Double-fruity sandwich biscuit and processing method thereof

Abstract

Provided are a double-fruity sandwich biscuit and a processing method thereof. The biscuit comprises a biscuit surface layer, a biscuit bottom layer and a medium core material. The biscuit surface layer and the biscuit bottom layer are consistent in shape and size and are fixed through the medium core material in a bonding mode to form the biscuit. The biscuit surface layer and the biscuit bottom layer are made of the following raw materials by weight: 100-110 parts of flour, 25-30 parts of egg, 25-30 parts of vegetable oil, 10-15 parts of sugar, 10-15 parts of apple juice, 10-15 parts of orange juice. The core material is honey fructose, and the weight ratio of the core material, the biscuit surface layer and the biscuit bottom layer is 1:3-4. The method has the advantages of being good in taste, fragrant, sweet and rich in fruity and the like.

Description

technical field [0001] The invention relates to a kind of pasta, in particular to a baked instant food. Background technique [0002] At present, biscuits are still a kind of convenience food that people like very much. It is known that biscuits are divided into single-layer biscuits, multi-layer biscuits and sandwich biscuits, wherein sandwich biscuits are more popular because of the core materials with different tastes. Yet the sandwich biscuit in the market mostly adopts food such as chocolate, cream as the core material now, and its mouthfeel is comparatively single, and has bigger greasy feeling. In addition, most of the surface and bottom layers of sandwich biscuits have the same taste, which is not suitable for eating separately. Even if some sandwich biscuits use two different flavors of surface and bottom layers, most of them use dark chocolate or white chocolate. Such as high-calorie additives as main ingredients, it is difficult to provide people with a new ty...

AI Technical Summary

Problems solved by technology

However, most of the sandwich biscuits in the market now use chocolate, cream, etc. as core materials, and their mouthfeel is relatively single, and they have a relatively greasy feeling.

In addition, most of the surface and bottom layers of sandwich biscuits have the same taste, which is not suitable for separate consumption. Even if some sandwich biscuits use two different flavors of surface and bottom layers, most of them use dark chocolate or white chocolate. It is difficult to provide people with a new type of biscuit with a fresh taste