Key making method of mocha nutlet cookie

A technology of mocha nuts and sweet cakes, which is applied in the field of special pastry processing, can solve the problem of not so dry taste, and achieve the effect of convenient processing conditions, simple process operation, and large-scale production

Inactive Publication Date: 2016-07-06
李建贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional cookies are made by whipping cream and using manual stirring. When stirring, stir in the same direction at a constant speed, so that the stirring is more concentrated, and the air can penetrate into the cream better, so that the taste of the baked cookies is not so dry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Prepare egg batter:

[0028] 1) Soften 65 grams of butter at a room temperature of 30-40 degrees Celsius. After fully mixing with 15 grams of fine sugar and 50 grams of brown sugar, beat with an electric mixer at a low speed until the color of the butter becomes lighter and whitish, and the state is fluffy;

[0029] 2) Then add 25 grams of the beaten egg liquid into the butter paste three times, and beat evenly until the butter paste is smooth and fluffy;

[0030] 3) Dissolve 3 grams of instant coffee powder in 6 grams of boiling water, stir well, then pour into the whipped butter paste in batches, and beat with an electric egg beater until uniform;

[0031] 2. Make the dough:

[0032] 1) Mix 100 grams of low-gluten flour, 2 grams of baking powder, and 1 gram of soda powder, sift through a fine mesh sieve, and pour into the stirred butter paste;

[0033] 2) Chopped 25 grams of dark chocolate and 35 grams of walnut kernels, poured into the mixed batter and stirred e...

Embodiment 2

[0038] 1. Prepare egg batter:

[0039] 1) Soften 80 grams of butter at a room temperature of 30-40 degrees Celsius. After fully mixing with 20 grams of fine granulated sugar and 60 grams of brown granulated sugar, beat with an electric mixer at a low speed until the color of the butter becomes lighter, whitish, and fluffy;

[0040] 2) Then add 50 grams of the beaten egg liquid into the butter paste three times, and beat evenly until the butter paste is smooth and fluffy;

[0041] 3) Dissolve 6 grams of instant coffee powder in 8 grams of boiling water, stir well, then pour into the whipped butter paste in batches, and beat with an electric egg beater until uniform;

[0042] 2. Make the dough:

[0043] 1) Mix 120 grams of low-gluten flour, 5 grams of baking powder, and 3 grams of soda powder, sift through a fine mesh sieve, and pour into the stirred butter paste;

[0044] 2) Chop 30% of dark chocolate and 50% of walnut kernels, pour into the mixed batter and stir evenly up an...

Embodiment 3

[0049] 1. Prepare egg batter:

[0050] 1) Soften 70 grams of butter at a room temperature of 30-40 degrees Celsius. After fully mixing with 15 grams of fine sugar and 45 grams of brown sugar, beat it with an electric mixer at a low speed until the color of the butter becomes lighter, whitish, and fluffy;

[0051] 2) Then add 40 grams of the beaten egg liquid into the butter paste three times, and beat evenly until the butter paste is smooth and fluffy;

[0052] 3) Dissolve 5 grams of instant coffee powder in 3 grams of boiling water, stir well, then pour into the whipped butter paste in batches, and beat with an electric egg beater until uniform;

[0053] 2. Make the dough:

[0054] 1) Mix 110 grams of low-gluten flour, 3 grams of baking powder, and 2 grams of soda powder, sift through a fine mesh sieve, and pour into the stirred butter paste;

[0055] 2) Chop dark chocolate 40 and walnut kernel 40, pour into the batter that has been mixed, and stir evenly with a rubber spat...

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PUM

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Abstract

The invention relates to a key making method of a mocha nutlet cookie. A dough making method is enhanced in a cookie making process, a cookie dough is subjected to deep processing, coffee powder, black chocolate and walnut powder are used to enhance integral mouthfeel, pastry and food materials are reasonably matched by improving a blending process, a unique appearance is innovated, the requirements of the public on food color, fragrance, taste, shape and nutrition matching are met, and a new process of the mocha nutlet cookie and flaky pastry products is provided. A manufacturing process is simple, a food material selection range is wide, operation conditions are easy to master, and the making method is suitable for large-batch production.

Description

technical field [0001] The invention relates to the field of special pastry processing, in particular to a key method of sweet cakes. Background technique [0002] Cookies, derived from English COOKIE, cookies are interpreted in the United States and Canada as thin and flat custard-style biscuits, meaning "thin custard". Cookies are originally a high-sugar, high-fat food. With the improvement of people's living standards. The intake of high-fat and high-oil foods is too much, while the intake of dietary fiber is decreasing day by day. Eating cookies will increase the incidence of "civilization diseases". Therefore, the development of cookies with dietary fiber has very positive significance. [0003] Traditional cookies are made by whipping cream and using manual stirring. When stirring, stir in the same direction at a constant speed, so that the stirring is more concentrated, allowing the air to penetrate into the cream better, so that the baked cookies are not so dry. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
CPCA21D2/364A21D13/00
Inventor 李建贤
Owner 李建贤
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