TH3826C3 - Nostoc seaweed cookie recipe and production process - Google Patents

Abstract

DC60 obtained the formula and method of Nostoc seaweed cookies. Containing All-purpose wheat flour, fresh butter: granulated sugar, fine: Nostoc seaweed: Eggs: dried shrimp, ground: Milk: White sesame: White butter: Baking powder: Ground pepper: Salt Ratio 260: 210: 146: 56: 52: 31: 30: 20: 13: 6: 4: 2.50 by weight, respectively, and this makes for a year-round edible Nostoc seaweed cookie product. The recipe and method for making Nostoc seaweed cookies Containing All Purpose Flour: Butter: Sugar, Fine Ground: Nostoc Seaweed: Egg: Dried Shrimp: Fresh Milk: Sesame White: White Butter: Baking Powder: Ground Pepper: Salt Ratio 260: 210: 146: 56: 52: 31. : 30: 20: 13: 6: 4: 2.50 by weight, respectively, and thus there are nostoc seaweed cookie products that can be consumed throughout the year:

Claims (2)

1.Nostoc seaweed cookie production recipe that contains All-purpose flour 260.00 g, butter 210.00 g, granulated sugar 146.00 g, Nostoc seaweed 56.00 g, egg 52.00 g, dried shrimp, ground 31.00 g, fresh milk 30.00 g, white sesame 20.00 g, white butter 13.00 g, baking powder 6.00 g, Thai primer 4.00 2.50 grams of salt 2. Birdstock seaweed cookie production process according to claim 1 which consists of the following steps. Mix 260 grams of all-purpose wheat flour, 6 grams of baking powder, 2.50 grams of salt together, whisk together 210 grams of butter, 13 grams of white butter, and whip until full. Medium until fluffy, add 52 grams of egg, beat to combine, then add all-purpose flour, baking powder and sifted salt alternate with 30 grams of fresh milk until combined, then add 56 grams of Nostoc seaweed, 20 grams white sesame seeds, prawn 31 grams ground pepper, 4 grams ground pepper and mix well. Put it in the print and press it into the tray. Bake at 250 degrees Celsius for 15 minutes, set aside to cool. And packed into prepared containers