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Cranberry cookies and preparation method thereof

A cranberry and cookie technology, applied in the field of cookie food, can solve the problems of uneven coloring, cracks, cookie deformation, etc., and achieve the effect of strong milk flavor, not easy to crack, and uniform coloring

Inactive Publication Date: 2017-01-25
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the baking process of cookies, the cookies are often deformed, cracked, and colored unevenly due to defects in the process method, and the produced cookies cannot meet people's requirements for their appearance.

Method used

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  • Cranberry cookies and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A cranberry cookie, comprising the following raw materials in parts by weight:

[0030] 245 parts of flour, 88 parts of powdered sugar, 70 parts of butter, 70 parts of cream, 45 parts of diced cranberries, 38 parts of whole milk powder, and 35 parts of egg liquid. Among them, egg liquid should use whole egg liquid.

[0031] The preparation method of this cranberry cookie, comprises the steps:

[0032] (1) Kneading dough: according to the above formula, first add Anjia butter softened at room temperature, beat until the butter turns white, then stop, add Lishi cream, beat until the butter and cream are integrated, add powdered sugar and continue stirring, divide into three times Add egg liquid (whole egg liquid), each time you have to wait until the added whole egg liquid is completely mixed before adding the whole egg liquid and stirring again, and finally add milk powder, flour and cranberry cubes in turn, and stir until the overall dough color is whitish. Can.

[0...

Embodiment 2

[0038] A cranberry cookie, comprising the following raw materials in parts by weight:

[0039] 250 parts of flour, 90 parts of powdered sugar, 73 parts of butter, 73 parts of cream, 48 parts of diced cranberries, 40 parts of whole milk powder, and 38 parts of egg liquid.

[0040] The preparation method of this cranberry cookie, comprises the steps:

[0041] (1) Kneading dough: according to the above formula, first add Anjia butter softened at room temperature, beat until the butter turns white, then stop, add Lishi cream, beat until the butter and cream are integrated, add powdered sugar and continue stirring, divide into three times Add egg liquid (whole egg liquid), each time you have to wait until the added whole egg liquid is completely mixed before adding the whole egg liquid and stirring again, and finally add milk powder, flour and cranberry cubes in turn, and stir until the overall dough color is whitish. Can.

[0042] (2) Forming: Divide the whole dough and shape it...

Embodiment 3

[0047] A cranberry cookie, comprising the following raw materials in parts by weight:

[0048] 255 parts of flour, 93 parts of powdered sugar, 75 parts of butter, 75 parts of cream, 50 parts of diced cranberries, 43 parts of whole milk powder, and 40 parts of egg liquid.

[0049] The preparation method of this cranberry cookie, comprises the steps:

[0050] (1) Kneading dough: according to the above formula, first add Anjia butter softened at room temperature, beat until the butter turns white, then stop, add Lishi cream, beat until the butter and cream are integrated, add powdered sugar and continue stirring, divide into three times Add egg liquid (whole egg liquid), each time you have to wait until the added whole egg liquid is completely mixed before adding the whole egg liquid and stirring again, and finally add milk powder, flour and cranberry cubes in turn, and stir until the overall dough color is whitish. Can.

[0051] (2) Forming: Divide the whole dough and shape it...

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Abstract

The invention discloses cranberry cookies and a preparation method thereof. The cranberry cookies are prepared from the following raw materials in parts by weight: 245 to 255 parts of flour, 88 to 93 parts of sugar powder, 70 to 75 parts of butter, 70 to 75 parts of cream, 45 to 50 parts of cranberry dices, 38 to 43 parts of whole milk powder and 35 to 40 parts of egg liquid. The cranberry cookies prepared by mixing Risu cream and Anchor butter have rich milk fragrance; meanwhile, by the adding of the egg liquid and milk powder, the surfaces of the baked cranberry cookies are smoother; the ratio of the flour to the cranberry dices ensures that the cranberry dices can be well distributed on the surfaces of the cookies and are hard to fall off; furthermore, the cranberry dices cannot be dry and tasteless within the quality guarantee period with the passing of time.

Description

technical field [0001] The invention belongs to the technical field of cookie food, and in particular relates to a cranberry cookie and a preparation method thereof. Background technique [0002] With the continuous improvement of living standards, people have higher and higher requirements for food that is indispensable in life. Not only do they require better taste of food, but they also have certain requirements for the appearance of food. This requires the food to meet the requirements of complete color, flavor and taste during the preparation process. Compared with traditional biscuits, cookies have a crisper texture and a richer milky taste, and are loved by more and more people, especially young people, who are more pursuing fashion Therefore, simple good taste can no longer satisfy people's higher and higher standards for food. [0003] During the baking process of cookies, the cookies are often deformed, cracked, and colored unevenly due to defects in the process ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/36A21D8/06
CPCA21D2/36A21D8/06
Inventor 张谐天章燎源魏本强王化林
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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