Cookies and making method thereof
A cookie and mixture technology, which is applied in the field of cookie production and preparation, can solve the problems of poor surface coloring and easy baking of cookies
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example Construction
[0015] The present invention provides a kind of preparation method of cookie, wherein, described preparation method comprises:
[0016] 1) Stir after mixing butter, sugar, salt, egg liquid, low-gluten flour and milk powder to obtain mixture M1;
[0017] 2) freezing the mixture M1 after compression molding;
[0018] 3) taking out the frozen mixture M1 and slicing it to obtain a sheet M2;
[0019] 4) Baking the sheet M2; wherein,
[0020] The baking process is to bake for 15-20 minutes under the condition that the upper heat temperature is 150-180°C and the lower heat temperature is 130-170°C.
[0021] In the above design, the raw materials are mixed and then pressed into shape, then frozen, and then the frozen raw materials are sliced and baked under certain conditions. , lower the heat temperature is 130-170 ℃, and bake under this condition for 15-20 minutes, so that it can pass the above preparation method, so that the prepared cookies not only have better surface colori...
Embodiment 1
[0033] Mix 100g of butter, 80g of sugar, 3g of salt, 50g of egg liquid, 150g of low-gluten flour, 10g of spinach powder and 40g of milk powder and stir to obtain mixture M1; press and freeze the mixture M1; take out the frozen mixture M1 Carry out slices to obtain a sheet M2 with a thickness of 3 mm; then brush egg yolk liquid on the surface of the sheet M2; bake the sheet M2 at a temperature of 160°C for the upper heat and 150°C for the lower heat 10 minutes, then adjust the upper heat temperature to 150°C, lower the heat temperature to 130°C and bake for 10 minutes to prepare cookie A1.
Embodiment 2
[0035] Mix 100g of butter, 120g of sugar, 6g of salt, 100g of egg liquid, 300g of low-gluten flour, 10g of spinach powder and 80g of milk powder and stir to obtain mixture M1; press and freeze the mixture M1; take out the frozen mixture M1 Carry out slices to obtain a sheet M2 with a thickness of 8mm; then brush egg yolk liquid on the surface of the sheet M2; bake the sheet M2 under the condition that the upper heat temperature is 180°C and the lower heat temperature is 170°C 8 minutes, then adjust the upper heat temperature to 170°C, lower the heat temperature to 160°C and bake for 7 minutes to prepare cookie A2.
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More 
PatSnap Eureka turns technology decisions into work you can execute. Powered by our Innovation Knowledge Graph, it runs expert workflows across engineering, life sciences, materials and intellectual property. Get your review-ready output in minutes.
