CN105519654A - Crispy biscuits and preparation method thereof - Google Patents
Crispy biscuits and preparation method thereof Download PDFInfo
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- CN105519654A CN105519654A CN201610051424.XA CN201610051424A CN105519654A CN 105519654 A CN105519654 A CN 105519654A CN 201610051424 A CN201610051424 A CN 201610051424A CN 105519654 A CN105519654 A CN 105519654A
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- biscuit
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- sesame
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
- A21C15/002—Apparatus for spreading granular material on, or sweeping or coating the surface of baked articles
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses crispy biscuits. The crispy biscuits comprise raw materials in parts by weight as follows: 80-100 parts of low-gluten flour, 10-20 parts of maltose, 10-20 parts of butter, 10-20 parts of walnuts, 5-10 parts of sesame, 10-20 parts of honey, 10-20 parts of osmanthus-scented honey, 10-20 parts of jackfruit pulp, 5-10 parts of baking soda, 5-10 parts of salad oil, 5-10 parts of mung beans, 3-5 parts of almonds, 20-30 parts of milk, 10-20 parts of pistachio nuts, 5-10 parts of water, 10-20 parts of green tea powder and 5-10 parts of eggs. The crispy biscuits are convenient to produce and carry, rich in nutrition and good in taste.
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: Self-raising flour 80-100 part, maltose 10-20 part, butter 10-20 part, walnut 10-20 part, sesame 5-10 part, honey 10-20 part, osmanthus honey 10-20 part, jackfruit pulp 10-20 part, sodium bicarbonate 5-10 part, salad oil 5-10 part, mung bean 5-10 part, almond 3-5 part, milk 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: Self-raising flour 80 parts, maltose 10 parts, 10 parts, butter, walnut 10 parts, sesame 5 parts, honey 10 parts, osmanthus honey 10 parts, jackfruit pulp 10 parts, 5 parts, sodium bicarbonate, salad oil 5 parts, 5 parts, mung bean, 3 parts, almond, 20 parts, milk, 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: Self-raising flour 100 parts, maltose 20 parts, 20 parts, butter, walnut 20 parts, sesame 10 parts, honey 20 parts, osmanthus honey 20 parts, jackfruit pulp 20 parts, 10 parts, sodium bicarbonate, salad oil 10 parts, 10 parts, mung bean, 5 parts, almond, 30 parts, milk, 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: Self-raising flour 90 parts, maltose 15 parts, 15 parts, butter, walnut 15 parts, sesame 7 parts, honey 15 parts, osmanthus honey 15 parts, jackfruit pulp 15 parts, 7 parts, sodium bicarbonate, salad oil 7 parts, 7 parts, mung bean, 4 parts, almond, 25 parts, milk, 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) Self-raising flour 80-100 part, maltose 10-20 part, butter 10-20 part, walnut 10-20 part, sesame 5-10 part, honey 10-20 part, osmanthus honey 10-20 part, jackfruit pulp 10-20 part, sodium bicarbonate 5-10 part, salad oil 5-10 part is got, mung bean 5-10 part, almond 3-5 part, milk 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: Self-raising flour 80 parts, maltose 10 parts, 10 parts, butter, walnut 10 parts, sesame 5 parts, honey 10 parts, osmanthus honey 10 parts, jackfruit pulp 10 parts, 5 parts, sodium bicarbonate, salad oil 5 parts, 5 parts, mung bean, 3 parts, almond, 20 parts, milk, 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) Self-raising flour 80 parts, maltose 10 parts, 10 parts, butter, walnut 10 parts, sesame 5 parts, honey 10 parts, osmanthus honey 10 parts, jackfruit pulp 10 parts, 5 parts, sodium bicarbonate, salad oil 5 parts is got, 5 parts, mung bean, 3 parts, almond, 20 parts, milk, 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: Self-raising flour 100 parts, maltose 20 parts, 20 parts, butter, walnut 20 parts, sesame 10 parts, honey 20 parts, osmanthus honey 20 parts, jackfruit pulp 20 parts, 10 parts, sodium bicarbonate, salad oil 10 parts, 10 parts, mung bean, 5 parts, almond, 30 parts, milk, 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) Self-raising flour 100 parts, maltose 20 parts, 20 parts, butter, walnut 20 parts, sesame 10 parts, honey 20 parts, osmanthus honey 20 parts, jackfruit pulp 20 parts, 10 parts, sodium bicarbonate, salad oil 10 parts is got, 10 parts, mung bean, 5 parts, almond, 30 parts, milk, 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: Self-raising flour 90 parts, maltose 15 parts, 15 parts, butter, walnut 15 parts, sesame 7 parts, honey 15 parts, osmanthus honey 15 parts, jackfruit pulp 15 parts, 7 parts, sodium bicarbonate, salad oil 7 parts, 7 parts, mung bean, 4 parts, almond, 25 parts, milk, 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) Self-raising flour 90 parts, maltose 15 parts, 15 parts, butter, walnut 15 parts, sesame 7 parts, honey 15 parts, osmanthus honey 15 parts, jackfruit pulp 15 parts, 7 parts, sodium bicarbonate, salad oil 7 parts is got, 7 parts, mung bean, 4 parts, almond, 25 parts, milk, 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: Self-raising flour 80-100 part, maltose 10-20 part, butter 10-20 part, walnut 10-20 part, sesame 5-10 part, honey 10-20 part, osmanthus honey 10-20 part, jackfruit pulp 10-20 part, sodium bicarbonate 5-10 part, salad oil 5-10 part, mung bean 5-10 part, almond 3-5 part, milk 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: Self-raising flour 80 parts, maltose 10 parts, 10 parts, butter, walnut 10 parts, sesame 5 parts, honey 10 parts, osmanthus honey 10 parts, jackfruit pulp 10 parts, 5 parts, sodium bicarbonate, salad oil 5 parts, 5 parts, mung bean, 3 parts, almond, 20 parts, milk, 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: Self-raising flour 100 parts, maltose 20 parts, 20 parts, butter, walnut 20 parts, sesame 10 parts, honey 20 parts, osmanthus honey 20 parts, jackfruit pulp 20 parts, 10 parts, sodium bicarbonate, salad oil 10 parts, 10 parts, mung bean, 5 parts, almond, 30 parts, milk, 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: Self-raising flour 90 parts, maltose 15 parts, 15 parts, butter, walnut 15 parts, sesame 7 parts, honey 15 parts, osmanthus honey 15 parts, jackfruit pulp 15 parts, 7 parts, sodium bicarbonate, salad oil 7 parts, 7 parts, mung bean, 4 parts, almond, 25 parts, milk, 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) Self-raising flour 80-100 part, maltose 10-20 part, butter 10-20 part, walnut 10-20 part, sesame 5-10 part, honey 10-20 part, osmanthus honey 10-20 part, jackfruit pulp 10-20 part, sodium bicarbonate 5-10 part, salad oil 5-10 part is got, mung bean 5-10 part, almond 3-5 part, milk 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610051424.XA CN105519654A (en) | 2016-01-26 | 2016-01-26 | Crispy biscuits and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610051424.XA CN105519654A (en) | 2016-01-26 | 2016-01-26 | Crispy biscuits and preparation method thereof |
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| CN105519654A true CN105519654A (en) | 2016-04-27 |
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| CN201610051424.XA Pending CN105519654A (en) | 2016-01-26 | 2016-01-26 | Crispy biscuits and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746652A (en) * | 2016-04-28 | 2016-07-13 | 长沙湘资生物科技有限公司 | Novel flowery cookie products |
| CN107372731A (en) * | 2017-09-11 | 2017-11-24 | 安徽友源食品有限公司 | A kind of hawthorn Chinese chestnut walnut shortbread and preparation method thereof |
| CN107788061A (en) * | 2017-11-13 | 2018-03-13 | 四川旅游学院 | A kind of preparation method of black millet crisp short cakes with sesame |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965855A (en) * | 2010-11-10 | 2011-02-09 | 南昌大学 | Crisp-baked cake |
| CN104222236A (en) * | 2014-09-30 | 2014-12-24 | 黄琴 | Jack fruit crispy cake and making method thereof |
| 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 |
| CN104938590A (en) * | 2015-07-19 | 2015-09-30 | 李沈平 | Sesame walnut sweet cake and preparation method thereof |
| CN105145730A (en) * | 2015-08-01 | 2015-12-16 | 安庆市江岸一品香食品有限责任公司 | Wheat bran shortcake and production method thereof |
| CN105309563A (en) * | 2014-07-30 | 2016-02-10 | 李锋 | Kaikouxiao (open mouth and laugh) crispy cake |
-
2016
- 2016-01-26 CN CN201610051424.XA patent/CN105519654A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965855A (en) * | 2010-11-10 | 2011-02-09 | 南昌大学 | Crisp-baked cake |
| CN104542847A (en) * | 2013-10-29 | 2015-04-29 | 崔鹏飞 | Pistachio nut small crispy cake |
| CN105309563A (en) * | 2014-07-30 | 2016-02-10 | 李锋 | Kaikouxiao (open mouth and laugh) crispy cake |
| CN104255878A (en) * | 2014-09-22 | 2015-01-07 | 安徽友源食品有限公司 | Green tea biscuit |
| CN104222236A (en) * | 2014-09-30 | 2014-12-24 | 黄琴 | Jack fruit crispy cake and making method thereof |
| CN104938590A (en) * | 2015-07-19 | 2015-09-30 | 李沈平 | Sesame walnut sweet cake and preparation method thereof |
| CN105145730A (en) * | 2015-08-01 | 2015-12-16 | 安庆市江岸一品香食品有限责任公司 | Wheat bran shortcake and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746652A (en) * | 2016-04-28 | 2016-07-13 | 长沙湘资生物科技有限公司 | Novel flowery cookie products |
| CN107372731A (en) * | 2017-09-11 | 2017-11-24 | 安徽友源食品有限公司 | A kind of hawthorn Chinese chestnut walnut shortbread and preparation method thereof |
| CN107788061A (en) * | 2017-11-13 | 2018-03-13 | 四川旅游学院 | A kind of preparation method of black millet crisp short cakes with sesame |
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Application publication date: 20160427 |