Making method of purple sweet potato-lemon cookies

A production method and lemon technology, which are applied in the processing of dough, baking, baked food, etc., can solve the problem of not being so dry in taste, and achieve the effects of better taste of finished products, large-scale production, and fresh aroma.

Inactive Publication Date: 2016-07-27
李建贤
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional cookies are made by whipping cream and using manual stirring. When stirring, stir in the same direction at a constant speed, so that the stirring is more concentrated, and the air can penetrate into the cream better, so that the taste of the baked cookies is not so dry.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Raw material preparation:

[0036] 1) Take 50 grams of lemon slices, soak them in honey water for 30-40 minutes to make honey lemons, take them out and cut them into pieces; wash and shred 50 grams of purple sweet potatoes, mix them with lemons, put them into a food blender, and take the speed 180- 200 rpm, squeeze into purple potato juice for later use; take 150 grams of butter, add 2 grams of salt and soften at room temperature for 2-3 hours;

[0037] 2) Take 100 grams of powdered sugar and add the softened butter three times to beat for 5-8 minutes until the color turns white and light, fluffy and light, allowing the butter to fully absorb the powdered sugar;

[0038] 3) Take 40 grams of eggs, 30 grams of butter, and purple sweet potato juice and add it to 3 in three times to beat until it is fused;

[0039] 4) Add 240 grams of sifted low-gluten flour and mix well; then add lemon and mix well to form a ball;

[0040] 2. Plastic surgery:

[0041] Put the dough i...

Embodiment 2

[0045] 1. Raw material preparation:

[0046] 1) Take 50 grams of lemon slices, soak them in honey water for 30-40 minutes to make honey lemons, take them out and cut them into pieces; wash and shred 50 grams of purple sweet potatoes, mix them with lemons, put them into a food blender, and take the speed 180- 200 rpm, squeeze into purple potato juice for later use; take 150 grams of butter, add 2 grams of salt and soften at room temperature for 2-3 hours;

[0047] 2) Take 100 grams of powdered sugar and add the softened butter three times to beat for 5-8 minutes until the color turns white and light, fluffy and light, allowing the butter to fully absorb the powdered sugar;

[0048] 3) Take 40 grams of eggs, 30 grams of butter, and purple sweet potato juice and add it to 3 in three times to beat until it is fused;

[0049] 4) Add 240 grams of sifted low-gluten flour and mix well; then add lemon and mix well to form a ball;

[0050] 2. Plastic surgery:

[0051] Put the dough i...

Embodiment 3

[0055] 1. Raw material preparation:

[0056] 1) Take 60 grams of lemon slices, soak them in honey water for 40 minutes to make honey lemons, take them out and cut them into small pieces; wash and shred 60 grams of purple sweet potatoes, mix them with lemons and put them in a food blender at a speed of 200 rpm , squeezed into purple potato juice for later use; take 180 grams of butter, add 3 grams of salt, and soften at room temperature for 3 hours;

[0057] 2) Take 120 grams of powdered sugar and add the softened butter three times to beat for 8-10 minutes until the color turns white and light, fluffy and light, allowing the butter to fully absorb the powdered sugar;

[0058] 3) Take 60 grams of eggs, 40 grams of butter, and purple sweet potato juice and add it to 3 in three times to beat until it is fused;

[0059] 4) Add 260 grams of sifted low-gluten flour and mix well; then add lemon and mix well to form a ball;

[0060] 2. Plastic surgery:

[0061] Put the dough into a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a making method of purple sweet potato-lemon cookies. The making method comprises the following steps of honey lemon making, purple sweet potato egg paste making, shaping and freezing, baking and cooling and finished product obtaining. According to the method, the made cookies are attractive in appearance and unique in flavor through special food material matching and cooking method improving, multiple nutrient ingredients such as honey, lemons and cream are organically combined, the nutrients are rich and balanced, and the unique flavor is achieved. The making method has the advantages that the making technology is simple, the food material selection range is wide, the operation conditions are easy to control, and the method is suitable for batch production.

Description

technical field [0001] The invention relates to the field of special pastry processing, in particular to a method for making cookies. Background technique [0002] Cookies, derived from English COOKIE, cookies are interpreted as thin and flat egg-shaped biscuits in the United States and Canada, meaning "thin egg-shaped cookies". Cookies are originally a high-sugar, high-fat food. With the improvement of people's living standards. The intake of high-fat and high-oil foods is too much, while the intake of dietary fiber is decreasing day by day. Eating cookies will increase the incidence of "civilization diseases". Therefore, the development of cookies with dietary fiber has very positive significance. [0003] Traditional cookies are made by whipping cream and using manual stirring. When stirring, stir in the same direction at a constant speed, so that the stirring is more concentrated, allowing the air to penetrate into the cream better, so that the baked cookies are not s...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34
CPCA21D2/36A21D2/34A21D2/366
Inventor 李建贤
Owner 李建贤
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap