CN109511714A - A kind of cookies and preparation method thereof - Google Patents
A kind of cookies and preparation method thereof Download PDFInfo
- Publication number
- CN109511714A CN109511714A CN201710837219.0A CN201710837219A CN109511714A CN 109511714 A CN109511714 A CN 109511714A CN 201710837219 A CN201710837219 A CN 201710837219A CN 109511714 A CN109511714 A CN 109511714A
- Authority
- CN
- China
- Prior art keywords
- parts
- butter
- portions
- cookies
- cornstarch
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of cookies, the component including following parts by weight: 135-150 portions of Self- raising flour, 50-65 parts of cornstarch, 80-100 parts of butter, 50-60 portions of Icing Sugar, 20-30 parts of egg yolk liquids, 1-3 portions of salt.Butter, Icing Sugar are dismissed, the butter after must dismissing；Water, salt are stirred evenly, is added in the butter dismissed and mixes thoroughly after adding egg yolk liquid to stir evenly, dismiss, Self- raising flour, cornstarch is then added, batter is obtained after mixing thoroughly；Batter is packed into piping bag, is expressed on baking tray, be subsequently placed in oven cooking cycle to get.Cookies mouthfeel of the invention is loose, entrance, that is, solubilized, is suitble to masses edible, is especially suitable for children and old man is edible；Raw material of the present invention is easy to get, and preparation method is simple, and quality is stablized, and meets the regulation of state food safety, is suitable for large-scale production.
Description
Technical field
The invention belongs to field of food, and in particular to-kind of cookies and preparation method thereof.
Background technique
Cookies is also known as sweet tea shortbread type biscuit, and the oil of such biscuit, sugared dosage are relatively high, and amount of water is small, gluten formed by
The elasticity of limitation, dough is minimum, made of baking there is the regular ripple of three-dimensional pattern or surface, the high shortcakeization containing grease to bake
Food.Cookies become one of favorite popular food of consumer because of crisp mouthfeel.With the improvement of living standards, consumer couple
The mouthfeel of cookies, quality requirement are higher, and presently commercially available cookies mouthfeel is harder, and it is i.e. solubilized entrance cannot to be fully achieved
Phenomenon, edible object are restricted, and cannot meet the taste of different clients in time.
Summary of the invention
Present invention aims to solve the deficiencies of the prior art, and provides a kind of a kind of new cookies, the cookies mouthfeels
Loose, entrance, that is, solubilized, quality is stablized, and can meet the needs of different clients.
Technical solution
A kind of cookies, the component including following parts by weight: 135-150 portions of Self- raising flour, 50-65 parts of cornstarch, 80-
100 parts of butter, 50-60 portions of Icing Sugar, 20-30 parts of egg yolk liquids, 1-3 portions of salt.
Further, the cookies includes the component of following parts by weight: 140 portions of Self- raising flour, 60 parts of cornstarch, and 90
Part butter, 56 portions of Icing Sugar, 24 parts of egg yolk liquids, 2 portions of salt.
Further, the cookies further includes flavoring agent, and the flavoring agent dosage is 1-2 parts.The flavoring agent is to smear
Tea powder or cocoa power.
The preparation method of above-mentioned cookies: butter, Icing Sugar are dismissed, the butter after must dismissing；Water, salt are stirred evenly,
It is added in the butter dismissed and mixes thoroughly after adding egg yolk liquid to stir evenly, dismiss, Self- raising flour, cornstarch is then added, after mixing thoroughly
Batter；Batter is packed into piping bag, is expressed on baking tray, be subsequently placed in oven cooking cycle to get；The baking temperature is 160-
170 DEG C, the baking time is 10-15 minutes.
Beneficial effect is: cookies mouthfeel of the invention is loose, entrance, that is, solubilized, is suitble to masses edible, especially suitable
It closes children and old man is edible；Raw material of the present invention is easy to get, and preparation method is simple, and quality is stablized, and meets the regulation of state food safety,
Suitable for large-scale production.
Specific embodiment
The present invention will be described below by way of specific embodiments, but the present invention is not limited thereto.
Embodiment 1
Cookies formula: 140g Self- raising flour, 60g cornstarch, 90g butter, 56g Icing Sugar, 24g egg yolk liquid, 2g salt.
Preparation method: butter, Icing Sugar are dismissed into the butter to milky and puffy, after must dismissing；Water, salt are stirred
It is even, it is added in the butter dismissed and mixes thoroughly after adding egg yolk liquid to stir evenly, dismiss, Self- raising flour, cornstarch is then added, after mixing thoroughly
Obtain batter；Batter is packed into piping bag, is expressed on baking tray, be subsequently placed in oven cooking cycle to get；The baking temperature is 165
DEG C, the baking time is 12 minutes.
Through detecting, cookies prepared by embodiment 1 is equal from the sense organs such as color, shape, quality structure, flavor and taste
It meets the requirements of consumers.Quality meets GB2760-2014, GB7099-2015 requirement, reaches the requirement of state food safety,
It is suitble to large-scale production.
Claims (3)
1. a kind of cookies, which is characterized in that the component including following parts by weight: 135-150 portions of Self- raising flour, 50-65 parts
Cornstarch, 80-100 parts of butter, 50-60 portions of Icing Sugar, 20-30 parts of egg yolk liquids, 1-3 portions of salt.
2. cookies according to claim 1, which is characterized in that the cookies includes the group of following parts by weight
Point: 140 portions of Self- raising flour, 60 parts of cornstarch, 90 parts of butter, 56 portions of Icing Sugar, 24 parts of egg yolk liquids, 2 portions of salt.
3. the preparation method of cookies as claimed in claim 1 or 2, which is characterized in that dismiss butter, Icing Sugar, after must dismissing
Butter；Water, salt are stirred evenly, is added in the butter dismissed and mixes thoroughly after adding egg yolk liquid to stir evenly, dismiss, low muscle face is then added
Powder, cornstarch obtain batter after mixing thoroughly；Batter is packed into piping bag, is expressed on baking tray, be subsequently placed in oven cooking cycle to get；
The baking temperature is 160-170 DEG C, and the baking time is 10-15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710837219.0A CN109511714A (en) | 2017-09-17 | 2017-09-17 | A kind of cookies and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710837219.0A CN109511714A (en) | 2017-09-17 | 2017-09-17 | A kind of cookies and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109511714A true CN109511714A (en) | 2019-03-26 |
Family
ID=65768095
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710837219.0A Pending CN109511714A (en) | 2017-09-17 | 2017-09-17 | A kind of cookies and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109511714A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112400959A (en) * | 2020-11-24 | 2021-02-26 | 舟山海之最食品有限公司 | Preparation method of additive-free cheese crisps |
| CN115251115A (en) * | 2022-06-28 | 2022-11-01 | 宜宾学院 | Wine mash rose cookie and preparation method thereof |
-
2017
- 2017-09-17 CN CN201710837219.0A patent/CN109511714A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112400959A (en) * | 2020-11-24 | 2021-02-26 | 舟山海之最食品有限公司 | Preparation method of additive-free cheese crisps |
| CN115251115A (en) * | 2022-06-28 | 2022-11-01 | 宜宾学院 | Wine mash rose cookie and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190326 |
|
| WD01 | Invention patent application deemed withdrawn after publication |