CN105248561A - Caramel cookie biscuits - Google Patents
Caramel cookie biscuits Download PDFInfo
- Publication number
- CN105248561A CN105248561A CN201510783796.7A CN201510783796A CN105248561A CN 105248561 A CN105248561 A CN 105248561A CN 201510783796 A CN201510783796 A CN 201510783796A CN 105248561 A CN105248561 A CN 105248561A
- Authority
- CN
- China
- Prior art keywords
- parts
- caramel
- cookies
- butter
- flour
- 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
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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
-
- 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
- A21D2/364—Nuts, e.g. cocoa
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses caramel cookie biscuits which are prepared from, by weight, 100-140 parts of flour, 40-60 parts of caramel, 10-20 parts of mangoes, 40-60 parts of eggs, 10-20 parts of chocolate powder and 40-60 parts of butter. The biscuits are fragrant, sweet, tasty, smooth when chewed in the mouth, crisp and delicious.
Description
Technical field
The present invention relates to field of food, in particular to a kind of caramel 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.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 caramel cookies, fragrant and sweet good to eat, and entrance silk is sliding, crisp delicious food.
For achieving the above object, the invention provides following technical scheme:
A kind of caramel cookies, calculates according to parts by weight, comprises following raw material:
Flour 100-140 part, caramel 40-60 part, mango 10-20 part, egg 40-60 part, chocolate powder 10-20 part, butter 40-60 part.
Further, calculate according to parts by weight, comprise following raw material:
100 parts, flour, caramel 40 parts, mango 10 parts, 40 parts, egg, chocolate powder 10 parts, 40 parts, butter.
Further, calculate according to parts by weight, comprise following raw material:
120 parts, flour, caramel 50 parts, mango 15 parts, 50 parts, egg, chocolate powder 15 parts, 50 parts, butter.
Further, calculate according to parts by weight, comprise following raw material:
140 parts, flour, caramel 60 parts, mango 20 parts, 60 parts, egg, chocolate powder 20 parts, 60 parts, butter.
Beneficial effect of the present invention is as follows:
1, the present invention is fragrant and sweet good to eat, and entrance silk is sliding.
2, the crisp delicious food 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 caramel cookies, calculates according to parts by weight, comprises following raw material:
Flour 100-140 part, caramel 40-60 part, mango 10-20 part, egg 40-60 part, chocolate powder 10-20 part, butter 40-60 part.
Embodiment two:
A kind of caramel cookies according to embodiment one, calculates according to parts by weight, comprises following raw material:
100 parts, flour, caramel 40 parts, mango 10 parts, 40 parts, egg, chocolate powder 10 parts, 40 parts, butter.
Embodiment three:
A kind of caramel cookies according to embodiment one, calculates according to parts by weight, comprises following raw material:
120 parts, flour, caramel 50 parts, mango 15 parts, 50 parts, egg, chocolate powder 15 parts, 50 parts, butter.
Embodiment four:
A kind of caramel cookies according to embodiment one, calculates according to parts by weight, comprises following raw material:
140 parts, flour, caramel 60 parts, mango 20 parts, 60 parts, egg, chocolate powder 20 parts, 60 parts, butter.
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 caramel cookies, is characterized in that, calculates, comprise following raw material according to parts by weight:
Flour 100-140 part, caramel 40-60 part, mango 10-20 part, egg 40-60 part, chocolate powder 10-20 part, butter 40-60 part.
2. a kind of caramel cookies according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight:
100 parts, flour, caramel 40 parts, mango 10 parts, 40 parts, egg, chocolate powder 10 parts, 40 parts, butter.
3. a kind of caramel cookies according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight:
120 parts, flour, caramel 50 parts, mango 15 parts, 50 parts, egg, chocolate powder 15 parts, 50 parts, butter.
4. a kind of caramel cookies according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight:
140 parts, flour, caramel 60 parts, mango 20 parts, 60 parts, egg, chocolate powder 20 parts, 60 parts, butter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510783796.7A CN105248561A (en) | 2015-11-16 | 2015-11-16 | Caramel cookie biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510783796.7A CN105248561A (en) | 2015-11-16 | 2015-11-16 | Caramel cookie biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105248561A true CN105248561A (en) | 2016-01-20 |
Family
ID=55088765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510783796.7A Pending CN105248561A (en) | 2015-11-16 | 2015-11-16 | Caramel cookie biscuits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105248561A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961536A (en) * | 2016-03-29 | 2016-09-28 | 洽洽食品股份有限公司 | Burnt scent biscuits |
| JP2019201553A (en) * | 2018-05-21 | 2019-11-28 | 江崎グリコ株式会社 | Method of producing perfumed cacao raw material and method of producing perfumed cacao product |
-
2015
- 2015-11-16 CN CN201510783796.7A patent/CN105248561A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961536A (en) * | 2016-03-29 | 2016-09-28 | 洽洽食品股份有限公司 | Burnt scent biscuits |
| JP2019201553A (en) * | 2018-05-21 | 2019-11-28 | 江崎グリコ株式会社 | Method of producing perfumed cacao raw material and method of producing perfumed cacao product |
| JP7194516B2 (en) | 2018-05-21 | 2022-12-22 | 江崎グリコ株式会社 | Method for producing flavored cocoa raw materials and method for producing flavored cocoa products |
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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: 20160120 |