CN105961536A - Burnt scent biscuits - Google Patents
Burnt scent biscuits Download PDFInfo
- Publication number
- CN105961536A CN105961536A CN201610185617.4A CN201610185617A CN105961536A CN 105961536 A CN105961536 A CN 105961536A CN 201610185617 A CN201610185617 A CN 201610185617A CN 105961536 A CN105961536 A CN 105961536A
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- CN
- China
- Prior art keywords
- parts
- burnt
- biscuits
- cookies
- water
- 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
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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
Abstract
The present invention discloses burnt scent biscuits. The biscuits comprise the following raw materials in parts by weight: 100-120 parts of wheat flour, 5-7 parts of edible salt, 1-3 parts of cortex cinnamomi powder, 40-50 parts of white granulated sugar, 2-4 parts of caramel slurry, 2-4 parts of a caramel color agent, 2-4 parts of eggs, 25-35 parts of vegetable oil, 5-10 parts of cream and 8-12 parts of water. The produced burnt scent biscuits are prepared using a sugar boiling method which enables natural sucrose to have special burnt scent flavor. The biscuit food has a new mouthfeel, so that the burnt scent biscuits are suitable for people who like the smell of burnt scent and love to drink coffee, have strong burnt scent tastes, and are preferred coffee companion snacks for keen coffee drinkers.
Description
Technical field
The present invention relates to field of food, in particular to a kind of burnt odor cookies.
Background technology
Burnt odor cookies is to utilize caramel to give a kind of cookies that special burnt odor taste makes, and stems from Belgium, existing away from the present
One-hundred-year history.Because the burnt odor mouthfeel of its uniqueness becomes the afternoon tea dessert that youngster is indispensable at present, generally collocation coffee and black tea
Edible.At present, the burnt odor cookies on market, use cheap raw material, many employing burnt odor essence are processed, and fragrance is inharmonious
And the nutritive value of reduction burnt odor cookies, unfavorable to health.The present invention uses pure natural sucrose to use a kind of sugar cook mode
Make caramel syrup, make product possess the burnt odor taste of natural strong.
Summary of the invention
The present invention proposes a kind of burnt odor cookies, fragrant and sweet good to eat, crisp delicious food.
For achieving the above object, the present invention provides following technical scheme:
A kind of burnt odor cookies, is made up of the raw material of following weight portion:
Wheat flour 100-120 part, Sal 5-7 part, Cortex Cinnamomi powder 1-3 part, white sugar 40-50 part, caramel syrup 2-4 part, burnt sugar coloring 2-
4 parts, egg 2-4 part, vegetable oil 25-35 part, butter 5-10 part, water 8-12 part.
Further, described burnt odor cookies is made up of the raw material of following weight portion:
Wheat flour 100 parts, Sal 5 parts, Cortex Cinnamomi powder 1 part, white sugar 40 parts, caramel syrup 2 parts, burnt sugar coloring 2 parts, 2 parts of egg, plant
Thing oil 25 parts, 5 parts of butter, 8 parts of water.
Further, described burnt odor cookies is made up of the raw material of following weight portion:
Wheat flour 110 parts, Sal 6 parts, Cortex Cinnamomi powder 2 parts, white sugar 45 parts, caramel syrup 3 parts, burnt sugar coloring 3 parts, 3 parts of egg, plant
Thing oil 30 parts, 8 parts of butter, 10 parts of water.
Further, described burnt odor cookies is made up of the raw material of following weight portion:
Wheat flour 120 parts, Sal 7 parts, Cortex Cinnamomi powder 3 parts, white sugar 50 parts, caramel syrup 4 parts, burnt sugar coloring 4 parts, 4 parts of egg, plant
Thing oil 35 parts, 10 parts of butter, 12 parts of water.
Caramel syrup manufacture method in the present invention:
Sucrose 50-100 part is heated to 150 DEG C-160 DEG C, adds boiling drinking water 30-40 part, continues to be heated to syrup temp extremely
150 DEG C, natural cooling i.e. can get caramel syrup.
Cookies preparation method: mixed by all raw materials, the conventional method made according to cookies is processed into burnt odor cookies.
Beneficial effects of the present invention
The present invention uses pure natural sucrose to use special sugar cook mode to make caramel syrup, makes cookies possess the burnt odor of natural strong
Taste, is to make earnest efforts drinking coffee the first-selected coffee creamer snacks of personage, with the addition of a kind of new mouthfeel for biscuit, and without any
Perfume ingredient, belongs to green leisure food.
Detailed description of the invention
Below in conjunction with embodiments of the invention, the technical scheme in embodiments of the invention is carried out clearly and completely
Describe, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on this
Embodiment in invention, it is all that one of ordinary skilled in the art is obtained on the premise of not making creative work
Other embodiment, broadly falls into the scope of protection of the invention.
Embodiment one:
A kind of burnt odor cookies, is made up of the raw material of following weight portion:
Wheat flour 100-120 part, Sal 5-7 part, Cortex Cinnamomi powder 1-3 part, white sugar 40-50 part, caramel syrup 2-4 part, burnt sugar coloring 2-
4 parts, egg 2-4 part, vegetable oil 25-35 part, butter 5-10 part, water 8-12 part.
Embodiment two:
A kind of burnt odor cookies, is made up of the raw material of following weight portion:
Wheat flour 100 parts, Sal 5 parts, Cortex Cinnamomi powder 1 part, white sugar 40 parts, caramel syrup 2 parts, burnt sugar coloring 2 parts, 2 parts of egg, plant
Thing oil 25 parts, 5 parts of butter, 8 parts of water.
Embodiment three:
A kind of burnt odor cookies, is made up of the raw material of following weight portion:
Wheat flour 110 parts, Sal 6 parts, Cortex Cinnamomi powder 2 parts, white sugar 45 parts, caramel syrup 3 parts, burnt sugar coloring 3 parts, 3 parts of egg, plant
Thing oil 30 parts, 8 parts of butter, 10 parts of water.
Embodiment four:
A kind of burnt odor cookies, is made up of the raw material of following weight portion:
Wheat flour 120 parts, Sal 7 parts, Cortex Cinnamomi powder 3 parts, white sugar 50 parts, caramel syrup 4 parts, burnt sugar coloring 4 parts, 4 parts of egg, plant
Thing oil 35 parts, 10 parts of butter, 12 parts of water.
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only wraps
Containing an independent technical scheme, this narrating mode of description is only that for clarity sake those skilled in the art should
Description can also be formed those skilled in the art through appropriately combined as an entirety, the technical scheme in each embodiment
May be appreciated other embodiments.
Claims (4)
1. a burnt odor cookies, it is characterised in that be made up of the raw material of following weight portion: wheat flour 100-120 part, Sal 5-7
Part, Cortex Cinnamomi powder 1-3 part, white sugar 40-50 part, caramel syrup 2-4 part, burnt sugar coloring 2-4 part, egg 2-4 part, vegetable oil 25-35 part,
Butter 5-10 part, water 8-12 part, described caramel syrup manufacture method: sucrose 50-100 part is heated to 150 DEG C-160 DEG C, add boiling
Rise drinking water 30-40 part, continue to be heated to syrup temp to 150 DEG C.
2. according to a kind of burnt odor cookies described in claim 1, it is characterised in that be made up of the raw material of following weight portion:
Wheat flour 100 parts, Sal 5 parts, Cortex Cinnamomi powder 1 part, white sugar 40 parts, burnt sugar coloring 2 parts, 2 parts of egg, vegetable oil 25 parts, milk
Oil 5 parts, 8 parts of water.
3. according to a kind of burnt odor cookies described in claim 1, it is characterised in that be made up of the raw material of following weight portion:
Wheat flour 110 parts, Sal 6 parts, Cortex Cinnamomi powder 2 parts, white sugar 45 parts, burnt sugar coloring 3 parts, 3 parts of egg, vegetable oil 30 parts, milk
Oil 8 parts, 10 parts of water.
4. according to a kind of burnt odor cookies described in claim 1, it is characterised in that be made up of the raw material of following weight portion:
Wheat flour 120 parts, Sal 7 parts, Cortex Cinnamomi powder 3 parts, white sugar 50 parts, burnt sugar coloring 4 parts, 4 parts of egg, vegetable oil 35 parts, milk
Oil 10 parts, 12 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610185617.4A CN105961536A (en) | 2016-03-29 | 2016-03-29 | Burnt scent biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610185617.4A CN105961536A (en) | 2016-03-29 | 2016-03-29 | Burnt scent biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105961536A true CN105961536A (en) | 2016-09-28 |
Family
ID=56989273
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610185617.4A Pending CN105961536A (en) | 2016-03-29 | 2016-03-29 | Burnt scent biscuits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105961536A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530115A (en) * | 2009-04-19 | 2009-09-16 | 韩婷婷 | Oat-cream cookies |
| CN101798471A (en) * | 2010-03-15 | 2010-08-11 | 李松 | Process for producing liquid caramel |
| CN104286115A (en) * | 2014-09-30 | 2015-01-21 | 刘韶娜 | Caramel and oatmeal cookie and preparation method thereof |
| CN105230735A (en) * | 2015-11-09 | 2016-01-13 | 伍玉兰 | Cinnamon, walnut and cocoa biscuits |
| CN105248561A (en) * | 2015-11-16 | 2016-01-20 | 刘书元 | Caramel cookie biscuits |
-
2016
- 2016-03-29 CN CN201610185617.4A patent/CN105961536A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530115A (en) * | 2009-04-19 | 2009-09-16 | 韩婷婷 | Oat-cream cookies |
| CN101798471A (en) * | 2010-03-15 | 2010-08-11 | 李松 | Process for producing liquid caramel |
| CN104286115A (en) * | 2014-09-30 | 2015-01-21 | 刘韶娜 | Caramel and oatmeal cookie and preparation method thereof |
| CN105230735A (en) * | 2015-11-09 | 2016-01-13 | 伍玉兰 | Cinnamon, walnut and cocoa biscuits |
| CN105248561A (en) * | 2015-11-16 | 2016-01-20 | 刘书元 | Caramel cookie biscuits |
Non-Patent Citations (4)
| Title |
|---|
| （日）中岛志保著，爱整蛋糕滴欢译: "《创意饼干》", 28 February 2014, 海口：南海出版公司 * |
| 健康生活图书编委会编著: "《家常菜大宝典》", 31 May 2009, 长春：吉林科学技术出版社 * |
| 李敖盘: "焦糖生产工艺简介", 《中成药研究》 * |
| 詹凯盛 等: "《手作点心200道》", 30 September 2012, 北京：中国纺织出版社 * |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160928 |
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| RJ01 | Rejection of invention patent application after publication |