Taro oat biscuit
An oatmeal biscuit and taro technology, which is applied in baking, dough processing, baked food and other directions, can solve the problems such as the inability to exert the taste and taste of taro meat, and achieve the effects of reducing calories, preventing constipation and facilitating digestion.
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Embodiment 1
[0026] The taro oatmeal biscuit of this embodiment is made of the following raw materials in parts by weight: 80 parts of wheat flour, 20 parts of taro meat, 20 parts of oatmeal, 0.5 parts of baking soda, 30 parts of sucrose, 50 parts of butter, and 50 parts of water.
[0027] The preparation method of the taro oatmeal biscuits of the present embodiment is as follows:
[0028] (1) Taro pretreatment: process the taro into filamentous or granular with a particle size of 3-8 mm, wash and dry until the water content is lower than 40%.
[0029] (2) Prepare the dough: take each raw material according to the formula, mix the sweetener, fat, leavening agent and water into the blender and mix well, then add the taro meat, oatmeal and flour to the blender after preliminary mixing, and continue Stir until fully mixed, set aside;
[0030] (3) Roll forming: making biscuit green bodies of various shapes through a forming machine;
[0031] (4) Baking: Send the biscuits into the baking mach...
Embodiment 2
[0035] The taro oatmeal biscuit of this embodiment is made of the following raw materials by weight: 80 wheat flour, 50 Lipu taro meat, 20 oatmeal, 3 baking powder, 15 sucrose, 50 palm oil, and 20 water.
[0036] The production method of the taro oatmeal biscuits in this embodiment is substantially the same as that in Example 1, the difference is that, due to the higher usage of taro, it needs to be processed into granules for uniform mixing.
[0037] In addition, since the proportion of taro meat used in this embodiment is relatively high, it requires relatively less sugar and water to be added, and its calories are lower.
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