Coffee cookie

Abstract

The invention discloses a coffee cookie which comprises the following raw materials by weight: 80-100 parts of self-raising flour, 40-60 parts of coffee powder, 20-40 parts of glucose syrup, 40-60 parts of egg, 40-60 parts of milk, 10-30 parts of hazelnut kernel, 20-40 parts of butter and 10-30 parts of ormosia hosiei. The coffee cookie has advantages of delicious taste, good mouthfeel, smooth and soft texture.

Description

technical field [0001] The invention relates to the field of food, in particular to a coffee cookie. Background technique [0002] Cookies have been introduced to China from Europe and the United States since the 1980s. At the beginning of this century, Hong Kong, Macau, Taiwan and other places set off a trend. During festivals, girls would go to the cookie workshop to make attractive cookies under the guidance of their instructors and give them to their lovers. Or friends, representing the heart and respect. Coffee is loved by everyone because of its unique aroma and the effect of refreshing and anti-fatigue. Therefore, coffee is not only limited to brewing as a drink, but also widely added to food to give full play to the delicious taste of coffee. At present, the cookies on the market use cheap raw materials, lose the nutritional value and crispy taste of cookies, and add a lot of flavors to maintain the taste, and add a lot of preservatives to prolong the storage time,...

AI Technical Summary

Problems solved by technology

At present, the cookies on the market use cheap raw materials, which lose the nutritional value and crispy taste of cookies. They also add a lot of flavors to maintain the taste, and add a lot of preservatives to prolong the storage time, which is very harmful to human health.