CN104621221A - Production method of novel black pepper butter biscuit - Google Patents
Production method of novel black pepper butter biscuit Download PDFInfo
- Publication number
- CN104621221A CN104621221A CN201510044503.3A CN201510044503A CN104621221A CN 104621221 A CN104621221 A CN 104621221A CN 201510044503 A CN201510044503 A CN 201510044503A CN 104621221 A CN104621221 A CN 104621221A
- Authority
- CN
- China
- Prior art keywords
- butter
- black pepper
- production method
- baking
- dough
- 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
- A21D2/36—Vegetable material
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
Abstract
The invention relates to a production method of a novel black pepper butter biscuit. The production method of the novel black pepper butter biscuit is characterized by comprising the following steps that (1) raw materials are prepared, the mass proportion of butter, lead-free baking powder, berry sugar, egg white liquid, salt and self-raising flour is 25-30: 1-3: 1-3: 14-19: 1-3: 28-55, and butter is softened at room temperature; (2) berry sugar is added into the softened butter and stirred until the butter becomes faint yellow and expands; (3) the self-raising flour, the lead-free baking powder and the salt are mixed, screened, added into the butter and stirred evenly; (4) the egg white liquid in fresh eggs is added into the butter mixture and stirred evenly until the mixture becomes a dough; (5) black pepper is ground evenly, added into the dough and stirred evenly; (6) the dough is put into a refrigerator to be in cold storage; (7) the dough is taken out and pressed into green biscuits through a biscuit mould; (8) the green biscuits are put into a baking tray on which tin paper is laid; (9) a baking oven is preheated, and the baking tray is put into the baking oven for baking and forming.
Description
Technical field
The present invention relates to the production method of biscuit, relate in particular to a kind of production method of Novel black pepper butter 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.On market, the biscuit of saline taste is more common, but also not having a kind of biscuit in manufacturing process, add black pepper uses as Titian agent.What this method was innovated employs the principal ingredients of black pepper as biscuit, for people provide a kind of biscuit with unique oral sensations completely newly.
Summary of the invention
The present invention is just for the technical problem existed in prior art, a kind of production method of Novel black pepper butter biscuit is provided, the method is not only simple, easy operation, and black pepper is with the addition of in manufacturing process, make made biscuit compare general biscuit more fragrant tempting, enjoy endless aftertastes after edible, profusely lasting.Not only fill up the market vacancy but also brought a kind of good to eat tasty food.
To achieve these goals, technical scheme of the present invention is as follows, and a kind of production method of Novel black pepper butter biscuit, is characterized in that, said method comprising the steps of,
1) prepare principle, each composition quality proportioning, butter, unleaded baking powder, berry sugar, protein liquid, salt, Self-raising flour mass percent are; 25-30; 1-3; 1-3; 14-19; 1-3; 28-55;
Softening under butter room temperature;
2) softening butter adds berry sugar and dismisses to faint yellow, and volume becomes large;
3) mix thoroughly being sieved in butter after Self-raising flour, unleaded baking powder, salt mixing; 4) protein liquid got in Fresh Egg adds in butter mixture to be beaten evenly in dough; 5) whipping in dough is added after black pepper grinding evenly even; 6) dough is put into refrigerator cold-storage; 7) dough is taken out, extrude green compact with biscuit mould;
8) green compact are put into the baking tray spreading tinfoil; 9) baking box preheating, it is shaping baking tray to be put into baking box baking.
As a modification of the present invention, in described step 2, mixing time is 150-180s.
As a modification of the present invention, in described step 3, mixing time is 330-380s.
As a modification of the present invention, in described step 4, mixing time is 120-155s.
As a modification of the present invention, in described step 5, mixing time is 120-155s.
As a modification of the present invention, in described step 6, cold preservation time is 55-60min.
As a modification of the present invention, in described step 9, baking tray temperature is set to 165 degree, and cooking time is 19-20min.
Relative to prior art, advantage of the present invention is as follows, 1) with the addition of black pepper in this production process, make biscuit be provided with unique taste.Bring a kind of brand-new cuisines of people to enjoy.2) in manufacture craft, employ the method being different from general technology, refrigerated by dough before baking, the biscuit that the use of the method allows the biscuit made make than traditional handicraft is more crisp, and mouthfeel is better.
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 Novel black pepper butter biscuit, said method comprising the steps of,
1) prepare principle, each composition quality proportioning, butter, unleaded baking powder, berry sugar, protein liquid, salt, Self-raising flour mass percent are; 25-30; 1-3; 1-3; 14-19; 1-3; 28-55;
Softening under butter room temperature;
2) softening butter adds berry sugar and dismisses to faint yellow, and volume becomes large;
3) mix thoroughly being sieved in butter after Self-raising flour, unleaded baking powder, salt mixing; 4) protein liquid got in Fresh Egg adds in butter mixture to be beaten evenly in dough; 5) whipping in dough is added after black pepper grinding evenly even; 6) dough is put into refrigerator cold-storage; 7) dough is taken out, extrude green compact with biscuit mould;
8) green compact are put into the baking tray spreading tinfoil; 9) baking box preheating, it is shaping baking tray to be put into baking box baking.
As a modification of the present invention, in described step 2, mixing time is 150-180s.
As a modification of the present invention, in described step 3, mixing time is 330-380s.
As a modification of the present invention, in described step 4, mixing time is 120-155s.
As a modification of the present invention, in described step 5, mixing time is 120-155s.
As a modification of the present invention, in described step 6, cold preservation time is 55-60min.
As a modification of the present invention, in described step 9, baking tray temperature is set to 165 degree, and cooking time is 19-20min.
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 (7)
1. a production method for Novel black pepper butter biscuit, is characterized in that, said method comprising the steps of,
1) prepare principle, each composition quality proportioning, butter, unleaded baking powder, berry sugar, protein liquid, salt, Self-raising flour mass percent are; 25-30; 1-3; 1-3; 14-19; 1-3; 28-55;
Softening under butter room temperature;
2) softening butter adds berry sugar and dismisses to faint yellow, and volume becomes large;
3) mix thoroughly being sieved in butter after Self-raising flour, unleaded baking powder, salt mixing; 4) protein liquid got in Fresh Egg adds in butter mixture to be beaten evenly in dough; 5) whipping in dough is added after black pepper grinding evenly even; 6) dough is put into refrigerator cold-storage; 7) dough is taken out, extrude green compact with biscuit mould;
8) green compact are put into the baking tray spreading tinfoil; 9) baking box preheating, it is shaping baking tray to be put into baking box baking.
2. the production method of Novel black pepper butter biscuit according to claim 1, it is characterized in that, in described step 2, mixing time is 150-180s.
3. the production method of Novel black pepper butter biscuit according to claim 1, it is characterized in that, in described step 3, mixing time is 330-380s.
4. the production method of Novel black pepper butter biscuit according to claim 1, it is characterized in that, in described step 4, mixing time is 120-155s.
5. the production method of Novel black pepper butter biscuit according to claim 1, it is characterized in that, in described step 5, mixing time is 120-155s.
6. the production method of Novel black pepper butter biscuit according to claim 1, it is characterized in that, in described step 6, cold preservation time is 55-60min.
7. the production method of Novel black pepper butter biscuit according to claim 1, it is characterized in that, in described step 9, baking tray temperature is set to 165 degree, and cooking time is 19-20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510044503.3A CN104621221A (en) | 2015-01-29 | 2015-01-29 | Production method of novel black pepper butter biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510044503.3A CN104621221A (en) | 2015-01-29 | 2015-01-29 | Production method of novel black pepper butter biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621221A true CN104621221A (en) | 2015-05-20 |
Family
ID=53200871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510044503.3A Pending CN104621221A (en) | 2015-01-29 | 2015-01-29 | Production method of novel black pepper butter biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104621221A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114631553A (en) * | 2022-04-02 | 2022-06-17 | 林英 | Pepper biscuit and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110121154A (en) * | 2010-04-30 | 2011-11-07 | 한국식품연구원 | Manufacturing method of red pepper seed paste and manufacturing method of bakery product using red pepper seed paste |
| CN102461608A (en) * | 2010-11-12 | 2012-05-23 | 孙庆春 | Almond biscuit |
| CN103053662A (en) * | 2012-12-31 | 2013-04-24 | 华南农业大学 | Tricholoma giganteum biscuit and making method thereof |
| CN104095009A (en) * | 2014-06-16 | 2014-10-15 | 安徽乐健绿色食品有限公司 | Chop-pepper biscuit |
-
2015
- 2015-01-29 CN CN201510044503.3A patent/CN104621221A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110121154A (en) * | 2010-04-30 | 2011-11-07 | 한국식품연구원 | Manufacturing method of red pepper seed paste and manufacturing method of bakery product using red pepper seed paste |
| CN102461608A (en) * | 2010-11-12 | 2012-05-23 | 孙庆春 | Almond biscuit |
| CN103053662A (en) * | 2012-12-31 | 2013-04-24 | 华南农业大学 | Tricholoma giganteum biscuit and making method thereof |
| CN104095009A (en) * | 2014-06-16 | 2014-10-15 | 安徽乐健绿色食品有限公司 | Chop-pepper biscuit |
Non-Patent Citations (1)
| Title |
|---|
| 无: "小变化，大不同—黑胡椒黄油饼干", 《美食天下》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114631553A (en) * | 2022-04-02 | 2022-06-17 | 林英 | Pepper biscuit and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103783101B (en) | Cake premixed powder and preparation method thereof, cake and preparation method thereof | |
| CN104222241B (en) | A kind of cake moon cake and preparation method thereof | |
| KR102353318B1 (en) | A method of manufacturing a layered scone and a layered scone manufactured by the method | |
| CN109090185A (en) | A kind of quinoa soda cracker and preparation method thereof | |
| KR101604385B1 (en) | Method for making seaweed manjyu | |
| CN104621223A (en) | Ginger powder biscuit and manufacturing technology thereof | |
| CN104604990A (en) | Production method of novel vanilla cookies | |
| RU2535731C1 (en) | Gingerbreads with sea-buckthorn extraction cake | |
| CN104621219A (en) | Production method of novel butter biscuit | |
| CN104642476A (en) | Production method of cocoa cookies | |
| KR101848395B1 (en) | Bake bun cooking method | |
| CN104604989A (en) | Production method of crisp cookies | |
| KR102150401B1 (en) | Method for producing sweet persimmon manju | |
| CN104642472A (en) | Production method for black pepper butter cookies | |
| JP5348788B2 (en) | Method for producing chocolate confectionery | |
| CN104642475A (en) | Production method of super crisp biscuit | |
| CN104642474A (en) | Production method of vanilla biscuits | |
| CN104604988A (en) | Production method of novel Margaret biscuits | |
| CN104621221A (en) | Production method of novel black pepper butter biscuit | |
| CN104642471A (en) | Novel cocoa cookie producing method | |
| KR102249168B1 (en) | Manufacturing method of pastry containing mugwort | |
| CN104642469A (en) | Production method of scallion flavor small biscuit | |
| CN108271844A (en) | A kind of preparation method of original flavor shortbread type biscuit | |
| KR20130045026A (en) | Steamed bread of chestnut and the making method of that | |
| KR101991848B1 (en) | Method for Manufacturing Black Barley Cracker |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150520 |