CN106689304A

CN106689304A - Litchi-fragrance crackers and making method thereof

Info

Publication number: CN106689304A
Application number: CN201611189760.7A
Authority: CN
Inventors: 周易
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-12-21
Filing date: 2016-12-21
Publication date: 2017-05-24

Abstract

The invention provides litchi-fragrance crackers and a making method thereof and belongs to the technical field of food making. The litchi-fragrance crackers mainly comprise plain flour, coconut powder, litchi honey, plant oil, butter, raw eggs and yeast powder. The litchi-fragrance crackers have the advantages that the coconut powder and the raw eggs are added to guarantee the protein nutrition of the crackers, the plant oil can effectively decompose unconverted blood glucose and fat and reduce human body fat accumulation, components contained by the litchi honey have positive auxiliary effects on digestion and absorption promoting, appetizing, calming and sleep improving, human body immunity increasing and infant growth and development promoting, and the crackers are healthy, nutritional and delicious food.

Description

A kind of litchi perfume crispbread and preparation method thereof

Technical field

The present invention relates to food production technical field, and in particular to a kind of litchi perfume crispbread and preparation method thereof.

Background technology

The general primary raw material of biscuit is wheat flour, then adding carbohydrate, grease, egg product, the auxiliary material such as dairy products.Biscuit is because of tool The features such as having storage tolerance, portable, multiple tastes, it is deep to be liked by masses.Biscuit is various in style, but the lichee of commercial type The biscuit of taste is little.

The content of the invention

Goal of the invention of the invention is：For above-mentioned problem, there is provided a kind of litchi perfume crispbread and its making Method, adds coconut powder in biscuit of the present invention and raw egg ensure that the nutrient protein of biscuit, and vegetable oil can be decomposed effectively not Blood sugar or fat can be converted, the accumulation of body fat is reduced, the composition contained by honey of lychee flowers is digested and assimilated to promotion, promotes food It is intended to, calming soporific, improves body immunity, promote the growth of baby youngster, development to have positive booster action, is a kind of health The good to eat food of nutrition.

To achieve these goals, the technical solution adopted by the present invention is as follows：A kind of litchi perfume crispbread, the biscuit Raw material is constituted and parts by weight are：Plain flour 80-100 parts, coconut powder 20-40 parts, honey of lychee flowers 5-25 parts, vegetable oil 6-10 Part, butter 2-10 parts, raw egg 4-20 parts, dusty yeast 1-5 parts.

Preferably, a kind of litchi perfume crispbread, the raw material composition and parts by weight of the biscuit are：Plain flour 85-95 Part, coconut powder 25-35 parts, honey of lychee flowers 10-20 parts, vegetable oil 7-9 parts, butter 4-8 parts, raw egg 8-16 parts, dusty yeast 2-4 Part.

Preferably, a kind of litchi perfume crispbread, the raw material composition and parts by weight of the biscuit are：90 parts of Plain flour, 30 parts of coconut powder, 15 parts of honey of lychee flowers, 8 parts of vegetable oil, 6 parts of butter, 12 parts of raw egg, 3 parts of dusty yeast.

According to above-mentioned formula, present invention also offers the preparation method of above-mentioned biscuit, comprise the following steps：

（1）Plain flour, coconut powder, honey of lychee flowers, vegetable oil, butter, raw egg and dusty yeast are weighed by weight；

（2）Plain flour, coconut powder, butter, raw egg and dusty yeast are mixed, is added water and is stirred, kneading repeatedly obtains energy The agglomerating and not scattered dough of enough hand rubbings；

（3）By step（1）The dough for obtaining is placed on 5 ~ 8h of fermentation under room temperature condition；

（4）The dough that will be fermented rolls flakiness, and in the thin slice positive and negative brush last layer vegetable oil rolled, then with knife by thin slice Shape on demand cuts into small pancake embryo of silkworms, wherein, the sheet thickness is less than 2.0mm；

（5）Pancake embryo of silkworms is placed on drip pan and is entered in baking box, bakeed for the first time to surface is golden yellow and take out, then by pancake Taken out immediately after 1-2s in the embryo of silkworms immersion honey of lychee flowers aqueous solution and drained, put baking box into for the second time and continue to bakee, wherein, the lichee Mulse solution is by 1 by honey of lychee flowers and pure water:3-1:5 volume ratios are formulated；The time that the first time bakees is 3- 5min, the second baking time is 1-2min, and the temperature of baking box is 180-200 DEG C；

（6）The biscuit that will have been bakeed is cooled down in being put into drying box, is then packed, the litchi perfume crispbread needed for obtaining final product, its In, the chilling temperature in the drying box is 10-15 DEG C, and humidity is that, less than 3.5%RH, cool time is 3-5min.

In sum, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：

Raw egg, coconut powder and honey of lychee flowers are used in the raw material components of crispbread of the present invention, both can be by coconut milk powder and life Egg ensures the nutrition of biscuit protein, can increase the sweet taste and fragrance of biscuit by honey of lychee flowers again, and contained by honey of lychee flowers Composition is digested and assimilated to promotion, is improved a poor appetite, calming soporific, improves body immunity, promotes the growth of baby youngster, development to have Positive booster action；In addition, vegetable oil is unrighted acid, the digestion water of grease can be improved during baking with vegetable oil Solution, it is to avoid it is converted into sugar or fat to grease, is beneficial to healthy.

Specific embodiment

A kind of litchi of embodiment 1 perfume crispbread, the raw material composition and parts by weight of the biscuit are：Plain flour 100 Part, 40 parts of coconut powder, 25 parts of honey of lychee flowers, 10 parts of vegetable oil, 10 parts of butter, 20 parts of raw egg, 5 parts of dusty yeast.

A kind of litchi of embodiment 2 perfume crispbread, the raw material composition and parts by weight of the biscuit are：Plain flour 90 Part, 30 parts of coconut powder, 15 parts of honey of lychee flowers, 8 parts of vegetable oil, 6 parts of butter, 12 parts of raw egg, 3 parts of dusty yeast.

A kind of litchi of embodiment 3 perfume crispbread, the raw material composition and parts by weight of the biscuit are：80 parts of Plain flour, 20 parts of coconut powder, 5 parts of honey of lychee flowers, 6 parts of vegetable oil, 2 parts of butter, 4 parts of raw egg, 1 part of dusty yeast.

The method that embodiment 4 prepares the litchi perfume crispbread of above-described embodiment 1-3 can be followed the steps below：

（3）By step（1）The dough for obtaining is placed under room temperature condition the 5h that ferments；

（4）The dough that will be fermented rolls into thickness less than 2mm thin slices, and in the thin slice positive and negative brush last layer vegetable oil rolled, The shape with knife by thin slice on demand cuts into small pancake embryo of silkworms again；

（5）Pancake embryo of silkworms is placed on drip pan into the baking box that temperature is 180 DEG C, 3min is bakeed for the first time golden yellow to surface Color is taken out, and the immersion of pancake embryo of silkworms then is pressed into 1 by honey of lychee flowers and pure water:In the honey of lychee flowers aqueous solution that 3 volume ratios are formulated Taken out immediately after 1s and drained, put baking box into for the second time and continue to bakee 1min；

（6）The biscuit that will have been bakeed is put into chilling temperature for 10 DEG C, and humidity is to cool down 3min in drying box less than 3.5%RH, so After pack, obtain final product needed for litchi perfume crispbread.

The method that embodiment 5 prepares the litchi perfume crispbread of above-described embodiment 1-3 can also be followed the steps below：

（3）By step（1）The dough for obtaining is placed under room temperature condition the 8h that ferments；

（5）Pancake embryo of silkworms is placed on drip pan into the baking box that temperature is 200 DEG C, 5min is bakeed for the first time golden yellow to surface Color is taken out, and the immersion of pancake embryo of silkworms then is pressed into 1 by honey of lychee flowers and pure water:In the honey of lychee flowers aqueous solution that 5 volume ratios are formulated Taken out immediately after 1s and drained, put baking box into for the second time and continue to bakee 2min；

（6）The biscuit that will have been bakeed is put into chilling temperature for 15 DEG C, and humidity is to cool down 5min in drying box less than 3.5%RH, so After pack, obtain final product needed for litchi perfume crispbread.

Claims

1. a kind of litchi perfume crispbread, it is characterised in that raw material is constituted and parts by weight are：Plain flour 80-100 parts, coconut Powder 20-40 parts, honey of lychee flowers 5-25 parts, vegetable oil 6-10 parts, butter 2-10 parts, raw egg 4-20 parts, dusty yeast 1-5 parts.

2. a kind of litchi perfume crispbread according to claim 1, it is characterised in that the raw material composition and weight of the biscuit Number is：Plain flour 85-95 parts, coconut powder 25-35 parts, honey of lychee flowers 10-20 parts, vegetable oil 7-9 parts, butter 4-8 parts, live chickens Egg 8-16 parts, dusty yeast 2-4 parts.

3. litchi according to claim 1 perfume crispbread, it is characterised in that the raw material composition and parts by weight of the biscuit For：90 parts of Plain flour, 30 parts of coconut powder, 15 parts of honey of lychee flowers, 8 parts of vegetable oil, 6 parts of butter, 12 parts of raw egg, 3 parts of dusty yeast.

4. the preparation method of the fragrant crispbread of litchi according to any one of claim 1-3, it is characterised in that：Comprising following Step：

（1）Each raw material is weighed by weight；

（3）By step（1）The dough for obtaining is placed under room temperature condition the 5-8h that ferments；

（4）The dough that will be fermented rolls flakiness, and in the thin slice positive and negative brush last layer vegetable oil rolled, then with knife by thin slice Shape on demand cuts into small pancake embryo of silkworms；

（5）Pancake embryo of silkworms is placed on drip pan and is entered in baking box, bakeed for the first time to surface is golden yellow and take out, then by pancake Taken out immediately after 1-2s in the embryo of silkworms immersion honey of lychee flowers aqueous solution and drained, put baking box into for the second time and continue to bakee；

（6）The biscuit that will have been bakeed is cooled down in being put into drying box, is then packed, the litchi perfume crispbread needed for obtaining final product.

5. the preparation method of a kind of litchi perfume crispbread according to claim 4, it is characterised in that：In the step (4) Sheet thickness be less than 2.0mm.

6. the preparation method of litchi according to claim 4 perfume crispbread, it is characterised in that：The step（4）In litchi Branch mulse solution is by 1 by honey of lychee flowers and pure water:3-1:5 volume ratios are formulated.

7. the preparation method of litchi according to claim 4 perfume crispbread, it is characterised in that：The step（4）In first The time of secondary baking is 3-5min, and second baking time is 1-2min, and the temperature of baking box is 180-200 DEG C.

8. the preparation method of litchi according to claim 4 perfume crispbread, it is characterised in that：Dried in the step (5) Chilling temperature in case is 10-15 DEG C, and humidity is that, less than 3.5%RH, cool time is 3-5min.