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Formula for producing butterfly-shaped crisp cakes

A formula and butterfly technology, which is applied in the field of formula for producing butterfly cakes, can solve the problems of unreasonable calorie intake, single nutritional composition, unbalanced ratio of raw materials, etc., and achieve the effects of increasing the composition of nutrients, increasing the taste, and improving the greasy feeling.

Pending Publication Date: 2021-05-07
乔尔卢布松(上海)餐饮有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to comprehensively solve the existing problems of the above-mentioned current biscuits such as single nutritional composition and imbalanced raw material ratio, which lead to unreasonable calorie intake and are often classified as unhealthy food, especially for the deficiencies in the prior art: the present invention Provided is a formula for producing Butterfly Crisp

Method used

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Embodiment Construction

[0020] The technical solutions of the present invention will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0021] In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer" etc. The indicated orientation or positional relationship is based on the illustrated orientation or positional relationship, and is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the referred device or element must have a specific orientation, be configured in a specific orientation, and operation, ...

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Abstract

The invention discloses a formula for producing butterfly-shaped crisp cakes. The formula for producing the butterfly-shaped crisp cakes comprises the following raw materials in parts by weight: 8-10 parts of wheat flour, 1-2 parts of lotus seeds, 3-4 parts of Chinese yams, 2-3 parts of peanuts, 1-2 parts of butter, 1-2 parts of lard, 2-3 parts of cream, 1-2 parts of butter, 1-2 parts of white granulated sugar, 1-2 parts of sodium bicarbonate, 3-4 parts of eggs and 0.5-1 part of salt. The Chinese yams and the lotus seeds are added to traditional raw materials, wherein the Chinese yams have the effects of supplementing Qi and replenishing blood, and the lotus seeds have the effect of reducing internal heat, so that the taste of the butterfly-shaped crisp cakes is increased, besides, the nutrient components are increased, the butterfly-shaped crisp cakes are healthy to eat, the greasy feeling of ordinary crisp cakes is well reduced, and people do not easily suffer from excessive internal heat after eating the butterfly-shaped crisp cakes.

Description

technical field [0001] The invention relates to the technical field of snack making, in particular to a formula for producing butterfly cakes. Background technique [0002] Biscuits, especially shortbread biscuits, are a popular snack and can also be used as a main meal. However, the current biscuits have a single nutritional composition and an imbalanced ratio of raw materials, which leads to unreasonable calorie intake and is often classified as unhealthy food. [0003] Therefore, the present invention is committed to developing a formula for producing butterfly cakes, adding yam, lotus seeds and other ingredients to the raw materials, wherein the yam nourishes qi and blood, and the lotus seeds remove fire, which increases the taste of butterfly cakes and increases the composition of nutrients to make it more delicious. Eat healthy. Contents of the invention [0004] In order to comprehensively solve the existing problems of the above-mentioned current biscuits such as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/366A21D2/364
Inventor 沈杨
Owner 乔尔卢布松(上海)餐饮有限公司
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