CN105494564A - Russian cookie making method - Google Patents
Russian cookie making method Download PDFInfo
- Publication number
- CN105494564A CN105494564A CN201510857258.8A CN201510857258A CN105494564A CN 105494564 A CN105494564 A CN 105494564A CN 201510857258 A CN201510857258 A CN 201510857258A CN 105494564 A CN105494564 A CN 105494564A
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- CN
- China
- Prior art keywords
- russian
- cookie
- cookies
- baking
- stir
- 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.)
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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
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a Russian cookie making method comprising the following steps: a, preparing butter and sugar, and mixing the two; b, stirring eggs: adding fresh eggs for stirring until uniformity; c, adding apricot kernel and flour: adding apricot kernel, cake flour and bread flour, and evenly stirring the mixture; d, die moulding: using a die to press and form the evenly stirred material in step c; e, slicing: slicing the formed piece in the step d; f, baking: placing the obtained slices on a basin, and using an oven to bake the slices. The cookie obtained by the Russian cookie making method is better in mouthfeel, more abundant in nutrition, and easier in storage.
Description
Technical field
The present invention relates to cookie, specifically a kind of cookies preparation method of Russian cookie.
Background technology
Cookies, derive from English COOKIE, are the Guangdong language transliteration imported into by Hong Kong, and cookie is interpreted as the thin biscuit of flat Dan Cream formula less in the U.S. and Canada, and the COOKIE of English is come by German koekje, mean " thin Dan Cream less ".
Cookie is owing to being through the pot foods of baking, and its mouthfeel is loosened, and delicious taste, is easy to preservation, is convenient to packing box and carries, easy to use, nutritious, receives popular liking.
Cookie is made by materials such as butter, fresh hen egg, flour, and how many materials of each material directly have influence on the mouthfeel taste of cookie, whether frangible, storage time etc.
For this reason, applicant developed that a kind of mouthfeel is better, the Russian cookie formula of nutrition more horn of plenty, easier preservation, and in having declared patent on the same day.
Summary of the invention
For the problems referred to above, the invention provides a kind of cookies preparation method of Russian cookie, obtained cookies meet that Russian cookie mouthfeel is better, nutrition more horn of plenty, easier preservation demand.
The technical solution adopted for the present invention to solve the technical problems is:
A cookies preparation method for Russian cookie, comprises the steps:
A, preparation butter and Icing Sugar: first butter, Icing Sugar are played;
B, egg stir: add fresh egg and stir, until stir;
C, interpolation almond, flour: almond, low powder, high powder are added, and stir, to stirring;
D, pressing mold: by compressing for the material mould stirred in step c;
E, section: the profiled member obtained in steps d is cut into slices;
F, baking: the section obtained is placed on basin, roasts with baking oven.
As the improvement of technique scheme, in described step f, oven temperatures controls at 160 ~ 200 DEG C.
As the further improvement of technique scheme, the temperature of baking oven controls at 180 DEG C.
Preferably, in step f, baking time controlled at 18 ~ 22 minutes.
Further, baking time controlled at 20 minutes.
The invention has the beneficial effects as follows: adopt the cookies part that technique of the present invention is obtained, can meet that Russian cookie mouthfeel is better, nutrition more horn of plenty, easier preservation demand.
Detailed description of the invention
The making formula of a kind of Russian cookie of the present invention, has cookies part and sandwich, comprises following material:
Cookies part mass percentage is: butter 0.235 ~ 0.335, Icing Sugar 0.114 ~ 0.214, fresh hen egg 0.03 ~ 0.09, almond 0.044 ~ 0.104, low powder 0.158 ~ 0.258, high powder 0.158 ~ 0.258, deoxidation acetic acid trace, the amount of deoxidation acetic acid controls in every 10kg cookies raw material containing 2.25 ~ 3.75g.Preferred mass percentage is cookies part mass percentage: butter 0.285, Icing Sugar 0.164, fresh hen egg 0.06, almond 0.074, low powder 0.208, high powder 0.208.
Sandwich mass percent is: milk powder 0.06 ~ 0.12, butter 0.06 ~ 0.12, granulated sugar 0.109 ~ 0.169, syrup 0.301 ~ .0361, shelled peanut 0.205 ~ 0.305, albumen 0.021 ~ 0.061, clear water 0.021 ~ 0.081, refined salt trace, the amount of refined salt controls in the sandwich raw material of every 10kg containing 19.5 ~ 24g.Sandwich mass percent is preferred milk powder 0.09, butter 0.09, granulated sugar 0.139, syrup 0.331, shelled peanut 0.255, albumen 0.041, clear water 0.051.
Illustrate with specific embodiment below:
Embodiment 1:
About embodiment 1 can obtain 1800 Russian cookie.
Embodiment 2:
About embodiment 2 can obtain 1600 Russian cookie.
The manufacture craft of cookies part is as follows:
A, preparation butter and Icing Sugar: first butter, Icing Sugar are played;
B, egg stir: add fresh egg and stir, until stir;
C, interpolation almond, flour: almond, low powder, high powder are added, and stir, to stirring;
D, pressing mold: by compressing for the material mould stirred in step c;
E, section: the profiled member obtained in steps d is cut into slices;
F, baking: the section obtained is placed on basin, roasts with baking oven.
Wherein, in step f, oven temperatures controls at 160 ~ 200 DEG C, preferably controls at 180 DEG C, and baking time controls, at 18 ~ 22 minutes, preferably to control at 20 minutes.
The manufacture craft of sandwich is as follows:
A, mashing off: be cooked into syrup by after syrup, granulated sugar, clear water mixing;
B, quick-fried perfume (or spice): shelled peanut is carried out baking quick-fried perfume (or spice);
C, to beat eggs: choose fresh hen egg, get albumen;
D, add well-done syrup and refined salt;
E, add the shelled peanut and milk powder, butter of baking quick-fried perfume (or spice);
F, compressing tablet: by the raw material tabletted in step e;
G, pelletizing: by the sheet material pelletizing in step f.
Wherein in step c, albumen is put into eggbeater and stirs.
After cookies part and sandwich complete, cookies part is bonded at before and after sandwich, can finished product be obtained.
The Russian cookie obtained by the present invention, has better mouthfeel, and does not allow frangible, is easy to preservation, meets popular taste demand.
The above, just better embodiment of the present invention, but the present invention is not limited to above-described embodiment, as long as it reaches technique effect of the present invention with any same or similar means, all should fall within protection scope of the present invention.
Claims (5)
1. a cookies preparation method for Russian cookie, is characterized in that, comprise the steps:
A, preparation butter and Icing Sugar: first butter, Icing Sugar are played;
B, egg stir: add fresh egg and stir, until stir;
C, interpolation almond, flour: almond, low powder, high powder are added, and stir, to stirring;
D, pressing mold: by compressing for the material mould stirred in step c;
E, section: the profiled member obtained in steps d is cut into slices;
F, baking: the section obtained is placed on basin, roasts with baking oven.
2. a cookies preparation method for Russian cookie, it is characterized in that: in described step f, oven temperatures controls at 160 ~ 200 DEG C.
3. the cookies preparation method of a kind of Russian cookie according to claim 2, is characterized in that: the temperature of baking oven controls at 180 DEG C.
4. the cookies preparation method of a kind of Russian cookie according to claim 1 or 2 or 3, it is characterized in that: in step f, baking time controlled at 18 ~ 22 minutes.
5. the cookies preparation method of a kind of Russian cookie according to claim 4, is characterized in that: baking time controlled at 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510857258.8A CN105494564A (en) | 2015-11-30 | 2015-11-30 | Russian cookie making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510857258.8A CN105494564A (en) | 2015-11-30 | 2015-11-30 | Russian cookie making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105494564A true CN105494564A (en) | 2016-04-20 |
Family
ID=55703177
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510857258.8A Pending CN105494564A (en) | 2015-11-30 | 2015-11-30 | Russian cookie making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105494564A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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
- 2015-11-30 CN CN201510857258.8A patent/CN105494564A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 大濑由生子: "《第一次做手工点心》", 31 January 2013, 中国纺织出版社 * |
| 郭卫强: "港台曲奇饼的制作技术", 《食品科技》 * |
| 陈志田: "《一日三餐巧安排》", 31 May 2014, 北京联合出版公司 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160420 |
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| RJ01 | Rejection of invention patent application after publication |