Oatmeal cookie with caramel taste
An oatmeal biscuit and flavor technology, applied in the field of industrialized preparation of small snacks, can solve the problems of single taste of oatmeal, steamed bread or steamed buns that cannot be eaten at any time, and achieve the effect of rich caramel flavor
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Embodiment 1
[0029] Weighing:
[0030] 110kg of butter,
[0031] 150kg low-gluten flour,
[0032] Maple sugar 12kg,
[0033] 80kg of brown sugar,
[0034] Oat flour 50kg,
[0035] Vanilla extract 0.3kg;
[0036] Produced by the following steps:
[0037] 1) Boil the butter, maple syrup, and brown sugar at 160°C until the butter melts and smell the aroma, and then cook at 130°C for 3 minutes until slightly charred;
[0038] 2) Add sifted low-gluten flour and stir;
[0039] 3) Add oat flour and vanilla extract and mix well;
[0040] 4) Making cake blanks, making cake blanks about 60mm in diameter and 3mm in thickness;
[0041] 5) Bake at 180 degrees for 15 minutes. Get around 18,000 biscuits.
[0042] The 80 parts by weight of the brown sugar can be replaced with an equal weight of soft white sugar.
[0043] 4. The caramel-flavored oatmeal biscuits according to claim 1, 2, or 3, characterized in that the oat flour is made by crushing cooked oatmeal.
Embodiment 2
[0045] Similar to the first embodiment, the difference is that the maple syrup can be replaced with an equivalent weight of commercially available barbecue syrup.
Embodiment 3
[0047] Similar to Example 1, the difference is that the brown sugar can be replaced with soft white sugar of equal weight.
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