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Cookie and preparation method thereof

A cookie and butter technology, applied in the field of biscuit preparation, can solve the problems of brittle taste, deep color of cookies, and low nutritional value

Inactive Publication Date: 2016-01-27
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, when preparing cookies in the prior art, butter is usually simply used. The cookies prepared with pure butter have a darker color, are brittle and harder in taste, lack dietary fiber, and have low nutritional value.

Method used

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Examples

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Effect test

preparation example Construction

[0011] The invention provides a method for preparing cookies. The preparation method comprises stirring, kneading, pressing, freezing, and slicing flour, white sugar, oil, egg liquid, dried cranberries, milk powder, salt, and miscellaneous grain powder. forming and baking cookies;

[0012] Wherein, the oil contains butter and vegetable oil; relative to 100 parts by weight of the butter, the amount of vegetable oil is 90-110 parts by weight.

[0013] In the above preparation method, the amount of each component can be selected within a wide range. In order to make the prepared cookies golden in color, soft in mouthfeel, not brittle and rich in dietary fiber, preferably, relative to 100 parts by weight flour, the consumption of white granulated sugar is 50-60 parts by weight, the consumption of oil is 50-60 parts by weight, the consumption of egg liquid is 40-45 parts by weight, the consumption of dried cranberries is 22-30 parts by weight, the consumption of milk powder The co...

Embodiment 1

[0023] (1) At 25°C, mix 500g of low-gluten flour, 275g of white granulated sugar, 137.5g of raw butter, 137.5g of peanut oil, 210g of egg liquid, 130g of dried cranberries, 105g of milk powder, 15g of salt and 60g of soybean powder and mix them with 800r The rotation speed of / min was stirred for 15min to obtain the mixture M1;

[0024] (2) The mixture M1 was kneaded, pressed and molded, and then frozen at -18°C for 0.8h to prepare the mixture M2;

[0025] (3) Cut the mixture M2 into slices and bake for 18 minutes at an upper heat temperature of 170°C and a lower heat temperature of 150°C to obtain cookie A1.

[0026] The parameters of the color of the cookie, mouthfeel and dietary fiber content are shown in Table 1.

Embodiment 2

[0028] (1) At 25°C, mix 500g of low-gluten flour, 250g of white sugar, 131.5g of superfine butter, 118.5g of soybean oil, 200g of egg liquid, 110g of dried cranberries, 90g of milk powder, 10g of salt, and 50g of mung bean powder. Stir at a speed of 800r / min for 15min to prepare the mixture M1;

[0029] (2) The mixture M1 was kneaded, compressed and formed, and then frozen at -15°C for 1 hour to obtain the mixture M2;

[0030] (3) Cut the mixture M2 into slices and bake for 20 minutes at an upper heat temperature of 150°C and a lower heat temperature of 130°C to obtain cookie A2.

[0031] The parameters of the color of the cookie, mouthfeel and dietary fiber content are shown in Table 1.

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PUM

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Abstract

The present invention discloses a cookie preparation method which includes the following steps: flour, white granulated sugar, oil, egg liquid, dried cranberries, milk powder, edible salt and coarse cereal powder are subjected to stirring, dough kneading, pressing shaping, freezing, slicing shaping and baking to prepare the cookies. The oil comprises butter and vegetable oil. For 100 parts by weight of the butter, 90-110 parts by weight of the vegetable oil is used. The prepared cookies are golden yellow in color, soft in mouthfeel, not fragile in texture and rich in dietary fibers.

Description

technical field [0001] The invention relates to the field of biscuit preparation, in particular to a biscuit and a preparation method thereof. Background technique [0002] Cookies are a biscuit-like dessert invented by the Iranians. Cookies come in many different styles and flavors such as sugar, spice, chocolate, butter, peanut butter, walnut or dried fruit. Cookies are usually baked with flour, eggs and butter. Cookies are loved by people of all ages because of their fluffy, crispy and refreshing taste. [0003] At present, when preparing cookies in the prior art, butter is usually simply used. The cookies prepared with pure butter are darker in color, brittle and harder in taste, lack dietary fiber, and have low nutritional value. Contents of the invention [0004] The object of the present invention is to provide a cookie and a preparation method thereof. The cookie prepared by the method is golden in color, soft in mouthfeel, not brittle and rich in dietary fiber....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D2/362
Inventor 徐小青任少伟朱慧敏刘卉王化林
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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