CN108684787A - A kind of cashew nut shortcake and preparation method thereof - Google Patents
A kind of cashew nut shortcake and preparation method thereof Download PDFInfo
- Publication number
- CN108684787A CN108684787A CN201810856932.4A CN201810856932A CN108684787A CN 108684787 A CN108684787 A CN 108684787A CN 201810856932 A CN201810856932 A CN 201810856932A CN 108684787 A CN108684787 A CN 108684787A
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- cashew nut
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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
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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
- 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
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of cashew nut shortcakes, include each component of following parts by weight:170~190 parts of Self- raising flour, 86~110 parts of butter, 35~50 parts of egg pulp, 8~10 parts of egg yolk liquid, 38~42 parts of white granulated sugar, 2~4 parts of baking powder, 0.5~1.5 part of salt, 30~45 parts of cashew nut.The cashew nut of the present invention is crisp, it is prepared by meticulous proportioning by Self- raising flour, butter, egg pulp, egg yolk liquid, white granulated sugar, baking powder, salt and cashew nut, cashew nut assigns the mouthfeel and fragrance of the more rich nutrition and delicious and crisp of product, so that the cashew nut shortcake of the present invention is full of nutrition, unique in taste.
Description
Technical field
The invention belongs to food processings, and in particular to a kind of cashew nut shortcake and preparation method thereof.
Background technology
With the continuous improvement of people's living standards, requirement of the people to food is no longer only limitted to have enough, and increasingly
Focus on its health, nutrition, taste and food shape etc..Nut is one of indehiscent fruit classification, and pericarp is hard, includes 1 or more
Grain seed, such as Chinese chestnut, fibert, walnut, cashew nut, almond fruit.Nut nutrition is abundant, rich in protein, grease, mineral
Matter, vitamin develop growth in humans, build up health, preventing disease and have fabulous effect.It is obtained according to authoritative institution's research:
The fatal cardiopathic risk of people's trouble can be reduced by eating nut more than twice weekly, this is American physician health research project
20000 male doctors consume the characteristics of nut investigate after accurate result.
Therefore, full of nutrition, excellent in taste instant nut food is increasingly liked by people, it would be desirable to research and develop, give birth to
More nut based foods are produced, to meet the growing needs of people.
Invention content
Technical problem to be solved by the present invention lies in a kind of cashew nut shortcakes of offer and preparation method thereof, and the cashew nut shortcake nutrition is rich
It is rich, unique in taste.
In order to solve the above technical problems, the present invention uses technical solution as described below:
A kind of cashew nut is crisp, includes each component of following parts by weight:170~190 parts of Self- raising flour, 86~110 parts of butter,
35~50 parts of egg pulp, 8~10 parts of egg yolk liquid, 38~42 parts of white granulated sugar, 2~4 parts of baking powder, 0.5~1.5 part of salt, cashew nut 30
~45 parts.
Preferably, the cashew nut shortcake includes each component of following parts by weight:It is 170 parts of Self- raising flour, 86 parts of butter, complete
35 parts of egg liquid, 8 parts of egg yolk liquid, 38 parts of white granulated sugar, 2 parts of baking powder, 0.5 part of salt, 30 parts of cashew nut.
Preferably, the cashew nut shortcake includes each component of following parts by weight:It is 180 parts of Self- raising flour, 97 parts of butter, complete
40 parts of egg liquid, 9 parts of egg yolk liquid, 40 parts of white granulated sugar, 3 parts of baking powder, 1 part of salt, 38 parts of cashew nut.
Preferably, the cashew nut shortcake includes each component of following parts by weight:190 parts of Self- raising flour, 110 parts of butter,
50 parts of egg pulp, 10 parts of egg yolk liquid, 42 parts of white granulated sugar, 4 parts of baking powder, 1.5 parts of salt, 45 parts of cashew nut.
A kind of preparation method of cashew nut shortcake, includes the following steps:
Step 1, butter is added white granulated sugar and stirs evenly, and dismisses to whitening and fluffy obtains the first mixture;
Step 2, egg pulp is added in the first mixture continue to dismiss it is smooth fusion obtain the second mixture;
Step 3, Self- raising flour, baking powder and salt are added in the second mixture, mix no dry powder, obtains face
Group;
Step 4, dough is put into refrigerator cold-storage 30 minutes;
Step 5, dough is taken out, dough is divided into several small doughs;
Step 6, facet is reunited into shape and flat face embryo using mold;
Step 7, face embryo surface paints egg yolk liquid, then puts cashew nut;
Step 8, it is put into 160 degree of oven to toast 12~15 minutes, taking-up obtains cashew nut shortcake.
Preferably, further comprising the steps of before the step 8:Oven is preheated in advance.
Preferably, the oven is preheated to 180 degree in advance.
Preferably, the preparation method is further comprising the steps of:Butter softens in advance at room temperature.
The beneficial technical effect of the present invention lies in:The cashew nut of the present invention is crisp, by Self- raising flour, butter, egg pulp, yolk
Liquid, white granulated sugar, baking powder, salt and cashew nut are prepared by meticulous proportioning, and cashew nut assigns product more rich nutrition and perfume (or spice)
Crisp mouthfeel and fragrance, so that the cashew nut shortcake of the present invention is full of nutrition, unique in taste.
Specific implementation mode
To make those skilled in the art that the object, technical solutions and advantages of the present invention be more clearly understood, with
Under the present invention is further elaborated in conjunction with the embodiments.
Embodiment 1
A kind of cashew nut of the present embodiment is crisp, includes each component of following parts by weight:170 parts of Self- raising flour, 86 parts of butter,
35 parts of egg pulp, 8 parts of egg yolk liquid, 38 parts of white granulated sugar, 2 parts of baking powder, 0.5 part of salt, 30 parts of cashew nut.
A kind of preparation method of cashew nut shortcake, includes the following steps:
1) butter that has softened is added white granulated sugar and stirs evenly, and dismisses to whitening and fluffy obtains the first mixture;
2) egg pulp is added in the first mixture continue to dismiss it is smooth fusion obtain the second mixture;
3) Self- raising flour, baking powder and salt are added in the second mixture, mix no dry powder, obtains dough;
4) dough is put into refrigerator cold-storage 30 minutes;
5) dough is taken out, dough is divided into several small doughs;
6) facet is reunited into shape and flat face embryo using mold;
7) face embryo surface paints egg yolk liquid, then puts cashew nut;
8) it is put into the oven for being preheated to 180 degree, turns 160 degree and toasts 12~15 minutes, taking-up obtains cashew nut shortcake.
Embodiment 2
A kind of cashew nut of the present embodiment is crisp, includes each component of following parts by weight:180 parts of Self- raising flour, 97 parts of butter,
40 parts of egg pulp, 9 parts of egg yolk liquid, 40 parts of white granulated sugar, 3 parts of baking powder, 1 part of salt, 38 parts of cashew nut.
A kind of preparation method of cashew nut shortcake, includes the following steps:
1) butter that has softened is added white granulated sugar and stirs evenly, and dismisses to whitening and fluffy obtains the first mixture;
2) egg pulp is added in the first mixture continue to dismiss it is smooth fusion obtain the second mixture;
3) Self- raising flour, baking powder and salt are added in the second mixture, mix no dry powder, obtains dough;
4) dough is put into refrigerator cold-storage 30 minutes;
5) dough is taken out, dough is divided into several small doughs;
6) facet is reunited into shape and flat face embryo using mold;
7) face embryo surface paints egg yolk liquid, then puts cashew nut;
8) it is put into the oven for being preheated to 180 degree, turns 160 degree and toasts 12~15 minutes, taking-up obtains cashew nut shortcake.
Embodiment 3
A kind of cashew nut of the present embodiment is crisp, includes each component of following parts by weight:190 parts of Self- raising flour, butter 110
Part, 50 parts of egg pulp, 10 parts of egg yolk liquid, 42 parts of white granulated sugar, 4 parts of baking powder, 1.5 parts of salt, 45 parts of cashew nut.
A kind of preparation method of cashew nut shortcake, includes the following steps:
1) butter that has softened is added white granulated sugar and stirs evenly, and dismisses to whitening and fluffy obtains the first mixture;
2) egg pulp is added in the first mixture continue to dismiss it is smooth fusion obtain the second mixture;
3) Self- raising flour, baking powder and salt are added in the second mixture, mix no dry powder, obtains dough;
4) dough is put into refrigerator cold-storage 30 minutes;
5) dough is taken out, dough is divided into several small doughs;
6) facet is reunited into shape and flat face embryo using mold;
7) face embryo surface paints egg yolk liquid, then puts cashew nut;
8) it is put into the oven for being preheated to 180 degree, turns 160 degree and toasts 12~15 minutes, taking-up obtains cashew nut shortcake.
Embodiment 4
A kind of cashew nut of the present embodiment is crisp, includes each component of following parts by weight:175 parts of Self- raising flour, 86 parts of butter,
40 parts of egg pulp, 8 parts of egg yolk liquid, 38 parts of white granulated sugar, 2 parts of baking powder, 1 part of salt, 30 parts of cashew nut.
A kind of preparation method of cashew nut shortcake, includes the following steps:
1) butter that has softened is added white granulated sugar and stirs evenly, and dismisses to whitening and fluffy obtains the first mixture;
2) egg pulp is added in the first mixture continue to dismiss it is smooth fusion obtain the second mixture;
3) Self- raising flour, baking powder and salt are added in the second mixture, mix no dry powder, obtains dough;
4) dough is put into refrigerator cold-storage 30 minutes;
5) dough is taken out, dough is divided into several small doughs;
6) facet is reunited into shape and flat face embryo using mold;
7) face embryo surface paints egg yolk liquid, then puts cashew nut;
8) it is put into the oven for being preheated to 180 degree, turns 160 degree and toasts 12~15 minutes, taking-up obtains cashew nut shortcake.
Embodiment 5
A kind of cashew nut of the present embodiment is crisp, includes each component of following parts by weight:170 parts of Self- raising flour, 90 parts of butter,
40 parts of egg pulp, 8 parts of egg yolk liquid, 38 parts of white granulated sugar, 2 parts of baking powder, 1 part of salt, 35 parts of cashew nut.
A kind of preparation method of cashew nut shortcake, includes the following steps:
1) butter that has softened is added white granulated sugar and stirs evenly, and dismisses to whitening and fluffy obtains the first mixture;
2) egg pulp is added in the first mixture continue to dismiss it is smooth fusion obtain the second mixture;
3) Self- raising flour, baking powder and salt are added in the second mixture, mix no dry powder, obtains dough;
4) dough is put into refrigerator cold-storage 30 minutes;
5) dough is taken out, dough is divided into several small doughs;
6) facet is reunited into shape and flat face embryo using mold;
7) face embryo surface paints egg yolk liquid, then puts cashew nut;
8) it is put into the oven for being preheated to 180 degree, turns 160 degree and toasts 12~15 minutes, taking-up obtains cashew nut shortcake.
The foregoing is merely the preferred embodiment of the present invention, rather than do limitation in any form to the present invention.This field
Technical staff can impose various equivalent changes and improvement, all institutes within the scope of the claims on the basis of the above embodiments
The equivalent variations done or modification should all be fallen under the scope of the present invention.
Claims (8)
1. a kind of cashew nut is crisp, which is characterized in that include each component of following parts by weight:170~190 parts of Self- raising flour, butter
86~110 parts, 35~50 parts of egg pulp, 8~10 parts of egg yolk liquid, 38~42 parts of white granulated sugar, 2~4 parts of baking powder, salt 0.5~1.5
Part, 30~45 parts of cashew nut.
2. cashew nut as described in claim 1 is crisp, which is characterized in that include each component of following parts by weight:Self- raising flour 170
Part, 86 parts of butter, 35 parts of egg pulp, 8 parts of egg yolk liquid, 38 parts of white granulated sugar, 2 parts of baking powder, 0.5 part of salt, 30 parts of cashew nut.
3. cashew nut as described in claim 1 is crisp, which is characterized in that include each component of following parts by weight:Self- raising flour 180
Part, 97 parts of butter, 40 parts of egg pulp, 9 parts of egg yolk liquid, 40 parts of white granulated sugar, 3 parts of baking powder, 1 part of salt, 38 parts of cashew nut.
4. cashew nut as described in claim 1 is crisp, which is characterized in that include each component of following parts by weight:Self- raising flour 190
Part, 110 parts of butter, 50 parts of egg pulp, 10 parts of egg yolk liquid, 42 parts of white granulated sugar, 4 parts of baking powder, 1.5 parts of salt, 45 parts of cashew nut.
5. a kind of preparation method of cashew nut shortcake, which is characterized in that the preparation method comprises the following steps:
Step 1, butter is added white granulated sugar and stirs evenly, and dismisses to whitening and fluffy obtains the first mixture;
Step 2, egg pulp is added in the first mixture continue to dismiss it is smooth fusion obtain the second mixture;
Step 3, Self- raising flour, baking powder and salt are added in the second mixture, mix no dry powder, obtains dough;
Step 4, dough is put into refrigerator cold-storage 30 minutes;
Step 5, dough is taken out, dough is divided into several small doughs;
Step 6, facet is reunited into shape and flat face embryo using mold;
Step 7, face embryo surface paints egg yolk liquid, then puts cashew nut;
Step 8, it is put into 160 degree of oven to toast 12~15 minutes, taking-up obtains cashew nut shortcake.
6. the preparation method of cashew nut shortcake as claimed in claim 5, which is characterized in that further include following step before the step 8
Suddenly:Oven is preheated in advance.
7. the preparation method of cashew nut shortcake as claimed in claim 6, which is characterized in that the oven is preheated to 180 degree in advance.
8. such as the preparation method of claim 5-7 any one of them cashew nut shortcake, which is characterized in that the preparation method further includes
Following steps:Butter softens in advance at room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810856932.4A CN108684787A (en) | 2018-07-31 | 2018-07-31 | A kind of cashew nut shortcake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810856932.4A CN108684787A (en) | 2018-07-31 | 2018-07-31 | A kind of cashew nut shortcake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN108684787A true CN108684787A (en) | 2018-10-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810856932.4A Pending CN108684787A (en) | 2018-07-31 | 2018-07-31 | A kind of cashew nut shortcake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105433A (en) * | 2018-10-25 | 2019-01-01 | 海南热带海洋学院 | The preparation method of one seed oyster crisp short cakes with sesame |
| CN109105431A (en) * | 2018-11-01 | 2019-01-01 | 大连工业大学 | A kind of preparation method of mantis shrimp seaweed cookies |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478203A (en) * | 2013-09-26 | 2014-01-01 | 罗成 | Caramel peanut crisp and preparation method thereof |
| CN106900797A (en) * | 2017-04-27 | 2017-06-30 | 广西朗盛食品科技有限公司 | A kind of EGG YOLK SHORTCAKE and preparation method thereof |
-
2018
- 2018-07-31 CN CN201810856932.4A patent/CN108684787A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478203A (en) * | 2013-09-26 | 2014-01-01 | 罗成 | Caramel peanut crisp and preparation method thereof |
| CN106900797A (en) * | 2017-04-27 | 2017-06-30 | 广西朗盛食品科技有限公司 | A kind of EGG YOLK SHORTCAKE and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 番茄瞄蛋: "腰果酥", 《豆果美食》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105433A (en) * | 2018-10-25 | 2019-01-01 | 海南热带海洋学院 | The preparation method of one seed oyster crisp short cakes with sesame |
| CN109105431A (en) * | 2018-11-01 | 2019-01-01 | 大连工业大学 | A kind of preparation method of mantis shrimp seaweed cookies |
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Application publication date: 20181023 |