Flammunlina velutipes cookies and preparing method thereof
A technology of Flammulina velutipes and mushroom koji, which is applied in baking, dough processing, baked food, etc. It can solve the problems of no obvious improvement in nutrition and health care, unclear surface texture of cookies, and low molding rate, so as to increase health care. , Improve postpartum added value, and not easy to agglomerate
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Embodiment 1
[0029] A kind of Flammulina velutipes cookie, the raw materials are: 350 parts of low-gluten flour, 100 parts of whole powder of Flammulina velutipes, 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 .
[0030] The preparation method of the whole powder of Flammulina velutipes used in the above-mentioned raw materials is:
[0031] (1) After washing the mushroom root and the fruiting body of the umbrella, soak in the color-protecting agent for 10 minutes, and then dehydrate through vacuum freeze-drying;
[0032] 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;
[0033] (2) Crush the dehydrated Flammulina velutipes or its leftovers and pass through a 160-mesh sieve.
[0034] The preparation method of Flammu...
Embodiment 2
[0041] A kind of Flammulina velutipes cookie, raw materials are: 350 parts of low-gluten wheat flour, 76 parts of whole powder of Flammulina velutipes, 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 .
[0042] The preparation method of Flammulina velutipes whole powder and Flammulina velutipes cookies is the same as in Example 1.
Embodiment 3
[0044] A Flammulina velutipes cookie, raw materials are: 370 parts of low-gluten wheat flour, 85 parts of whole Flammulina velutipes 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 .
[0045] The preparation method of Flammulina velutipes whole powder and Flammulina velutipes cookies is the same as in Example 1.
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