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Preparation method of Tieguanyin tea flavored cream sandwich biscuits
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A cream sandwich and Tieguanyin technology, which is applied in dough processing, baking, and baked foods with modified ingredients, etc., can solve the problems of single nutritional components and single taste of biscuits, and achieve the effect of rich taste
Pending Publication Date: 2021-07-06
卢婷婷
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Abstract
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Problems solved by technology
[0006] In order to overcome the shortcomings of the existing biscuits with single taste and relatively single nutritional components, the present invention provides a method for preparing Tieguanyin tea-flavored cream sandwich biscuits with rich taste and rich nutritional components
Method used
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Embodiment 1
[0033] A. Take pumpkin, peel, slice, and remove seeds to obtain sliced pumpkin flesh, wash the sliced pumpkin flesh, add water and simmer for 12 minutes, take it out, mash it into a puree, and obtain puree pumpkin flesh, set aside;
[0034] B. Weigh the raw materials according to the parts by weight, take 2 parts of baking powder, 40 parts of butter, 120 parts of low-gluten flour, 10 parts of egg yolk, 15 parts of pureed pumpkin meat, 0.3 parts of edible salt, 5 parts of maltose, and 15 parts of white sugar , 20 parts of water;
[0035] C. Weigh the raw materials of step B according to the proportion, fully beat the powder evenly, add water according to the proportion, knead well, let it stand still, get the dough, and set aside;
[0036] D. The dough is repeatedly rolled, rolled 18 times, to obtain a surface layer with a thickness of 5mm;
[0037] Making of the sandwich layer:
[0038] E. Take the Tieguanyin tea leaves and process them by decocting to obtain an extract,...
Embodiment 2
[0044] A. Take pumpkin, peel, slice, and remove seeds to obtain sliced pumpkin flesh, wash the sliced pumpkin flesh, add water and simmer for 15 minutes, take it out, mash it into puree, and obtain puree pumpkin flesh, set aside;
[0045] B. Weigh raw materials according to parts by weight, take 2 parts of baking powder, 50 parts of butter, 1150 parts of low-gluten flour, 15 parts of egg yolk, 25 parts of pureed pumpkin meat, 5 parts of edible salt, 10 parts of maltose, 15 parts of white sugar parts, 30 parts of water;
[0046] C. Weigh the raw materials of step B according to the proportion, fully beat the powder evenly, add water according to the proportion, knead well, let it stand still, get the dough, and set aside;
[0047] D. The dough is repeatedly rolled, rolled 18 times, to obtain a surface layer with a thickness of 5mm;
[0048] Making of the sandwich layer:
[0049] E. Take the Tieguanyin tea leaves and process them by decocting to obtain an extract, which is...
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Abstract
The invention belongs to the technical field of preparation methods of biscuits, and particularly relates to a preparation method of Tieguanyin tea-flavored cream sandwich biscuits. The Tieguanyin tea-flavored cream sandwich biscuits comprise sandwich material layers and surface layers; and the preparation method comprises the following steps: making the surface layers, making the sandwich material layers, making the formed Tieguanyin tea-flavored cream sandwich biscuits and the like. The pumpkin is used as a main raw material of the surface layers, the low-gluten flour and the like are used as auxiliary materials, the pumpkin contains rich carbohydrate, protein and fat and also contains rich carotene, vitamin B, vitamin C, vitamin E and various nutrient substances such as calcium, potassium, zinc, chromium, selenium and the like; tieguanyin is used as a main raw material of the sandwich material layers, and the Tieguanyin has anti-aging, anti-cancer and anti-arteriosclerosis effects; therefore, the biscuits can be rich in nutrition; and through reasonable proportioning, the biscuits are rich in taste.
Description
technical field [0001] The invention belongs to the technical field of biscuit preparation methods, and in particular relates to a preparation method of Tieguanyin tea-flavored cream sandwich biscuits. Background technique [0002] Biscuits are made of cereal flour (and / or beans, potato flour) as the main raw material, with or without adding sugar, oil and other raw materials, after powder (or paste), molding, baking (or frying) Foods made by other processes, as well as foods with cream, protein, cocoa, chocolate, etc. added between (or on the surface or inside) the products before or after cooking. [0003] The etymology of biscuit is "twice-baked bread", which is derived from the French bis (again) and cuit (toasted). It is baked with flour and water or milk without yeast. It can be used as stored food for travel, voyage, and mountaineering. It is also very convenient and applicable as a backup food for soldiers during wartime. [0004] At present, most of the biscuits o...
Claims
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Application Information
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