A kind of fungus cookie and preparation method thereof
A fungus, low-gluten wheat flour technology, applied in bakery, baking, food science and other directions, can solve the problems of no obvious improvement in nutrition and health care, unclear surface texture of cookies, unfavorable health, etc., to improve nutrition and health care. Efficacy, retain unique flavor, increase the effect of color varieties
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Embodiment 1
[0031] A fungus cookie, the raw materials are: 350 parts of low-gluten flour, 100 parts of whole fungus powder, 28 parts of water chestnut powder, 180 parts of safflower oil, 70 parts of butter, 100 parts of white sugar, 150 parts of egg yolk, and 120 parts of light cream , 4 parts of gluconolactone, 2 parts of sodium caseinate.
[0032] The preparation method of the whole fungus powder used in the above-mentioned raw materials is:
[0033] (1) Add the dried fungus into the magnesium carbonate aqueous solution with a mass fraction of 0.01% at 15°C according to the mass ratio of 1:20 and soak for 20 minutes, remove and wash, then add the mass fraction at 20°C according to the mass ratio of 1:30 Soak hair for 15% calcium acetate aqueous solution, and finally use vacuum freeze dryer to dehydrate;
[0034] (2) Crush the dehydrated fungus and pass through a 160-mesh sieve to get the whole fungus powder.
[0035] The preparation method of fungus cookies is:
[0036] (1) Stir the ...
Embodiment 2
[0042] A kind of fungus cookie, the raw materials are: 350 parts of low-gluten wheat flour, 76 parts of whole fungus powder, 25 parts of water chestnut powder, 150 parts of safflower seed oil, 75 parts of butter, 80 parts of white sugar, 150 parts of egg yolk, and 100 parts of light cream , 3 parts of gluconolactone, 3 parts of sodium caseinate.
[0043] The preparation method of whole fungus powder and fungus cookie is the same as in Example 1.
Embodiment 3
[0045] A fungus cookie, the raw materials are: 370 parts of low-gluten wheat flour, 85 parts of whole fungus powder, 20 parts of water chestnut powder, 165 parts of safflower oil, 60 parts of butter, 91 parts of white sugar, 170 parts of egg yolk, and 112 parts of light cream , 5 parts of gluconolactone, 2 parts of sodium caseinate.
[0046] The preparation method of whole fungus powder and fungus cookie is the same as in Example 1.
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