CN107232270A - A kind of green bean biscuits and preparation method thereof - Google Patents
A kind of green bean biscuits and preparation method thereof Download PDFInfo
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- CN107232270A CN107232270A CN201710691908.5A CN201710691908A CN107232270A CN 107232270 A CN107232270 A CN 107232270A CN 201710691908 A CN201710691908 A CN 201710691908A CN 107232270 A CN107232270 A CN 107232270A
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
A kind of green bean biscuits and preparation method thereof, flour, lotus leaf powder, hawthorn powder, honeysuckle powder, egg, salt, dusty yeast and appropriate amount of purified water are proportionally added into after washbasin and into dough, add olive oil to continue to rub to membrane, add oat, almond and 1）Kneaded after middle tartary buckwheat bran powder, after 60 ~ 80min of fermentation, dough is rolled into the dough sheet that thickness is 0.3 ~ 0.5cm, the consistent biscuit embryo of size shape is carved with Biscuit mold；Biscuit embryo is baked into after biscuit piece daub sauce and lectuce tea powder is sprinkled, the relative overlapping of two panels biscuit after processing is obtained into final finished.The present invention gives off a strong fragrance, comfortable taste, and satiety is strong, comprehensive nutrition while fat-reducing effect is good, the preferable selection for fat-reducing personage's daily bread of can yet be regarded as.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of green bean biscuits and preparation method thereof.
Background technology
Various diseases such as diabetes, fatty liver, the cardiovascular disease etc. triggered in recent years because fat is increasing, gives people
Health care belt come seriously threaten, with the improvement of living standards with growing interest of the people to health care, grinding in terms of fat-reducing
Study carefully development cost and other related inputs are also more and more, therefore various slimming medicines, slimming apparatus, diet food etc. meet the tendency of
And give birth to, and slimming medicine mostly reaches the effect largely lost weight in the short time by some additives or anti-diarrhea drug etc. at present
Really, this drug side-effect is big and fat-reducing after easily rebound, larger is damaged to health, is unfavorable for body in the long run and is good for
The benign development of health, slimming apparatus includes some body-building apparatus and fat-reducing note etc., its need people spend more time breathe out and
Energy is gone to use and not necessarily effective, and many obesity personages are given up halfway due to shortage time or the willpower adhered to, are risen not
To the effect of fat-reducing, nowadays, diet food is pursued and liked by fat personage.
But at present, largely there is the instrumentality for excessively focusing on fat-reducing and ignore its eating mouth feel and battalion in diet food
The problem of supporting, biscuit as a kind of portable food, due to its is sweet and dilitious and instant bagged and it is deep liked by consumer, but
For at present, the sugar content of biscuit is higher, and existing dietary-fiber biscuit be although the excessive intake of heat can be controlled, but not
Fat-reducing effect can be reached well, therefore is badly in need of a large amount of delicious, health of exploitation there is the food of effect of weight reducing simultaneously, to meet fertilizer
The daily demand of fat personage, improves the quality of living.
The content of the invention
Technical problem solved by the invention is to provide a kind of green bean biscuits and preparation method thereof, to solve above-mentioned background
The problem of in technology.
Technical problem solved by the invention is realized using following technical scheme：
A kind of green bean biscuits, are prepared from by the raw material of following parts by weight：100 ~ 120 parts of flour, 10 ~ 20 parts of tartary buckwheat bran powder,
5 ~ 8 parts of lotus leaf powder, 5 ~ 8 parts of hawthorn powder, 5 ~ 8 parts of honeysuckle powder, 10 ~ 15 parts of lectuce tea powder, 10 ~ 15 parts of oat, almond 1 ~ 3
Part, 8 ~ 12 parts of egg, 8 ~ 10 parts of olive oil, 1 ~ 3 part of salt, 0.1 ~ 0.3 part of dusty yeast, 60 ~ 80 parts of sandwich sauce；
The sandwich sauce is prepared from by the raw material of following parts by weight：40 ~ 50 parts of decortication mung bean, 10 ~ 20 parts of wax gourd, lemon juice
0.3 ~ 0.5 part, 10 ~ 15 parts of xylitol.
Preferably, the present invention is prepared from by the raw material of following parts by weight：110 parts of flour, 15 parts of tartary buckwheat bran powder, lotus leaf
8 parts of powder, 8 parts of hawthorn powder, 8 parts of honeysuckle powder, 12 parts of lectuce tea powder, 12 parts of oat, 2 parts of almond, 10 parts of egg, olive oil
70 parts of 9 parts, 2 parts of salt, 0.2 part of dusty yeast and sandwich sauce；
The sandwich sauce is prepared from by the raw material of following parts by weight：45 parts of decortication mung bean, 15 parts of wax gourd, 0.4 part of lemon juice, wood
12 parts of sugar alcohol.
Further, the lotus leaf powder, hawthorn powder, honeysuckle powder, lectuce tea powder are respectively by lotus leaf, hawthorn, honeysuckle, hardship
Fourth tea, which is produced, to be formed, and its preparation method is that lotus leaf, hawthorn, honeysuckle, Ilex Latifolia Thunb will be pressed into solid-liquid ratio 1 respectively：20th, Extracting temperature
85 ~ 95 DEG C, 50 ~ 70min of extraction time condition water extraction, merging filtrate after same condition is extracted twice, distinguish true by filtrate
Lotus leaf powder, hawthorn powder, honeysuckle powder, lectuce tea powder are obtained after vacuum freecing-dry.
A kind of preparation method of green bean biscuits, it is prepared from using as above raw material, and its preparation method includes：
1）Dry, crush after tartary buckwheat bran powder is stir-fried by a small fire and 40 mesh sieves excessively are standby；
2）Flour, lotus leaf powder, hawthorn powder, honeysuckle powder, egg, salt, dusty yeast and appropriate amount of purified water are proportionally added into
After washbasin and into dough, add olive oil and continue to rub to membrane, add oat, almond and 1）Rubbed after middle tartary buckwheat bran powder
It is even, after 60 ~ 80min of fermentation, dough is rolled into the dough sheet that thickness is 0.3 ~ 0.5cm, size shape is carved with Biscuit mold consistent
Biscuit embryo；
3）Baking box is preheated, and the baking tray for being uniformly placed with biscuit embryo is positioned over into baking box middle level, and regulation is higher than baking box excessive internal heat temperature
Lower fiery temperature, lower fiery temperature is 140 ~ 160 DEG C, and boiling in a covered pot over a slow fire 3 ~ 5min after 12 ~ 16min of baking obtains biscuit piece；
5）This season wax gourd removing peel and pulp is selected, is poured into after dicing together with decortication mung bean, suitable quantity of water in pressure cooker, autoclaving 50
~ 70min, slurry is obtained by all materials taking-up mashing, and it is 1.3 ~ 1.4 that slurry heating stirring is concentrated to give into relative density
Green bean paste, green bean paste is taken out, natural cooling, when being cooled to 45 ~ 55 DEG C, adds xylitol and lemon juice and adjusted
Room temperature is continued cool to after the completion of taste, seasoning and produces sandwich sauce；
6）Take out 3）Middle biscuit piece takes out and is cooled to room temperature, takes appropriate 5）In sandwich sauce be uniformly applied to shallower one of biscuit color
Behind face, continuation uniformly spreads last layer lectuce tea powder on sandwich sauce surface, and the biscuit piece after two pieces are handled is relative to be overlapped；
7）Biscuit after overlapping is put into baking box to continue to toast and cooled down after 2 ~ 3min, stewing 3 ~ 5min, packed and obtain finished product.
The present invention has the following advantages that compared with prior art：
1）Tartary buckwheat bran powder is described as " the natural gold partner " of the mankind by worldwide nutrition scholar in the present invention, and it contains a large amount of meals
Fiber, with the addition of tartary buckwheat bran powder biscuit it is edible after its dietary fiber absorb water volume expansion, satiety is by force so as to subtracting
The intake of few food, while it, which is led, lets out defaecation directly beneficial to fat-reducing；And the mung bean that is used in the present invention, wax gourd, lectuce tea powder,
Lotus leaf powder, hawthorn powder, honeysuckle powder are respectively provided with the medicinal efficacy of good fat-reducing, and sugar degree regulation, xylose are carried out using xylitol
Alcohol is a kind of natural sweetener, with heat is low, cool taste the characteristics of.
2）Lectuce tea powder, lotus leaf powder, hawthorn powder, honeysuckle powder etc. are using water extraction and vacuum freeze drying in the present invention
Method is prepared from, compared to its mouthfeel for traditional method directly pulverized and sieved more preferably, and relative to spray drying
Functional component etc. mode its fat-reducing can be remained preferably, thus fat-reducing effect it is good while edible experience it is good, the present invention
The tartary buckwheat bran powder of middle addition stir-fries processing, addition oat and almond, and green bean paste is by passing through xylitol and lemon juice seasoning
Can improve the mouthfeel of final products, thus final products while can guarantee that fat-reducing effect mouthfeel it is good, give off a strong fragrance；Wherein band
The bitter taste but good lectuce tea powder of fat-reducing effect is most central by being located in, taste bud first contacts biscuit piece and sandwich sauce again during trial test
Bitter taste experience less substantially, therefore have edible experience well, is difficult to compared to tradition during lectuce tea powder in the middle of contacting
For the diet food of hypopharynx, the present invention has more preferable market popularization value.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Close specific embodiment and the present invention is expanded on further.
Embodiment 1
The preparing raw material formula of the green bean biscuits is：Flour 1100g, tartary buckwheat bran powder 150g, lotus leaf powder 80g, hawthorn powder 80g,
Honeysuckle powder 80g, lectuce tea powder 120g, oat 120g, almond 20g, egg 100g, olive oil 90g, salt 20g, dusty yeast
0.20g and sandwich sauce 700g；Sandwich sauce formulation is：Decortication mung bean 450g, wax gourd 150g, lemon juice 4g, xylitol 120g.
Wherein lotus leaf powder, hawthorn powder, honeysuckle powder, lectuce tea powder are produced by lotus leaf, hawthorn, honeysuckle, Ilex Latifolia Thunb respectively
Form, its preparation method is that lotus leaf, hawthorn, honeysuckle, Ilex Latifolia Thunb will be pressed into solid-liquid ratio 1 respectively:20th, 90 DEG C of Extracting temperature, carry
Time 60min condition water extraction is taken, same condition extracts rear merging filtrate twice, will be obtained after filtrate difference vacuum freeze drying
To lotus leaf powder, hawthorn powder, honeysuckle powder, lectuce tea powder.
The preparation method of the green bean biscuits is：
1）Dry, crush after tartary buckwheat bran powder is stir-fried by a small fire and 40 mesh sieves excessively are standby；
2）Flour, lotus leaf powder, hawthorn powder, honeysuckle powder, egg, salt, dusty yeast and appropriate amount of purified water are proportionally added into
After washbasin and into dough, add olive oil and continue to rub to membrane, add oat, almond and 1）Rubbed after middle tartary buckwheat bran powder
It is even, after fermentation 70min, dough is rolled into the dough sheet that thickness is 0.4cm, the consistent biscuit of size shape is carved with Biscuit mold
Embryo；
3）Baking box is preheated, and the baking tray for being uniformly placed with biscuit embryo is positioned over into baking box middle level, and regulation makes baking box excessive internal heat temperature be 170
DEG C, lower fiery temperature is 140 DEG C, and boiling in a covered pot over a slow fire 3min after baking 14min obtains biscuit piece；
5）This season wax gourd removing peel and pulp is selected, is poured into after dicing together with decortication mung bean, suitable quantity of water in pressure cooker, autoclaving
60min, by all materials taking-up mashing obtain slurry, by slurry heating stirring be concentrated to give relative density for 1.35 it is green
Sweetened bean paste, green bean paste is taken out, natural cooling, when being cooled to 50 DEG C or so, adds xylitol and lemon juice is seasoned, adjust
Room temperature is continued cool to after the completion of taste and produces sandwich sauce；
6）Take out 3）Middle biscuit piece takes out and is cooled to room temperature, takes appropriate 5）In sandwich sauce be uniformly applied to shallower one of biscuit color
Behind face, continuation uniformly spreads last layer lectuce tea powder on sandwich sauce surface, and the biscuit piece after two pieces are handled is relative to be overlapped；
7）Biscuit after overlapping is put into baking box to continue to toast and cooled down after 3min, stewing 4min, packed and obtain finished product.
Embodiment 2
The preparing raw material formula of the green bean biscuits is：Flour 1000g, tartary buckwheat bran powder 100g, lotus leaf powder 50g, hawthorn powder 50g,
Honeysuckle powder 50g, lectuce tea powder 100g, oat 100g, almond 10g, egg 80g, olive oil 80g, salt 10g, dusty yeast
0.10g, sandwich sauce 600g；Wherein sandwich sauce formulation is：Decortication mung bean 400g, wax gourd 200g, 3g parts of lemon juice, xylitol
100g。
Wherein lotus leaf powder, hawthorn powder, honeysuckle powder, lectuce tea powder are produced by lotus leaf, hawthorn, honeysuckle, Ilex Latifolia Thunb respectively
Form, its preparation method is that lotus leaf, hawthorn, honeysuckle, Ilex Latifolia Thunb will be pressed into solid-liquid ratio 1 respectively:20th, 85 DEG C of Extracting temperature, carry
Time 50min condition water extraction is taken, same condition extracts rear merging filtrate twice, will be obtained after filtrate difference vacuum freeze drying
To lotus leaf powder, hawthorn powder, honeysuckle powder, lectuce tea powder.
The preparation method of the green bean biscuits is：
1）Dry, crush after tartary buckwheat bran powder is stir-fried by a small fire and 40 mesh sieves excessively are standby；
2）Flour, lotus leaf powder, hawthorn powder, honeysuckle powder, egg, salt, dusty yeast and appropriate amount of purified water are proportionally added into
After washbasin and into dough, add olive oil and continue to rub to membrane, add oat, almond and 1）Rubbed after middle tartary buckwheat bran powder
It is even, after fermentation 60min, dough is rolled into the dough sheet that thickness is 0.3cm, the consistent biscuit of size shape is carved with Biscuit mold
Embryo；
3）Baking box is preheated, and the baking tray for being uniformly placed with biscuit embryo is positioned over into baking box middle level, and regulation makes baking box excessive internal heat temperature 160
DEG C, lower fiery temperature is 140 DEG C, and boiling in a covered pot over a slow fire 3min after baking 12min obtains biscuit piece；
5）This season wax gourd removing peel and pulp is selected, is poured into after dicing together with decortication mung bean, suitable quantity of water in pressure cooker, autoclaving
50min, slurry is obtained by all materials taking-up mashing, and it is 1.3 ~ 1.4 that slurry heating stirring is concentrated to give into relative density
Green bean paste, green bean paste is taken out, natural cooling, when being cooled to 50 DEG C or so, adds xylitol and lemon juice and adjusted
Room temperature is continued cool to after the completion of taste, seasoning and produces sandwich sauce；
6）Take out 3）Middle biscuit piece takes out and is cooled to room temperature, takes appropriate 5）In sandwich sauce be uniformly applied to shallower one of biscuit color
Behind face, continuation uniformly spreads last layer lectuce tea powder on sandwich sauce surface, and the biscuit piece after two pieces are handled is relative to be overlapped；
7）Biscuit after overlapping is put into baking box to continue to toast and cooled down after 2min, stewing 3min, packed and obtain finished product.
Embodiment 3
The preparing raw material formula of the green bean biscuits is：Flour 1200g, tartary buckwheat bran powder 200g, lotus leaf powder 60g, hawthorn powder 60g,
Honeysuckle powder 60g, lectuce tea powder 150g, oat 150g, almond 30g, egg 120g, olive oil 100g, salt 20g, yeast
80 parts of powder 3g, sandwich sauce；Wherein sandwich sauce formulation is：Decortication mung bean 500g, wax gourd 100g, 3g parts of lemon juice, xylitol 150g.
Wherein lotus leaf powder, hawthorn powder, honeysuckle powder, lectuce tea powder are produced by lotus leaf, hawthorn, honeysuckle, Ilex Latifolia Thunb respectively
Form, its preparation method is that lotus leaf, hawthorn, honeysuckle, Ilex Latifolia Thunb will be pressed into solid-liquid ratio 1 respectively:20th, 95 DEG C of Extracting temperature, carry
Time 70min condition water extraction is taken, same condition extracts rear merging filtrate twice, will be obtained after filtrate difference vacuum freeze drying
To lotus leaf powder, hawthorn powder, honeysuckle powder, lectuce tea powder.
The preparation method of the green bean biscuits is：
1）Dry, crush after tartary buckwheat bran powder is stir-fried by a small fire and 40 mesh sieves excessively are standby；
2）Flour, lotus leaf powder, hawthorn powder, honeysuckle powder, egg, salt, dusty yeast and appropriate amount of purified water are proportionally added into
After washbasin and into dough, add olive oil and continue to rub to membrane, add oat, almond and 1）Rubbed after middle tartary buckwheat bran powder
It is even, after fermentation 80min, dough is rolled into the dough sheet that thickness is 0.5cm, the consistent biscuit of size shape is carved with Biscuit mold
Embryo；
3）Baking box is preheated, and the baking tray for being uniformly placed with biscuit embryo is positioned over into baking box middle level, and regulation makes baking box excessive internal heat temperature be 180
DEG C, lower fiery temperature is 160 DEG C, and boiling in a covered pot over a slow fire 5min after baking 16min obtains biscuit piece；
5）This season wax gourd removing peel and pulp is selected, is poured into after dicing together with decortication mung bean, suitable quantity of water in pressure cooker, autoclaving
70min, by all materials taking-up mashing obtain slurry, by slurry heating stirring be concentrated to give relative density for 1.4 it is green
Sweetened bean paste, green bean paste is taken out, natural cooling, when being cooled to 50 DEG C or so, adds xylitol and lemon juice is seasoned, adjust
Room temperature is continued cool to after the completion of taste and produces sandwich sauce；
6）Take out 3）Middle biscuit piece takes out and is cooled to room temperature, takes appropriate 5）In sandwich sauce be uniformly applied to shallower one of biscuit color
Behind face, continuation uniformly spreads last layer lectuce tea powder on sandwich sauce surface, and the biscuit piece after two pieces are handled is relative to be overlapped；
7）Biscuit after overlapping is put into baking box to continue to toast and cooled down after 3min, stewing 5min, packed and obtain finished product.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention, the claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (4)
1. a kind of green bean biscuits, it is characterised in that be prepared from by the raw material of following parts by weight：100 ~ 120 parts of flour, tartary buckwheat bran
10 ~ 20 parts of skin powder, 5 ~ 8 parts of lotus leaf powder, 5 ~ 8 parts of hawthorn powder, 5 ~ 8 parts of honeysuckle powder, 10 ~ 15 parts of lectuce tea powder, oat 10 ~ 15
Part, 1 ~ 3 part of almond, 8 ~ 12 parts of egg, 8 ~ 10 parts of olive oil, 1 ~ 3 part of salt, 0.1 ~ 0.3 part of dusty yeast, sandwich sauce 60 ~ 80
Part；
The sandwich sauce is prepared from by the raw material of following parts by weight：40 ~ 50 parts of decortication mung bean, 10 ~ 20 parts of wax gourd, lemon juice
0.3 ~ 0.5 part, 10 ~ 15 parts of xylitol.
2. a kind of green bean biscuits according to claim 1, it is characterised in that be prepared from by the raw material of following parts by weight：Face
110 parts of powder, 15 parts of tartary buckwheat bran powder, 8 parts of lotus leaf powder, 8 parts of hawthorn powder, 8 parts of honeysuckle powder, 12 parts of lectuce tea powder, 12 parts of oat,
70 parts of 2 parts of almond, 10 parts of egg, 9 parts of olive oil, 2 parts of salt, 0.2 part of dusty yeast and sandwich sauce；
The sandwich sauce is prepared from by the raw material of following parts by weight：45 parts of decortication mung bean, 15 parts of wax gourd, 0.4 part of lemon juice, wood
12 parts of sugar alcohol.
3. a kind of green bean biscuits according to claim 1 or 2, it is characterised in that the lotus leaf powder, hawthorn powder, honeysuckle
Powder, lectuce tea powder are produced by lotus leaf, hawthorn, honeysuckle, Ilex Latifolia Thunb form respectively, and its preparation method is respectively will be by lotus leaf, mountain
Short, bristly hair or beard, honeysuckle, Ilex Latifolia Thunb press solid-liquid ratio 1：20th, 85 ~ 95 DEG C of Extracting temperature, 50 ~ 70min of extraction time condition water extraction, equally
Condition extract twice after merging filtrate, will be obtained after filtrate respectively vacuum freeze drying lotus leaf powder, hawthorn powder, honeysuckle powder,
Lectuce tea powder.
4. a kind of preparation method of green bean biscuits, it is characterised in that be prepared from using the raw material described in claim 1, it is prepared
Method includes：
1）Dry, crush after tartary buckwheat bran powder is stir-fried by a small fire and 40 mesh sieves excessively are standby；
2）Flour, lotus leaf powder, hawthorn powder, honeysuckle powder, egg, salt, dusty yeast and appropriate amount of purified water are proportionally added into
After washbasin and into dough, add olive oil and continue to rub to membrane, add oat, almond and 1）Rubbed after middle tartary buckwheat bran powder
It is even, after 60 ~ 80min of fermentation, dough is rolled into the dough sheet that thickness is 0.3 ~ 0.5cm, size shape is carved with Biscuit mold consistent
Biscuit embryo；
3）Baking box is preheated, and the baking tray for being uniformly placed with biscuit embryo is positioned over into baking box middle level, and regulation is higher than baking box excessive internal heat temperature
Lower fiery temperature, lower fiery temperature is 140 ~ 160 DEG C, and boiling in a covered pot over a slow fire 3 ~ 5min after 12 ~ 16min of baking obtains biscuit piece；
5）This season wax gourd removing peel and pulp is selected, is poured into after dicing together with decortication mung bean, suitable quantity of water in pressure cooker, autoclaving 50
~ 70min, slurry is obtained by all materials taking-up mashing, and it is 1.3 ~ 1.4 that slurry heating stirring is concentrated to give into relative density
Green bean paste, green bean paste is taken out, natural cooling, when being cooled to 45 ~ 55 DEG C, adds xylitol and lemon juice and adjusted
Room temperature is continued cool to after the completion of taste, seasoning and produces sandwich sauce；
6）Take out 3）Middle biscuit piece takes out and is cooled to room temperature, takes appropriate 5）In sandwich sauce be uniformly applied to shallower one of biscuit color
Behind face, continuation uniformly spreads last layer lectuce tea powder on sandwich sauce surface, and the biscuit piece after two pieces are handled is relative to be overlapped；
7）Biscuit after overlapping is put into baking box to continue to toast and cooled down after 2 ~ 3min, stewing 3 ~ 5min, packed and obtain finished product.
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| CN109329350A (en) * | 2018-11-28 | 2019-02-15 | 张泽林 | A kind of generation refreshment is dry |
| CN109730117A (en) * | 2019-01-31 | 2019-05-10 | 陶莉 | Adult's diet food and preparation method thereof |
| CN109730112A (en) * | 2019-01-31 | 2019-05-10 | 陶莉 | Prescription for losing weight food and preparation method thereof |
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