Biscuits and preparation method thereof
A biscuit and dried fruit technology, applied in baking, dough processing, baked food, etc., can solve the problems of poor crispness of ordinary crispy biscuits
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[0035] Such as figure 1 Shown, the preparation method of the biscuit of one embodiment, comprises the steps:
[0036] Step S110: Weigh the following raw materials in parts by weight: 92-105 parts of low-gluten flour, 30-35 parts of trehalose, 32-40 parts of butter, 4.5-6 parts of dried fruit fermentation liquid, and 28-35 parts of egg liquid 38 servings and 2 to 4 servings of milk powder.
[0037] In some of the embodiments, it is also necessary to weigh 39-45 parts of nuts and 1-2 parts of salt as auxiliary materials.
[0038] Step S120: Mix and ferment 45-55 parts of the above-mentioned low-gluten flour, 15-18 parts of the above-mentioned trehalose, 18-23 parts of egg liquid, and 4.5-6 parts of dried fruit fermentation liquid to obtain the first Fermentation.
[0039] It should be noted that the order of the step of making the first fermented product (ie step S120 ) and the step of making the whipped product (ie step S130 ) is in no particular order.
[0040] Specificall...
Embodiment 1
[0053]The preparation process of the biscuit of the present embodiment is as follows:
[0054] (1) Weigh the following raw materials in parts by weight: 100 parts of low-gluten flour, 30 parts of trehalose, 40 parts of butter, 5 parts of dried fruit fermentation liquid, 32 parts of egg liquid and 2 parts of milk powder.
[0055] (2) Mix 50 parts of low-gluten flour, 20 parts of trehalose, 20 parts of egg liquid and 5 parts of dried fruit fermentation liquid, and place it in a proofer with a temperature of 30°C and an air humidity of 85% to let it relax Ferment for 180min to obtain the first fermented product;
[0056] (3) Mix 40 parts of butter and 10 parts of trehalose, stir and mix for 1 min at a speed of 800 r / min with an instant egg beater, and then beat at a speed of 3000 r / min for 5 min to obtain a whipped product.
[0057] (4) Mix 50 parts of low-gluten flour, 2 parts of milk powder, 12 parts of egg liquid, the above-mentioned first fermented product and the above-ment...
Embodiment 2
[0061] The preparation process of the biscuit of the present embodiment is as follows:
[0062] (1) Weigh the following raw materials in parts by weight: 105 parts of low-gluten flour, 35 parts of trehalose, 35 parts of butter, 4.5 parts of dried fruit fermentation liquid, 38 parts of egg liquid, 3 parts of milk powder, 39 parts of nut kernels (18 parts of walnut kernels) , 13 parts of peanut kernels, 8 parts of linseed kernels) and 2 parts of table salt.
[0063] (2) Mix 55 parts of low-gluten flour, 15 parts of trehalose, 23 parts of egg liquid and 4.5 parts of dried fruit fermentation liquid, and place it in a proofer with a temperature of 33°C and an air humidity of 90%. Relax and ferment for 150min to obtain the first fermented product;
[0064] (3) Mix 35 parts of butter and 20 parts of trehalose, stir and mix for 2 minutes at a speed of 600 r / min with an instant whisk, and then beat at a speed of 2500 r / min for 4 minutes to obtain a whipped product.
[0065] (4) Use a...
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