Egg-free and water-free cookie biscuits and processing method thereof
A technology of odd biscuits and water koji, which is applied in the field of egg-free anhydrous cookies and their preparation, can solve the problems of unfavorable health and restrict the consumption of allergic people, and achieve the effect of simple preparation method, rich nutrition and simple raw materials
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Embodiment 1
[0020] An egg-free and water-free cookie of this embodiment is made of the following ingredients in parts by weight: 45 parts of animal butter, 10 parts of powdered sugar, 1 part of salt, 40 parts of low-gluten wheat flour, high-gluten 15 parts of wheat flour, 20 parts of corn starch and 10 parts of sticky rice flour.
[0021] A method for preparing an egg-free and water-free cookie biscuit, comprising the steps of:
[0022] 1) Pass low-gluten wheat flour, high-gluten wheat flour, cornstarch and sticky rice flour through a 60-mesh sieve, and set aside;
[0023] 2) At 20-30°C, soften the animal butter until fingers can be inserted easily;
[0024] 3) After mixing the softened animal butter, powdered sugar and salt, use a spherical egg beater to beat until the color of the cream becomes lighter and the volume becomes larger until the density is 0.5-0.7g / mL; the speed is 200-350rpm, The pass time is 5-30 minutes;
[0025] 4) Add the low-gluten wheat flour, high-gluten wheat fl...
Embodiment 2
[0029] An eggless anhydrous cookie of this embodiment is made of the raw materials of the following components in parts by weight: 42 parts of animal butter, 12 parts of powdered sugar, 0.5 part of salt, 45 parts of low-gluten wheat flour, high-gluten 10 parts of wheat flour, 25 parts of corn starch, 1 part of cocoa powder and 1 part of coffee powder.
[0030] A method for preparing an egg-free and water-free cookie biscuit, comprising the steps of:
[0031] 1) Pass low-gluten wheat flour, high-gluten wheat flour and cornstarch through a 60-mesh sieve, and set aside;
[0032] 2) At 20-30°C, soften the animal butter until fingers can be inserted easily;
[0033] 3) After mixing the softened animal butter, powdered sugar and salt, use a spherical egg beater to beat until the color of the cream becomes lighter and the volume becomes larger until the density is 0.5-0.7g / mL; the speed is 200-350rpm, The pass time is 5-30 minutes;
[0034] 4) Add the low-gluten wheat flour, high-...
Embodiment 3
[0038] A kind of eggless anhydrous cookie biscuit of present embodiment, by weight, is made of the raw material of following composition: 48 parts of animal butter, 15 parts of powdered sugar, 60 parts of low-gluten wheat flour, 25 parts of cornstarch, sticky 12 parts of rice noodles and 4 parts of matcha powder.
[0039] A method for preparing an egg-free and water-free cookie biscuit, comprising the steps of:
[0040] 1) Pass low-gluten wheat flour, cornstarch and sticky rice flour through a 60-mesh sieve, and set aside;
[0041] 2) At 20-30°C, soften the animal butter until fingers can be inserted easily;
[0042] 3) After mixing the softened animal butter and powdered sugar, use a spherical egg beater to beat until the color of the cream becomes lighter and the volume becomes larger until the density is 0.5-0.7g / mL; the speed is 200-350rpm, and the time 5-30min;
[0043] 4) Add the low-gluten wheat flour, corn starch, sticky rice flour and matcha powder sieved in step 1...
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Abstract
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