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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
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...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com