Grifola frondosa cookie and making method thereof
A technology of maitake and safflower seed oil, applied in baking, dough processing, baked food, etc., can solve the problem of no obvious improvement in nutrition and health care, unclear surface texture of cookies, low success rate of cookies, etc. problems, to achieve the effect of increasing health care, preventing and treating atherosclerosis, and having good dispersion.
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Embodiment 1
[0030] A kind of maitake cookie, the raw materials are: 350 parts of low-gluten flour, 100 parts of whole powder of maitake flour, 28 parts of water chestnut powder, 28 parts of chickpea flour, 180 parts of safflower oil, 70 parts of butter, and white sugar 100 parts, 150 parts egg yolk, 120 parts whipped cream.
[0031] The preparation method of the whole powder of Grifola frondosa used in the above-mentioned raw materials is:
[0032] (1) After washing the Grifola frondosa (fresh Grifola frondosa fruiting body or freshly sold remaining Grifola frondosa fruiting body), soak it in the color-protecting agent for 10 minutes, and then dehydrate it by vacuum freeze-drying;
[0033] The color-protecting agent is mixed uniformly by gluconolactone, sodium caseinate and calcium acetate in a mass ratio of 3:1:1, and then dissolved in water accounting for 40 times the total weight of the three;
[0034] (2) Crush the dehydrated Grifola frondosa and pass through a 160-mesh sieve.
[00...
Embodiment 2
[0042] A kind of maitake cookie, the raw materials are: 350 parts of low-gluten wheat flour, 76 parts of whole maitake powder, 25 parts of water chestnut powder, 25 parts of chickpea flour, 150 parts of safflower oil, 75 parts of butter, white sugar 80 parts, 150 parts egg yolk, 100 parts whipped cream.
[0043] The preparation method of the whole powder of Grifola frondosa and the cookie of Grifola frondosa is the same as in Example 1.
Embodiment 3
[0045] A kind of maitake cookie, the raw materials are: 370 parts of low-gluten wheat flour, 85 parts of whole powder of maitake powder, 20 parts of water chestnut powder, 35 parts of chickpea flour, 165 parts of safflower oil, 60 parts of butter, white sugar 91 parts, 170 parts egg yolk, 112 parts whipped cream.
[0046] The preparation method of the whole powder of Grifola frondosa and the cookie of Grifola frondosa is the same as in Example 1.
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