CN1611118A - Crisp biscuit - Google Patents
Crisp biscuit Download PDFInfo
- Publication number
- CN1611118A CN1611118A CN 200310106734 CN200310106734A CN1611118A CN 1611118 A CN1611118 A CN 1611118A CN 200310106734 CN200310106734 CN 200310106734 CN 200310106734 A CN200310106734 A CN 200310106734A CN 1611118 A CN1611118 A CN 1611118A
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- grams
- cream
- powder
- egg
- sodium bicarbonate
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Abstract
The present invention discloses a fragrant short biscuit, and is aimed at providing a food which has rich nutrients, good taste and health-care effect, and is an aromatic cream biscuit. Said invented product includes the following components: 25-40% of low-string flour, 5-15% of beef fat, 10-15% of granulated sugar, 0.5-0.8% of sodium bicarbonate, 0.5-0.8% of baking agent, 6-18% of egg, 5-12% of cream, 3-8% of cocoanut powder, 10-20% of cacao beans, 3-8% of broken walnut and 3-6% of FG95 pulisu. The cream can be mixture of fresh cream and artificial cream.
Description
Technical field
The present invention relates to a kind of food.
Background technology
At present, Biscuits food is mainly based on carbohydrate, cream and some flavorings.Composition is simple.Can only satisfy and have enough, nutritional labeling is fewer.And too much edible carbohydrate can make the people get fat, and influences healthy.
Summary of the invention
The present invention is in order to overcome weak point of the prior art, to provide a kind of nutritious, and mouthfeel is good, helps improving the biscuit of fitness.
The present invention is achieved through the following technical solutions:
A kind of fragrant short biscuit comprises following component by weight percentage:
Self-raising flour 25 ~ 40%, butter 5 ~ 15%, granulated sugar 10 ~ 15%, sodium bicarbonate 0.5 ~ 0.8%, hair powder 0.5 ~ 0.8%, egg 6 ~ 18%, cream 5 ~ 12%, coconut powder 3 ~ 8%, marble chocolate 10 ~ 20%, fragmentation nucleus peach 3 ~ 8%, the general power element 3 ~ 6% of FG95.
Described cream is the mixture of whipping cream and margarine.
Described each component is preferably Self-raising flour 30%, butter 10%, granulated sugar 12%, sodium bicarbonate 0.5%, hair powder 0.5%, egg 10%, cream 8%, coconut powder 6%, marble chocolate 15%, fragmentation nucleus peach 4%, the general power element 3% of FG95.
The present invention has following beneficial effect:
Biscuit of the present invention contains various nutritional labelings, and is nutritious, and mouthfeel is good.And carbohydrate content is low, and the general power element of FG95 can suppress the fat generation and help healthy.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment.
Embodiment 1
Batching: Self-raising flour 300 grams, butter 100 grams, granulated sugar 120 grams, sodium bicarbonate 5 grams, hair powder 8 grams, egg 100 grams, cream 90 grams, coconut powder 60 grams, marble chocolate 130 grams, fragmentation nucleus peach 57 grams, plain 30 grams of the general power of FG95.
After granulated sugar, butter and cream fully mixed, egg was beaten and is added one by one after even, mixed pulping to all the components.Other gets a container, and flour, sodium bicarbonate, FG95, hair powder and coconut powder are fully mixed the back to sift out larger particles more than 60 orders, adds marble chocolate, and is agglomerating with above-mentioned milk slurry oil and face.After the baking tray oiling, dough is split on the dish with about 20 one of gram, can cure after spilling the fragmentation nucleus peach.Cured 15 minutes at 200 ℃, cured 5 minutes, can make fragrant short biscuit at 160 ℃.
Embodiment 2
Batching: Self-raising flour 350 grams, butter 50 grams, granulated sugar 128 grams, sodium bicarbonate 6 grams, hair powder 6 grams, egg 80 grams, cream 120 grams, coconut powder 70 grams, marble chocolate 100 grams, fragmentation nucleus peach 30 grams, plain 60 grams of the general power of FG95.
After granulated sugar, butter and cream fully mixed, egg was beaten and is added one by one after even, mixed pulping to all the components.Other gets a container, and flour, sodium bicarbonate, FG95, hair powder and coconut powder are fully mixed the back to sift out larger particles more than 60 orders, adds marble chocolate, and is agglomerating with above-mentioned milk slurry oil and face.After the baking tray oiling, dough is split on the dish with about 20 one of gram, can cure after spilling the fragmentation nucleus peach.Cured 15 minutes at 200 ℃, cured 5 minutes, can make fragrant short biscuit at 160 ℃.
Embodiment 3
Batching: Self-raising flour 250 grams, butter 150 grams, granulated sugar 100 grams, sodium bicarbonate 8 grams, hair powder 5 grams, egg 130 grams, cream 50 grams, coconut powder 80 grams, marble chocolate 150 grams, fragmentation nucleus peach 40 grams, plain 37 grams of the general power of FG95.
After granulated sugar, butter and cream fully mixed, egg was beaten and is added one by one after even, mixed pulping to all the components.Other gets a container, and flour, sodium bicarbonate, FG95, hair powder and coconut powder are fully mixed the back to sift out larger particles more than 60 orders, adds marble chocolate, and is agglomerating with above-mentioned milk slurry oil and face.After the baking tray oiling, dough is split on the dish with about 20 one of gram, can cure after spilling the fragmentation nucleus peach.Cured 15 minutes at 200 ℃, cured 5 minutes, can make fragrant short biscuit at 160 ℃.
Embodiment 4
Batching: Self-raising flour 400 grams, butter 100 grams, granulated sugar 100 grams, sodium bicarbonate 5 grams, hair powder 8 grams, egg 60 grams, cream 50 grams, coconut powder 30 grams, marble chocolate 180 grams, fragmentation nucleus peach 30 grams, plain 37 grams of the general power of FG95.
After granulated sugar, butter and cream fully mixed, egg was beaten and is added one by one after even, mixed pulping to all the components.Other gets a container, and flour, sodium bicarbonate, FG95, hair powder and coconut powder are fully mixed the back to sift out larger particles more than 60 orders, adds marble chocolate, and is agglomerating with above-mentioned milk slurry oil and face.After the baking tray oiling, dough is split on the dish with about 20 one of gram, can cure after spilling the fragmentation nucleus peach.Cured 15 minutes at 200 ℃, cured 5 minutes, can make fragrant short biscuit at 160 ℃.
Embodiment 5
Batching: Self-raising flour 250 grams, butter 100 grams, granulated sugar 100 grams, sodium bicarbonate 5 grams, hair powder 5 grams, egg 130 grams, cream 50 grams, coconut powder 80 grams, marble chocolate 200 grams, fragmentation nucleus peach 40 grams, plain 40 grams of the general power of FG95.
After granulated sugar, butter and cream fully mixed, egg was beaten and is added one by one after even, mixed pulping to all the components.Other gets a container, and flour, sodium bicarbonate, FG95, hair powder and coconut powder are fully mixed the back to sift out larger particles more than 60 orders, adds marble chocolate, and is agglomerating with above-mentioned milk slurry oil and face.After the baking tray oiling, dough is split on the dish with about 20 one of gram, can cure after spilling the fragmentation nucleus peach.Cured 15 minutes at 200 ℃, cured 5 minutes, can make fragrant short biscuit at 160 ℃.
Claims (3)
1. a fragrant short biscuit is characterized in that, comprises following component by weight percentage:
Self-raising flour 25 ~ 40%, butter 5 ~ 15%, granulated sugar 10 ~ 15%, sodium bicarbonate 0.5 ~ 0.8%, hair powder 0.5 ~ 0.8%, egg 6 ~ 18%, cream 5 ~ 12%, coconut powder 3 ~ 8%, marble chocolate 10 ~ 20%, fragmentation nucleus peach 3 ~ 8%, the general power element 3 ~ 6% of FG95.
2. fragrant short biscuit according to claim 1 is characterized in that, described cream is the mixture of whipping cream and margarine.
3. fragrant short biscuit according to claim 1 is characterized in that, described Self-raising flour 30%, butter 10%, granulated sugar 12%, sodium bicarbonate 0.5%, hair powder 0.5%, egg 10%, cream 8%, coconut powder 6%, marble chocolate 15%, fragmentation nucleus peach 4%, the general power element 3% of FG95.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310106734 CN1611118A (en) | 2003-10-29 | 2003-10-29 | Crisp biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310106734 CN1611118A (en) | 2003-10-29 | 2003-10-29 | Crisp biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1611118A true CN1611118A (en) | 2005-05-04 |
Family
ID=34757710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200310106734 Pending CN1611118A (en) | 2003-10-29 | 2003-10-29 | Crisp biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1611118A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138403B (en) * | 2007-10-24 | 2010-06-02 | 中国热带农业科学院香料饮料研究所 | Preparation method of coffee roll |
| CN101138404B (en) * | 2007-10-24 | 2010-06-09 | 中国热带农业科学院香料饮料研究所 | Tasty winding preparation method |
| CN101965855A (en) * | 2010-11-10 | 2011-02-09 | 南昌大学 | Crisp-baked cake |
| CN102388938A (en) * | 2011-11-21 | 2012-03-28 | 云南迪思企业集团坚果有限公司 | Macadamia nut flaky pastry and processing method thereof |
| CN102630719A (en) * | 2012-03-26 | 2012-08-15 | 邓华彪 | Preserved vegetable flaky pastry and production method thereof |
| CN102726496A (en) * | 2012-07-01 | 2012-10-17 | 苏州琪乐豆商贸有限公司 | Chocolate, water caltrop and pine nut cake |
| CN103230050A (en) * | 2013-04-22 | 2013-08-07 | 马氏庄园南京食品有限公司 | Chocolate coconut roll and preparation method thereof |
| CN103548917A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Premixed flour for apricot kernel cookies |
| CN103621595A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Coconut milk pleurotus eryngii biscuit |
| CN103891847A (en) * | 2014-04-15 | 2014-07-02 | 晋城市古陵山食品有限公司 | Crisp potato biscuits with walnut grains added and making process thereof |
| CN104642473A (en) * | 2015-01-29 | 2015-05-27 | 施凯健 | Production method for walnut milk crisp biscuits |
| CN110720492A (en) * | 2019-07-18 | 2020-01-24 | 变啦科技(白山)有限公司 | High-protein low-carbohydrate fat-reducing biscuit and preparation method thereof |
-
2003
- 2003-10-29 CN CN 200310106734 patent/CN1611118A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138404B (en) * | 2007-10-24 | 2010-06-09 | 中国热带农业科学院香料饮料研究所 | Tasty winding preparation method |
| CN101138403B (en) * | 2007-10-24 | 2010-06-02 | 中国热带农业科学院香料饮料研究所 | Preparation method of coffee roll |
| CN101965855B (en) * | 2010-11-10 | 2012-11-07 | 南昌大学 | Crisp-baked cake |
| CN101965855A (en) * | 2010-11-10 | 2011-02-09 | 南昌大学 | Crisp-baked cake |
| CN102388938A (en) * | 2011-11-21 | 2012-03-28 | 云南迪思企业集团坚果有限公司 | Macadamia nut flaky pastry and processing method thereof |
| CN102630719A (en) * | 2012-03-26 | 2012-08-15 | 邓华彪 | Preserved vegetable flaky pastry and production method thereof |
| CN102630719B (en) * | 2012-03-26 | 2014-02-05 | 邓华彪 | Preserved vegetable flaky pastry and production method thereof |
| CN102726496A (en) * | 2012-07-01 | 2012-10-17 | 苏州琪乐豆商贸有限公司 | Chocolate, water caltrop and pine nut cake |
| CN103230050A (en) * | 2013-04-22 | 2013-08-07 | 马氏庄园南京食品有限公司 | Chocolate coconut roll and preparation method thereof |
| CN103230050B (en) * | 2013-04-22 | 2014-05-07 | 马氏庄园南京食品有限公司 | Chocolate coconut roll and preparation method thereof |
| CN103621595A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Coconut milk pleurotus eryngii biscuit |
| CN103548917A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Premixed flour for apricot kernel cookies |
| CN103891847A (en) * | 2014-04-15 | 2014-07-02 | 晋城市古陵山食品有限公司 | Crisp potato biscuits with walnut grains added and making process thereof |
| CN104642473A (en) * | 2015-01-29 | 2015-05-27 | 施凯健 | Production method for walnut milk crisp biscuits |
| CN110720492A (en) * | 2019-07-18 | 2020-01-24 | 变啦科技(白山)有限公司 | High-protein low-carbohydrate fat-reducing biscuit and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |