Caramel and oat biscuits and preparation method thereof
A technology for oat biscuit and caramel, which is applied in the field of caramel oat biscuit and its preparation, can solve the problems of low nutritional value, cannot satisfy health awareness and the like, and achieves the effect of rich caramel taste
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Embodiment 1
[0013] A caramel oatmeal biscuit, which is composed of the following raw materials in parts by weight: 30-40 parts of glutinous rice flour, 40-60 parts of oat flour, 4-6 parts of table salt, 30-50 parts of sweet potato flour, 8-10 parts of sucrose, and 1 part of monosodium glutamate -3 parts, brown sugar 10-12 parts, honey 20-40 parts, olive oil 10-12 parts, eggs 15-25 parts, water 30-40 parts.
Embodiment 2
[0015] A caramel oatmeal biscuit, which is composed of the following raw materials in parts by weight: 30 parts of glutinous rice flour, 40 parts of oat flour, 4 parts of table salt, 30 parts of sweet potato flour, 8 parts of sucrose, 1 part of monosodium glutamate, 10 parts of brown sugar, and 20 parts of honey , 10 parts of olive oil, 15 parts of eggs, 30 parts of water.
Embodiment 3
[0017] A caramel oatmeal biscuit, which is composed of the following raw materials in parts by weight: 35 parts of glutinous rice flour, 50 parts of oat flour, 5 parts of table salt, 40 parts of sweet potato flour, 9 parts of sucrose, 2 parts of monosodium glutamate, 11 parts of brown sugar, and 30 parts of honey , 11 parts of olive oil, 20 parts of eggs, and 35 parts of water.
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