CN104642469A - Production method of scallion flavor small biscuit - Google Patents
Production method of scallion flavor small biscuit Download PDFInfo
- Publication number
- CN104642469A CN104642469A CN201510044465.1A CN201510044465A CN104642469A CN 104642469 A CN104642469 A CN 104642469A CN 201510044465 A CN201510044465 A CN 201510044465A CN 104642469 A CN104642469 A CN 104642469A
- Authority
- CN
- China
- Prior art keywords
- butter
- production method
- described step
- green onion
- dough
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention designs a production method of scallion flavor small biscuit. The method is characterized by comprising the following steps that (1) butter is softened at room temperature; (2) the softened buffer is beaten to be white by an electric egg beater until the color becomes light, the size slightly becomes larger, and the butter is in a feather shape; (3) sugar powder is added into the butter, and is uniformly stirred; (4) fine granulated sugar is added into the buffer and is uniformly stirred; (5) egg liquid in fresh eggs is taken and is uniformly stirred; (6) the uniformly stirred egg liquid is added into the butter for three times and is uniformly stirred; (7) low-gluten flour, salt, shallots and milk powder are mixed and are sieved into the butter to be uniformly stirred into dough; (8) the uniformly stirred dough is added into a pastry bag provided with a pattern extruding nozzle; (9) cookie dough with uniform size is extruded on a baking tray by the pastry bag; (10) baking oven preheating is carried out, and the baking tray is put into a baking oven for baking and forming.
Description
Technical field
The present invention relates to the production method of biscuit, relate in particular to the production method of the fragrant little biscuit of a kind of green onion.
Background technology
Biscuit can add glutinous rice flour, starch etc. for primary raw material with wheat flour, adds or do not add sugar, grease and other raw materials, through adjust powder or size mixing, be shaped, food that mouthfeel that the technique such as baking is made is loose or crisp.Biscuit has a sweet taste with it, and Portable belt, resistance to feature stored for a long time, dark liking by numerous working people.Spring onion, as a kind of food dressing, are widely used in the making of various cuisines.Now commercially also do not have a kind of product appearance spring onion being added biscuit and make, the market vacancy has just in time been filled up in the appearance of this method.
The present invention is just for the technical problem existed in prior art, there is provided the production method of the fragrant little biscuit of a kind of green onion, the method is not only simple, easily operates, and with the addition of spring onion in manufacturing process, make made biscuit when edible, have one light spring onion taste.Not only fill up the market vacancy but also brought a kind of good to eat tasty food.
To achieve these goals, technical scheme of the present invention is as follows, and the production method of the fragrant little biscuit of a kind of green onion, is characterized in that, said method comprising the steps of
1) softening under butter room temperature;
2) softening butter electric mixer is beaten to turning white, being lighter, and volume slightly becomes large, in featheriness;
3) adding Icing Sugar in butter beats evenly; 4) adding berry sugar in butter beats evenly; 5) the egg liquid got in fresh egg beats; 6) the egg liquid beaten is divided to add in butter for three times stir; 7) by after Self-raising flour, salt, spring onion, milk powder mixing, be sieved in butter and be stirred into dough;
8) dough stirred is added in the piping bag being equipped with and squeezing flower mouth;
9) on baking tray, cookies dough of uniform size is extruded with piping bag; 10) baking box preheating, it is shaping baking tray to be put into baking box baking.
As a modification of the present invention, butter, berry sugar, Icing Sugar, milk powder, spring onion, salt, Self-raising flour, egg liquid mass percent are; 30-35; 3-4; 3-5; 3-5; 5-7; 3-5; 2-3; 30-35; 10-12.
As a modification of the present invention, in described step 2, mixing time is 350-355s.
As a modification of the present invention, in described step 3, mixing time is 140-145s.
As a modification of the present invention, in described step 4, mixing time is 140-145s.
As a modification of the present invention, in described step 5, mixing time is 220-225s.
As a modification of the present invention, in described step 6, mixing time is 400-410s.
As a modification of the present invention, in described step 7, mixing time is 450-455s.
As a modification of the present invention, the diameter of the medium and small dough of described step 9 is 6-7cm.
As a modification of the present invention, in described step 10, baking tray temperature is set to 180 degree, and cooking time is 14-15min.
Relative to prior art, advantage of the present invention is as follows, 1) with the addition of spring onion in this production process, biscuit is had when edible a kind of spring onion taste.2) berry sugar added in raw material can bring crisp mouthfeel to cookie, and Icing Sugar can make cookies keep decorative pattern, so Icing Sugar and berry sugar are all indispensable when cooking cookies.
Detailed description of the invention
In order to deepen the understanding of the present invention and understanding, below in conjunction with detailed description of the invention the present invention being made further instructions and introducing.
embodiment 1:
A production method for the fragrant little biscuit of green onion, said method comprising the steps of
1) the egg liquid of Fresh Egg is got, uniform stirring egg liquid;
2) evenly beat after adding egg liquid and salt in Self-raising flour;
3) chopped spring onion is put into dough, stir; 4) butter room temperature melts; 5) butter is added dough, note in adition process otherwise stop stirring, dough is dismissed completely; 6) dough of dismissing is divided into little dough of uniform size; 7) move little dough with hand rubbing and become circle;
8) neat for little for circle dough is placed on baking tray; 9) baking box preheating, it is shaping baking tray to be put into baking box baking.
As a modification of the present invention, butter, salt, Self-raising flour, egg liquid mass percent are; 40-45; 3-5; 35-40; 10-15.
As a modification of the present invention, in described step 1, mixing time is 150-155s.
As a modification of the present invention, in described step 2, mixing time is 350-355s.
As a modification of the present invention, in described step 3, mixing time is 120-125s.
As a modification of the present invention, in described step 5, mixing time is 280-285s.
As a modification of the present invention, the diameter of the medium and small dough of described step 7 is 3-4cm.
As a modification of the present invention, in described step 9, baking tray temperature is set to 170 degree, and cooking time is 19-20min.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; equivalent replacement done on the basis of the above or substitute and all belong to protection scope of the present invention, protection scope of the present invention is as the criterion with claims.
Claims (9)
1. a production method for the fragrant little biscuit of green onion, is characterized in that, said method comprising the steps of
1) softening under butter room temperature;
2) softening butter electric mixer is beaten to turning white, being lighter, and volume slightly becomes large, in featheriness;
3) adding Icing Sugar in butter beats evenly; 4) adding berry sugar in butter beats evenly; 5) the egg liquid got in fresh egg beats; 6) the egg liquid beaten is divided to add in butter for three times stir; 7) by after Self-raising flour, salt, spring onion, milk powder mixing, be sieved in butter and be stirred into dough;
8) dough stirred is added in the piping bag being equipped with and squeezing flower mouth;
9) on baking tray, cookies dough of uniform size is extruded with piping bag; 10) baking box preheating, it is shaping baking tray to be put into baking box baking.
2. the production method of the fragrant little biscuit of green onion according to claim 1, it is characterized in that, butter, berry sugar, Icing Sugar, milk powder, spring onion, salt, Self-raising flour, egg liquid mass percent are; 30-35; 3-4; 3-5; 3-5; 5-7; 3-5; 2-3; 30-35; 10-12.
3. the production method of the fragrant little biscuit of green onion according to claim 1, it is characterized in that, in described step 2, mixing time is 350-355s.
4. the production method of the fragrant little biscuit of green onion according to claim 1, it is characterized in that, in described step 3, mixing time is 140-145s.
5. the production method of the fragrant little biscuit of green onion according to claim 1, it is characterized in that, in described step 4, mixing time is 140-145s.
6. the production method of the fragrant little biscuit of green onion according to claim 1, it is characterized in that, in described step 5, mixing time is 220-225s.
7. the production method of the fragrant little biscuit of green onion according to claim 1, it is characterized in that, in described step 6, mixing time is 400-410s.
8. the production method of the fragrant little biscuit of green onion according to claim 1, it is characterized in that, in described step 7, mixing time is 450-455s.
9. the production method of the fragrant little biscuit of green onion according to claim 1, it is characterized in that, the diameter of the medium and small dough of described step 9 is 6-7cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510044465.1A CN104642469A (en) | 2015-01-29 | 2015-01-29 | Production method of scallion flavor small biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510044465.1A CN104642469A (en) | 2015-01-29 | 2015-01-29 | Production method of scallion flavor small biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104642469A true CN104642469A (en) | 2015-05-27 |
Family
ID=53234525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510044465.1A Withdrawn CN104642469A (en) | 2015-01-29 | 2015-01-29 | Production method of scallion flavor small biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642469A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685188A (en) * | 2016-04-11 | 2016-06-22 | 南昌大学 | Ginger and fistular onion biscuit and preparation method thereof |
| CN107197913A (en) * | 2017-06-06 | 2017-09-26 | 马培永 | A kind of crisp-fried chive garlic butter biscuit and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100815293B1 (en) * | 2006-10-31 | 2008-03-19 | 창녕군 | A functional food using onion powder and a method for preparing the food |
| CN102461612A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Vanilla white chrysanthemum cookie and preparation method thereof |
-
2015
- 2015-01-29 CN CN201510044465.1A patent/CN104642469A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100815293B1 (en) * | 2006-10-31 | 2008-03-19 | 창녕군 | A functional food using onion powder and a method for preparing the food |
| CN102461612A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Vanilla white chrysanthemum cookie and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| SOPHIA爱-梦-游: "咸味葱香曲奇", 《百度百科》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685188A (en) * | 2016-04-11 | 2016-06-22 | 南昌大学 | Ginger and fistular onion biscuit and preparation method thereof |
| CN107197913A (en) * | 2017-06-06 | 2017-09-26 | 马培永 | A kind of crisp-fried chive garlic butter biscuit and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20150527 |
|
| WW01 | Invention patent application withdrawn after publication |