A CN104604992A CN 104604992 A CN104604992 A CN 104604992A CN 201510044786 A CN201510044786 A CN 201510044786A CN 104604992 A CN104604992 A CN 104604992A
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- China
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- yolk
- egg yolk
- egg
- production method
- crisp
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Abstract
The invention relates to a production method of small crisp egg yolk cookies. The method is characterized by comprising the following steps that 1, raw materials are prepared, the mass ratio of egg yolk, self-raising flour to sugar is 10-15: 45-50: 1-2, and egg yolk in eggs is taken for standby; 2, the sugar is added into the egg yolk to be stirred evenly until the egg yolk is in a thick state; 3, the self-raising flour is screened; 4, the screened self-raising flour is added into the egg yolk to be evenly stirred; 5, the evenly stirred egg yolk is poured into a mounting pattern bag with a small mounting pattern nozzle; 6, the egg liquid in the mounting pattern bag is even extruded on the surface of a baking tray; 7, the baking tray is put into an oven, and the cookies are baked and formed.
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 crisp 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 crisp 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 crisp yolk, is characterized in that, said method comprising the steps of
1) prepare raw material, yolk, Self-raising flour, sugared mass percent are; 10-15; 45-50; 1-2;
The 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, in described step 2, mixing time is 130-135s.
As a modification of the present invention, in described step 4, mixing time is 142-145s.
As a modification of the present invention, in described step 7, baking tray temperature is set to get angry 120 times fire 100 degree.
As a modification of the present invention, in described step 7, baking tray cooking time is 7-8min.
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 crisp yolk, said method comprising the steps of
1) prepare raw material, yolk, Self-raising flour, sugared mass percent are; 10-15; 45-50; 1-2;
The 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, in described step 2, mixing time is 130-135s.
As a modification of the present invention, in described step 4, mixing time is 142-145s.
As a modification of the present invention, in described step 7, baking tray temperature is set to get angry 120 times fire 100 degree.
As a modification of the present invention, in described step 7, baking tray cooking time is 7-8min.
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 (5)
1. a production method for the little biscuit of crisp yolk, is characterized in that, said method comprising the steps of
1) prepare raw material, yolk, Self-raising flour, sugared mass percent are; 10-15; 45-50; 1-2;
The 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 crisp yolk according to claim 1, is characterized in that, in described step 2, mixing time is 130-135s.
3. the production method of the little biscuit of crisp yolk according to claim 1, is characterized in that, in described step 4, mixing time is 142-145s.
4. the production method of the little biscuit of crisp yolk according to claim 1, is characterized in that, in described step 7, baking tray temperature is set to get angry 120 times fire 100 degree.
5. the production method of the little biscuit of crisp yolk according to claim 1, is characterized in that, in described step 7, baking tray cooking time is 7-8min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510044786.1A CN104604992A (en) | 2015-01-29 | 2015-01-29 | Production method of small crisp egg yolk cookies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510044786.1A CN104604992A (en) | 2015-01-29 | 2015-01-29 | Production method of small crisp egg yolk cookies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104604992A true CN104604992A (en) | 2015-05-13 |
Family
ID=53139865
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510044786.1A Pending CN104604992A (en) | 2015-01-29 | 2015-01-29 | Production method of small crisp egg yolk cookies |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104604992A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110731361A (en) * | 2019-11-01 | 2020-01-31 | 冯亚东 | kinds of biscuits suitable for infants and preparation method thereof |
Citations (3)
| 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 |
| CN103749631A (en) * | 2014-01-17 | 2014-04-30 | 陆志金 | Sesame and peanut short bread and method for making same |
| CN104304400A (en) * | 2014-11-19 | 2015-01-28 | 周茂伟 | Formula and making method of yolk biscuits |
-
2015
- 2015-01-29 CN CN201510044786.1A patent/CN104604992A/en active Pending
Patent Citations (3)
| 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 |
| CN103749631A (en) * | 2014-01-17 | 2014-04-30 | 陆志金 | Sesame and peanut short bread and method for making same |
| CN104304400A (en) * | 2014-11-19 | 2015-01-28 | 周茂伟 | Formula and making method of yolk biscuits |
Non-Patent Citations (3)
| 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蓬松小饼干蛋黄小饼干的食材", 《HTTP://WWW.ZUOFANWANG.COM/ZUOFA/58862.HTML》 * |
| 汉竹: "《鸡蛋》", 31 January 2014 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110731361A (en) * | 2019-11-01 | 2020-01-31 | 冯亚东 | kinds of biscuits suitable for infants and preparation method thereof |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150513 |