CN104642475A - Production method of super crisp biscuit - Google Patents

Abstract

The invention relates to a production method of a super crisp biscuit. The method comprises the following steps: (1) preparing raw materials of unsalted butter, granulated sugar, salt, low gluten flour, baking soda, egg liquid and American almonds according to a mass ratio of 35-40:3-5:2-3:25-30:3-5:8-10:5-7; firstly softening the unsalted butter at room temperature; (2) adding the salt and the sugar into the unsalted butter, and rolling and uniformly stirring with a wooden turner to a state without dry powder; (3) mixing and sieving the baking soda and the low gluten flour and then pouring into the unsalted butter; (4) rubbing the butter mixture with hands into uniform particles; (5) taking the egg liquid of fresh eggs, uniformly beating and then adding into a butter mixed dough; (6) uniformly mixing the butter mixed dough with a rubber scraper; (7) adding the American almonds into the butter mixed dough; (8) after uniformly kneading the butter mixed dough with the hands, shaping to be slipper-shaped; (9) placing in a baking tray, and preheating a baking oven to bake the dough for a first time; (10) taking the baked dough out, cooling until the dough is completely cooled, cutting into slices, and then placing in the baking tray to bake and shape.

Description

A kind of production method of super crisp biscuit

Technical field

The present invention relates to the production method of biscuit, relate in particular to a kind of production method of super crisp 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., the general shelf-life of biscuit is not on the market very long, and has the ship biscuit of longer shelf-life, because of the more dull mouthfeel difference of its taste not by ordinary populace is accepted.

The present invention is just for the technical problem existed in prior art, a kind of production method of super crisp biscuit is provided, the method is not only simple, easy operation, and due to baking mode used in the present invention unusual, it is through twice baking, is dried completely by the moisture content in biscuit, so biscuit can present not only hard but also crisp mouthfeel.Also just because of this biscuit does not have moisture completely, so not perishable and very resistance toly to deposit, thus the market vacancy has been filled up.

To achieve these goals, technical scheme of the present invention is as follows, and a kind of production method of super crisp biscuit, is characterized in that, said method comprising the steps of,

1) prepare raw material, mass ratio is as follows: salt-free butter, berry sugar, salt, Self-raising flour, sodium bicarbonate, egg liquid, jordan almond mass ratio are: 35-40; 3-5; 2-3; 25-30; 3-5; 8-10; 5-7; First salt-free butter room temperature is softened;

2) add salt and sugar in salt-free butter, roll with wood shovel and stir evenly to without dry powder;

3) sodium bicarbonate mix with Self-raising flour sieve after pour in salt-free butter; 4) butter compound uniformly graininess is mixed with hand rubbing; 5) get the egg liquid of Fresh Egg, after beating, add butter mixing dough; 6) butter mixing dough rubber squeegee is mixed thoroughly; 7). add jordan almond in butter mixing dough;

8) butter mixing dough is with after hand kneading evenly, is shaped to soleaeform; 9) put into baking tray, baking box preheating, dough is carried out first time baking;

10) by roasted dough take out, cool to completely cooling after, cut into sheet, again enter baking tray baking shaping.

Relative to prior art, advantage of the present invention is as follows, 1) this product uses brand-new process, the shelf-life of biscuit is increased greatly, is beneficial to preservation, is easy to carry.2) biscuit made by Yin Benfa has the feature of crispy in taste, eats so be also applicable to infant as daily Molars rod.

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 super crisp biscuit, said method comprising the steps of,

1) prepare raw material, mass ratio is as follows: salt-free butter, berry sugar, salt, Self-raising flour, sodium bicarbonate, egg liquid, jordan almond mass ratio are: 35-40; 3-5; 2-3; 25-30; 3-5; 8-10; 5-7; First salt-free butter room temperature is softened;

2) add salt and sugar in salt-free butter, roll with wood shovel and stir evenly to without dry powder;

3) sodium bicarbonate mix with Self-raising flour sieve after pour in salt-free butter; 4) butter compound uniformly graininess is mixed with hand rubbing; 5) get the egg liquid of Fresh Egg, after beating, add butter mixing dough; 6) butter mixing dough rubber squeegee is mixed thoroughly; 7). add jordan almond in butter mixing dough;

8) butter mixing dough is with after hand kneading evenly, is shaped to soleaeform; 9) put into baking tray, baking box preheating, dough is carried out first time baking;

10) by roasted dough take out, cool to completely cooling after, cut into sheet, again enter baking tray baking shaping.

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 super crisp biscuit, is characterized in that, said method comprising the steps of,

1) prepare raw material, mass ratio is as follows: salt-free butter, berry sugar, salt, Self-raising flour, sodium bicarbonate, egg liquid, jordan almond mass ratio are: 35-40; 3-5; 2-3; 25-30; 3-5; 8-10; 5-7; First salt-free butter room temperature is softened;

2) add salt and sugar in salt-free butter, roll with wood shovel and stir evenly to without dry powder;

3) sodium bicarbonate mix with Self-raising flour sieve after pour in salt-free butter; 4) butter compound uniformly graininess is mixed with hand rubbing; 5) get the egg liquid of Fresh Egg, after beating, add butter mixing dough; 6) butter mixing dough rubber squeegee is mixed thoroughly; 7). add jordan almond in butter mixing dough;

8) butter mixing dough is with after hand kneading evenly, is shaped to soleaeform; 9) put into baking tray, baking box preheating, dough is carried out first time baking;

10) by roasted dough take out, cool to completely cooling after, cut into sheet, again enter baking tray baking shaping.