Manufacturing method of pine nut biscuit

A production method, the technology of pine nuts, is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., to achieve the effects of promoting digestion, improving learning efficiency, and enhancing memory

Inactive Publication Date: 2018-09-18
杨雪平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In view of the deficiencies of existing technologies, there is no effective way to solve the problem

Method used

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  • Manufacturing method of pine nut biscuit
  • Manufacturing method of pine nut biscuit

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Embodiment 1

[0028] A method for preparing a pine nut biscuit, wherein the pine nut biscuit is made of the following raw materials in parts by weight: 70 parts of pine nuts, 18 parts of milk powder, 70 parts of cornmeal, 17 parts of white sugar, 16 parts of eggs, 10 parts of lilies, 80 parts of water, dry 4 parts of yeast powder; The preparation method of described pine nut biscuit comprises the following steps:

[0029] S1. After weighing the pine nuts and lilies according to the proportion of the weight components and pulverizing them, mix milk powder, cornmeal, white sugar and eggs, stir evenly, add water and stir, add dry yeast powder during the process of adding water and stir to obtain dough;

[0030] S2. Fermenting the dough in step S1 at 33° C. for 1.2 hours, controlling the fermentation humidity to 83%, obtaining fermented dough after the fermentation is completed, and rolling and forming the fermented dough to obtain a cake base;

[0031] S3. Put the cake base in step S2 into an ...

Embodiment 2

[0034] A method for preparing a pine nut biscuit, the pine nut biscuit is made of the following raw materials in parts by weight: 50 parts of pine nuts, 15 parts of milk powder, 50 parts of cornmeal, 20 parts of white sugar, 19 parts of eggs, 14 parts of lilies, 50 parts of water, dry 2 parts of yeast powder; the preparation method of described pine nut biscuit comprises the following steps:

[0035] S1. After weighing the pine nuts and lilies according to the proportion of the weight components and pulverizing them, mix milk powder, cornmeal, white sugar and eggs, stir evenly, add water and stir, add dry yeast powder during the process of adding water and stir to obtain dough;

[0036] S2. Fermenting the dough in step S1 at 30° C. for 1 hour, controlling the fermentation humidity to 80%, obtaining fermented dough after the fermentation is completed, and rolling and molding the fermented dough to obtain a cake base;

[0037] S3. Put the cake base in step S2 into an oven and ba...

Embodiment 3

[0040] A method for preparing a pine nut biscuit, the pine nut biscuit is made of the following raw materials in parts by weight: 100 parts of pine nuts, 20 parts of milk powder, 100 parts of cornmeal, 15 parts of white sugar, 14 parts of eggs, 8 parts of lilies, 100 parts of water, dry 6 parts of yeast powder; The preparation method of described pine nut biscuit comprises the following steps:

[0041] S1. After weighing the pine nuts and lilies according to the proportion of the weight components and pulverizing them, mix milk powder, cornmeal, white sugar and eggs, stir evenly, add water and stir, add dry yeast powder during the process of adding water and stir to obtain dough;

[0042] S2. Fermenting the dough in step S1 at 35° C. for 1.5 hours, controlling the fermentation humidity to 85%, obtaining a fermented dough after the fermentation is completed, and rolling and forming the fermented dough to obtain a cake base;

[0043] S3. Put the cake base in step S2 into an oven...

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Abstract

The invention discloses a manufacturing method of a pine nut biscuit. The pine nut biscuit is prepared from the following raw materials in parts by weight: pine nuts, milk powder, corn flour, white sugar, eggs, lily, 50-100 parts of water, and dry yeast powder. The preparation method of the pine nut biscuit comprises the following steps: step 1, weighing and crushing the pine nuts and the lily inproportion by weight, mixing the obtained crushed material with the milk powder, the corn flour, the white sugar and the eggs, conducting uniform stirring, adding water with stirring, and adding the dry yeast powder during the water adding with stirring so as to obtain dough; step 2, fermenting the dough obtained in the step 1 under the condition of 30-35 DEG C for 1-1.5h, controlling the fermentation humidity to be 80-85%, acquiring the fermented dough after fermentation, and rolling and shaping the fermented dough to obtain a cake blank; and step 3, placing the cake blank obtained in the step 2 in an oven, conducting baking until the surface is golden part, and controlling the baking temperature at 200-215 DEG C, cooling the biscuit to room temperature when the baking is finished, and conducting packaging to obtain the biscuit.

Description

technical field [0001] The invention relates to the production of pine nut biscuits, in particular to a production method of pine nut biscuits. Background technique [0002] Biscuits are a common snack. As a snack or dietary supplement, they are easy to eat and carry, and have become an indispensable food in daily life. [0003] The main raw material of biscuits is wheat flour, and then add sugar, oil, eggs, dairy products and other auxiliary materials. According to different formulas and production processes, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits. Among the many biscuits, fermented biscuits are the most popular among consumers, especially students. [0004] Fermented biscuits: using wheat flour, sugar, and oil as the main raw materials, yeast as a bulking agent, adding various auxiliary materials, after fermentation, flour mixing, rolling, lamination, and baking, they are crispy and baked with the unique aroma of fermented pr...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/047A21D2/36
CPCA21D2/36A21D2/364A21D13/06A21D13/047
Inventor 杨雪平
Owner 杨雪平
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