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Cookie and preparation method thereof

A cookie and component technology, applied in baking, baked goods, food science, etc., can solve problems such as no obvious distinction

Inactive Publication Date: 2015-07-01
浙江德辉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, as we all know, the cookies on the market are basically made of low-gluten flour, special oil for cookies, cream, sugar, salt, eggs, stinky powder, baking soda, milk powder and appropriate amount of water, etc. Add other components therein, as the invention patent publication number is CN103141544A, which discloses a kind of almond coconut cookie and its preparation method. The cookie components include: flour 500-600 grams, butter 150-200 grams, coconut milk 120 grams -150 grams, 250-300 grams of chopped almonds, 8-10 eggs, 240-260 grams of sugar, and 200-250 grams of raisins. Shaped and baked; the above-mentioned cookies and their production methods are almost indistinguishable because they have no filling or skin filling, and they are relatively dry after baking, without feeling wet and tender

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] 1. The cookie includes outer filling and inner filling. The outer filling is based on the mass percentage and its components account for the total components: 35-45 kg of low-gluten flour, 20-25 kg of yellow butter, and 12-15 kg of powdered sugar , 5-10 kg of eggs, 0.03-0.05 kg of baking soda and 0.005-0.01 kg of salt; the content of the stuffing is based on the mass percentage and its components account for the total components: 15-20 kg of mango-flavored baking-resistant pastry sauce and cranberry 1 to 5 kg of dried raspberries.

[0010] 2. The production method of the cookie includes the following steps: A. Preparation of raw materials: 35-45 kg of low-gluten flour, 20-25 kg of butter, 12-15 kg of powdered sugar, 5-10 kg of eggs, 0.03 kg of baking soda ~0.05 kg and 0.005-0.01 kg of salt; 15-20 kg of mango-flavored baking-resistant pastry sauce and 1-5 kg ​​of dried cranberries; B. Outer filling and ingredients: first put butter, powdered sugar, Baking soda and salt,...

Embodiment 2

[0012] 1. The cookie includes outer filling and inner filling. The outer filling is based on the mass percentage and its components account for the total components: 35-45 kg of low-gluten flour, 20-25 kg of white cream, and 12-15 kg of powdered sugar , 5-10 kilograms of eggs, 0.03-0.05 kilograms of baking soda and 0.005-0.01 kilograms of salt; the content of the stuffing is based on the mass percentage, and its components account for the total components: 15-20 kilograms of milk custard flavor baking-resistant pastry sauce and 1 ~5 kg.

[0013] 2. The production method of the cookie includes the following steps: A. Preparation of raw materials: 35-45 kg of low-gluten flour, 20-25 kg of white cream, 12-15 kg of powdered sugar, 5-10 kg of eggs, 0.03 kg of baking soda ~0.05 kg and 0.005-0.01 kg of salt; 15-20 kg of milk custard-flavored baked pastry sauce and 1-5 kg ​​of shredded coconut; B, outer filling and ingredients: first put white cream, powdered sugar, small Soda and sa...

Embodiment 3

[0015] 1. The cookie includes outer filling and inner filling. The outer filling is based on the mass percentage and its components account for the total components: 35-45 kg of low-gluten flour, 20-25 kg of yellow butter, and 12-15 kg of powdered sugar , 5-10 kg of eggs, 0.03-0.05 kg of baking soda, and 0.005-0.01 kg of salt; the ingredients of the stuffing in the mass percentage are: 15-20 kg of coconut custard flavor baking-resistant pastry sauce and vine Dried cranberry 1-5 kg.

[0016] 2. The production method of the cookie includes the following steps: A. Preparation of raw materials: 35-45 kg of low-gluten flour, 20-25 kg of butter, 12-15 kg of powdered sugar, 5-10 kg of eggs, 0.03 kg of baking soda ~0.05kg and 0.005~0.01kg of salt; 15~20kg of coconut custard flavor baked pastry sauce and 1~5kg of dried cranberries; , baking soda and salt, stir well, then put the egg yolk and egg white after shelling the eggs into the mixer and mix well, and finally add low-gluten flou...

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PUM

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Abstract

The invention relates to a cookie. The cookie comprises outer stuffing components including 35-45% of weak strength flour, 20-25% of cream, 12-15% of powdered sugar, 5-10% of eggs, 0.03-0.05% of baking soda and 0.005-0.01% of salts, inner stuffing components including 15-20% of one of mango-flavor roasting-resistant western-style pastry sauce, milk and egg custard flavor roasting-resistant western-style pastry sauce and shredded coconut stuffing and egg custard flavor roasting-resistant western-style pastry sauce, 1-5% of dried cranberries or 1-5% of coconut shreds. A preparation method comprises the following steps: A, preparing raw materials; B, mixing outer stuffing; C, mixing inner stuffing; D, forming and roasting. The cookie is clear in outer stuffing and inner stuffing structures, wherein the inner stuffing takes liquid roasting-resistant western-style pastry sauce as the raw material, is still wet, tender and loose after being roasted; meanwhile, the milk shredded coconut stuffing taste or the mango taste can bring endless taste experience; moreover, due to the the roasting-resistant western-style pastry sauce, the product is healthy and beneficial to body.

Description

Technical field [0001] The invention relates to a cookie and a manufacturing method thereof, in particular to a cookie with filling. Background technique [0002] At present, as we all know, the cookies on the market are basically made of low-gluten flour, special oil for cookies, cream, sugar, salt, eggs, stinky powder, baking soda, milk powder and appropriate amount of water, etc. Add other components therein, such as the invention patent publication number is CN103141544A, which discloses a kind of almond coconut cookie and its preparation method. The cookie components include: flour 500-600 grams, butter 150-200 grams, coconut milk 120 grams -150 grams, 250-300 grams of chopped almonds, 8-10 eggs, 240-260 grams of sugar, and 200-250 grams of raisins. Shaped and baked; the above-mentioned cookies and their production methods are almost indistinguishable because they have no filling or skin filling, and they are relatively dry after baking, without feeling wet and tender....

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 蓝锦国
Owner 浙江德辉食品有限公司
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