CN104642470A - Novel brown sugar oat shredded coconut stuffing biscuit producing method - Google Patents
Novel brown sugar oat shredded coconut stuffing biscuit producing method Download PDFInfo
- Publication number
- CN104642470A CN104642470A CN201510044468.5A CN201510044468A CN104642470A CN 104642470 A CN104642470 A CN 104642470A CN 201510044468 A CN201510044468 A CN 201510044468A CN 104642470 A CN104642470 A CN 104642470A
- Authority
- CN
- China
- Prior art keywords
- brown sugar
- shredded coconut
- coconut stuffing
- dough
- weak strength
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a novel brown sugar oat shredded coconut stuffing biscuit producing method. The method is characterized by comprising the following steps of the step 1 of preparing raw materials with the ingredient weight proportion that yolk: instant oatmeal: brown sugar: shredded coconut stuffing: screened weak strength flour: soda powder is 20-28: 8-18: 1-3: 4-18: 5-15: 3-8 and melting butter in a waterproof mode, the step 2 of adding honey into the butter and evenly stirring the honey, the step 3 of screening weak strength flour, the step 4 of evenly stirring the instant oatmeal, the brown sugar, the shredded coconut stuffing, the screened weak strength flour and the soda powder, the step 5 of adding compound composed of the instant oatmeal, the brown sugar, the shredded coconut stuffing, the screened weak strength flour and the soda powder into yolk fluid and evenly stirring the compound and the yolk fluid into a dough shape, the step 6 of dividing the dough into equal-size small parts and twisting the equal-size small parts into ball shapes, the step 7 of placing the dough balls on ovenware and flattening the dough balls one by one and the step 8 of arranging 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 a kind of production method of novel 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 novel 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 novel brown sugar oat shredded coconut stuffing biscuit, is characterized in that, said method comprising the steps of
1) prepare raw material, composition quality proportioning is, yolk, instant oatmeal, brown sugar, shredded coconut stuffing, the weak strength flour sieved, soda ash mass percent are; 20-28; 8-18; 1-3; 4-18; 5-15; 3-8;
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.
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 novel brown sugar oat shredded coconut stuffing biscuit, said method comprising the steps of
1) prepare raw material, composition quality proportioning is, yolk, instant oatmeal, brown sugar, shredded coconut stuffing, the weak strength flour sieved, soda ash mass percent are; 20-28; 8-18; 1-3; 4-18; 5-15; 3-8;
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.
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 (1)
1. a production method for novel brown sugar oat shredded coconut stuffing biscuit, is characterized in that, said method comprising the steps of
1) prepare raw material, composition quality proportioning is, yolk, instant oatmeal, brown sugar, shredded coconut stuffing, the weak strength flour sieved, soda ash mass percent are; 20-28; 8-18; 1-3; 4-18; 5-15; 3-8;
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510044468.5A CN104642470A (en) | 2015-01-29 | 2015-01-29 | Novel brown sugar oat shredded coconut stuffing biscuit producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510044468.5A CN104642470A (en) | 2015-01-29 | 2015-01-29 | Novel brown sugar oat shredded coconut stuffing biscuit producing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104642470A true CN104642470A (en) | 2015-05-27 |
Family
ID=53234526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510044468.5A Pending CN104642470A (en) | 2015-01-29 | 2015-01-29 | Novel brown sugar oat shredded coconut stuffing biscuit producing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642470A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010107021A1 (en) * | 2009-03-19 | 2010-09-23 | 不二製油株式会社 | Method for producing biscuit dough and biscuits |
| CN103125568A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Desiccated coconut biscuit capable of enhancing male sexual capacity |
| CN103431002A (en) * | 2013-08-01 | 2013-12-11 | 南京年吉冷冻食品有限公司 | Biscuit easy to digest |
| CN103598287A (en) * | 2013-08-01 | 2014-02-26 | 南京年吉冷冻食品有限公司 | Preparation method of biscuit easy to digest |
-
2015
- 2015-01-29 CN CN201510044468.5A patent/CN104642470A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010107021A1 (en) * | 2009-03-19 | 2010-09-23 | 不二製油株式会社 | Method for producing biscuit dough and biscuits |
| CN103125568A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Desiccated coconut biscuit capable of enhancing male sexual capacity |
| CN103431002A (en) * | 2013-08-01 | 2013-12-11 | 南京年吉冷冻食品有限公司 | Biscuit easy to digest |
| CN103598287A (en) * | 2013-08-01 | 2014-02-26 | 南京年吉冷冻食品有限公司 | Preparation method of biscuit easy to digest |
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HTTP://HOME.MEISHICHINA.COM/SPACE-232118-DO-BLOG-ID-445057.HTML》 * |
| TSLING_103: "红糖燕麦椰蓉饼干", 《天涯博客HTTP://BLOG.TIANYA.CN/POST-4644273-51951245-1.SHTML》 * |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150527 |