Dried orange peel and red bean cocoa biscuit
A cocoa biscuit and red bean technology, which is applied in baking, dough processing, baked food, etc., can solve the problems that have not been reported, and achieve the effect of unique flavor, crisp and delicious taste, and convenient production
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Embodiment 1
[0027] An orange peel red bean cocoa biscuit is composed of the following raw materials in proportions by weight:
[0028] 30g unsalted butter, 30g white sugar, 70g low-gluten flour, 15g eggs, 5g cocoa powder, 10g tangerine peel powder, 5g baking soda, 20g red beans, 10g white chocolate.
[0029] The preparation method of the above-mentioned tangerine peel red bean cocoa biscuit comprises the following steps:
[0030] 1. Soften the unsalted butter, add sugar, and stir with a mixer until it turns white and fluffy, then add eggs, continue to mix well, and set aside;
[0031] 2. Sift low-gluten flour, cocoa powder, tangerine peel powder and baking soda powder, add to step 1 and mix well, set aside;
[0032] 3. Take the ingredients mixed in step 2, rub them well, roll them into small balls, stick red beans on them, put them in a baking tray, and set aside;
[0033] 4. Put the baking tray into the oven, set the upper heat to 180 degrees Celsius, and lower the heat to 120 degrees ...
Embodiment 2
[0038] An orange peel red bean cocoa biscuit is composed of the following raw materials in proportions by weight:
[0039] 35g unsalted butter, 35g white sugar, 75g low-gluten flour, 20g eggs, 6g cocoa powder, 12g tangerine peel powder, 7g baking soda, 25g red beans, 12g white chocolate.
[0040] The preparation method of the above-mentioned tangerine peel red bean cocoa biscuit comprises the following steps:
[0041] 1. Soften the unsalted butter, add sugar, and stir with a mixer until it turns white and fluffy, then add eggs, continue to mix well, and set aside;
[0042] 2. Sift low-gluten flour, cocoa powder, tangerine peel powder and baking soda powder, add to step 1 and mix well, set aside;
[0043] 3. Take the ingredients mixed in step 2, rub them well, roll them into small balls, stick red beans on them, put them in a baking tray, and set aside;
[0044] 4. Put the baking tray into the oven, set the upper heat to 182 degrees Celsius, and lower the heat to 122 degrees ...
Embodiment 3
[0050] An orange peel red bean cocoa biscuit is composed of the following raw materials in proportions by weight:
[0051] 38g unsalted butter, 38g white sugar, 78g low-gluten flour, 22g eggs, 7g cocoa powder, 14g tangerine peel powder, 7g baking soda, 28g red beans, 14g white chocolate.
[0052] The preparation method of the above-mentioned tangerine peel red bean cocoa biscuit comprises the following steps:
[0053] 1. Soften the unsalted butter, add sugar, and stir with a mixer until it turns white and fluffy, then add eggs, continue to mix well, and set aside;
[0054] 2. Sift low-gluten flour, cocoa powder, tangerine peel powder and baking soda powder, add to step 1 and mix well, set aside;
[0055] 3. Take the ingredients mixed in step 2, rub them well, roll them into small balls, stick red beans on them, put them in a baking tray, and set aside;
[0056] 4. Put the baking tray into the oven, set the upper heat to 184 degrees Celsius, and lower the heat to 124 degrees ...
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