Processing method of semen caryae cathayensis biscuit and biscuits
A technology of hickory nuts and hickory kernels, which is applied in the processing method of hickory nut biscuits and the field of biscuits, can solve the problems of low edible value, inability to meet edible needs, and poor edible taste, and achieve high edible value, which is beneficial to hair growth, Good taste effect
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Embodiment 1
[0013] A pecan biscuit, the raw materials of which include the following components by weight: 10.0 parts of pecan kernels, 80.0 parts of flour, 5.0 parts of chocolate cream, 2.0 parts of rum spice, 3.0 parts of black sesame, and 100.0 parts of water.
[0014] The present invention also includes a processing method of pecan biscuits, comprising the following steps:
[0015] 1) Grind the hickory kernels through a grinder, pour the crushed hickory kernels into an oil pan and fry slowly until the white hickory kernels are slightly yellowed, then take them out to control the oil;
[0016] 2) Pour the flour, water rum spice and oil-controlled hickory kernels into a mixer for stirring, the stirring time is 20.0 minutes, and the stirring speed is 200.0r / min, to obtain a uniformly mixed dough;
[0017] 3) Place the dough in a biscuit forming machine to obtain a dough with a certain shape, spray chocolate cream on the formed dough, sprinkle black sesame evenly after spraying, and then ...
Embodiment 2
[0020] A pecan biscuit, the raw materials of which include the following components by weight: 12.0 parts of pecan kernels, 85.0 parts of flour, 6.0 parts of chocolate cream, 3.0 parts of rum spice, 4.0 parts of black sesame, and 120.0 parts of water.
[0021] The present invention also includes a processing method of pecan biscuits, comprising the following steps:
[0022] 1) Grind the hickory kernels through a grinder, pour the crushed hickory kernels into an oil pan and fry slowly until the white hickory kernels are slightly yellowed, then take them out to control the oil;
[0023] 2) Pour the flour, water rum spice and oil-controlled pecan kernels into a mixer for stirring, the stirring time is 22.0 minutes, and the stirring speed is 200.0r / min, to obtain a uniformly mixed dough;
[0024] 3) Place the dough in a biscuit forming machine to obtain a dough with a certain shape, spray chocolate cream on the formed dough, sprinkle black sesame evenly after spraying, and then pl...
Embodiment 3
[0027] A pecan biscuit, the raw materials of which include the following components by weight: 18.0 parts of pecan kernels, 95.0 parts of flour, 8.0 parts of chocolate cream, 5.0 parts of rum spice, 5.0 parts of black sesame, and 180.0 parts of water.
[0028] The present invention also includes a processing method of pecan biscuits, comprising the following steps:
[0029] 1) Grind the hickory kernels through a grinder, pour the crushed hickory kernels into an oil pan and fry slowly until the white hickory kernels are slightly yellowed, then take them out to control the oil;
[0030] 2) Pour the flour, water rum spice and oil-controlled hickory kernels into a mixer for stirring, the stirring time is 35.0 minutes, and the stirring speed is 200.0r / min, to obtain a uniformly mixed dough;
[0031] 3) Place the dough in a biscuit forming machine to obtain a dough with a certain shape, spray chocolate cream on the formed dough, sprinkle black sesame evenly after spraying, and then ...
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