CN112753738A - Formula for producing butterfly cakes - Google Patents
Formula for producing butterfly cakes Download PDFInfo
- Publication number
- CN112753738A CN112753738A CN202110097091.5A CN202110097091A CN112753738A CN 112753738 A CN112753738 A CN 112753738A CN 202110097091 A CN202110097091 A CN 202110097091A CN 112753738 A CN112753738 A CN 112753738A
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- Prior art keywords
- parts
- butterfly
- chinese yam
- formula
- raw materials
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- 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.)
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Links
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 24
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 24
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 21
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 21
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 21
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 21
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 235000014121 butter Nutrition 0.000 claims abstract description 16
- 235000020232 peanut Nutrition 0.000 claims abstract description 16
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 13
- 239000006071 cream Substances 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000013367 dietary fats Nutrition 0.000 claims abstract description 10
- 239000010520 ghee Substances 0.000 claims abstract description 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims description 15
- 235000013601 eggs Nutrition 0.000 claims description 12
- 235000004879 dioscorea Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 235000012041 food component Nutrition 0.000 abstract description 4
- 235000014594 pastries Nutrition 0.000 abstract description 3
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
-
- 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
- A21D2/366—Tubers, roots
Landscapes
- 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)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a formula for producing butterfly cakes, which comprises the following raw materials in parts by weight: 8-10 parts of wheat flour, 1-2 parts of lotus seed, 3-4 parts of Chinese yam, 2-3 parts of peanut, 1-2 parts of ghee, 1-2 parts of lard, 2-3 parts of cream, 1-2 parts of butter, 1-2 parts of white granulated sugar, 1-2 parts of sodium bicarbonate, 3-4 parts of egg and 0.5-1 part of salt. The Chinese yam and lotus seed components are added into the traditional raw materials, wherein the Chinese yam has the effects of tonifying qi and enriching blood, the lotus seeds have the effect of reducing internal heat, the taste of the butterfly cake is improved, and meanwhile, the nutritional component composition is added, so that the butterfly cake is healthier to eat, the greasy feeling of a common flaky pastry is better improved, and the butterfly cake is not easy to cause internal heat after being eaten.
Description
Technical Field
The invention relates to the technical field of snack manufacturing, and particularly relates to a formula for producing butterfly crisps.
Background
The biscuit, especially the biscuit is a favorite snack and can be used as staple food. However, the existing biscuits have single nutrition composition and are not adjusted in raw material proportion, so that the calorie intake is unreasonable, and the biscuits are often classified into unhealthy foods.
Therefore, the invention aims to develop a formula for producing the butterfly crisp, and the components such as the Chinese yam, the lotus seed and the like are added into the raw materials, wherein the Chinese yam is used for tonifying qi and enriching blood, the lotus seed is used for reducing internal heat, the taste of the butterfly crisp is improved, and meanwhile, the nutritional component composition is added, so that the butterfly crisp is healthier to eat.
Disclosure of Invention
In order to comprehensively solve the existing problems that the existing biscuits have single nutrition composition and are unreasonable in raw material proportion, so that the existing biscuits are often classified into unhealthy foods and the like, and especially the existing biscuits are not enough in the prior art: the invention provides a formula for producing butterfly cakes.
In order to achieve the purpose, the invention adopts the following technical means:
a formula for producing butterfly cakes,
the butterfly crisp is prepared from the following raw materials in parts by weight: 8-10 parts of wheat flour, 1-2 parts of lotus seed, 3-4 parts of Chinese yam, 2-3 parts of peanut, 1-2 parts of ghee, 1-2 parts of lard, 2-3 parts of cream, 1-2 parts of butter, 1-2 parts of white granulated sugar, 1-2 parts of sodium bicarbonate, 3-4 parts of egg and 0.5-1 part of salt.
As a further illustration, the following description is,
the butterfly crisp is prepared from the following raw materials in parts by weight: 8 parts of wheat flour, 1 part of lotus seed, 3 parts of Chinese yam, 2 parts of peanut, 1 part of butter, 1 part of lard, 2 parts of cream, 1 part of butter, 1 part of white granulated sugar, 1 part of sodium bicarbonate, 3 parts of egg and 0.5 part of salt.
As a further illustration, the following description is,
the butterfly crisp is prepared from the following raw materials in parts by weight: 10 parts of wheat flour, 2 parts of lotus seeds, 4 parts of Chinese yam, 3 parts of peanuts, 2 parts of ghee, 2 parts of lard, 3 parts of cream, 2 parts of butter, 2 parts of white granulated sugar, 2 parts of sodium bicarbonate, 4 parts of eggs and 1 part of salt.
As a further illustration, the following description is,
the butterfly crisp is prepared from the following raw materials in parts by weight: 9 parts of wheat flour, 2 parts of lotus seeds, 4 parts of Chinese yam, 3 parts of peanuts, 1 part of ghee, 2 parts of lard, 2 parts of cream, 2 parts of butter, 1 part of white granulated sugar, 1.5 parts of sodium bicarbonate, 4 parts of eggs and 0.6 part of salt.
As a further illustration, the following description is,
the lotus seeds, the Chinese yams and the peanuts are all crushed by a crusher and sieved by a 120-mesh sieve.
As a further illustration, the following description is,
the wheat flour is low-gluten flour.
The invention has the beneficial effects that:
the Chinese yam and lotus seed components are added into the traditional raw materials, wherein the Chinese yam has the effects of tonifying qi and enriching blood, the lotus seeds have the effect of reducing internal heat, the taste of the butterfly cake is improved, and meanwhile, the nutritional component composition is added, so that the butterfly cake is healthier to eat, the greasy feeling of a common flaky pastry is better improved, and the butterfly cake is not easy to cause internal heat after being eaten.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicate orientations or positional relationships based on the illustrated orientations or positional relationships, and are only used for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
In the specific implementation process, the first-stage reactor,
a formula for producing butterfly cakes,
the butterfly crisp is prepared from the following raw materials in parts by weight: 8-10 parts of wheat flour, 1-2 parts of lotus seed, 3-4 parts of Chinese yam, 2-3 parts of peanut, 1-2 parts of ghee, 1-2 parts of lard, 2-3 parts of cream, 1-2 parts of butter, 1-2 parts of white granulated sugar, 1-2 parts of sodium bicarbonate, 3-4 parts of egg and 0.5-1 part of salt.
The butterfly crisp is prepared from the following raw materials in parts by weight: 8 parts of wheat flour, 1 part of lotus seed, 3 parts of Chinese yam, 2 parts of peanut, 1 part of butter, 1 part of lard, 2 parts of cream, 1 part of butter, 1 part of white granulated sugar, 1 part of sodium bicarbonate, 3 parts of egg and 0.5 part of salt.
The butterfly crisp is prepared from the following raw materials in parts by weight: 10 parts of wheat flour, 2 parts of lotus seeds, 4 parts of Chinese yam, 3 parts of peanuts, 2 parts of ghee, 2 parts of lard, 3 parts of cream, 2 parts of butter, 2 parts of white granulated sugar, 2 parts of sodium bicarbonate, 4 parts of eggs and 1 part of salt.
The butterfly crisp is prepared from the following raw materials in parts by weight: 9 parts of wheat flour, 2 parts of lotus seeds, 4 parts of Chinese yam, 3 parts of peanuts, 1 part of ghee, 2 parts of lard, 2 parts of cream, 2 parts of butter, 1 part of white granulated sugar, 1.5 parts of sodium bicarbonate, 4 parts of eggs and 0.6 part of salt.
The lotus seeds, the Chinese yams and the peanuts are all crushed by a crusher and sieved by a 120-mesh sieve.
The wheat flour is low-gluten flour.
The Chinese yam and lotus seed components are added into the traditional raw materials, wherein the Chinese yam has the effects of tonifying qi and enriching blood, the lotus seeds have the effect of reducing internal heat, the taste of the butterfly cake is improved, and meanwhile, the nutritional component composition is added, so that the butterfly cake is healthier to eat, the greasy feeling of a common flaky pastry is better improved, and the butterfly cake is not easy to cause internal heat after being eaten.
The present invention is illustrated by way of example and not by way of limitation. It will be apparent to those skilled in the art that other variations and modifications may be made in the foregoing disclosure without departing from the spirit or essential characteristics of all embodiments, and that all changes and modifications apparent from the above teachings are within the scope of the invention.
Claims (6)
1. A formula for producing butterfly cakes, which is characterized in that,
the butterfly crisp is prepared from the following raw materials in parts by weight: 8-10 parts of wheat flour, 1-2 parts of lotus seed, 3-4 parts of Chinese yam, 2-3 parts of peanut, 1-2 parts of ghee, 1-2 parts of lard, 2-3 parts of cream, 1-2 parts of butter, 1-2 parts of white granulated sugar, 1-2 parts of sodium bicarbonate, 3-4 parts of egg and 0.5-1 part of salt.
2. The formula for producing butterfly cake according to claim 1,
the butterfly crisp is prepared from the following raw materials in parts by weight: 8 parts of wheat flour, 1 part of lotus seed, 3 parts of Chinese yam, 2 parts of peanut, 1 part of butter, 1 part of lard, 2 parts of cream, 1 part of butter, 1 part of white granulated sugar, 1 part of sodium bicarbonate, 3 parts of egg and 0.5 part of salt.
3. The formula for producing butterfly cake according to claim 1,
the butterfly crisp is prepared from the following raw materials in parts by weight: 10 parts of wheat flour, 2 parts of lotus seeds, 4 parts of Chinese yam, 3 parts of peanuts, 2 parts of ghee, 2 parts of lard, 3 parts of cream, 2 parts of butter, 2 parts of white granulated sugar, 2 parts of sodium bicarbonate, 4 parts of eggs and 1 part of salt.
4. The formula for producing butterfly cake according to claim 1,
the butterfly crisp is prepared from the following raw materials in parts by weight: 9 parts of wheat flour, 2 parts of lotus seeds, 4 parts of Chinese yam, 3 parts of peanuts, 1 part of ghee, 2 parts of lard, 2 parts of cream, 2 parts of butter, 1 part of white granulated sugar, 1.5 parts of sodium bicarbonate, 4 parts of eggs and 0.6 part of salt.
5. The formula for producing butterfly cake according to claim 1,
the lotus seeds, the Chinese yams and the peanuts are all crushed by a crusher and sieved by a 120-mesh sieve.
6. The formula for producing butterfly cake according to claim 1,
the wheat flour is low-gluten flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110097091.5A CN112753738A (en) | 2021-01-25 | 2021-01-25 | Formula for producing butterfly cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110097091.5A CN112753738A (en) | 2021-01-25 | 2021-01-25 | Formula for producing butterfly cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112753738A true CN112753738A (en) | 2021-05-07 |
Family
ID=75707146
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110097091.5A Pending CN112753738A (en) | 2021-01-25 | 2021-01-25 | Formula for producing butterfly cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112753738A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578187A (en) * | 2012-02-13 | 2012-07-18 | 广东粤微食用菌技术有限公司 | Tremella and peanut flaky pastries and making method thereof |
| CN106665761A (en) * | 2015-11-06 | 2017-05-17 | 覃艺 | Ship biscuit capable of reducing internal heat and production method thereof |
| CN107668137A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | Lotus seeds shortcake and its processing technology |
| CN108184963A (en) * | 2018-03-10 | 2018-06-22 | 刘春娣 | A kind of Chinese herbal medicine biscuit |
| CN108271841A (en) * | 2018-03-20 | 2018-07-13 | 湖南泰阳医药发展有限公司 | A kind of drying Preparation Method of lotus mountain cake |
-
2021
- 2021-01-25 CN CN202110097091.5A patent/CN112753738A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578187A (en) * | 2012-02-13 | 2012-07-18 | 广东粤微食用菌技术有限公司 | Tremella and peanut flaky pastries and making method thereof |
| CN106665761A (en) * | 2015-11-06 | 2017-05-17 | 覃艺 | Ship biscuit capable of reducing internal heat and production method thereof |
| CN107668137A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | Lotus seeds shortcake and its processing technology |
| CN108184963A (en) * | 2018-03-10 | 2018-06-22 | 刘春娣 | A kind of Chinese herbal medicine biscuit |
| CN108271841A (en) * | 2018-03-20 | 2018-07-13 | 湖南泰阳医药发展有限公司 | A kind of drying Preparation Method of lotus mountain cake |
Non-Patent Citations (1)
| Title |
|---|
| 莫耶0326: ""蝴蝶酥"，莫耶0326，下厨房，htttps://mip.xiachufang.com/recipe/104297726/" * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20210507 |