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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

Inactive Publication Date: 2016-01-06
伍玉兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the increasing variety of biscuits, snacks and cakes, coupled with the enhancement of modern people's health awareness, not only to satisfy taste preferences but also beneficial to health, there is a need for biscuits, snacks and cakes that are not only comprehensive in nutrition but also healthy to eat. Edible, but so far, there are no reports

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a dried orange peel and red bean cocoa biscuit which is composed of raw materials in weight of 30-40 parts of unsalted butter, 30-40 parts of white sugar, 70-80 parts of low-gluten flour, 15-25 parts of eggs, 5-8 parts of cocoa powder, 10-15 parts of dried orange peel powder, 5-8 parts of baking soda, 20-30 parts of red beans and 10-15 parts of white chocolate. The dried orange peel and red bean cocoa biscuit is unique in flavor, crispy and delicious in taste and comprehensive in nutrition, the raw materials homologous of medicine and food are finely selected for manufacturing the product, all the raw materials interact mutually, the delicious food function and the medical health care function are combined, a traditional medical concept is met, a modern health care food concept is closely met, no food additive is added, and the biscuit is suitable for both the young and the old; the production procedure is simple, manufacturing is convenient, the cost is low, the requirement of industrial production can be met, and the biscuit is convenient to carry and eat and can be eaten after bag opening and water filling.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an orange peel red bean cocoa biscuit. Background technique [0002] Nutrition is the whole process in which the human body continuously ingests food from the outside world, digests, absorbs, metabolizes and utilizes the substances needed by the body to maintain life activities. It is a comprehensive physiological process rather than a specific nutrient. All kinds of nutrients play an important role in people's body, and the lack of any one will have serious consequences on the human body. But any kind of nutrient is not the more the better, the excess of nutrient will also cause various diseases in people's body. And reasonable nutrition is to achieve a balance between various nutrients ingested in food and the body's needs for these nutrients, neither lack nor excess. Lack of certain nutrients can cause nutritional deficiency diseases, such as rickets caused by calcium deficienc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 伍玉兰
Owner 伍玉兰
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