CN114680155A - Method for making vanilla crescent biscuits - Google Patents
Method for making vanilla crescent biscuits Download PDFInfo
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- CN114680155A CN114680155A CN202011625961.3A CN202011625961A CN114680155A CN 114680155 A CN114680155 A CN 114680155A CN 202011625961 A CN202011625961 A CN 202011625961A CN 114680155 A CN114680155 A CN 114680155A
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- dough
- stirring
- biscuit
- minutes
- baking
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000009499 Vanilla fragrans Nutrition 0.000 title claims abstract description 18
- 244000263375 Vanilla tahitensis Species 0.000 title claims abstract description 18
- 235000012036 Vanilla tahitensis Nutrition 0.000 title claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 235000014121 butter Nutrition 0.000 claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 19
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 13
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 13
- 235000020224 almond Nutrition 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 6
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 6
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 6
- 239000003755 preservative agent Substances 0.000 claims abstract description 5
- 230000002335 preservative effect Effects 0.000 claims abstract description 5
- 239000010432 diamond Substances 0.000 claims description 8
- 235000012471 refrigerated dough Nutrition 0.000 claims description 8
- 230000001680 brushing effect Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000006467 substitution reaction 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
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for making vanilla crescent biscuits, which comprises the following steps of S1, baking almond strips in an oven for 5 minutes at the baking temperature of 180 ℃, S2, stirring butter and sugar in a stirrer for 5 minutes, S3, adding egg yolk into S2, continuously stirring for 1 minute, S4, mixing low-gluten flour and baking powder, adding the mixture into a stirring liquid in S3 for multiple times, uniformly stirring the mixture to prepare dough, S5, taking out the dough processed by S1, dividing the dough into pieces, wherein the weight of the divided dough pieces is 350 +/-20 grams, the length of the divided dough pieces is 40 +/-5 centimeters, the divided dough pieces are made to be cylindrical, S6, wrapping the dough pieces divided in S5 by a preservative film, refrigerating the dough pieces overnight, and the refrigerating temperature is 0-5 ℃. In the implementation process of the invention, the cost can be saved, and the taste of the biscuit is improved, so that the biscuit is well received by the toll collector.
Description
Technical Field
The invention belongs to the technical field of biscuit manufacture, and particularly relates to a method for manufacturing vanilla crescent biscuits.
Background
With the continuous development of society, biscuits have already entered most families and become common food for daily life of people.
When the biscuit is made, the low-gluten flour, baking powder, butter, sugar and egg yolk are taken as raw materials and put into an oven for making. In the process of making biscuits, a cake master generally mixes the weak flour and the baking powder according to own experience to bake, but the proportion of the weak flour to the foaming agent not only influences the cost of making the biscuits (when the baking powder is smaller, the expansion volume of dough in unit volume becomes smaller), but also influences the taste of making the biscuits, and once the taste of the biscuits is not good, the sales volume of the biscuits can be greatly reduced, thereby influencing the sales profits of operators.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides the method for making the vanilla crescent biscuits, which effectively solves the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing vanilla crescent-shaped biscuits comprises the following steps,
s1, baking the almond slices in an oven for 5 minutes at the baking temperature of 180 ℃,
s2, stirring the butter and the sugar in a stirrer for 5 minutes,
s3, adding egg yolk into S2, stirring for 1 minute,
s4, mixing the weak flour and the baking powder, adding the stirring liquid in the S3 for multiple times, uniformly stirring to prepare dough,
s5, taking out the dough processed by the S1, dividing the dough into pieces, wherein the weight of the divided dough pieces is 350 +/-20 g, the length of the divided dough pieces is 40 +/-5 cm, and the divided dough pieces are cylindrical,
s6, wrapping the dough cut in the step S5 with a preservative film, refrigerating for one night at the temperature of 0-5 ℃,
s7, taking out the refrigerated dough, cutting the refrigerated dough into slices with the thickness of 8-10 mm, twisting the cut dough into diamonds, swinging the diamonds into crescent shapes, preheating an oven to 190 ℃,
s8, putting the crescent biscuit into an oven preheated to 190 ℃, baking for 12-15 minutes,
and S9, taking out the baked biscuit, naturally cooling, brushing butter on the biscuit when the biscuit is cooled to room temperature, and scattering vanilla sugar and almond strips.
Preferably, in the S2, the ratio of butter to sugar is 1:1, and the sugar is added to the butter 3 times.
Preferably, in the step S4, the butter is added in an amount of 10-15 g and the sugar is added in an amount of 10-15 g per 100 g of flour.
Preferably, in the step S4, the mixture obtained in the step S3 is added in 2 to 4 times, when the weight of the dough exceeds 5 kg, the stirring time after the mixture is added is between 2 and 3 minutes, and when the weight of the dough is less than 5 kg, the stirring time after the mixture is added is between 1 and 2 minutes.
Preferably, in the step S4, the ratio of the weak flour to the baking powder is 58-71: 1.
Preferably, the ratio of the weak flour to the baking powder is 65: 1.
Compared with the prior art, the invention has the beneficial effects that:
in the implementation process of the invention, the shape of the biscuit is not only deeply loved by consumers, but also the mixing ratio of the low-gluten flour and the baking powder is limited, so that the biscuit manufactured by the scheme is more popular with the consumers while the cost is reduced.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; 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.
Example 1
The invention discloses a method for making vanilla crescent biscuits, which comprises the following steps,
s1, baking the almond strips (taking the length of 10 cm and the length and width of 3 cm by 3 cm as an example) in an oven for 5 minutes at 180 ℃, wherein when the almond strips are baked by a user, the baking time can be adjusted according to the size of the almond strips,
s2, placing butter and sugar into a stirrer to be stirred for 5 minutes, fully and uniformly mixing the butter and the sugar together,
s3, adding egg yolk into S2, stirring for 1 minute,
s4, mixing the weak flour and the baking powder, wherein the ratio of the weak flour to the baking powder is 58-71:1, when the mixing ratio of the weak flour to the baking powder is lower than 58:1, the biscuit is softer, but the taste is not good when a user eats the biscuit, and when the mixing ratio of the weak flour to the baking powder is higher than 71:1, the biscuit is harder, the foaming effect of the manufactured biscuit is poor, the taste is not good when the user eats the biscuit, the stirring liquid in S3 is added for multiple times, so that the stirring liquid and the weak flour are uniformly mixed, the stirring liquid and the weak flour are uniformly stirred to prepare dough, the amount of the butter is 10-15 g and the amount of the sugar is 10-15 g per 100 g of flour, the mixed liquid obtained in S3 is added for 2-4 times, when the weight of the dough exceeds 5 kg, the stirring time after the mixed liquid is 2-3 minutes, and when the weight of the dough is less than 5 kg, the stirring time after the mixed solution is added is between 1 and 2 minutes,
s5, taking out the dough processed by the S1, dividing the dough into pieces, wherein the weight of the divided dough pieces is 350 +/-20 g, the length of the divided dough pieces is 40 +/-5 cm, and the divided dough pieces are cylindrical,
s6, wrapping the dough cut in the step S5 with a preservative film, refrigerating for one night at the temperature of 0-5 ℃,
s7, taking out the refrigerated dough, cutting the refrigerated dough into slices with the thickness of 8-10 mm, twisting the cut dough into diamonds, swinging the diamonds into crescent shapes, preheating an oven to 190 ℃,
s8, putting the crescent biscuit into an oven preheated to 190 ℃, baking for 12-15 minutes,
and S9, taking out the baked biscuit, naturally cooling, brushing butter on the biscuit when the biscuit is cooled to room temperature, and scattering vanilla sugar and almond strips.
The biscuit manufactured according to the embodiment not only has better taste, but also is very popular with users in shape.
Example 2
A method for preparing vanilla crescent-shaped biscuits comprises the following steps,
s1, baking the almond strips (taking the length of 10 cm and the length and width of 3 cm by 3 cm as an example) in an oven for 5 minutes at 180 ℃, wherein when the almond strips are baked by a user, the baking time can be adjusted according to the size of the almond strips,
s2, stirring butter and sugar in a stirrer for 5 minutes, mixing butter and sugar together at a ratio of 1:1, and adding sugar into butter for 3 times.
S3, adding egg yolk into S2, continuing stirring for 1 minute,
s4, mixing the low-gluten flour and the baking powder, wherein the ratio of the low-gluten flour to the baking powder is 65:1, when the baking powder and the low-gluten flour are mixed according to the ratio, the prepared biscuit is excellent in taste and popular with consumers, the stirring liquid in the S3 is added for multiple times, so that the stirring liquid and the low-gluten flour are uniformly mixed and are uniformly stirred to prepare dough, 10-15 g of butter and 10-15 g of sugar are added to each 100 g of flour, the mixed liquid obtained in the S3 is added for 2-4 times, when the weight of the dough exceeds 5 kg, the stirring time after the mixed liquid is added is 2-3 minutes, when the weight of the dough is less than 5 kg, the stirring time after the mixed liquid is added is 1-2 minutes,
s5, taking out the dough processed by the S1, dividing the dough into pieces, wherein the weight of the divided dough pieces is 350 +/-20 g, the length of the divided dough pieces is 40 +/-5 cm, and the divided dough pieces are cylindrical,
s6, wrapping the dough cut in the step S5 with a preservative film, refrigerating for one night at the temperature of 0-5 ℃,
s7, taking out the refrigerated dough, cutting the refrigerated dough into slices with the thickness of 8-10 mm, twisting the cut dough into diamonds, swinging the diamonds into crescent shapes, preheating an oven to 190 ℃,
s8, putting the crescent biscuit into an oven preheated to 190 ℃, baking for 12-15 minutes,
and S9, taking out the baked biscuit, naturally cooling, brushing butter on the biscuit when the biscuit is cooled to room temperature, and scattering vanilla sugar and almond strips.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A method for making vanilla crescent biscuits is characterized in that: comprises the following steps of (a) carrying out,
s1, baking the almond slices in an oven for 5 minutes at the baking temperature of 180 ℃,
s2, adding butter and sugar into a stirrer for stirring for 5 minutes,
s3, adding egg yolk into S2, stirring for 1 minute,
s4, mixing the weak flour and the baking powder, adding the stirring liquid in the S3 for multiple times, uniformly stirring to prepare dough,
s5, taking out the dough processed by the S1, dividing the dough into pieces, wherein the weight of the divided dough pieces is 350 +/-20 g, the length of the divided dough pieces is 40 +/-5 cm, and the divided dough pieces are cylindrical,
s6, wrapping the dough cut in the step S5 with a preservative film, refrigerating for one night at the temperature of 0-5 ℃,
s7, taking out the refrigerated dough, cutting the refrigerated dough into slices with the thickness of 8-10 mm, twisting the cut dough into diamonds, swinging the diamonds into crescent shapes, preheating an oven to 190 ℃,
s8, putting the crescent biscuit into an oven preheated to 190 ℃, baking for 12-15 minutes,
and S9, taking out the baked biscuit, naturally cooling, brushing butter on the biscuit when the biscuit is cooled to room temperature, and scattering vanilla sugar and almond strips.
2. The method for making vanilla crescent moon-shaped biscuits according to claim 1, characterized in that: in the S2, the ratio of butter to sugar is 1:1, and the sugar is added into the butter for 3 times.
3. The method for making vanilla crescent moon-shaped biscuits according to claim 1, characterized in that: in the step S4, 10-15 g of butter and 10-15 g of sugar are added into each 100 g of flour.
4. The method for making vanilla crescent moon-shaped biscuits according to claim 3, characterized in that: and in the step S4, adding the mixed liquor obtained in the step S3 for 2-4 times, wherein when the weight of the dough is more than 5 kg, the stirring time after the mixed liquor is added is 2-3 minutes, and when the weight of the dough is less than 5 kg, the stirring time after the mixed liquor is added is 1-2 minutes.
5. The method for making vanilla crescent moon-shaped biscuits according to claim 1, characterized in that: in the step S4, the ratio of the weak flour to the baking powder is 58-71: 1.
6. The method for making vanilla crescent moon-shaped biscuits according to claim 5, characterized in that: the ratio of the low-gluten powder to the baking powder is 65: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011625961.3A CN114680155A (en) | 2020-12-31 | 2020-12-31 | Method for making vanilla crescent biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011625961.3A CN114680155A (en) | 2020-12-31 | 2020-12-31 | Method for making vanilla crescent biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114680155A true CN114680155A (en) | 2022-07-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011625961.3A Pending CN114680155A (en) | 2020-12-31 | 2020-12-31 | Method for making vanilla crescent biscuits |
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| Country | Link |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461608A (en) * | 2010-11-12 | 2012-05-23 | 孙庆春 | Almond biscuit |
| CN104621219A (en) * | 2015-01-29 | 2015-05-20 | 施家乐 | Production method of novel butter biscuit |
| CN104642474A (en) * | 2015-01-29 | 2015-05-27 | 施家乐 | Production method of vanilla biscuits |
| CN105794925A (en) * | 2014-12-31 | 2016-07-27 | 天长市地震办公室 | Production method of apricot kernel biscuits |
| CN107549246A (en) * | 2017-09-24 | 2018-01-09 | 礼泉县御品种植养殖专业合作社 | A kind of goat milk biscuit and preparation method thereof |
| RU2700647C1 (en) * | 2018-11-16 | 2019-09-18 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" | Method for production of setalika buttery biscuit cookies |
-
2020
- 2020-12-31 CN CN202011625961.3A patent/CN114680155A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461608A (en) * | 2010-11-12 | 2012-05-23 | 孙庆春 | Almond biscuit |
| CN105794925A (en) * | 2014-12-31 | 2016-07-27 | 天长市地震办公室 | Production method of apricot kernel biscuits |
| CN104621219A (en) * | 2015-01-29 | 2015-05-20 | 施家乐 | Production method of novel butter biscuit |
| CN104642474A (en) * | 2015-01-29 | 2015-05-27 | 施家乐 | Production method of vanilla biscuits |
| CN107549246A (en) * | 2017-09-24 | 2018-01-09 | 礼泉县御品种植养殖专业合作社 | A kind of goat milk biscuit and preparation method thereof |
| RU2700647C1 (en) * | 2018-11-16 | 2019-09-18 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" | Method for production of setalika buttery biscuit cookies |
Non-Patent Citations (1)
| Title |
|---|
| 日本辻制果专门学校: "零基础德式家庭甜点", vol. 1, 立信会计出版社, pages: 104 - 108 * |
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Application publication date: 20220701 |
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