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Caramel peanut crisp and preparation method thereof

A peanut crisp and caramel technology, which is applied in baking, baked food, food science, etc., can solve the problems of losing the original taste of peanuts, lack of peanut raw materials, and single variety, etc., achieve rich nutrition, improve anemia, and taste crispy and delicious Effect

Inactive Publication Date: 2014-01-01
罗成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the variety of traditional peanut crisp candy is relatively single, and many traditional peanut crisps are ground into powder, which completely destroys the structure of peanuts and loses most of the original flavor of peanuts;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of caramel peanut crisp, the ratio of each raw material is: 100g of low-gluten flour, 115g of butter, 30g of powdered sugar, 20g of eggs, 10g of baking powder, 40g of white sugar, 60g of chemical caramel, 15g of golden syrup, 8g of lemon juice, peanut kernels 160g.

[0027] The above-mentioned caramel peanut crisp is realized through the following steps:

[0028] (1) Make the bottom of the cake

[0029] a) Cut 45g of butter into small pieces, add 30g of powdered sugar after softening, and beat with an egg beater until the color becomes lighter and the volume is fluffy, then add 20g of eggs in two times and beat evenly until it is completely blended;

[0030] b) 100g of low-gluten flour and 10g of baking powder are mixed and sieved, then added to the butter, and mixed evenly with a rubber spatula to form a batter;

[0031] c) Spread the batter evenly on the mold lined with tin foil, and flatten it with the back of a spoon;

[0032] d) Put the mold into the midd...

Embodiment 2

[0040] A kind of caramel peanut crisp, the ratio of each raw material is: 120g of low-gluten flour, 214g of butter, 35g of powdered sugar, 25g of eggs, 13g of baking powder, 46g of white sugar, 69g of chemical caramel, 14g of golden syrup, 10g of lemon juice, peanut kernels 180g.

[0041] The above-mentioned caramel peanut crisp is realized through the following steps:

[0042] (1) Make the bottom of the cake

[0043] a) Cut 50g of butter into small pieces, add 35g of powdered sugar after softening, and beat with an egg beater until the color becomes lighter and the volume is fluffy, then add 25g of eggs in two times and beat evenly until it is completely blended;

[0044] b) 120g of low-gluten flour and 13g of baking powder are mixed and sieved, then added to the butter, and mixed evenly with a rubber spatula to form a batter;

[0045] c) Spread the batter evenly on the mold lined with tin foil, and flatten it with the back of a spoon;

[0046] d) Put the mold into the mid...

Embodiment 3

[0054] A kind of caramel peanut crisp, the ratio of each raw material is: 130g of low-gluten flour, 145g of butter, 40g of powdered sugar, 28g of eggs, 15g of baking powder, 52g of white sugar, 78g of chemical caramel, 20g of golden syrup, 15g of lemon juice, peanut kernels 200g.

[0055] The above-mentioned caramel peanut crisp is realized through the following steps:

[0056] (1) Make the bottom of the cake

[0057] a) Cut 60g of butter into small pieces, add 40g of powdered sugar after softening, and beat with an egg beater until the color becomes lighter and the volume is fluffy, then add 28g of eggs in two times and beat evenly until it is completely blended;

[0058] b) 130g of low-gluten flour and 15g of baking powder are mixed and sieved, then added to the butter, and mixed evenly with a rubber spatula to form a batter;

[0059] c) Spread the batter evenly on the mold lined with tin foil, and flatten it with the back of a spoon;

[0060] d) Put the mold into the mid...

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Abstract

The invention discloses a caramel peanut crisp and a preparation method thereof. the caramel peanut crisp are made of self-raising flour, butter, powdered sugar, eggs, baking powder, butter, sugar, golden syrup, lemon juice and peanut kernel. The preparation method includes preparing a cake base, preparing peanut filling, making finished products, baking and packaging. The caramel peanut crisp is characterized in that the caramel peanut crisp is crisp, added peanut raw materials are more than the traditional peanut raw materials, original taste of peanuts can be preserved, the caramel peanut crisp tastes more crisp and delicious and nutrient-rich, varieties of peanut crisps and satiety are increased, and the caramel peanut crisp has functions to accelerate physical growth, improve anemia, lower cholesterol, slow down human aging and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a caramelized peanut crisp and a preparation method thereof. Background technique [0002] Peanut, also known as longevity fruit and longevity fruit, is a high-nutrition food, which contains 25% to 36% protein and 40% fat content. Peanuts are also rich in vitamins B2, PP, A, D , E, calcium and iron are important raw materials for more than 100 kinds of food. It can lower cholesterol, delay human aging, promote bone development in children, prevent tumors, invigorate the spleen and stomach, invigorate the kidneys and remove water, regulate qi and unblock breasts, and treat various blood disorders. [0003] Peanut halva is a delicious dessert. The main raw materials are peanuts and sucrose. It is sweet and delicious. It is a traditional halva in my country. It has a unique flavor and rich nutritional value, and is favored by consumers. However, the variety of traditiona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 罗成
Owner 罗成
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