CN105145747A - Cookies and making method thereof - Google Patents
Cookies and making method thereof Download PDFInfo
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- CN105145747A CN105145747A CN201510578758.8A CN201510578758A CN105145747A CN 105145747 A CN105145747 A CN 105145747A CN 201510578758 A CN201510578758 A CN 201510578758A CN 105145747 A CN105145747 A CN 105145747A
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Abstract
The invention discloses cookies and a making method thereof. The making method includes the steps that 1, butter, sugar, salt, egg liquid, low-gluten flour and milk powder are mixed and stirred, and a mixture M1 is obtained; 2, the mixture M1 is pressed and formed and then frozen; 3, the frozen mixture M1 is taken out and sliced, and sheets M2 are obtained; 4, the sheets M2 are baked, wherein the sheets M2 are baked for 15-20 min under the conditions that the upper fire temperature ranges from 150 DEG C to 180 DEG C and the lower fire temperature ranges from 130 DEG C to 170 DEG C. Through the design, the made cookies are good in surface coloring effect, loose, fragrant and crispy in taste and proper in color, and the problems that in the prior art, cookies are easily burnt, and the surface coloring effect is poor due to the fact that preparation conditions are usually not well grasped in the preparation process due to the formula of the cookies and the like are solved.
Description
Technical field
The present invention relates to the manufacture field of cookies, particularly, relate to a kind of cookies and preparation method thereof.
Background technology
Cookies are subject to liking of more and more people because of the taste of its loose mouthfeel and aromatic flavour, and because of its crisp eating effect, make it can meet the eating requirements of most people, even the elderly or children, also edible.And in the preparation process of cookies, the grasp often because of preparation condition is bad, make the very easily roasting paste of cookies, and surface coloring effect is poor.
Therefore, provide one that cookies baking can be made effective, greatly improve its mouthfeel and outward appearance, and effective cookies of surface coloring and preparation method thereof are the problems that the present invention needs solution badly.
Summary of the invention
For above-mentioned prior art, to the object of the invention is to overcome in prior art cookies because of reasons such as its formulas, cause it in preparation process, grasp often because of preparation condition is bad, make the very easily roasting paste of cookies, and the problem that surface coloring effect is poor, thus provide one that cookies baking can be made effective, greatly improve its mouthfeel and outward appearance, and effective cookies of surface coloring and preparation method thereof.
To achieve these goals, the invention provides a kind of preparation method of cookies, wherein, described preparation method comprises:
1) stir after butter, sugar, salt, egg liquid, Self-raising flour and milk powder being mixed, obtain mixture M 1;
2) freezing by carrying out after compressing for mixture M 1;
3) mixture M 1 after freezing is taken out cut into slices, obtained tablet M2;
4) tablet M2 is toasted; Wherein,
Described bake process is 150-180 DEG C for being placed in temperature of getting angry, and lower fiery temperature is toast 15-20min under the condition of 130-170 DEG C.
Present invention also offers a kind of cookies obtained according to preparation method described above.
Pass through technique scheme, raw material is pressed by the present invention after mixing, then carry out freezing, then toast under the above-mentioned raw materials section after freezing is placed on certain condition, the temperature that is simultaneously set to by this baking condition to get angry is 150-180 DEG C, lower fiery temperature is 130-170 DEG C, and toast 15-20min under this condition, thus make it can by above-mentioned preparation method, not only surface coloring effect be better to make the cookies that obtain, and the loose delicious and crisp of mouthfeel, color is suitable for.
Other features and advantages of the present invention are described in detail in detailed description of the invention part subsequently.
Detailed description of the invention
Below the specific embodiment of the present invention is described in detail.Should be understood that, detailed description of the invention described herein, only for instruction and explanation of the present invention, is not limited to the present invention.
The invention provides a kind of preparation method of cookies, wherein, described preparation method comprises:
1) stir after butter, sugar, salt, egg liquid, Self-raising flour and milk powder being mixed, obtain mixture M 1;
2) freezing by carrying out after compressing for mixture M 1;
3) mixture M 1 after freezing is taken out cut into slices, obtained tablet M2;
4) tablet M2 is toasted; Wherein,
Described bake process is 150-180 DEG C for being placed in temperature of getting angry, and lower fiery temperature is toast 15-20min under the condition of 130-170 DEG C.
Above-mentioned design is by being pressed raw material after mixing, then carry out freezing, toast under again the above-mentioned raw materials section after freezing being placed on certain condition, the temperature that is simultaneously set to by this baking condition to get angry is 150-180 DEG C, and lower fiery temperature is 130-170 DEG C, and toasts 15-20min under this condition, thus make it can by above-mentioned preparation method, not only surface coloring effect is better to make the cookies that obtain, and the loose delicious and crisp of mouthfeel, and color is suitable for.
In order to make the cookies mouthfeel that obtains more crisp, and surface coloring color is better, is more suitable for eating, one of the present invention preferred embodiment in, step 3) in the thickness of tablet M2 can be chosen as 3-8mm further.
Certainly, cooking process in the present invention can be that a step completes, certainly, in order to make better effects if of painting, and make the cookies water content obtained not higher than 4%, the mouthfeel of its loose delicious and crisp of further lifting, one of the present invention more preferred embodiment in, step 4) in bake process can comprise sequentially through first baking section and second baking section; Wherein,
The temperature of getting angry of described first baking section is 160-180 DEG C, and lower fiery temperature is 150-170 DEG C, and baking time is 8-10min;
The temperature of getting angry of described second baking section is 150-170 DEG C, and lower fiery temperature is 130-160 DEG C, and baking time is 5-10min.
Similarly, between above-mentioned each raw material, the selection of consumption can be selected according to the practical operation of those skilled in the art, such as, one of the present invention more preferred embodiment in, in order to make the cookies fragrance that obtains more strong, relative to the described butter of 100 weight portions, the consumption of described sugar is 80-120 weight portion, the consumption of described salt is 3-6 weight portion, the consumption of described egg liquid is 50-100 weight portion, the consumption of described Self-raising flour is 150-300 weight portion, and the consumption of described milk powder is 40-80 weight portion.
Certainly, the demand of modern for health is more met in order to make the cookies obtained, one of the present invention more preferred embodiment in, step 1) in can also comprise and add nutriment, described nutrient material be selected from that material is selected from albumen powder, spinach powder, wheat bran and monkey mushroom powder one or more.
In order to make the cookies surface coloring better effects if obtained, it improves its mouthfeel further, one of the present invention more preferred embodiment in, step 4) in can also be included in surface brush setting egg(s) liquid or the caramel liquid of tablet M2 before baking.
Certainly, described egg liquid can be egg liquid, but one of the present invention more preferred embodiment in, in order to improve the loose mouthfeel of obtained cookies, described egg liquid can be provided by yolk; Similarly, in order to make sweet taste be suitable for, the caramel aqueous solution that described caramel liquid can be 30-60 % by weight by concentration provides.
Present invention also offers a kind of cookies obtained according to preparation method described above.
Below will be described the present invention by embodiment.In following examples, described butter, described sugar, described salt, described egg, described Self-raising flour, described milk powder, described spinach powder and described caramel are conventional commercial product.
Embodiment 1
Stir after 100g butter, 80g sugar, the mixing of 3g salt, 50g egg liquid, 150g Self-raising flour, 10g spinach powder and 40g milk powder, obtain mixture M 1; Freezing by carrying out after compressing for mixture M 1; Mixture M 1 taking-up after freezing cut into slices, obtained thickness is 3mm tablet M2; Then egg yolk liquid in tablet M2 surface brush; Tablet M2 being placed in temperature of getting angry is 160 DEG C, and lower fiery temperature is toast 10min under the condition of 150 DEG C, and temperature of then getting angry is adjusted to 150 DEG C, and lower fiery temperature is adjusted to 130 DEG C of baking 10min, obtained cookies A1.
Embodiment 2
Stir after 100g butter, 120g sugar, the mixing of 6g salt, 100g egg liquid, 300g Self-raising flour, 10g spinach powder and 80g milk powder, obtain mixture M 1; Freezing by carrying out after compressing for mixture M 1; Mixture M 1 taking-up after freezing cut into slices, obtained thickness is 8mm tablet M2; Then egg yolk liquid in tablet M2 surface brush; Tablet M2 being placed in temperature of getting angry is 180 DEG C, and lower fiery temperature is toast 8min under the condition of 170 DEG C, and temperature of then getting angry is adjusted to 170 DEG C, and lower fiery temperature is adjusted to 160 DEG C of baking 7min, obtained cookies A2.
Embodiment 3
Stir after 100g butter, 100g sugar, the mixing of 4.8g salt, 80g egg liquid, 200g Self-raising flour, 10g spinach powder and 60g milk powder, obtain mixture M 1; Freezing by carrying out after compressing for mixture M 1; Mixture M 1 taking-up after freezing cut into slices, obtained thickness is 5mm tablet M2; Then egg yolk liquid in tablet M2 surface brush; Tablet M2 being placed in temperature of getting angry is 170 DEG C, and lower fiery temperature is toast 8min under the condition of 160 DEG C, and temperature of then getting angry is adjusted to 160 DEG C, and lower fiery temperature is adjusted to 150 DEG C of baking 10min, obtained cookies A3.
Embodiment 4
Be prepared according to the preparation method of embodiment 1, unlike, without segmentation baking, being directly placed in temperature of getting angry is 150 DEG C, and lower fiery temperature is toast 20min under the condition of 130 DEG C, obtained cookies A4.
Embodiment 5
Be prepared according to the preparation method of embodiment 2, unlike, without segmentation baking, being directly placed in temperature of getting angry is 180 DEG C, and lower fiery temperature is toast 15min under the condition of 170 DEG C, obtained cookies A5.
Comparative example 1
Be prepared according to the preparation method of embodiment 4, unlike, temperature of getting angry is 120 DEG C, and lower fiery temperature is 110 DEG C, obtained cookies D1.
Comparative example 2
Be prepared according to the preparation method of embodiment 5, unlike, temperature of getting angry is 200 DEG C, and lower fiery temperature is 190 DEG C, obtained cookies D2.
Test case
Above-mentioned obtained A1-A5, D1 and D2 are detected its outward appearance and mouthfeel by 5 bit test persons (being numbered 1#, 2#, 3#, 4# and 5# respectively) respectively, and the result obtained is as shown in table 1.
Wherein, the standard of outward appearance is as follows:
Excellent: surface coloring uniformity, there is the due yellow of cookies;
Good: surface coloring substantially all has, color is slightly dark or slightly shallow;
Difference: surface coloring is uneven, and does not bake to well-done, and moisture is higher, or baking is overdone, has deeply worried look.
The standard of mouthfeel is as follows:
Excellent: loose delicious and crisp, milk aromatic flavour;
Good: comparatively loose, mouthfeel is better;
Difference: mouthfeel is comparatively hard, and milk fragrance is general.
Table 1
Can be found out by table 1, cookies mouthfeel obtained is within the scope of the present invention loose, and surface coloring is even, baking effect is appropriate, but then do not possess this good eating effect and good outward appearance at the cookies that the scope of the invention obtains outward, meanwhile, obtained in preferable range of the present invention cookies then more can embody its superior mouthfeel and sensory effects.
More than describe the preferred embodiment of the present invention in detail; but the present invention is not limited to the detail in above-mentioned embodiment, within the scope of technical conceive of the present invention; can carry out multiple simple variant to technical scheme of the present invention, these simple variant all belong to protection scope of the present invention.
It should be noted that in addition, each concrete technical characteristic described in above-mentioned detailed description of the invention, in reconcilable situation, can be combined by any suitable mode, in order to avoid unnecessary repetition, the present invention illustrates no longer separately to various possible combination.
In addition, also can be combined between various different embodiment of the present invention, as long as it is without prejudice to thought of the present invention, it should be considered as content disclosed in this invention equally.
Claims (8)
1. a preparation method for cookies, is characterized in that, described preparation method comprises:
1) stir after butter, sugar, salt, egg liquid, Self-raising flour and milk powder being mixed, obtain mixture M 1;
2) freezing by carrying out after compressing for mixture M 1;
3) mixture M 1 after freezing is taken out cut into slices, obtained tablet M2;
4) tablet M2 is toasted; Wherein,
Described bake process is 150-180 DEG C for being placed in temperature of getting angry, and lower fiery temperature is toast 15-20min under the condition of 130-170 DEG C.
2. preparation method according to claim 1, wherein, step 3) in the thickness of tablet M2 be 3-8mm.
3. preparation method according to claim 1, wherein, step 4) in bake process comprise sequentially through the first baking section and the second baking section; Wherein,
The temperature of getting angry of described first baking section is 160-180 DEG C, and lower fiery temperature is 150-170 DEG C, and baking time is 8-10min;
The temperature of getting angry of described second baking section is 150-170 DEG C, and lower fiery temperature is 130-160 DEG C, and baking time is 5-10min.
4. preparation method according to claim 1, wherein, relative to the described butter of 100 weight portions, the consumption of described sugar is 80-120 weight portion, the consumption of described salt is 3-6 weight portion, the consumption of described egg liquid is 50-100 weight portion, and the consumption of described Self-raising flour is 150-300 weight portion, and the consumption of described milk powder is 40-80 weight portion.
5. preparation method according to claim 1, wherein, step 1) in also comprise and add nutriment, described nutrient material be selected from that material is selected from albumen powder, spinach powder, wheat bran and monkey mushroom powder one or more.
6. preparation method according to claim 1, wherein, step 4) in before baking, be also included in surface brush setting egg(s) liquid or the caramel liquid of tablet M2.
7. preparation method according to claim 6, wherein, described egg liquid is provided by yolk;
The caramel aqueous solution that described caramel liquid is 30-60 % by weight by concentration provides.
8. the cookies that obtain of the preparation method according to claim 1-7 any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510578758.8A CN105145747A (en) | 2015-09-11 | 2015-09-11 | Cookies and making method thereof |
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| CN201510578758.8A CN105145747A (en) | 2015-09-11 | 2015-09-11 | Cookies and making method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105432714A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Premixed flour of cookies and making method of cookies |
| CN106342997A (en) * | 2016-11-30 | 2017-01-25 | 三只松鼠股份有限公司 | Cranberry cookies and preparation method thereof |
| CN106720128A (en) * | 2017-02-27 | 2017-05-31 | 成都中医药大学 | A kind of mushroom crisp fritter cookies and preparation method thereof |
| CN107927114A (en) * | 2017-12-14 | 2018-04-20 | 杭州原品餐饮管理有限公司 | A kind of hard cookies without leavening agent and preparation method thereof |
| CN108077366A (en) * | 2018-01-19 | 2018-05-29 | 浙江燕宝丽堂电子商务有限公司 | A kind of bird's nest biscuit and preparation method thereof |
| CN113180086A (en) * | 2020-01-14 | 2021-07-30 | 江西滕王阁食品有限公司 | Cookies and preparation method thereof |
-
2015
- 2015-09-11 CN CN201510578758.8A patent/CN105145747A/en active Pending
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| 李里特，等: "《焙烤食品工艺学》", 31 January 2010, 中国轻工业出版社 * |
| 飞雪无霜: "《飞雪无霜.手工饼干72变》", 31 March 2014, 浙江科学技术出版社 * |
| 马莉霞，等: "《我是小小美食家（儿童快乐成长第一书）》", 31 January 2014, 浙江摄影出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105432714A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Premixed flour of cookies and making method of cookies |
| CN106342997A (en) * | 2016-11-30 | 2017-01-25 | 三只松鼠股份有限公司 | Cranberry cookies and preparation method thereof |
| CN106720128A (en) * | 2017-02-27 | 2017-05-31 | 成都中医药大学 | A kind of mushroom crisp fritter cookies and preparation method thereof |
| CN107927114A (en) * | 2017-12-14 | 2018-04-20 | 杭州原品餐饮管理有限公司 | A kind of hard cookies without leavening agent and preparation method thereof |
| CN108077366A (en) * | 2018-01-19 | 2018-05-29 | 浙江燕宝丽堂电子商务有限公司 | A kind of bird's nest biscuit and preparation method thereof |
| CN113180086A (en) * | 2020-01-14 | 2021-07-30 | 江西滕王阁食品有限公司 | Cookies and preparation method thereof |
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Address after: 241000, No. 8, Long Sheng Road, Wuhu hi tech Industrial Development Zone, Yijiang District, Anhui, Wuhu Applicant after: THREE SQUIRRELS CO., LTD. Address before: 241000 Wuhu high tech Industrial Development Zone, Anhui Xishan Road, No. 38 Applicant before: Anhui Three Squirrels Electronic Commerce Co., Ltd. |
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Application publication date: 20151216 |
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