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Honey cookie making method

A production method and technology of honey, which can be used in dough processing, baking, baked food, etc., can solve the problem of single choice of biscuits, and achieve the effect of optimized support, good appearance and symmetrical structure

Active Publication Date: 2017-11-03
桐梓县德毓蜂业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, there are still certain defects in the above-mentioned technical solution: honey and flour are fully mixed and then baked. It is a good choice for people who like sweets, but it can only be discouraged for some people who do not like too sweet. That is, the edible option of the biscuit is single

Method used

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  • Honey cookie making method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The embodiment is basically as attached figure 1 Shown, the making method of honey biscuit comprises the following steps:

[0028] A. Preparation: Cut the lotus root into 1 cm thick slices 5, and cut the pears into diced pears.

[0029] B. Flour processing: Mix 80 parts of flour, 30 parts of butter, 3 parts of salt, 6 parts of eggs and 8 parts of honey by weight, and ferment for 35 minutes.

[0030] C. Processing of lotus root slices 5: deep-fried lotus root slices 5 at a frying temperature of 140° C. for 5 minutes, drained, and soaked lotus root slices 5 in honey.

[0031] D, diced pears processing: 15 parts of diced pears by weight and 5 parts of honey are mixed evenly.

[0032] E, forming: two lotus root slices 5 processed through step C are put into the forming mold respectively, and the surface of each lotus root slice 5 is covered with flour processed through step B, and then put between two lotus root slices 5 The diced pears processed in step D are pressed an...

Embodiment 2

[0036] The difference between this example and Example 1 is that the raw material composition (by weight) in step B is: 90 parts of flour, 40 parts of butter, 4 parts of salt, 7 parts of eggs, and 9 parts of honey; the frying temperature in step C The temperature is 160°C, and the frying time is 6 minutes; the raw material composition (by weight) in step D is: 20 parts of diced pears and 6 parts of honey; the baking temperature in step F is 150°C, and the baking time is 30 minutes.

Embodiment 3

[0038]The difference between this example and Example 1 is that the raw material composition (by weight) in step B is: 100 parts of flour, 50 parts of butter, 5 parts of salt, 8 parts of eggs, 10 parts of honey; the frying temperature in step C The temperature is 180°C, and the frying time is 8 minutes; the raw material composition (by weight) in step D is: 25 parts of diced pears and 8 parts of honey; the baking temperature in step F is 155°C, and the baking time is 35 minutes.

[0039] Adopt the honey biscuit that embodiment 1 to embodiment 3 makes, comprise upper layer biscuit, lower layer biscuit and honey pear diced sandwich in the middle of two layers of biscuit, and each layer of biscuit center has a crisp lotus root slice; Facing such biscuit, People can choose to bite directly. At this time, the taste experience of honey biscuits is sweeter, and the overall feeling is crispy and delicious; you can also choose to soak the honey biscuits in warm water at 20-30°C for a wh...

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PUM

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Abstract

The invention relates to the technical field of cookie making, in particular to a honey cookie making method. The method includes the following steps of: A, material preparation: cutting lotus roots into lotus root slices, and cutting pears into granular pear dices; B, flour processing: evenly mixing flour, butter, salt, beaten eggs and honey prior to fermentation; C, processing of lotus root slices: deep-frying lotus root slices prior to oil drainage, and putting deep-fried lotus root slices into honey for soaking; D, processing of pear dices: uniformly mixing pear dices with honey; E, formation: respectively putting two lotus root slices processed via the step C into a forming mould, and covering the surface of each lotus root slice with flour processed via the step B, then putting pear dices processed in the step D between the two lotus root slices, pressing to form a primary processed product, and putting the primary processed product into a refrigerator for cooling; F, baking. Honey cookie made with the technical scheme can allow people to choose different cookie eating methods based on their preference for sweetness.

Description

technical field [0001] The invention relates to the technical field of making biscuits, in particular to a method for making honey biscuits. Background technique [0002] Biscuits are a common snack. As a snack or dietary supplement, they are easy to eat and carry, and have become an indispensable food in daily life. The traditional method of making biscuits is mostly simply mixing flour, cream, and eggs, then making them into pancake shapes, and then putting them in an oven to bake. As people's requirements for the quality of life are getting higher and higher, the types of biscuits are becoming more and more diverse, such as cookies, sandwich biscuits, wafer biscuits, etc., and there are more and more raw materials for making biscuits. For example, honey has always been loved by people because of its beauty, antibacterial and anti-inflammatory effects, sleep improvement, lung moistening and cough relief. In recent years, some people have used honey in the production proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/19A21D2/34A21D2/36
CPCA21D2/34A21D2/36A21D13/19
Inventor 侯忠华
Owner 桐梓县德毓蜂业发展有限公司