CN104642468A - Novel romina matcha cookie producing method - Google Patents
Novel romina matcha cookie producing method Download PDFInfo
- Publication number
- CN104642468A CN104642468A CN201510044462.8A CN201510044462A CN104642468A CN 104642468 A CN104642468 A CN 104642468A CN 201510044462 A CN201510044462 A CN 201510044462A CN 104642468 A CN104642468 A CN 104642468A
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- CN
- China
- Prior art keywords
- butter
- miya
- luo
- novel
- matcha
- 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.)
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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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a novel romina matcha cookie producing method. The method is characterized by comprising the following steps of the step 1 of preparing raw materials with the weight proportion that weak strength flour: matcha powder: butter: berry sugar: powdered sugar: eggs is 30-45: 8-14: 20-25: 3-4: 1-4: 6-13 and melting the butter in a waterproof mode, the step 2 of adding the powdered sugar into the butter and evenly stirring the butter and the powdered sugar, the step 3 of adding the berry sugar into the butter and evenly stirring the berry sugar and the butter, the step 4 of taking egg liquid from the eggs, adding the egg liquid into the butter in three times and evenly stirring the egg liquid and the butter, the step 5 of stirring the butter where the egg fluid is added until the butter is stirred to be bubbled, the step 6 of mixing and finely screening the weak strength flour and the matcha powder, the step 7 of adding the screened weak strength flour and the screen matcha powder into compound of the egg liquid and the butter and evenly stirring the compound, the weak strength flour and the matcha powder, the step 8 of lightly stirring and mixing the raw materials with a rubber squeegee into matcha cookie paste, the step 9 of filling the paste into a pattern mounting belt of a romina pattern mounting nozzle, the step 10 of evenly extruding out equal-size dough through the ronima pattern mounting nozzle in ovenware and the step 11 of placing the ovenware into an oven and finishing baking.
Description
Technical field
The present invention relates to the production method of biscuit, relate in particular to the production method that a kind of novel Luo Miya green tea cookie is dry.
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.Smear tea as a kind of flavouring deeply liked by the Asia people, be widely used in making food.Now commercially also do not have a kind of biscuit of Matcha to come out, biscuit out made by the present invention will fill up this market vacancy, bring a kind of biscuit with Matcha to liking the people of Matcha.
The present invention, just for the technical problem existed in prior art, provides the production method that a kind of novel Luo Miya green tea cookie is dry, and the method is not only simple, easily operates, has both filled up the market vacancy, again for people provide a kind of biscuit of comprehensive nutrition.
To achieve these goals, technical scheme of the present invention is as follows, the production method that a kind of novel Luo Miya green tea cookie is dry, it is characterized in that, said method comprising the steps of
1) prepare raw material, quality proportioning is as follows, and low powder, matcha powder, butter, berry sugar, Icing Sugar, egg mass percent are; 30-45; 8-14; 20-25; 3-4; 1-4; 6-13;
Butter water proof melts;
2) add Icing Sugar in butter to mix thoroughly;
3) add berry sugar in butter to mix thoroughly;
4) the egg liquid got in egg divides and adds for three times in butter and beat evenly;
5) beat the butter adding egg liquid, bubble until beat;
6) Self-raising flour and matcha powder mixing dusting cover;
7) sieved Self-raising flour and matcha powder put into the mixture of egg liquid and butter and beat evenly;
8) turn into gently with rubber squeegee and smear tea cookies batter;
9) what batter is equipped with that Luo Miya mounts colored mouth mounts in lace;
10) mount colored mouth with Luo Miya and evenly extrude dough of the same size in baking tray;
11) baking tray is put into baking box, baking completes.
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 120-155s.
As a modification of the present invention, in described step 4, mixing time is 250-260s.
As a modification of the present invention, in described step 7, mixing time is 390-400s.
As a modification of the present invention, in described step 10, the diameter of dough is 4-5cm.
As a modification of the present invention, in described step 11, baking tray temperature is set to 190 degree.
As a modification of the present invention, in described step 11, baking tray cooking time is 10-11min.
Relative to prior art, advantage of the present invention is as follows, and 1) for people provide a kind of biscuit of brand-new taste, the cuisines having enriched people are selected.2) biscuit using Luo Miya piping bag to make, its profile has Luo Miya shape, makes the outward appearance of biscuit more attractive in appearance, thus improves the appetite of people.3) smear after tea adds biscuit, make biscuit appearance no longer present the faint yellow of conventional cookies, but show a kind of light green, make this product outward appearance more attractive in appearance, lovable.
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:
The production method that novel Luo Miya green tea cookie is dry, said method comprising the steps of
1) prepare raw material, quality proportioning is as follows, and low powder, matcha powder, butter, berry sugar, Icing Sugar, egg mass percent are; 30-45; 8-14; 20-25; 3-4; 1-4; 6-13;
Butter water proof melts;
2) add Icing Sugar in butter to mix thoroughly;
3) add berry sugar in butter to mix thoroughly;
4) the egg liquid got in egg divides and adds for three times in butter and beat evenly;
5) beat the butter adding egg liquid, bubble until beat;
6) Self-raising flour and matcha powder mixing dusting cover;
7) sieved Self-raising flour and matcha powder put into the mixture of egg liquid and butter and beat evenly;
8) turn into gently with rubber squeegee and smear tea cookies batter;
9) what batter is equipped with that Luo Miya mounts colored mouth mounts in lace;
10) mount colored mouth with Luo Miya and evenly extrude dough of the same size in baking tray;
11) baking tray is put into baking box, baking completes.
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 120-155s.
As a modification of the present invention, in described step 4, mixing time is 250-260s.
As a modification of the present invention, in described step 7, mixing time is 390-400s.
As a modification of the present invention, in described step 10, the diameter of dough is 4-5cm.
As a modification of the present invention, in described step 11, baking tray temperature is set to 190 degree.
As a modification of the present invention, in described step 11, baking tray cooking time is 10-11min.
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. the production method that novel Luo Miya green tea cookie is dry, is characterized in that, said method comprising the steps of
1) prepare raw material, quality proportioning is as follows, and low powder, matcha powder, butter, berry sugar, Icing Sugar, egg mass percent are; 30-45; 8-14; 20-25; 3-4; 1-4; 6-13;
Butter water proof melts;
2) add Icing Sugar in butter to mix thoroughly;
3) add berry sugar in butter to mix thoroughly;
4) the egg liquid got in egg divides and adds for three times in butter and beat evenly;
5) beat the butter adding egg liquid, bubble until beat;
6) Self-raising flour and matcha powder mixing dusting cover;
7) sieved Self-raising flour and matcha powder put into the mixture of egg liquid and butter and beat evenly;
8) turn into gently with rubber squeegee and smear tea cookies batter;
9) what batter is equipped with that Luo Miya mounts colored mouth mounts in lace;
10) mount colored mouth with Luo Miya and evenly extrude dough of the same size in baking tray;
11) baking tray is put into baking box, baking completes.
2. the production method that novel Luo Miya green tea cookie according to claim 1 is dry, it is characterized in that, in described step 2, mixing time is 150-180s.
3. the production method that novel Luo Miya green tea cookie according to claim 1 is dry, it is characterized in that, in described step 3, mixing time is 120-155s.
4. the production method that novel Luo Miya green tea cookie according to claim 1 is dry, it is characterized in that, in described step 4, mixing time is 250-260s.
5. the production method that novel Luo Miya green tea cookie according to claim 1 is dry, it is characterized in that, in described step 7, mixing time is 390-400s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510044462.8A CN104642468A (en) | 2015-01-29 | 2015-01-29 | Novel romina matcha cookie producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510044462.8A CN104642468A (en) | 2015-01-29 | 2015-01-29 | Novel romina matcha cookie producing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104642468A true CN104642468A (en) | 2015-05-27 |
Family
ID=53234524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510044462.8A Pending CN104642468A (en) | 2015-01-29 | 2015-01-29 | Novel romina matcha cookie producing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642468A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323548A (en) * | 2018-04-26 | 2018-07-27 | 四川农业大学 | A kind of pomelo peel dietary-fiber biscuit and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60203143A (en) * | 1984-03-27 | 1985-10-14 | Nobutsugu Kimura | Powdered green tea |
| CN102422849A (en) * | 2011-10-20 | 2012-04-25 | 安徽省农业科学院农产品加工研究所 | Matcha crisp cookie and processing method thereof |
| CN103300101A (en) * | 2013-06-07 | 2013-09-18 | 苏州萃智新技术开发有限公司 | Low sugar green tea cookie and preparation method thereof |
| CN103843860A (en) * | 2014-03-24 | 2014-06-11 | 江西林恩茶业有限公司 | Production method of matcha walnut cake |
-
2015
- 2015-01-29 CN CN201510044462.8A patent/CN104642468A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60203143A (en) * | 1984-03-27 | 1985-10-14 | Nobutsugu Kimura | Powdered green tea |
| CN102422849A (en) * | 2011-10-20 | 2012-04-25 | 安徽省农业科学院农产品加工研究所 | Matcha crisp cookie and processing method thereof |
| CN103300101A (en) * | 2013-06-07 | 2013-09-18 | 苏州萃智新技术开发有限公司 | Low sugar green tea cookie and preparation method thereof |
| CN103843860A (en) * | 2014-03-24 | 2014-06-11 | 江西林恩茶业有限公司 | Production method of matcha walnut cake |
Non-Patent Citations (1)
| Title |
|---|
| 美食编辑: "罗密亚抹茶曲奇", 《HTTP://WWW.ZHMS.CN/MS_MENU/HONGPEI/2013-10/2013102259790.HTM》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323548A (en) * | 2018-04-26 | 2018-07-27 | 四川农业大学 | A kind of pomelo peel dietary-fiber biscuit and preparation method thereof |
| CN108323548B (en) * | 2018-04-26 | 2022-04-01 | 四川农业大学 | Shaddock peel dietary fiber biscuit and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150527 |