CN105230742A - Rose flower cookie biscuit - Google Patents
Rose flower cookie biscuit Download PDFInfo
- Publication number
- CN105230742A CN105230742A CN201510788808.5A CN201510788808A CN105230742A CN 105230742 A CN105230742 A CN 105230742A CN 201510788808 A CN201510788808 A CN 201510788808A CN 105230742 A CN105230742 A CN 105230742A
- Authority
- CN
- China
- Prior art keywords
- parts
- rose
- rose flower
- almond
- butter
- 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
- 241000220317 Rosa Species 0.000 title claims abstract description 29
- 235000014510 cooky Nutrition 0.000 title claims abstract description 20
- 235000015895 biscuits Nutrition 0.000 title abstract 3
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 13
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 13
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 13
- 244000263375 Vanilla tahitensis Species 0.000 claims abstract description 13
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 13
- 235000020224 almond Nutrition 0.000 claims abstract description 13
- 235000014121 butter Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000013601 eggs Nutrition 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000013019 agitation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/364—Nuts, e.g. cocoa
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a rose flower cookie biscuit which comprises the following raw materials by weight part: 80-100 parts of butter, 80-100 parts of low-gluten flour, 10-20 parts of rose flowers, 20-40 parts of sugar, 40-60 parts of almond, 1-3 parts of salt, 2-8 parts of eggs, 10-20 parts of milk and 2-8 parts of concentrated vanilla. The rose flower cookie biscuit is delicious and tasty, tastes smooth and is mellow in the mouth.
Description
Technical field
The present invention relates to field of food, in particular to a kind of fresh rose flower cookies.
Background technology
Cookies, from the eighties in last century, imports China into from America and Europe.The beginning of this century, Hong Kong, Macao, the ground such as Taiwan start a burst of agitation, and in red-letter day, girl can arrive cookies workshop, in person under the instruction of tutor, manufacture the tempting cookies of taste, in order to give oneself lover or friend, represent regard and respect.The existing fine implied meaning of rose, has again the fragrance of refreshing, is the good merchantable brand of feeding lover or friend.At present, the cookies on market, uses cheap raw material, loses nutritive value and the crisp-fried mouthfeel of cookies, also can add essence in a large number and keep mouthfeel, and a large amount of anticorrisive agent that adds extends the holding time, very unfavorable to health.
Summary of the invention
The present invention proposes a kind of fresh rose flower cookies, tasty, and mouthfeel silk is sliding, mellow.
For achieving the above object, the invention provides following technical scheme:
A kind of fresh rose flower cookies, calculates according to parts by weight, comprises following raw material:
Butter 80-100 part, Self-raising flour 80-100 part, rose 10-20 part, Icing Sugar 20-40 part, almond 40-60 part, salt 1-3 part, egg 2-8 part, milk 10-20 part, vanilla 2-8 part.
Further, calculate according to parts by weight, comprise following raw material:
80 parts, butter, Self-raising flour 80 parts, rose 10 parts, Icing Sugar 20 parts, 40 parts, almond, salt 1 part, 2 parts, egg, 10 parts, milk, vanilla 2 parts.
Further, calculate according to parts by weight, comprise following raw material:
90 parts, butter, Self-raising flour 90 parts, rose 15 parts, Icing Sugar 30 parts, 50 parts, almond, salt 2 parts, 5 parts, egg, 15 parts, milk, vanilla 5 parts.
Further, calculate according to parts by weight, comprise following raw material:
100 parts, butter, Self-raising flour 100 parts, rose 20 parts, Icing Sugar 40 parts, 60 parts, almond, salt 3 parts, 8 parts, egg, 20 parts, milk, vanilla 8 parts.
Beneficial effect of the present invention is as follows:
1, the present invention is tasty, and mouthfeel silk is sliding.
2, mellow of the present invention.
Detailed description of the invention
Below in conjunction with embodiments of the invention, be clearly and completely described the technical scheme in embodiments of the invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that one of ordinary skilled in the art obtains under the prerequisite not making creative work, all belongs to the scope of protection of the invention.
Embodiment one:
A kind of fresh rose flower cookies, calculates according to parts by weight, comprises following raw material:
Butter 80-100 part, Self-raising flour 80-100 part, rose 10-20 part, Icing Sugar 20-40 part, almond 40-60 part, salt 1-3 part, egg 2-8 part, milk 10-20 part, vanilla 2-8 part.
Embodiment two:
A kind of fresh rose flower cookies according to embodiment one, calculates according to parts by weight, comprises following raw material:
80 parts, butter, Self-raising flour 80 parts, rose 10 parts, Icing Sugar 20 parts, 40 parts, almond, salt 1 part, 2 parts, egg, 10 parts, milk, vanilla 2 parts.
Embodiment three:
A kind of fresh rose flower cookies according to embodiment one, calculates according to parts by weight, comprises following raw material:
90 parts, butter, Self-raising flour 90 parts, rose 15 parts, Icing Sugar 30 parts, 50 parts, almond, salt 2 parts, 5 parts, egg, 15 parts, milk, vanilla 5 parts.
Embodiment four:
A kind of fresh rose flower cookies according to embodiment one, calculates according to parts by weight, comprises following raw material:
100 parts, butter, Self-raising flour 100 parts, rose 20 parts, Icing Sugar 40 parts, 60 parts, almond, salt 3 parts, 8 parts, egg, 20 parts, milk, vanilla 8 parts.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (4)
1. a fresh rose flower cookies, is characterized in that, calculates, comprise following raw material according to parts by weight:
Butter 80-100 part, Self-raising flour 80-100 part, rose 10-20 part, Icing Sugar 20-40 part, almond 40-60 part, salt 1-3 part, egg 2-8 part, milk 10-20 part, vanilla 2-8 part.
2. a kind of fresh rose flower cookies according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight:
80 parts, butter, Self-raising flour 80 parts, rose 10 parts, Icing Sugar 20 parts, 40 parts, almond, salt 1 part, 2 parts, egg, 10 parts, milk, vanilla 2 parts.
3. a kind of fresh rose flower cookies according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight:
90 parts, butter, Self-raising flour 90 parts, rose 15 parts, Icing Sugar 30 parts, 50 parts, almond, salt 2 parts, 5 parts, egg, 15 parts, milk, vanilla 5 parts.
4. a kind of fresh rose flower cookies according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight:
100 parts, butter, Self-raising flour 100 parts, rose 20 parts, Icing Sugar 40 parts, 60 parts, almond, salt 3 parts, 8 parts, egg, 20 parts, milk, vanilla 8 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510788808.5A CN105230742A (en) | 2015-11-17 | 2015-11-17 | Rose flower cookie biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510788808.5A CN105230742A (en) | 2015-11-17 | 2015-11-17 | Rose flower cookie biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105230742A true CN105230742A (en) | 2016-01-13 |
Family
ID=55028808
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510788808.5A Pending CN105230742A (en) | 2015-11-17 | 2015-11-17 | Rose flower cookie biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105230742A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035515A (en) * | 2016-07-18 | 2016-10-26 | 上海应用技术学院 | Low glycemic index sucrose free whole wheat rose flower cookies |
| CN107318933A (en) * | 2017-07-12 | 2017-11-07 | 香格里拉市艾尚米奇民族食品开发有限公司 | A kind of highland barley rose cookies and preparation method thereof |
| CN110876400A (en) * | 2018-08-22 | 2020-03-13 | 云南瑞木圆农业发展有限公司 | Fresh flower cookies and preparation method thereof |
-
2015
- 2015-11-17 CN CN201510788808.5A patent/CN105230742A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035515A (en) * | 2016-07-18 | 2016-10-26 | 上海应用技术学院 | Low glycemic index sucrose free whole wheat rose flower cookies |
| CN107318933A (en) * | 2017-07-12 | 2017-11-07 | 香格里拉市艾尚米奇民族食品开发有限公司 | A kind of highland barley rose cookies and preparation method thereof |
| CN110876400A (en) * | 2018-08-22 | 2020-03-13 | 云南瑞木圆农业发展有限公司 | Fresh flower cookies and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160113 |