Potato soda biscuit and preparation method thereof
A technology for soda biscuits and potatoes, which is applied in baking, baked goods with modified ingredients, and dough processing, etc., can solve the problems of not being very crisp, increasing sodium element, and having poor eating taste, etc. Better taste effect
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[0036] The present invention also proposes a preparation method of potato soda biscuit, figure 1 It is an embodiment of the preparation method of the potato soda cracker provided by the present invention. see figure 1 , in the present embodiment, the preparation method of described potato soda cracker comprises the following steps:
[0037] Step S10, mixing wheat flour, potato flour, whole milk powder, chopped shallot, salt and a leavening agent to form a first mixture;
[0038] Wherein, the mass parts of the wheat flour, potato flour, whole milk powder, chopped shallot, salt and leavening agent are correspondingly: 70-90 parts, 10-30 parts, 10-15 parts, 2-5 parts, 0.5 parts ~0.7 and 0.3~1.2 parts.
[0039] Step S20, dissolving highly active dry yeast in water, and activating the yeast to form a yeast solution;
[0040] The high-activity dry yeast can be obtained from the market. When in use, dissolve it in water first, and then keep it warm at a temperature of about 30°C ...
Embodiment 1
[0053] (1) Mix 70 g of all-purpose flour, 30 g of whole potato powder, 10 g of whole milk powder, 4 g of chopped shallot, 0.7 g of salt, and 0.4 g of leavening agent to obtain the first mixture for subsequent use; wherein, the leavening agent Comprising the following components in parts by mass: 19 parts of starch, 1 part of citric acid, 40 parts of sodium bicarbonate, 10 parts of calcium carbonate and 35 parts of disodium dihydrogen caramelate;
[0054] (2) Dissolve 0.8g of high-activity dry yeast in water and keep it warm at 30°C for 5 minutes to activate the yeast to form a yeast solution, then add 15g of melted butter and the yeast solution to the first mixture , after kneading into a dough, proof it at 28°C for 20 minutes to obtain the first dough, and set aside;
[0055] (3) After mixing 30 g of all-purpose flour and 0.5 g of salt evenly, add 13 g of melted butter, and knead it into a dough to obtain the second dough, which is set aside;
[0056] (4) rolling out the fir...
Embodiment 2
[0059] (1) 75g of all-purpose flour, 25g of whole potato flour, 15g of whole milk powder, 2g of chopped shallot, 0.5g of salt and 1.1g of leavening agent are mixed uniformly to obtain the first mixture, which is set aside; wherein, the leavening agent Comprising the following components in parts by mass: 18 parts of starch, 0.5 parts of citric acid, 44 parts of sodium bicarbonate, 8 parts of calcium carbonate and 38 parts of disodium dihydrogen caramelate;
[0060] (2) Dissolve 0.5g of high-activity dry yeast in water and keep it warm at 31°C for 4 minutes to activate the yeast to form a yeast solution, then add 20g of melted butter and the yeast solution to the first mixture , after kneading into a dough, proof it at 30°C for 22 minutes to obtain the first dough, and set aside;
[0061] (3) After mixing 35g of all-purpose flour and 0.4g of table salt evenly, add 13g of melted butter and knead it into a dough to obtain the second dough, which is set aside;
[0062] (4) rollin...
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