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Preparation method of Method for preparing black millet crisp cakes

A technology of black millet and black millet flour, which is applied in the processing of dough, baking, and baked goods with modified ingredients, etc., can solve the problems such as the preparation method of shortbread that has not yet appeared, and achieve the effect of good market prospect and crunchy taste.

Inactive Publication Date: 2018-03-13
SICHUAN TOURISM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But there is no report on the preparation method of the shortbread as main raw material with black millet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) By weight, prepare the following raw materials:

[0027] 54 grams of butter and lard mixture, 54 grams of sugar, 5 grams of eggs, 8 grams of water, 2 grams of stinky flour, 1 gram of baking soda, 50 grams of all-purpose flour, 50 grams of black millet flour, 4 grams of millet powder, and 5 grams of millet germ grams, 10 grams of walnut kernels, 5 grams of black sesame seeds;

[0028] In the butter and lard mixture, the weight ratio of butter and lard is 1:1;

[0029] (2) Mix the butter and lard mixture with sugar and stir until the color turns white;

[0030] (3) Add the egg and the water or milk to the resultant of step (2), stir until the emulsification is uniform;

[0031] (4) Add the stinky powder and baking soda to the result of step (3), stir evenly, then add the black millet flour, all-purpose flour, millet germ and gluten powder, stir until forming a group; then add the Stir black sesame seeds and the walnuts or pistachios evenly;

[0032] (5) Make the p...

Embodiment 2

[0039] (1) By weight, prepare the following raw materials:

[0040] 60 grams of butter and lard mixture, 50 grams of sugar, 8 grams of eggs, 5 grams of milk, 3 grams of stinky flour, 0.5 grams of baking soda, 60 grams of all-purpose flour, 40 grams of black millet flour, 6 grams of corn flour, and 3 grams of millet germ gram, 8 grams of pistachio, 6 grams of black sesame;

[0041] In the butter and lard mixture, the weight ratio of butter and lard is 1:1;

[0042] (2) Mix the butter and lard mixture with sugar and stir until the color turns white;

[0043] (3) Add the egg and the water or milk to the resultant of step (2), stir until the emulsification is uniform;

[0044] (4) Add the stinky powder and baking soda to the result of step (3), stir evenly, then add the black millet flour, all-purpose flour, millet germ and gluten powder, stir until forming a group; then add the Stir black sesame seeds and the walnuts or pistachios evenly;

[0045] (5) Make the product obtaine...

Embodiment 3

[0052] (1) By weight, prepare the following raw materials:

[0053] 50 grams of butter and lard mixture, 60 grams of sugar, 3 grams of eggs, 10 grams of water, 1 gram of stinky flour, 2 grams of baking soda, 40 grams of all-purpose flour, 60 grams of black millet flour, 3 grams of corn flour, and 8 millet germs gram, walnut kernel 8 grams, black sesame 6 grams;

[0054] In the butter and lard mixture, the weight ratio of butter and lard is 1:1;

[0055] (2) Mix the butter and lard mixture with sugar and stir until the color turns white;

[0056] (3) Add the egg and the water or milk to the resultant of step (2), stir until the emulsification is uniform;

[0057] (4) Add the stinky powder and baking soda to the result of step (3), stir evenly, then add the black millet flour, all-purpose flour, millet germ and gluten powder, stir until forming a group; then add the Stir black sesame seeds and the walnuts or pistachios evenly;

[0058] (5) Make the product obtained in step (...

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Abstract

The present invention provides black millet crisp cakes and a preparation method thereof. The crisp cakes comprise the following raw materials in parts by weight: 50-60 parts of a mixture of butter and lard, 50-60 parts of sugar, 3-8 parts of eggs, 5-10 parts of water or milk, 1-3 parts of ammonium bicarbonate, 0.5-2 parts of baking soda, 40-60 parts of medium-gluten flour, 40-60 parts of black millet flour, 3-6 parts of vital gluten, 3-8 parts of millet germs, 8-12 parts of walnut kernels or pistachio nuts, and 3-6 parts of black sesame seeds. By emulsifying the oil and sugar therein and reasonably arranging processing steps of each of the raw materials, the preparation method obtains the crisp cakes which are crisp in mouthfeel, extremely less in powder removing on surfaces, and not greasy.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and relates to a shortbread preparation technology, in particular to a black millet shortbread and a preparation method thereof. Background technique [0002] Shortbread is a common baked food on the market, and it is a kind of food that consumers like very much. However, traditional shortbread is a food with high oil and sugar, and the production process is simple. The taste of the product is not good, and it is not good for the health of consumers. . [0003] In recent years, how to use different raw materials to prepare shortbread with good taste and high quality has attracted more and more attention, and some gratifying research results have been obtained. For example, the Chinese patent whose authorized announcement number is CN 103518801 B uses cooked highland barley flour and pea cooked flour as raw materials, and obtains a kind of highland barley crisp cake through research on f...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/38
CPCA21D2/36A21D2/38A21D13/06
Inventor 徐向波尤香玲贾洪峰
Owner SICHUAN TOURISM UNIV
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