CN108669156A - A kind of preparation method of chocolate flavoured vegetables sandwich biscuits - Google Patents
A kind of preparation method of chocolate flavoured vegetables sandwich biscuits Download PDFInfo
- Publication number
- CN108669156A CN108669156A CN201810878328.1A CN201810878328A CN108669156A CN 108669156 A CN108669156 A CN 108669156A CN 201810878328 A CN201810878328 A CN 201810878328A CN 108669156 A CN108669156 A CN 108669156A
- Authority
- CN
- China
- Prior art keywords
- butter
- biscuit
- chocolate
- flour
- vegetables
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/36—Filled wafers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The preparation method of the chocolate flavoured vegetables sandwich biscuits of the present invention, includes the following steps：1）Prepare raw material：Self- raising flour, Vegetable powder, butter, Icing Sugar, yolk, chocolate and condensed milk；Butter is cut into the softening of fritter room temperature, Self- raising flour, Icing Sugar and Vegetable powder are uniformly mixed, crosses and is sieved in butter；2）It rubs butter and flour merges completely, yolk is added, continues to rub, it is made to merge completely, form dough；It laminates；3）It covers preservative film to freeze 15 minutes, until dough sheet is hardened；4）Dough sheet is taken out, shape is extruded with biscuit mould；5）The biscuit dough sheet 180 degree pressed is toasted 20 minutes；Take out cooling.A kind of preparation method of chocolate flavoured vegetables sandwich biscuits of the present invention, the biscuit of preparation increases a large amount of vegetable constituent, reduces the sugar in existing biscuit, more healthy than existing product.
Description
Technical field
The present invention relates to a kind of preparation methods of chocolate flavoured vegetables sandwich biscuits, belong to food technology field.
Background technology
The etymology of biscuit is " roasted bread twice ", is the bis from French（It has again）And cuit（It is roasting）Middle origin
's.It is do not put yeast with flour and water or milk and bake come, can be used as travelling, navigation, mountain-climbing when storage food,
Wartime is also very convenient applicable for the spare food of army people.
The industry of initial stage biscuit is the concept of the urgent food in above-mentioned described long-term navigation or war, it is initially
It is propagated by HandMade-Type (in the form of manual), because of the prosperity of mechanical technique, the making apparatus and skill of biscuit after Industrial Revolution
Art rapidly develops, and is diffused into all parts of the world.Biscuits includes biscuit（Biscuit）, cookies（Cookies）, soda cake
It is dry（Cracker）With Pizza biscuit（Pizza）Etc..
Leo (Oreo) difficult to understand is born in 1912, is superstar and the king of biscuit of Kraft Foods, is global chalk
The synonym of power taste sandwich biscuits.Sugar content is higher in existing Austria's Leo biscuit, and long-term large amounts of food is unfavorable to health.
Invention content
Present invention aim to address in place of the deficiencies in the prior art, a kind of system of chocolate flavoured vegetables sandwich biscuits is provided
Preparation Method.
The preparation method of the chocolate flavoured vegetables sandwich biscuits of the present invention, includes the following steps：
1）Prepare raw material：Self- raising flour, Vegetable powder, butter, Icing Sugar, yolk, chocolate and condensed milk；It is soft that butter is cut into fritter room temperature
Change, Self- raising flour, Icing Sugar and Vegetable powder are uniformly mixed, crosses and be sieved in butter；
2）It rubs butter and flour merges completely, yolk is added, continues to rub, it is made to merge completely, form dough；It is made thin
Piece；
3）It covers preservative film to freeze 15 minutes, until dough sheet is hardened；
4）Dough sheet is taken out, shape is extruded with biscuit mould；
5）The biscuit dough sheet 180 degree pressed is toasted 20 minutes；Take out cooling；
6）Chocolate center is made, by butter and chocolate heating and melting, is then added after condensed milk stirs evenly and is packed into piping bag
In, the biscuit cooled down is taken, chocolate filling is squeezed into, then covers the biscuit cooled down；It stands until the solidification of chocolate filling, vegetables
Sandwich biscuits completes；
The weight ratio of the Vegetable powder and flour is 1:3.
The Vegetable powder in tomato meal, pumpkin powder, lily root flour, lotus root starch, carrot meal, mushroom powder and kudzuvine root starch one
Kind is a variety of.
A kind of preparation method of chocolate flavoured vegetables sandwich biscuits of the present invention, the biscuit of preparation increase a large amount of vegetables
Ingredient reduces the sugar in existing biscuit, more healthy than existing product.
Specific implementation mode
Embodiment 1
The preparation method of the chocolate flavoured vegetables sandwich biscuits of the present invention, includes the following steps：
1）Prepare raw material：Self- raising flour, Vegetable powder, butter, Icing Sugar, yolk, chocolate and condensed milk；It is soft that butter is cut into fritter room temperature
Change, Self- raising flour, Icing Sugar and Vegetable powder are uniformly mixed, crosses and be sieved in butter；
2）It rubs butter and flour merges completely, yolk is added, continues to rub, it is made to merge completely, form dough；Thickness is made
The thin slice of about 4 millimeters of degree；
3）It covers preservative film to freeze 15 minutes or so, until dough sheet is hardened；
4）Dough sheet is taken out, shape is extruded with biscuit mould；
5）The biscuit dough sheet 180 degree pressed is toasted 20 minutes；Take out cooling；
6）Chocolate center is made, by butter and chocolate heating and melting, is then added after condensed milk stirs evenly and is packed into piping bag
In, the biscuit cooled down is taken, chocolate filling is squeezed into, then covers the biscuit cooled down；It stands until the solidification of chocolate filling, vegetables
Sandwich biscuits completes；
The weight ratio of the Vegetable powder and flour is 1:3.
The Vegetable powder is selected from tomato meal and pumpkin powder.
Embodiment 2
The preparation method of the chocolate flavoured vegetables sandwich biscuits of the present invention, includes the following steps：
1）Prepare raw material：Self- raising flour, Vegetable powder, butter, Icing Sugar, yolk, chocolate and condensed milk；It is soft that butter is cut into fritter room temperature
Change, Self- raising flour, Icing Sugar and Vegetable powder are uniformly mixed, crosses and be sieved in butter；
2）It rubs butter and flour merges completely, yolk is added, continues to rub, it is made to merge completely, form dough；Thickness is made
The thin slice of about 4 millimeters of degree；
3）It covers preservative film to freeze 15 minutes or so, until dough sheet is hardened；
4）Dough sheet is taken out, shape is extruded with biscuit mould；
5）The biscuit dough sheet 180 degree pressed is toasted 20 minutes；Take out cooling；
6）Chocolate center is made, by butter and chocolate heating and melting, is then added after condensed milk stirs evenly and is packed into piping bag
In, the biscuit cooled down is taken, chocolate filling is squeezed into, then covers the biscuit cooled down；It stands until the solidification of chocolate filling, vegetables
Sandwich biscuits completes；
The weight ratio of the Vegetable powder and flour is 1:3.
The Vegetable powder is selected from tomato meal lotus root starch, carrot meal and mushroom powder.
Claims (1)
1. a kind of preparation method of chocolate flavoured vegetables sandwich biscuits, which is characterized in that include the following steps：
1）Prepare raw material：Self- raising flour, Vegetable powder, butter, Icing Sugar, yolk, chocolate and condensed milk；It is soft that butter is cut into fritter room temperature
Change, Self- raising flour, Icing Sugar and Vegetable powder are uniformly mixed, crosses and be sieved in butter；
2）It rubs butter and flour merges completely, yolk is added, continues to rub, it is made to merge completely, form dough；It is made thin
Piece；
3）It covers preservative film to freeze 15 minutes, until dough sheet is hardened；
4）Dough sheet is taken out, shape is extruded with biscuit mould；
5）The biscuit dough sheet 180 degree pressed is toasted 20 minutes；Take out cooling；
6）Chocolate center is made, by butter and chocolate heating and melting, is then added after condensed milk stirs evenly and is packed into piping bag
In, the biscuit cooled down is taken, chocolate filling is squeezed into, then covers the biscuit cooled down；It stands until the solidification of chocolate filling, vegetables
Sandwich biscuits completes；
The weight ratio of the Vegetable powder and flour is 1:3；
One kind in tomato meal, pumpkin powder, lily root flour, lotus root starch, carrot meal, mushroom powder and kudzuvine root starch of the Vegetable powder or
It is a variety of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810878328.1A CN108669156A (en) | 2018-08-03 | 2018-08-03 | A kind of preparation method of chocolate flavoured vegetables sandwich biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810878328.1A CN108669156A (en) | 2018-08-03 | 2018-08-03 | A kind of preparation method of chocolate flavoured vegetables sandwich biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108669156A true CN108669156A (en) | 2018-10-19 |
Family
ID=63816230
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810878328.1A Pending CN108669156A (en) | 2018-08-03 | 2018-08-03 | A kind of preparation method of chocolate flavoured vegetables sandwich biscuits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108669156A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011718A (en) * | 2019-11-07 | 2020-04-17 | 高耀飞 | Steamed bread with chocolate stuffing |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422185A (en) * | 2007-10-30 | 2009-05-06 | 沈阳盛百年科技有限公司 | Low-sugar biscuit |
| CN104920567A (en) * | 2015-07-14 | 2015-09-23 | 福建拓天生物科技有限公司 | Red-rice nutrition sandwich biscuit and making method thereof |
| CN105394137A (en) * | 2015-11-24 | 2016-03-16 | 江门市美合食品有限公司 | Crispy potato biscuit |
| CN106035525A (en) * | 2016-07-21 | 2016-10-26 | 安徽友源食品有限公司 | Fruit and vegetable sandwiched biscuits and preparation method thereof |
| CN106614946A (en) * | 2015-10-30 | 2017-05-10 | 王�锋 | Formula and making method of vegetable biscuits |
-
2018
- 2018-08-03 CN CN201810878328.1A patent/CN108669156A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422185A (en) * | 2007-10-30 | 2009-05-06 | 沈阳盛百年科技有限公司 | Low-sugar biscuit |
| CN104920567A (en) * | 2015-07-14 | 2015-09-23 | 福建拓天生物科技有限公司 | Red-rice nutrition sandwich biscuit and making method thereof |
| CN106614946A (en) * | 2015-10-30 | 2017-05-10 | 王�锋 | Formula and making method of vegetable biscuits |
| CN105394137A (en) * | 2015-11-24 | 2016-03-16 | 江门市美合食品有限公司 | Crispy potato biscuit |
| CN106035525A (en) * | 2016-07-21 | 2016-10-26 | 安徽友源食品有限公司 | Fruit and vegetable sandwiched biscuits and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘华等: "葛根山药南瓜饼干的制作工艺研究 ", 《粮食与油脂》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011718A (en) * | 2019-11-07 | 2020-04-17 | 高耀飞 | Steamed bread with chocolate stuffing |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104886215A (en) | Sandwich biscuit and preparation method thereof | |
| CN104542852A (en) | Sweet cheese pumpkin pie | |
| CN104397120A (en) | Fruit biscuit and preparation method thereof | |
| WO2016116835A1 (en) | Method for the production and preservation of an artisanal neapolitan pizza | |
| CN108669156A (en) | A kind of preparation method of chocolate flavoured vegetables sandwich biscuits | |
| CN105076330A (en) | Lemon peel rose flaky pastry and making method thereof | |
| CN104522125A (en) | Tartary buckwheat sesame cake making method | |
| CN104604988A (en) | Production method of novel Margaret biscuits | |
| CN104738123A (en) | Double-fruity sandwich biscuit and processing method thereof | |
| KR101686708B1 (en) | Stick bread and the manufacturing method | |
| JP5883572B2 (en) | Production method of pie | |
| CN104542824A (en) | Method for making pumpkin and cheese soft cakes | |
| CN108935581A (en) | A kind of pumpkin jujube biscuit and preparation method thereof | |
| KR102505366B1 (en) | Method for making of bread contained cup | |
| KR101522539B1 (en) | Pancake ice manufacturing method | |
| US8435578B1 (en) | Methods and systems to prepare yeasted dough products | |
| CN105230723A (en) | Production method of five-kernel moon cake | |
| CN105454385A (en) | Tasty flaky pastry and preparation method thereof | |
| RU2201682C2 (en) | Method for preparing laminated yeast-containing semi-finished product | |
| CN104054772B (en) | A kind of preparation method of health delicious cake | |
| CN108684791A (en) | A kind of sugar-free rusk and preparation method thereof | |
| RU90971U1 (en) | WELCOME TEST CASES AND FOOD PRODUCTS CONTAINING THIS CASING WITH A TOP | |
| RU2502366C1 (en) | Method for production of preserves "chopped rabbit cutlets with garnish and white sauce with vegetables" | |
| RU2259734C1 (en) | Method for producing of hardtacks "kaliningradsky" and hardtacks "kalingradsky" produced by method | |
| WO2019035780A2 (en) | A novel souffle production method and souffle produced by this method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181019 |
|
| RJ01 | Rejection of invention patent application after publication |