CN104938568A - Flavored cookie - Google Patents

Abstract

The invention discloses flavored cookie. The flavored cookie is made from, by weight, 30 to 40 parts of corn flour, 4 to 8 parts of shortening, 15 to 30 parts of cream, 5 to 10 parts of beaten egg, 5 to 10 parts of malt sugar, 5 to 10 parts of chestnut powder, 0.5 to 1 part of ammonium bicarbonate, 1 to 2 parts of edible purple, 0.5 to 2 parts of sodium stearoyl lactylate, and 5 to 10 parts of oatmeal. The flavored cookie is low in price, simple to make and delicious in taste.

Description

A kind of local flavor biscuit

Technical field

This aspect relates to field of food, particularly relates to a kind of local flavor biscuit.

Background technology

The taste of biscuit is fragrant and sweet, one of snacks of enjoying a lot of people, often become dessert after dinner and snacks, even become the excellent selection of allaying one's hunger when satisfying craving, for biscuit, substantially refer to wheat flour (i.e. flour) as main material, dough/pasta containing granulated sugar, grease is carried out cure the Western-style pastry forming and there is crisp sense, general biscuit is except face shaping difference, and taste basic simlarity, the biscuit therefore inventing a kind of novel taste is necessary.

Summary of the invention

Object of the present invention is exactly the biscuit that will provide a kind of peculiar flavour.

To achieve these goals, the present invention adopts following technical scheme:

A kind of local flavor biscuit, it is made up by weight of following raw materials according: corn flour 30-40 part, shortening 4-8 part, cream 15-30 part, egg 5-10 part, maltose 5-10 part, rice-chestnut powder 5-10 part, carbonic hydroammonium 0.5-1 part, purple food look 1-2 part, stearoyl lactate 0.5-2 part and oatmeal 5-10 part.

A kind of operating procedure of local flavor biscuit is as follows: corn flour is placed on operating desk by (1), to sieve back wall lopping, (2) by rice-chestnut powder, carbonic hydroammonium, stearoyl lactate puts into circle, stir, (3) cream is being poured into the inside, stir, then by flour mix together, dough is made in stirring, (4) on baking tray, egg liquid is brushed, dough is split on dish with 15 grams one, dough sprinkles one deck sesame, 15 minutes are cured at 200 DEG C, take out baking tray, purple food look is brushed above, 5 minutes are cured at 160 DEG C, novel sapor biscuit can be obtained.

The invention has the beneficial effects as follows:

1, utilize rice-chestnut powder and oatmeal to carry out seasoning to biscuit, make it taste more delicious;

2, material of the present invention is simple, easy to make, and unique flavor.

Detailed description of the invention

Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.

Embodiment 1:

A kind of local flavor biscuit, it is made up by weight of following raw materials according: corn flour 30 parts, shortening 4 parts, 15 parts, cream, 5 parts, egg, maltose 10 parts, rice-chestnut powder 10 parts, 1 part, carbonic hydroammonium, purple food look 2 parts, stearoyl lactate 2 parts and oatmeal 10 parts.

A kind of operating procedure of local flavor biscuit is as follows: corn flour is placed on operating desk by (1), to sieve back wall lopping, (2) by rice-chestnut powder, carbonic hydroammonium, stearoyl lactate puts into circle, stir, (3) cream is being poured into the inside, stir, then by flour mix together, dough is made in stirring, (4) on baking tray, egg liquid is brushed, dough is split on dish with 15 grams one, dough sprinkles one deck sesame, 15 minutes are cured at 200 DEG C, take out baking tray, purple food look is brushed above, 5 minutes are cured at 160 DEG C, novel sapor biscuit can be obtained.

Embodiment 2:

A kind of local flavor biscuit, it is made up by weight of following raw materials according: corn flour 30 parts, shortening 4 parts, 30 parts, cream, 10 parts, egg, maltose 5 parts, rice-chestnut powder 10 parts, 1 part, carbonic hydroammonium, purple food look 1 part, stearoyl lactate 1 part and oatmeal 5 parts.

A kind of operating procedure of local flavor biscuit is as follows: corn flour is placed on operating desk by (1), to sieve back wall lopping, (2) by rice-chestnut powder, carbonic hydroammonium, stearoyl lactate puts into circle, stir, (3) cream is being poured into the inside, stir, then by flour mix together, dough is made in stirring, (4) on baking tray, egg liquid is brushed, dough is split on dish with 15 grams one, dough sprinkles one deck sesame, 15 minutes are cured at 200 DEG C, take out baking tray, purple food look is brushed above, 5 minutes are cured at 160 DEG C, novel sapor biscuit can be obtained.

The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.

Claims (2)

1. a local flavor biscuit, it is characterized in that, it is made up by weight of following raw materials according: corn flour 30-40 part, shortening 4-8 part, cream 15-30 part, egg 5-10 part, maltose 5-10 part, rice-chestnut powder 5-10 part, carbonic hydroammonium 0.5-1 part, purple food look 1-2 part, stearoyl lactate 0.5-2 part and oatmeal 5-10 part.

2. a kind of local flavor biscuit according to claim 1, (1) corn flour is placed on operating desk, to sieve back wall lopping, (2) by rice-chestnut powder, carbonic hydroammonium, stearoyl lactate puts into circle, stir, (3) cream is being poured into the inside, stir, then by flour mix together, dough is made in stirring, (4) on baking tray, egg liquid is brushed, dough is split on dish with 15 grams one, dough sprinkles one deck sesame, 15 minutes are cured at 200 DEG C, take out baking tray, purple food look is brushed above, 5 minutes are cured at 160 DEG C, novel sapor biscuit can be obtained.