CN105454385A - Tasty flaky pastry and preparation method thereof - Google Patents
Tasty flaky pastry and preparation method thereof Download PDFInfo
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- CN105454385A CN105454385A CN201610065442.3A CN201610065442A CN105454385A CN 105454385 A CN105454385 A CN 105454385A CN 201610065442 A CN201610065442 A CN 201610065442A CN 105454385 A CN105454385 A CN 105454385A
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Abstract
The invention discloses a tasty flaky pastry. The tasty flaky pastry is prepared from, by weight, 80-100 parts of flour, 10-20 parts of powdered sugar, 10-20 parts of butter, 10-20 parts of walnuts, 5-10 parts of sesame, 10-20 parts of honey, 10-20 parts of cooked peanut kernels, 10-20 parts of konjak flour, 5-10 parts of baking soda, 5-10 parts of flaky protein powder, 5-10 parts of ethyl maltol, 3-5 parts of vanillin, 20-30 parts of whole milk powder, 10-20 parts of pistachio nut kernels, 5-10 parts of water, 10-20 parts of green tea powder and 5-10 parts of eggs. The tasty flaky pastry is convenient to make, convenient to carry, rich in nutrition and good in mouthfeel.
Description
Technical field
The present invention relates to a kind of crisp-baked cake.
Background technology
Biscuit is one of current main bakery, due to its long shelf-life, accumulating is convenient, it is one of Main Foods lying fallow at present or allay one's hunger, biscuit brand is a lot of in the market, because of difference of filling a prescription, causes the mouthfeel of production also different, and people require different to the mouthfeel of biscuit, therefore need to research and develop the different biscuit of various mouthfeel.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of easy to make, is easy to carry, nutritious, crisp-baked cake that mouthfeel is good and preparation method thereof.
For solving the problem, the present invention adopts following technical scheme:
A kind of crisp-baked cake, comprise the raw material of following parts by weight proportioning: flour 80-100 part, Icing Sugar 10-20 part, butter 10-20 part, walnut 10-20 part, sesame 5-10 part, honey 10-20 part, ripe shelled peanut 10-20 part, konjaku flour 10-20 part, sodium bicarbonate 5-10 part, shortcake albumen phenol 5-10 part, ethyl maltol 5-10 part, vanillic aldehyde 3-5 part, whole milk powder 20-30 part, happy kernel 10-20 part, water 5-10 part, green tea powder 10-20 part and egg 5-10 part.
Further, comprise the raw material of following parts by weight proportioning: 80 parts, flour, Icing Sugar 10 parts, 10 parts, butter, walnut 10 parts, sesame 5 parts, honey 10 parts, ripe shelled peanut 10 parts, konjaku flour 10 parts, 5 parts, sodium bicarbonate, 5 parts, shortcake albumen phenol, ethyl maltol 5 parts, vanillic aldehyde 3 parts, whole milk powder 20 parts, happy 10 parts, kernel, 5 parts, water, 10 parts, green tea powder and 5 parts, egg.
Further, comprise the raw material of following parts by weight proportioning: 100 parts, flour, Icing Sugar 20 parts, 20 parts, butter, walnut 20 parts, sesame 10 parts, honey 20 parts, ripe shelled peanut 20 parts, konjaku flour 20 parts, 10 parts, sodium bicarbonate, 10 parts, shortcake albumen phenol, ethyl maltol 10 parts, vanillic aldehyde 5 parts, whole milk powder 30 parts, happy 20 parts, kernel, 10 parts, water, 20 parts, green tea powder and 10 parts, egg.
Further, comprise the raw material of following parts by weight proportioning: 90 parts, flour, Icing Sugar 15 parts, 15 parts, butter, walnut 15 parts, sesame 7 parts, honey 15 parts, ripe shelled peanut 15 parts, konjaku flour 15 parts, 7 parts, sodium bicarbonate, 7 parts, shortcake albumen phenol, ethyl maltol 7 parts, vanillic aldehyde 4 parts, whole milk powder 25 parts, happy 15 parts, kernel, 7 parts, water, 15 parts, green tea powder and 7 parts, egg.
The invention also discloses a kind of preparation method of crisp-baked cake, comprise the following steps:
(1) flour 80-100 part, Icing Sugar 10-20 part, butter 10-20 part, walnut 10-20 part, sesame 5-10 part, honey 10-20 part, ripe shelled peanut 10-20 part, konjaku flour 10-20 part, sodium bicarbonate 5-10 part, shortcake albumen phenol 5-10 part is got, ethyl maltol 5-10 part, vanillic aldehyde 3-5 part, whole milk powder 20-30 part, happy kernel 10-20 part, water 5-10 part, green tea powder 10-20 part and egg 5-10 part carry out modulation dough with horizontal dough mixer, and dough mixing machine Mixing time controls as about 10min;
(2) face modulated being put into horizontal rolling-printing machine, to carry out roll marks shaping;
(3) above-mentioned shaping biscuit is put into electrothermal furnace to toast, electrothermal furnace temperature control be 280 ± 5 DEG C, biscuit baking laggard enter oil-injection machine carry out oil spout, oil spout ratio is 8%;
(4) after biscuit oil spout naturally cool, chilling temperature is less than 40 DEG C, biscuit cooling after with packing machine by Biscuit package, inspection and warehouse-in.
Beneficial effect of the present invention is: the food providing a kind of health, nutrition, brand-new taste Biscuits that mouthfeel is good.
Detailed description of the invention
For making to have a better understanding and awareness architectural feature of the present invention and effect of reaching, coordinating detailed description in order to preferred embodiment, being described as follows:
Embodiment one:
A kind of crisp-baked cake, comprise the raw material of following parts by weight proportioning: 80 parts, flour, Icing Sugar 10 parts, 10 parts, butter, walnut 10 parts, sesame 5 parts, honey 10 parts, ripe shelled peanut 10 parts, konjaku flour 10 parts, 5 parts, sodium bicarbonate, 5 parts, shortcake albumen phenol, ethyl maltol 5 parts, vanillic aldehyde 3 parts, whole milk powder 20 parts, happy 10 parts, kernel, 5 parts, water, 10 parts, green tea powder and 5 parts, egg.
A preparation method for crisp-baked cake, comprises the following steps:
(1) 80 parts, flour, Icing Sugar 10 parts, 10 parts, butter, walnut 10 parts, sesame 5 parts, honey 10 parts, ripe shelled peanut 10 parts, konjaku flour 10 parts, 5 parts, sodium bicarbonate, 5 parts, shortcake albumen phenol is got, ethyl maltol 5 parts, vanillic aldehyde 3 parts, whole milk powder 20 parts, happy 10 parts, kernel, 5 parts, water, 10 parts, green tea powder and 5 parts, egg carry out modulation dough with horizontal dough mixer, and dough mixing machine Mixing time controls as about 10min;
(2) face modulated being put into horizontal rolling-printing machine, to carry out roll marks shaping;
(3) above-mentioned shaping biscuit is put into electrothermal furnace to toast, electrothermal furnace temperature control be 280 ± 5 DEG C, biscuit baking laggard enter oil-injection machine carry out oil spout, oil spout ratio is 8%;
(4) after biscuit oil spout naturally cool, chilling temperature is less than 40 DEG C, biscuit cooling after with packing machine by Biscuit package, inspection and warehouse-in.
Embodiment two:
A kind of crisp-baked cake, comprise the raw material of following parts by weight proportioning: 100 parts, flour, Icing Sugar 20 parts, 20 parts, butter, walnut 20 parts, sesame 10 parts, honey 20 parts, ripe shelled peanut 20 parts, konjaku flour 20 parts, 10 parts, sodium bicarbonate, 10 parts, shortcake albumen phenol, ethyl maltol 10 parts, vanillic aldehyde 5 parts, whole milk powder 30 parts, happy 20 parts, kernel, 10 parts, water, 20 parts, green tea powder and 10 parts, egg.
A preparation method for crisp-baked cake, comprises the following steps:
(1) 100 parts, flour, Icing Sugar 20 parts, 20 parts, butter, walnut 20 parts, sesame 10 parts, honey 20 parts, ripe shelled peanut 20 parts, konjaku flour 20 parts, 10 parts, sodium bicarbonate, 10 parts, shortcake albumen phenol is got, ethyl maltol 10 parts, vanillic aldehyde 5 parts, whole milk powder 30 parts, happy 20 parts, kernel, 10 parts, water, 20 parts, green tea powder and 10 parts, egg carry out modulation dough with horizontal dough mixer, and dough mixing machine Mixing time controls as about 10min;
(2) face modulated being put into horizontal rolling-printing machine, to carry out roll marks shaping;
(3) above-mentioned shaping biscuit is put into electrothermal furnace to toast, electrothermal furnace temperature control be 280 ± 5 DEG C, biscuit baking laggard enter oil-injection machine carry out oil spout, oil spout ratio is 8%;
(4) after biscuit oil spout naturally cool, chilling temperature is less than 40 DEG C, biscuit cooling after with packing machine by Biscuit package, inspection and warehouse-in.
Embodiment three:
A kind of crisp-baked cake, comprise the raw material of following parts by weight proportioning: 90 parts, flour, Icing Sugar 15 parts, 15 parts, butter, walnut 15 parts, sesame 7 parts, honey 15 parts, ripe shelled peanut 15 parts, konjaku flour 15 parts, 7 parts, sodium bicarbonate, 7 parts, shortcake albumen phenol, ethyl maltol 7 parts, vanillic aldehyde 4 parts, whole milk powder 25 parts, happy 15 parts, kernel, 7 parts, water, 15 parts, green tea powder and 7 parts, egg.
A preparation method for crisp-baked cake, comprises the following steps:
(1) 90 parts, flour, Icing Sugar 15 parts, 15 parts, butter, walnut 15 parts, sesame 7 parts, honey 15 parts, ripe shelled peanut 15 parts, konjaku flour 15 parts, 7 parts, sodium bicarbonate, 7 parts, shortcake albumen phenol is got, ethyl maltol 7 parts, vanillic aldehyde 4 parts, whole milk powder 25 parts, happy 15 parts, kernel, 7 parts, water, 15 parts, green tea powder and 7 parts, egg carry out modulation dough with horizontal dough mixer, and dough mixing machine Mixing time controls as about 10min;
(2) face modulated being put into horizontal rolling-printing machine, to carry out roll marks shaping;
(3) above-mentioned shaping biscuit is put into electrothermal furnace to toast, electrothermal furnace temperature control be 280 ± 5 DEG C, biscuit baking laggard enter oil-injection machine carry out oil spout, oil spout ratio is 8%;
(4) after biscuit oil spout naturally cool, chilling temperature is less than 40 DEG C, biscuit cooling after with packing machine by Biscuit package, inspection and warehouse-in.
Beneficial effect of the present invention is: the food providing a kind of health, nutrition, brand-new taste Biscuits that mouthfeel is good.
The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, and any change of expecting without creative work or replacement, all should be encompassed within protection scope of the present invention.
Claims (5)
1. a crisp-baked cake, it is characterized in that: the raw material comprising following parts by weight proportioning: flour 80-100 part, Icing Sugar 10-20 part, butter 10-20 part, walnut 10-20 part, sesame 5-10 part, honey 10-20 part, ripe shelled peanut 10-20 part, konjaku flour 10-20 part, sodium bicarbonate 5-10 part, shortcake albumen phenol 5-10 part, ethyl maltol 5-10 part, vanillic aldehyde 3-5 part, whole milk powder 20-30 part, happy kernel 10-20 part, water 5-10 part, green tea powder 10-20 part and egg 5-10 part.
2. crisp-baked cake according to claim 1, it is characterized in that, comprise the raw material of following parts by weight proportioning: 80 parts, flour, Icing Sugar 10 parts, 10 parts, butter, walnut 10 parts, sesame 5 parts, honey 10 parts, ripe shelled peanut 10 parts, konjaku flour 10 parts, 5 parts, sodium bicarbonate, 5 parts, shortcake albumen phenol, ethyl maltol 5 parts, vanillic aldehyde 3 parts, whole milk powder 20 parts, happy 10 parts, kernel, 5 parts, water, 10 parts, green tea powder and 5 parts, egg.
3. crisp-baked cake according to claim 1, it is characterized in that, comprise the raw material of following parts by weight proportioning: 100 parts, flour, Icing Sugar 20 parts, 20 parts, butter, walnut 20 parts, sesame 10 parts, honey 20 parts, ripe shelled peanut 20 parts, konjaku flour 20 parts, 10 parts, sodium bicarbonate, 10 parts, shortcake albumen phenol, ethyl maltol 10 parts, vanillic aldehyde 5 parts, whole milk powder 30 parts, happy 20 parts, kernel, 10 parts, water, 20 parts, green tea powder and 10 parts, egg.
4. crisp-baked cake according to claim 1, it is characterized in that, comprise the raw material of following parts by weight proportioning: 90 parts, flour, Icing Sugar 15 parts, 15 parts, butter, walnut 15 parts, sesame 7 parts, honey 15 parts, ripe shelled peanut 15 parts, konjaku flour 15 parts, 7 parts, sodium bicarbonate, 7 parts, shortcake albumen phenol, ethyl maltol 7 parts, vanillic aldehyde 4 parts, whole milk powder 25 parts, happy 15 parts, kernel, 7 parts, water, 15 parts, green tea powder and 7 parts, egg.
5. a preparation method for crisp-baked cake, is characterized in that, comprises the following steps:
(1) flour 80-100 part, Icing Sugar 10-20 part, butter 10-20 part, walnut 10-20 part, sesame 5-10 part, honey 10-20 part, ripe shelled peanut 10-20 part, konjaku flour 10-20 part, sodium bicarbonate 5-10 part, shortcake albumen phenol 5-10 part is got, ethyl maltol 5-10 part, vanillic aldehyde 3-5 part, whole milk powder 20-30 part, happy kernel 10-20 part, water 5-10 part, green tea powder 10-20 part and egg 5-10 part carry out modulation dough with horizontal dough mixer, and dough mixing machine Mixing time controls as about 10min;
(2) face modulated being put into horizontal rolling-printing machine, to carry out roll marks shaping;
(3) above-mentioned shaping biscuit is put into electrothermal furnace to toast, electrothermal furnace temperature control be 280 ± 5 DEG C, biscuit baking laggard enter oil-injection machine carry out oil spout, oil spout ratio is 8%;
(4) after biscuit oil spout naturally cool, chilling temperature is less than 40 DEG C, biscuit cooling after with packing machine by Biscuit package, inspection and warehouse-in.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610065442.3A CN105454385A (en) | 2016-01-28 | 2016-01-28 | Tasty flaky pastry and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610065442.3A CN105454385A (en) | 2016-01-28 | 2016-01-28 | Tasty flaky pastry and preparation method thereof |
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| CN105454385A true CN105454385A (en) | 2016-04-06 |
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| CN201610065442.3A Pending CN105454385A (en) | 2016-01-28 | 2016-01-28 | Tasty flaky pastry and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106614926A (en) * | 2017-02-24 | 2017-05-10 | 成都中医药大学 | Lentinus edodes cookie and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965855A (en) * | 2010-11-10 | 2011-02-09 | 南昌大学 | Crisp-baked cake |
| CN102870850A (en) * | 2012-10-15 | 2013-01-16 | 广东真美食品集团有限公司 | Method for making rich-nutrition cookies |
| CN104255878A (en) * | 2014-09-22 | 2015-01-07 | 安徽友源食品有限公司 | Green tea biscuit |
| CN104542847A (en) * | 2013-10-29 | 2015-04-29 | 崔鹏飞 | Pistachio nut small crispy cake |
| CN104872261A (en) * | 2015-05-28 | 2015-09-02 | 许昌学院 | Konjaku biscuit and manufacturing method thereof |
-
2016
- 2016-01-28 CN CN201610065442.3A patent/CN105454385A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965855A (en) * | 2010-11-10 | 2011-02-09 | 南昌大学 | Crisp-baked cake |
| CN102870850A (en) * | 2012-10-15 | 2013-01-16 | 广东真美食品集团有限公司 | Method for making rich-nutrition cookies |
| CN104542847A (en) * | 2013-10-29 | 2015-04-29 | 崔鹏飞 | Pistachio nut small crispy cake |
| CN104255878A (en) * | 2014-09-22 | 2015-01-07 | 安徽友源食品有限公司 | Green tea biscuit |
| CN104872261A (en) * | 2015-05-28 | 2015-09-02 | 许昌学院 | Konjaku biscuit and manufacturing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106614926A (en) * | 2017-02-24 | 2017-05-10 | 成都中医药大学 | Lentinus edodes cookie and preparation method thereof |
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Application publication date: 20160406 |