CN104738124A - Jam sandwich biscuit and processing method thereof - Google Patents

Jam sandwich biscuit and processing method thereof Download PDF

Info

Publication number
CN104738124A
CN104738124A CN201310736031.9A CN201310736031A CN104738124A CN 104738124 A CN104738124 A CN 104738124A CN 201310736031 A CN201310736031 A CN 201310736031A CN 104738124 A CN104738124 A CN 104738124A
Authority
CN
China
Prior art keywords
cake
muffin
jam
face
core material
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
Application number
CN201310736031.9A
Other languages
Chinese (zh)
Inventor
王世华
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201310736031.9A priority Critical patent/CN104738124A/en
Publication of CN104738124A publication Critical patent/CN104738124A/en
Pending legal-status Critical Current

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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)

Abstract

Disclosed is a jam sandwich biscuit. The jam sandwich biscuit comprises a surface layer muffin, a bottom layer muffin and middle core material, wherein each of the surface layer muffin and the bottom layer muffin is a muffin in a straw hat shape and with a round concave surface in the middle. The jam sandwich biscuit is obtained by using edible adhesive to seal an opening between the surface layer muffin and the bottom layer muffin after the core material is added between the surface layer muffin and the bottom layer muffin. Each of the surface layer muffin and the bottom layer muffin is prepared from raw materials of, by weight part, 100-110 parts of flour, 30-45 parts of black rice flour, 15-20 parts of mushroom powder, 30-40 parts of eggs, 20-25 parts of vegetable oil, 20-25 parts of sugar and 20-30 parts of water. The core material is jam. The edible adhesive is honey. Weight rate among the core material, the edible adhesive and the surface layer muffin is 1:0.3:3-4. The jam sandwich biscuit has the advantages of being good in taste, crisp, fragrant and sweet, and novel in appearance, containing the fragrant and sweet jam and the like.

Description

A kind of jam sandwich biscuit and processing method thereof
Technical field
The present invention relates to a kind of wheaten food, especially a kind of baking class instant food.
Background technology
At present, biscuit is still a kind of instant food that people like very much.Known, biscuit is divided into individual layer biscuit, multi-layered biscuit and sandwich biscuits, and wherein sandwich biscuits is more liked by people due to the core material of its parcel different taste.But existing sandwich biscuits in the market adopts food as core material mainly with chocolate, milk wet goods greatly, and its mouthfeel is comparatively single, and has larger greasy feeling.In addition, the moulding of present sandwich biscuits is too dull, and all adopt patty or box-shaped structure, be difficult to the curiosity and the appetite that cause people, for this reason, we provide a new-type sandwich biscuits to solve the problems referred to above.
Summary of the invention
The object of the invention is to provide that a kind of mouthfeel is good, crisp sweet, jam are fragrant and sweet, the jam sandwich biscuit of modern design.
For achieving the above object, present invention employs following technical scheme:
A kind of jam sandwich biscuit of the present invention, comprises top layer round floor cake and middle core material, and described top layer face cake and round floor cake are the straw hat shape face cake that centre is provided with circular concave, makes described biscuit after middle interpolation core material with edible adhesive sealing; Described top layer, round floor cake are made up by weight of following raw material, flour 100 ~ 110, black rice flour 30 ~ 45, mushroom powder 15 ~ 20, egg 30 ~ 40, vegetable oil 20 ~ 25, sugar 20 ~ 25, water 20 ~ 30; Described core material is jam; Described edible adhesive is honey; Core material and edible adhesive, the weight ratio showing round floor cake are 1:0.3:3 ~ 4.
The processing method of a kind of jam sandwich biscuit of the present invention, it comprises following procedure of processing:
(1) stir after flour being mixed in proportion with black rice flour, mushroom powder, egg, vegetable oil, sugar, water and be kneaded into dough, every part of dough is divided into multiple fritter, doughball is placed respectively and is pressed into straw hat shape face cake in a mold, again mould is put into baking box 150 ~ 180 DEG C of bakings 15 ~ 20 minutes, make face, top layer cake and round floor cake;
(2) honey is coated on the binding face surface of face, top layer cake and round floor cake, in circular concave, fill jam, then by face, top layer cake and the laminating of round floor cake, utilize honey both to be bonded together and form integral face cake, make described biscuit.
As shown from the above technical solution, advantage of the present invention is: unique outlook, fragrant and sweet crisp, mouthfeel good, nutritious, there is dense jam taste.
detailed description of the invention
Embodiment 1: jam sandwich biscuit, comprises top layer round floor cake and middle core material, and described top layer face cake and round floor cake are the straw hat shape face cake that centre is provided with circular concave, makes described biscuit after middle interpolation core material with edible adhesive sealing; Described top layer, round floor cake are made up by weight of following raw material, flour 100g, black rice flour 30 g, mushroom powder 15 g, egg 30 g, vegetable oil 20 g, sugared 20 g, water 20 g; Described core material is jam; Described edible adhesive is honey; Core material and edible adhesive, the weight ratio showing round floor cake are 1:0.3:3.Stir after flour is mixed in proportion with black rice flour, mushroom powder, egg, vegetable oil, sugar, water and be kneaded into dough, every part of dough is divided into multiple fritter, doughball is placed respectively and is pressed into straw hat shape face cake in a mold, again mould is put into baking box 150 DEG C of bakings 15 minutes, make face, top layer cake and round floor cake; Honey is coated on the binding face surface of face, top layer cake and round floor cake, in circular concave, fills jam, then by face, top layer cake and the laminating of round floor cake, utilize honey both to be bonded together and make UFO-like biscuit.
Above-described embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that those of ordinary skill in the art make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determines.

Claims (2)

1. a jam sandwich biscuit, comprises top layer round floor cake and middle core material, it is characterized in that: described top layer face cake and round floor cake are the straw hat shape face cake that centre is provided with circular concave, makes described biscuit after middle interpolation core material with edible adhesive sealing; Described top layer, round floor cake are made up by weight of following raw material, flour 100 ~ 110, black rice flour 30 ~ 45, mushroom powder 15 ~ 20, egg 30 ~ 40, vegetable oil 20 ~ 25, sugar 20 ~ 25, water 20 ~ 30; Described core material is jam; Described edible adhesive is honey; Core material and edible adhesive, the weight ratio showing round floor cake are 1:0.3:3 ~ 4.
2. a processing method for jam sandwich biscuit, is characterized in that, it comprises following procedure of processing:
(1) stir after flour being mixed in proportion with black rice flour, mushroom powder, egg, vegetable oil, sugar, water and be kneaded into dough, every part of dough is divided into multiple fritter, doughball is placed respectively and is pressed into straw hat shape face cake in a mold, again mould is put into baking box 150 ~ 180 DEG C of bakings 15 ~ 20 minutes, make face, top layer cake and round floor cake;
(2) honey is coated on the binding face surface of face, top layer cake and round floor cake, in circular concave, fill jam, then by face, top layer cake and the laminating of round floor cake, utilize honey both to be bonded together and form integral face cake, make described biscuit.
CN201310736031.9A 2013-12-29 2013-12-29 Jam sandwich biscuit and processing method thereof Pending CN104738124A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310736031.9A CN104738124A (en) 2013-12-29 2013-12-29 Jam sandwich biscuit and processing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310736031.9A CN104738124A (en) 2013-12-29 2013-12-29 Jam sandwich biscuit and processing method thereof

Publications (1)

Publication Number Publication Date
CN104738124A true CN104738124A (en) 2015-07-01

Family

ID=53578834

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310736031.9A Pending CN104738124A (en) 2013-12-29 2013-12-29 Jam sandwich biscuit and processing method thereof

Country Status (1)

Country Link
CN (1) CN104738124A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105851160A (en) * 2016-05-30 2016-08-17 安徽省继红食品有限公司 Pitaya flavor sandwich biscuit
CN107788062A (en) * 2017-11-20 2018-03-13 临泉县金禾面粉有限公司 A kind of sandwich biscuits for suppressing dandruff and preparation method thereof
CN107912508A (en) * 2017-11-22 2018-04-17 宁波高新区若水智创科技有限公司 A kind of production method of green fruit sauce Piza
CN111357793A (en) * 2020-03-24 2020-07-03 安徽省小岗盼盼食品有限公司 Preparation method of jam sandwich biscuit

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101422235A (en) * 2007-10-29 2009-05-06 高淑春 Nutrient coarse cereals biscuit
CN101878798A (en) * 2010-06-21 2010-11-10 余芳 Black rice and bone paste high-calcium nutrition biscuit
CN103005244A (en) * 2012-11-30 2013-04-03 广州合诚实业有限公司 Dried fruit jam of layer cake for industrial production and preparation method and applications thereof
CN103210983A (en) * 2013-03-19 2013-07-24 安徽麦船食品科技有限公司 Red date flavor sandwich biscuit and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101422235A (en) * 2007-10-29 2009-05-06 高淑春 Nutrient coarse cereals biscuit
CN101878798A (en) * 2010-06-21 2010-11-10 余芳 Black rice and bone paste high-calcium nutrition biscuit
CN103005244A (en) * 2012-11-30 2013-04-03 广州合诚实业有限公司 Dried fruit jam of layer cake for industrial production and preparation method and applications thereof
CN103210983A (en) * 2013-03-19 2013-07-24 安徽麦船食品科技有限公司 Red date flavor sandwich biscuit and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
董孟修等: "《简易休闲食品一本全》", 30 November 2009 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105851160A (en) * 2016-05-30 2016-08-17 安徽省继红食品有限公司 Pitaya flavor sandwich biscuit
CN107788062A (en) * 2017-11-20 2018-03-13 临泉县金禾面粉有限公司 A kind of sandwich biscuits for suppressing dandruff and preparation method thereof
CN107912508A (en) * 2017-11-22 2018-04-17 宁波高新区若水智创科技有限公司 A kind of production method of green fruit sauce Piza
CN111357793A (en) * 2020-03-24 2020-07-03 安徽省小岗盼盼食品有限公司 Preparation method of jam sandwich biscuit

Similar Documents

Publication Publication Date Title
CN102972491A (en) Fruit sandwich biscuit
CN102669240B (en) Puff pastry and method for preparing same
CN103054071A (en) Preparation method of crispy egg roll
CN103053655A (en) Method for preparing child cookies
CN101331892A (en) Stuffing cookies and production method thereof
CN104738124A (en) Jam sandwich biscuit and processing method thereof
CN102972475A (en) Manufacture method of blueberry cake
CN102669237B (en) Fermented bean curd flaky pastry and manufacturing method thereof
CN201869730U (en) Stuffed ice cream bar
CN104814107A (en) Method for manufacturing high protein biscuits
CN103609648A (en) Vegetable cake and preparation method thereof
CN104738123A (en) Double-fruity sandwich biscuit and processing method thereof
CN201869731U (en) Wafer ice cream
KR101612944B1 (en) Processing for making cookie containing roe of pillack and cream cheese
JP3194586U (en) Taiyaki using frozen pie dough
CN104170931A (en) Chocolate cookie egg tart and preparation method thereof
CN105410125A (en) Turkey red-pepper-sauce biscuit
CN104757086B (en) A kind of production method of sandwich biscuits
CN201252808Y (en) Convenient instant nutrient dough sheet
CN104542830A (en) Handmade red-bean and peanut biscuit
CN104542843A (en) Lavender butter cookie
CN104012618A (en) Recipe of walnut cake and production process thereof
CN104642456A (en) Production method for peach seed chocolate cookies
CN103155968A (en) Butter red rice cake
CN202222381U (en) Peanut product with edible bamboo charcoal

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20150701

WD01 Invention patent application deemed withdrawn after publication