Agaric cookies and preparation method thereof
A fungus and raw material technology, applied in the field of food processing, can solve the problems of no obvious improvement in nutrition and health care, unclear surface texture of cookies, high cholesterol, etc., to improve nutrition and health care effects, retain unique flavor, and taste crunchy Effect
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[0030] Example 1
[0031] A kind of fungus cookies, raw materials: 350 parts of low-gluten flour, 100 parts of whole fungus powder, 28 parts of water chestnut powder, 180 parts of safflower seed oil, 70 parts of butter, 100 parts of white sugar, 150 parts of egg yolk, 120 parts of light cream , 4 parts of gluconolactone, 2 parts of sodium caseinate.
[0032] The preparation method of the whole fungus powder used in the above raw materials is:
[0033] (1) Add dry fungus to a 0.01% magnesium carbonate aqueous solution with a mass ratio of 1:20 according to the mass ratio, soak for 20 minutes, remove and wash, and then add a mass fraction of 20℃ according to the mass ratio of 1:30 Soak the 15% calcium acetate aqueous solution, and finally use a vacuum freeze dryer for dehydration;
[0034] (2) The dehydrated fungus is crushed and passed through a 160-mesh sieve to obtain whole fungus powder.
[0035] The preparation method of fungus cookies is:
[0036] (1) Mix parts by weight of safflow...
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[0041] Example 2
[0042] A kind of fungus cookies, raw materials: 350 parts of low-gluten wheat flour, 76 parts of whole fungus powder, 25 parts of water chestnut powder, 150 parts of safflower seed oil, 75 parts of butter, 80 parts of white sugar, 150 parts of egg yolk, 100 parts of light cream , 3 parts of gluconolactone, 3 parts of sodium caseinate.
[0043] The preparation method of whole fungus powder and fungus cookies is the same as in Example 1.
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[0044] Example 3
[0045] A fungus cookie with raw materials: 370 parts of low-gluten wheat flour, 85 parts of whole fungus powder, 20 parts of water chestnut powder, 165 parts of safflower seed oil, 60 parts of butter, 91 parts of white sugar, 170 parts of egg yolk, 112 parts of light cream , 5 parts of gluconolactone, 2 parts of sodium caseinate.
[0046] The preparation method of whole fungus powder and fungus cookies is the same as in Example 1.
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