TH10334U - Butter cookies fortified with fiber from grapefruit albedo. - Google Patents

Abstract

DC60 Butter Cookies fortified with grapefruit albedo fiber, made with all-purpose flour, butter, powdered sugar, eggs, baking powder, baking soda, and dried albedo powder. Instructions: Combine butter and powdered sugar in a stand mixer. Add eggs and beat at medium speed for 1 minute. Add sifted all-purpose flour, baking powder, baking soda, and dried albedo powder. Beat at low speed for 1 minute. Transfer to greased baking pans. Bake in an electric oven at 170°C for 15 minutes. Remove from pans and let cool on a wire rack to room temperature. Store in heat-sealed polypropylene (PP) plastic bags. Add the beaten eggs and continue beating at medium speed for another minute. Add the sifted all-purpose flour, baking powder, baking soda, and dried albedo powder. Beat at low speed for 1 minute. Pour into greased baking pans. Bake in an electric oven at 170°C for 15 minutes. Remove from pans and place on a wire rack to cool at room temperature. Store in heat-sealed polypropylene (PP) plastic bags.

Claims (3)

1. Butter cookies fortified with fiber from grapefruit albedo contain: all-purpose flour 30-34% by weight, butter 30-34% by weight, powdered sugar 23.5-25% by weight, eggs 7.5-9% by weight, baking powder 0.2% by weight, baking soda 0.1% by weight, and dried albedo powder 2.5-3.3% by weight. 2. The optimal butter cookies fortified with fiber from grapefruit albedo, as per claim 1, consist of the following ingredients: all-purpose flour 32.3% by weight, Suan Dusit butter 32.3% by weight, powdered sugar 24.2% by weight, eggs 8.1% by weight, baking powder 0.2% by weight, baking soda 0.1% by weight, and dried albedo powder 2.9% by weight. 3. The process for making butter cookies fortified with fiber from grapefruit albedo, as per either claim 1 or 2, is as follows: a. Mix butter and powdered sugar using a paddle mixer for 3 minutes. b. Add eggs and beat at medium speed for another minute. c. Add sifted all-purpose flour, baking powder, baking soda, and dried albedo powder. Beat at low speed for 1 minute. d. Scoop into greased baking pans, making sure each cookie has a diameter of 3.5 centimeters and weighs 12 grams. e. Bake in an electric oven at 170°C for 15 minutes. f. Remove cookies from pans and let them cool on a wire rack at room temperature for 30 minutes. g. Store in heat-sealed polypropylene (PP) plastic bags at room temperature (30°C).