CN112913882A - Day lily matcha cookies and preparation method thereof - Google Patents
Day lily matcha cookies and preparation method thereof Download PDFInfo
- Publication number
- CN112913882A CN112913882A CN201911151590.7A CN201911151590A CN112913882A CN 112913882 A CN112913882 A CN 112913882A CN 201911151590 A CN201911151590 A CN 201911151590A CN 112913882 A CN112913882 A CN 112913882A
- Authority
- CN
- China
- Prior art keywords
- parts
- matcha
- biscuit
- day lily
- powder
- 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
Links
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
- 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
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/34—Animal material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A preparation method of day lily matcha cookies comprises the following steps: (1) preparing materials: the material comprises the following components in parts by weight: 120-130 parts of low-gluten flour, 20-30 parts of buckwheat flour, 90-100 parts of butter, 10-20 parts of egg liquid, 20-30 parts of white sugar, 40-50 parts of daylily powder and 5-6 parts of matcha powder; (2) kneading: cutting butter into small pieces, softening, adding white sugar, adding egg liquid, stirring, and adding flos Hemerocallis powder and green tea powder; finally, uniformly mixing the low-gluten flour and the buckwheat flour, and kneading into dough; (3) and (3) refrigerating: then pressing the biscuit into a long strip by using a biscuit mold, and putting the biscuit into a refrigerator for refrigerating for 1-2 hours; (4) baking: baking the biscuit in oven for 15-20min to obtain daylily cookie. The cookie contains flos Hemerocallis of high fiber material, and Matcha can be used for flavoring to stimulate appetite.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a day lily matcha cookie and a preparation method thereof.
Background
The day lily is a traditional vegetable which is favorite to people, and is regarded as a rare product on a mat because the petals of the day lily are thick, the color and luster are golden, the fragrance is strong, the eating is fragrant, fresh and tender, the day lily and the edible fungus and the straw mushroom are smooth, and the nutritional value is high. The plain soil layer of Qidong county in Hunan province is thick, the texture is fertile, the terrain is wide, the conditions of light, heat, water and the like are good, and the Qidong day lily planting method is suitable for planting Qidong day lily. Daylily in Qidong, special product in Qidong county in Hunan province, and geographical indication product in China.
Because fresh daylily contains autumn alkaloid and is poisoned when eating the fresh daylily, the traditional method for preparing the daylily into dried daylily for eating is that the daylily is dried. With the favor of people on the day lily, the day lily is made into various foods.
Cookies are originally high-sugar and high-fat foods. Along with the improvement of the living standard of people. The intake of high fat and high oil food is excessive, the intake of dietary fiber is gradually reduced, and the incidence of obesity is gradually increased by eating cookies.
Matcha biscuit is a delicious sweet product, and takes low-gluten flour and the like as raw materials and sugar powder, egg yolk and the like as seasonings. However, the dietary fiber of the biscuit is too little, which is not good for human health. Therefore, the development of the cookie biscuit with the dietary fiber has a very positive significance. The daylily has sweet and cool nature and taste, has the effects of stopping bleeding, diminishing inflammation, clearing heat, promoting diuresis, helping digestion, improving eyesight, calming nerves and the like, can be used as a tonic after illness or delivery, contains a large amount of crude fibers, and can promote gastrointestinal movement.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the day lily matcha cookie and the preparation method thereof.
A preparation method of day lily matcha cookies sequentially comprises the following steps:
the preparation method of the day lily matcha cookies comprises the following steps:
(1) preparing materials: the material comprises the following components in parts by weight: 120-130 parts of low-gluten flour, 20-30 parts of buckwheat flour, 90-100 parts of butter, 10-20 parts of egg liquid, 20-30 parts of white sugar, 40-50 parts of daylily powder and 5-6 parts of matcha powder;
(2) kneading: cutting butter into small pieces, softening, adding white sugar, stirring, adding egg liquid, stirring, and adding flos Hemerocallis powder and green tea powder; finally, uniformly mixing the low-gluten flour and the buckwheat flour, and kneading into dough;
(3) and (3) refrigerating: putting the dough on oiled paper, pressing the dough into long strips by using a biscuit mold, and putting the long strips into a refrigerator for refrigerating for 1-2 hours; the sliced pieces are frozen slightly, the shape of the sliced pieces cannot be damaged, and dough can be loosened;
(4) baking: taking the biscuit strips out of the refrigerator, cutting the biscuit strips into biscuit pieces, and putting the biscuit pieces into a baking tray; and (3) putting the baking tray into an oven preheated to 170-180 ℃, and baking for 15-20min to obtain the day lily matcha cookie.
The preparation method of the daylily powder comprises the following steps: steaming, air drying, and micronizing to obtain day lily micropowder.
Wherein the refrigeration temperature in the step (2) is-5-0 ℃, the temperature is too low, the temperature difference is too large during baking, the energy is wasted, and the cookie is easy to break; too high temperature, it is not easy to keep shape.
The invention also discloses the day lily matcha cookie prepared by the method.
The invention has the following beneficial effects: the day lily matcha cookie is crispy and delicious, contains the high-fiber raw material day lily, and matcha can be used for seasoning, so that people can have more appetite and the cookie is beneficial to human health; buckwheat flour is also added, the nicotinic acid component contained in the buckwheat flour can promote the metabolism of the organism and enhance the detoxification capability, has the functions of expanding small blood vessels and reducing blood cholesterol, and the buckwheat flour is more viscous, so that the cookie added with the matcha is not easy to break after being baked.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to be limiting.
In the examples, the refrigerating temperature in the step (2) was-3 to 0 ℃.
Example 1
A preparation method of day lily matcha cookies sequentially comprises the following steps:
(1) preparing materials: the material comprises the following components in parts by weight: 120 parts of low-gluten flour, 20 parts of buckwheat flour, 90 parts of butter, 15 parts of egg liquid, 25 parts of white sugar, 40 parts of day lily powder and 6 parts of matcha;
(2) kneading: cutting butter into small pieces, softening, adding white sugar, stirring, adding egg liquid, stirring, and adding flos Hemerocallis powder and green tea powder; finally, adding the low-gluten flour and the buckwheat flour into the mixture, and kneading the mixture into dough;
(3) and (3) refrigerating: putting the dough on oiled paper, pressing the dough into strips by using a biscuit mold, and putting the strips into a refrigerator for refrigerating for 2 hours;
(4) baking: taking the biscuit strips out of the refrigerator, cutting the biscuit strips into biscuit pieces with the thickness of 0.7 cm, and putting the biscuit pieces into a baking tray; and putting the baking tray into an oven preheated to 170 ℃, and baking for 15min to obtain the day lily matcha cookie.
Example 2
A preparation method of day lily matcha cookies sequentially comprises the following steps:
(1) preparing materials: the material comprises the following components in parts by weight: 130 parts of low-gluten flour, 25 parts of buckwheat flour, 90 parts of butter, 10 parts of egg liquid, 27 parts of white sugar, 40 parts of day lily powder and 5 parts of matcha;
(2) kneading: cutting butter into small pieces, softening, adding white sugar, stirring, adding egg liquid, stirring, and adding flos Hemerocallis powder and green tea powder; finally, adding the low-gluten flour and the buckwheat flour into the mixture, and kneading the mixture into dough;
(3) and (3) refrigerating: putting the dough on oiled paper, pressing the dough into strips by using a biscuit mold, and putting the strips into a refrigerator for refrigerating for 2 hours;
(4) baking: taking the biscuit strips out of the refrigerator, cutting the biscuit strips into biscuit pieces with the thickness of 0.7 cm, and putting the biscuit pieces into a baking tray; and putting the baking tray into an oven preheated to 170 ℃, and baking for 15min to obtain the day lily matcha cookie.
Example 3
A preparation method of day lily matcha cookies sequentially comprises the following steps:
(1) preparing materials: the material comprises the following components in parts by weight: 125 parts of low-gluten flour, 25 parts of buckwheat flour, 95 parts of butter, 10 parts of egg liquid, 27 parts of white sugar, 40 parts of day lily powder and 6 parts of matcha;
(2) kneading: cutting butter into small pieces, softening, adding white sugar, stirring, adding egg liquid, stirring, and adding flos Hemerocallis powder and green tea powder; finally, adding the low-gluten flour and the buckwheat flour into the mixture, and kneading the mixture into dough;
(3) and (3) refrigerating: putting the dough on oiled paper, pressing the dough into strips by using a biscuit mold, and putting the strips into a refrigerator for refrigerating for 2 hours;
(4) baking: taking the biscuit strips out of the refrigerator, cutting the biscuit strips into biscuit pieces with the thickness of 0.7 cm, and putting the biscuit pieces into a baking tray; and putting the baking tray into an oven preheated to 170 ℃, and baking for 15min to obtain the day lily matcha cookie.
Comparative example
A preparation method of day lily matcha cookies sequentially comprises the following steps:
(1) preparing materials: the material comprises the following components in parts by weight: 150 parts of low-gluten flour, 95 parts of butter, 10 parts of egg liquid, 27 parts of white sugar, 40 parts of day lily powder and 6 parts of matcha;
(2) kneading: cutting butter into small pieces, softening, adding white sugar, stirring, adding egg liquid, stirring, and adding flos Hemerocallis powder and green tea powder; finally, adding the low-gluten flour and the buckwheat flour into the mixture, and kneading the mixture into dough;
(3) and (3) refrigerating: putting the dough on oiled paper, pressing the dough into strips by using a biscuit mold, and putting the strips into a refrigerator for refrigerating for 2 hours;
(4) baking: taking the biscuit strips out of the refrigerator, cutting the biscuit strips into biscuit pieces with the thickness of 0.7 cm, and putting the biscuit pieces into a baking tray; and (3) putting the biscuit pieces into an oven preheated to 170 ℃, and baking for 15min to obtain the day lily matcha cookie.
The cookie prepared by the embodiment of the invention contains high-fiber raw material day lily, matcha can be seasoned, so that people can have more appetite, and the cookie is beneficial to human health; and the buckwheat flour is more sticky, so that the cookie added with the matcha is not easy to break after being baked.
In the comparative example, since buckwheat flour was not added, the prepared cookie flour was easily broken.
The present invention is not limited to the above-described embodiments, which are described in the specification and illustrated only for illustrating the principle of the present invention, but various changes and modifications may be made within the scope of the present invention as claimed without departing from the spirit and scope of the present invention.
Claims (4)
1. A preparation method of day lily matcha cookies is characterized by sequentially comprising the following steps:
(1) preparing materials: the material comprises the following components in parts by weight: 120-130 parts of low-gluten flour, 20-30 parts of buckwheat flour, 90-100 parts of butter, 10-20 parts of egg liquid, 20-30 parts of white sugar, 40-50 parts of daylily powder and 5-6 parts of matcha powder;
(2) kneading: cutting butter into small pieces, softening, adding white sugar, stirring, adding egg liquid, stirring, and adding flos Hemerocallis powder and green tea powder; finally, uniformly mixing the low-gluten flour and the buckwheat flour, and kneading into dough;
(3) and (3) refrigerating: putting the dough on oiled paper, pressing the dough into long strips by using a biscuit mold, and putting the long strips into a refrigerator for refrigerating for 1-2 hours;
(4) baking: taking the biscuit strips out of the refrigerator, slicing the biscuit strips, and putting the sliced biscuit strips into a baking tray; and (4) putting the baking tray into an oven preheated to 170-180 ℃, and baking for 15-20min to obtain the day lily matcha cookie.
2. The preparation method of the day lily matcha cookie as claimed in claim 1, wherein the material in the step (1) comprises the following components in parts by weight: 130 parts of low-gluten flour, 25 parts of buckwheat flour, 90 parts of butter, 10 parts of egg liquid, 27 parts of white sugar, 40 parts of day lily powder and 5 parts of matcha.
3. The preparation method of the day lily matcha cookie as claimed in claim 1, wherein the refrigerating temperature in the step (2) is-5-0 ℃.
4. A day lily matcha cookie prepared according to the method of claims 1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911151590.7A CN112913882A (en) | 2019-11-21 | 2019-11-21 | Day lily matcha cookies and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911151590.7A CN112913882A (en) | 2019-11-21 | 2019-11-21 | Day lily matcha cookies and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112913882A true CN112913882A (en) | 2021-06-08 |
Family
ID=76160745
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911151590.7A Pending CN112913882A (en) | 2019-11-21 | 2019-11-21 | Day lily matcha cookies and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112913882A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115590045A (en) * | 2022-09-19 | 2023-01-13 | 湖南新发食品有限公司（Cn） | Preparation method of day lily biscuits |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230749A (en) * | 2015-11-17 | 2016-01-13 | 刘书元 | Matcha cookie |
| CN106386961A (en) * | 2016-12-01 | 2017-02-15 | 叶倩倩 | Buckwheat cookies and making method thereof |
| CN110313502A (en) * | 2019-07-10 | 2019-10-11 | 陆泓企 | A kind of biscuit and its manufacture craft |
-
2019
- 2019-11-21 CN CN201911151590.7A patent/CN112913882A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230749A (en) * | 2015-11-17 | 2016-01-13 | 刘书元 | Matcha cookie |
| CN106386961A (en) * | 2016-12-01 | 2017-02-15 | 叶倩倩 | Buckwheat cookies and making method thereof |
| CN110313502A (en) * | 2019-07-10 | 2019-10-11 | 陆泓企 | A kind of biscuit and its manufacture craft |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115590045A (en) * | 2022-09-19 | 2023-01-13 | 湖南新发食品有限公司（Cn） | Preparation method of day lily biscuits |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102630719B (en) | Preserved vegetable flaky pastry and production method thereof | |
| CN109588451B (en) | Preparation method of high-pueraria-starch-content nutritional biscuits | |
| CN103548960A (en) | Making method of nostoc sphaeroids kutz nutritional crisps | |
| CN105248550A (en) | Crispy finger citron and making method thereof | |
| CN108013102A (en) | A kind of apple pie shortcake dessert and preparation method thereof | |
| CN104814107A (en) | Method for manufacturing high protein biscuits | |
| CN112913882A (en) | Day lily matcha cookies and preparation method thereof | |
| CN112823633A (en) | Day lily crisp cake and preparation method thereof | |
| CN110637860A (en) | Tea stuffing moon cake and preparation method thereof | |
| KR20170105715A (en) | Manufacturing method of rice cake with soboro topping | |
| JPH04104754A (en) | Bread and its preparation | |
| CN109105434A (en) | Sugarless type purple sweet potato oatmeal biscuit and preparation method thereof | |
| KR101311385B1 (en) | Manufacturing method of red ginseng pizza | |
| CN109805269B (en) | Curcuma rhizome steamed twisted roll and preparation method thereof | |
| NL2022736B1 (en) | Potato-based puff pastry | |
| KR20210089331A (en) | A fried tonkatsu with excellent crispy texture and method of making the same | |
| CN112823637A (en) | Day lily cookies and preparation method thereof | |
| KR20170028643A (en) | Manufacturing method of chocolate pie containing Allium hookeri powder | |
| CN113040198A (en) | Red bean and mochi cake and preparation method thereof | |
| CN108935581A (en) | A kind of pumpkin jujube biscuit and preparation method thereof | |
| KR101839654B1 (en) | the manufacture method of melon bread | |
| KR102688223B1 (en) | The method of manufacturing for pastry using frame of mold | |
| KR102363877B1 (en) | Egg tart and manufacturing for therof | |
| KR20190114159A (en) | Snack including crab and method for producing thereof | |
| RU2445776C2 (en) | Method for production of heat-treated food product ready for consumption |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210608 |
|
| WD01 | Invention patent application deemed withdrawn after publication |