Coarse cereal cookie and preparation method thereof

Abstract

The invention provides a coarse cereal cookie. The coarse cereal cookie is prepared from the following raw materials including, by weight, 30-50 parts of buckwheat flour, 30-50 parts of naked oat flour, 10-30 parts of corn flour, 50-70 parts of fat, 30-50 parts of powdered sugar, 40-60 parts of eggs and 0.1-1 part of baking soda. The fat is a combination of cream and milk or butter. The preparation method comprises the first step of mixing and sieving the buckwheat flour, the naked oat flour and the corn flour and sieving the powdered sugar, the second step of whisking the eggs and the powdered sugar into a creamy egg paste, the third step and the fourth step of mixing the fat and the creamy egg paste into a flocculent shape, the fifth step of pouring the buckwheat flour, the corn flour, the naked oat flour mixture into the paste and stirring the mixture to be uniform, the sixth step of extruding a semi-finished cookie, and the seventh step of baking. The coarse cereal cookie is rich in dietary fiber, protein and minerals, has golden color, oatmeal flavor, crisp texture and a simple formula, and is suitable for a cake shop, a snack food processing enterprise and home making.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a baked food, in particular to a multigrain cookie formula and a preparation method thereof. Background technique [0002] Buckwheat flour, corn flour, and oat flour are common miscellaneous grain flours. At present, the deep-processed products are mainly noodles, and there is a shortage of baked goods using them as raw materials, especially casual and fashionable western cakes. Cookies are baked foods. Cookies are the literal translation of English COOKIE. They are small and flat egg-shaped biscuits. At present, cookies are mainly processed with low-gluten flour, butter, eggs, white sugar, etc. Generally, the content of dietary fiber is low, high in sugar and fat, and the taste is relatively greasy. How to use buckwheat flour, corn flour, and oat flour as the main raw materials to widely apply them to biscuits is currently less researched. Chinese patent ap...

AI Technical Summary

Problems solved by technology

However, the main powder ingredient is still low-gluten flour, and only 5% of buckwheat flour is added.

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