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Making method for butterfly cookies

A production method and butterfly technology, applied in baking methods, dough processing, baking, etc., can solve the problems of single nutritional composition, unhealthy, unreasonable calorie intake, etc.

Pending Publication Date: 2021-05-07
乔尔卢布松(上海)餐饮有限公司
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  • Summary
  • 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 method for making butterfly cakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of preparation method of butterfly cake,

[0028] The ratio of the raw materials of the Butterfly Crisp is: 8 parts of low-gluten wheat flour, 1 part of lotus seeds, 3 parts of yam, 2 parts of peanuts, 1 part of ghee, 1 part of lard, 2 parts of cream, 1 part of butter, and 1 part of white sugar , 1 part of sodium bicarbonate, 3 parts of eggs and 0.5 part of salt;

[0029] The preparation method is as follows:

[0030] Step 1: remove the core of the lotus seeds, cut the yam into pieces, dry them in the sun, and grind them through a pulverizer respectively, and pass through a 120-mesh sieve as a standard for later use;

[0031] Step 2, fry the peanuts with sand, peel them and pulverize them through a pulverizer, and pass them through a 120-mesh sieve for later use;

[0032] Step 3, put egg whites, sugar, and salt into the noodle bowl in turn, and use the egg beater to beat the foam;

[0033] Step 4, add wheat flour, crushed lotus seeds, yam, peanuts, ghee, lard,...

Embodiment 2

[0036] A kind of preparation method of butterfly cake,

[0037] The ratio of raw materials for the Butterfly Crisp is: 10 parts of low-gluten wheat flour, 2 parts of lotus seeds, 4 parts of yam, 3 parts of peanuts, 2 parts of ghee, 2 parts of lard, 3 parts of cream, 2 parts of butter, and 2 parts of white sugar , 2 parts of sodium bicarbonate, 4 parts of eggs and 1 part of salt;

[0038] The preparation method is as follows:

[0039] Step 1: remove the core of the lotus seeds, cut the yam into pieces, dry them in the sun, and grind them through a pulverizer respectively, and pass through a 120-mesh sieve as a standard for later use;

[0040] Step 2, fry the peanuts with sand, peel them and pulverize them through a pulverizer, and pass them through a 120-mesh sieve for later use;

[0041] Step 3, put egg whites, sugar, and salt into the noodle bowl in turn, and use the egg beater to beat the foam;

[0042] Step 4, add wheat flour, crushed lotus seeds, yam, peanuts, ghee, lar...

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PUM

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Abstract

The invention discloses a making method for butterfly cookies. The butterfly cookies comprise the following raw materials in parts by weight of 8-10 parts of low-gluten wheat flour, 1-2 parts of semen nelumbinis, 3-4 parts of rhizoma dioscoreae, 2-3 parts of peanuts, 1-2 parts of ghee, 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 rhizoma dioscoreae and thesemen nelumbinis are added in the traditional raw materials, wherein the rhizoma dioscoreae can tonify qi and enrich blood, and the semen nelumbinis can reduce internal heat; the taste of the butterfly cookies is added, and meanwhile, nutritional ingredients are added, so that the butterfly cookies are healthier to eat, the greasy feeling of common crispy cakes is better improved, and the butterfly cookies are not prone to causing inflammation after being eaten; and meanwhile, a segmented temperature baking method is adopted, so that the situation of excessive baking of biscuits can be reduced, and meanwhile, the biscuits can be baked more uniformly for inside and taste better.

Description

technical field [0001] The invention relates to the technical field of snack making, in particular to a method for making 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. Moreover, when ordinary biscuits are baked, the temperature and time are often inaccurately controlled. Burning, resulting in the production of harmful substances, which are harmful to health. [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 nu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D8/06
CPCA21D13/06A21D2/366A21D2/364A21D8/06
Inventor 沈杨
Owner 乔尔卢布松(上海)餐饮有限公司
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