Banana oat biscuit
An oatmeal biscuit and banana technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of not being able to give full play to the taste and taste of banana pulp, and achieve the effects of reducing calories, preventing constipation, and facilitating digestion
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Embodiment 1
[0025] The banana oat biscuit of this embodiment is made of the following raw materials in parts by weight: 100 parts of wheat flour, 20 parts of banana pulp, 20 parts of oatmeal, 0.5 parts of baking soda, 30 parts of sucrose, 50 parts of butter, and 50 parts of water.
[0026] The preparation method of the banana oatmeal biscuit of the present embodiment is as follows:
[0027] (1) Banana pretreatment: the bananas are processed into granules with a particle size of 3-8 mm, cleaned, and dried until their water content is lower than 40%.
[0028] (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 banana pulp, oatmeal and flour to the blender after preliminary mixing, and continue Stir until fully mixed, set aside;
[0029] (3) Roll forming: making biscuit green bodies of various shapes through a forming machine;
[0030] (4) Baking: Send the biscuits into the bak...
Embodiment 2
[0034] The banana oatmeal biscuit of this embodiment is made of the following raw materials by weight: 100 wheat flour, 50 banana pulp, 20 oatmeal, 3 baking powder, 15 sucrose, 50 palm oil, and 20 water.
[0035] The production method of the banana oatmeal biscuit in this embodiment is basically the same as that in Embodiment 1, the difference is that, due to the high amount of banana used, it needs to be processed into granules for uniform mixing.
[0036] In addition, since the proportion of banana pulp 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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