CN111134166A - Chinese yam and red date biscuit and preparation method thereof - Google Patents

Abstract

The invention discloses a Chinese yam and red date biscuit and a preparation method thereof, and belongs to the technical field of food processing. The method is characterized by comprising the following raw material mixing in parts by weight: 150 parts of butter, 80-100 parts of powdered sugar, 30-50 parts of eggs, 300 parts of low-gluten flour, 30-50 parts of Chinese yam, 10-20 parts of white hyacinth bean, 3-5 parts of dried orange peel and 30-50 parts of red date meat. The invention has the advantages of loose mouthfeel, sweetness but not greasiness, health care effect of strengthening spleen and stomach and high nutritive value.

Description

Chinese yam and red date biscuit and preparation method thereof

Technical Field

The invention relates to a Chinese yam and red date biscuit and a preparation method thereof, and belongs to the technical field of food processing.

Background

The biscuit is a common snack, is convenient to eat and carry as a snack or added diet, and becomes an indispensable food in daily life. However, many of the commercially available biscuits have a taste and a shape as selling points, and even food additives, sugars and oils are excessively added for the taste, and the biscuits lack nutritional values. The invention relates to a biscuit which combines food materials with daily health care function with the traditional biscuit, and increases the nutritional value of the biscuit without sacrificing the taste, and the biscuit also becomes a proposition which needs to be solved urgently.

Disclosure of Invention

The invention aims to provide the Chinese yam and red date biscuit which is loose in taste, sweet but not greasy and simple to manufacture.

The Chinese yam and red date biscuit and the preparation method thereof are characterized in that the raw materials are mixed according to the following parts by weight:

100 portions of the grease and 150 portions of the grease,

80-100 parts of powdered sugar,

30-50 parts of eggs, namely,

200 portions and 300 portions of low-gluten flour,

30-50 parts of Chinese yam,

10-20 parts of white hyacinth bean,

3-5 parts of dried orange peel, namely,

30-50 parts of red date meat.

The processing technology is as follows:

1) selecting high-quality raw materials and cleaning;

2) peeling rhizoma Dioscoreae, soaking semen lablab album in clear water for 45-60min, controlling water, steaming together with rhizoma Dioscoreae for 15-20min, cooking, and mashing into paste;

3) removing core of fructus Jujubae, steaming for 15-20min, squeezing, peeling, grinding fructus Jujubae into paste, and cutting pericarpium Citri Tangerinae into shreds;

4) adding sugar powder after butter is softened at room temperature, and stirring until the butter is light yellow;

5) adding eggs for three times, wherein each time, the eggs are fully fused with butter and then added for the next time;

6) sieving flour, adding the sieved flour into butter, uniformly stirring and starting kneading dough until the dough is formed and the surface is smooth;

7) dividing the dough into small pieces, rolling into thin dough sheets (with thickness of about 0.5-0.7 cm) with rolling pin, and molding with mold;

8) baking in an oven at 180 deg.C for about 15min, and adjusting according to actual conditions.

The invention has the advantages that: 1) the manufacturing method is simple and convenient to operate; 2) scientific material selection, has the health care effects of strengthening the spleen and stomach, has good satiety effect and is convenient to digest. The yam has the effects of nourishing and strengthening, helping digestion, astringing deficient sweat and stopping diarrhea; the red date has very high vitamin content, has the reputation of 'natural vitamin pills', and has the effects of nourishing yin, tonifying yang and enriching blood; the white hyacinth bean has the effects of tonifying spleen, eliminating dampness, regulating the middle warmer and relieving summer heat, and is used for treating weakness of spleen and stomach and inappetence; tangerine peel, pericarpium Citri Reticulatae regulates qi to invigorate the spleen, eliminates dampness and resolves phlegm. The ingredients are beneficial to the spleen and the stomach, and are very suitable for being used as food materials.

The specific implementation mode is as follows:

example 1

1. The Chinese yam and red date biscuit and the preparation method thereof are characterized in that the raw materials are mixed according to the following parts by weight:

100 portions of the grease and 150 portions of the grease,

80-100 parts of powdered sugar,

30-50 parts of eggs, namely,

200 portions and 300 portions of low-gluten flour,

30-50 parts of Chinese yam,

10-20 parts of white hyacinth bean,

3-5 parts of dried orange peel, namely,

30-50 parts of red date meat.

The processing technology is as follows:

1) selecting high-quality raw materials and cleaning;

2) peeling rhizoma Dioscoreae, soaking semen lablab album in clear water for 45-60min, controlling water, steaming together with rhizoma Dioscoreae for 15-20min, cooking, and mashing into paste;

3) removing core of fructus Jujubae, steaming for 15-20min, squeezing, peeling, grinding fructus Jujubae into paste, and cutting pericarpium Citri Tangerinae into shreds;

4) adding sugar powder after butter is softened at room temperature, and stirring until the butter is light yellow;

5) adding eggs for three times, wherein each time, the eggs are fully fused with butter and then added for the next time;

6) sieving flour, adding the sieved flour into butter, uniformly stirring and starting kneading dough until the dough is formed and the surface is smooth;

7) dividing the dough into small pieces, rolling into thin dough sheets (with thickness of about 0.5-0.7 cm) with rolling pin, and molding with mold;

8) baking in an oven at 180 deg.C for about 15min, and adjusting according to actual conditions.

Claims (2)

1. The Chinese yam and red date biscuit and the preparation method thereof are characterized in that the raw materials are mixed according to the following parts by weight:

100 portions of the grease and 150 portions of the grease,

80-100 parts of powdered sugar,

30-50 parts of eggs, namely,

200 portions and 300 portions of low-gluten flour,

30-50 parts of Chinese yam,

10-20 parts of white hyacinth bean,

3-5 parts of dried orange peel, namely,

30-50 parts of red date meat.

The processing technology is as follows:

1) selecting high-quality raw materials and cleaning;

2) peeling rhizoma Dioscoreae, soaking semen lablab album in clear water for 45-60min, controlling water, steaming together with rhizoma Dioscoreae for 15-20min, cooking, and mashing into paste;

3) removing core of fructus Jujubae, steaming for 15-20min, squeezing, peeling, grinding fructus Jujubae into paste, and cutting pericarpium Citri Tangerinae into shreds;

4) adding sugar powder after butter is softened at room temperature, and stirring until the butter is light yellow;

5) adding eggs for three times, wherein each time, the eggs are fully fused with butter and then added for the next time;

6) sieving flour, adding the sieved flour into butter, uniformly stirring and starting kneading dough until the dough is formed and the surface is smooth;

7) dividing the dough into small pieces, rolling into thin dough sheets (with thickness of about 0.5-0.7 cm) with rolling pin, and molding with mold;

baking in an oven at 180 deg.C for about 15min, and adjusting according to actual conditions.

2. The method of claim 1, wherein the yam and lentil are fresh, non-sun-dried.