CN105145747A - Cookies and making method thereof - Google Patents
Cookies and making method thereof Download PDFInfo
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- CN105145747A CN105145747A CN201510578758.8A CN201510578758A CN105145747A CN 105145747 A CN105145747 A CN 105145747A CN 201510578758 A CN201510578758 A CN 201510578758A CN 105145747 A CN105145747 A CN 105145747A
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Abstract
The invention discloses cookies and a making method thereof. The making method includes the steps that 1, butter, sugar, salt, egg liquid, low-gluten flour and milk powder are mixed and stirred, and a mixture M1 is obtained; 2, the mixture M1 is pressed and formed and then frozen; 3, the frozen mixture M1 is taken out and sliced, and sheets M2 are obtained; 4, the sheets M2 are baked, wherein the sheets M2 are baked for 15-20 min under the conditions that the upper fire temperature ranges from 150 DEG C to 180 DEG C and the lower fire temperature ranges from 130 DEG C to 170 DEG C. Through the design, the made cookies are good in surface coloring effect, loose, fragrant and crispy in taste and proper in color, and the problems that in the prior art, cookies are easily burnt, and the surface coloring effect is poor due to the fact that preparation conditions are usually not well grasped in the preparation process due to the formula of the cookies and the like are solved.
Description
Technical Field
The invention relates to the field of cookie production and preparation, in particular to a cookie and a preparation method thereof.
Background
The cookies are more and more popular due to the crisp taste and the aromatic flavor, and can meet the eating requirements of most people due to the crisp eating effect, and can be eaten by the old or children. In the preparation process of the cookies, the preparation conditions are not well mastered, so that the cookies are easy to be burnt, and the surface coloring effect is poor.
Therefore, the problem to be solved by the invention is to provide a cookie which has a good baking effect, greatly improves the taste and the appearance of the cookie and has a good surface coloring effect, and a preparation method thereof.
Disclosure of Invention
Aiming at the prior art, the invention aims to solve the problems that the preparation conditions of the cookies are not easy to master in the preparation process of the cookies due to the reasons of the formula and the like in the prior art, so that the cookies are easy to be baked and have poor surface coloring effect, thereby providing the cookies which have the advantages of good baking effect, greatly improved taste and appearance and good surface coloring effect, and the preparation method thereof.
In order to achieve the above object, the present invention provides a preparation method of a cookie, wherein the preparation method comprises:
1) mixing butter, sugar, salt, egg liquid, low-gluten flour and milk powder, and stirring to obtain mixture M1;
2) the mixture M1 is frozen after being pressed and formed;
3) taking out the frozen mixture M1 and slicing to obtain a sheet-shaped object M2;
4) baking the sheet M2; wherein,
the baking process is to bake for 15-20min under the conditions that the upper fire temperature is 150-180 ℃ and the lower fire temperature is 130-170 ℃.
The invention also provides a cookie prepared by the preparation method.
According to the technical scheme, the raw materials are mixed, then are subjected to compression molding, are frozen, are sliced and are placed under certain conditions for baking, and meanwhile, the baking conditions are set to be that the upper fire temperature is 150-180 ℃, the lower fire temperature is 130-170 ℃, and are baked for 15-20min under the conditions, so that the prepared cookie can have a good surface coloring effect, and is crisp and crisp in taste and appropriate in color through the preparation method.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
The following describes in detail specific embodiments of the present invention. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
The invention provides a preparation method of cookies, wherein the preparation method comprises the following steps:
1) mixing butter, sugar, salt, egg liquid, low-gluten flour and milk powder, and stirring to obtain mixture M1;
2) the mixture M1 is frozen after being pressed and formed;
3) taking out the frozen mixture M1 and slicing to obtain a sheet-shaped object M2;
4) baking the sheet M2; wherein,
the baking process is to bake for 15-20min under the conditions that the upper fire temperature is 150-180 ℃ and the lower fire temperature is 130-170 ℃.
The raw materials are mixed, then are pressed and molded, then are frozen, then the frozen raw materials are sliced and are placed under certain conditions for baking, meanwhile, the baking conditions are set to be that the upper fire temperature is 150-.
In order to make the obtained cookie more crispy in taste and better colored on the surface for eating, in a preferred embodiment of the present invention, the thickness of the sheet M2 in step 3) may be further selected to be 3-8 mm.
Of course, the baking process in the present invention may be completed in one step, and certainly, in order to make the coloring effect better and make the moisture content of the manufactured cookie not higher than 4%, and further improve the crisp and crisp taste, in a more preferred embodiment of the present invention, the baking process in step 4) may include sequentially passing through a first baking section and a second baking section; wherein,
the upper fire temperature of the first baking section is 160-;
the upper fire temperature of the second baking section is 150-.
Similarly, the amount of the raw materials can be selected according to the actual operation of the skilled person, for example, in a more preferred embodiment of the present invention, in order to make the flavor of the prepared cookie more aromatic, the amount of the sugar is 80-120 parts by weight, the amount of the salt is 3-6 parts by weight, the amount of the egg liquid is 50-100 parts by weight, the amount of the low gluten flour is 150-300 parts by weight, and the amount of the milk powder is 40-80 parts by weight, relative to 100 parts by weight of the butter.
Of course, in order to make the prepared cookie more satisfactory for the health of modern people, in a more preferred embodiment of the present invention, the step 1) may further comprise adding a nutrient material selected from one or more of protein powder, spinach powder, wheat bran and monkshood powder.
In order to make the coloring effect on the surface of the prepared cookie better and further improve the mouthfeel of the cookie, in a more preferred embodiment of the invention, step 4) may further comprise brushing egg liquid or caramel liquid on the surface of the sheet-shaped object M2 before baking.
Of course, the egg liquid may be egg liquid, but in a more preferred embodiment of the invention, in order to improve the crispy mouthfeel of the prepared cookie, the egg liquid may be provided by egg yolk; likewise, the caramel liquor may be provided by an aqueous caramel solution having a concentration of 30-60% by weight in order to provide suitable sweetness.
The invention also provides a cookie prepared by the preparation method.
The present invention will be described in detail below by way of examples. In the following examples, the butter, the sugar, the salt, the egg, the low gluten flour, the milk powder, the spinach powder and the caramel are conventional commercial products.
Example 1
Mixing 100g butter, 80g sugar, 3g salt, 50g egg liquid, 150g low-gluten flour, 10g spinach powder and 40g milk powder, and stirring to obtain a mixture M1; the mixture M1 is frozen after being pressed and formed; taking out the frozen mixture M1 and slicing to obtain a sheet M2 with the thickness of 3 mm; then brushing egg yolk liquid on the surface of the sheet M2; baking the sheet M2 at 160 deg.C and 150 deg.C for 10min, adjusting the temperature to 150 deg.C and 130 deg.C for 10min to obtain cookie A1.
Example 2
Mixing 100g butter, 120g sugar, 6g salt, 100g egg liquid, 300g low-gluten flour, 10g spinach powder and 80g milk powder, and stirring to obtain a mixture M1; the mixture M1 is frozen after being pressed and formed; taking out the frozen mixture M1 and slicing to obtain a sheet M2 with the thickness of 8 mm; then brushing egg yolk liquid on the surface of the sheet M2; baking the sheet M2 at the upper fire temperature of 180 deg.C and the lower fire temperature of 170 deg.C for 8min, adjusting the upper fire temperature to 170 deg.C and the lower fire temperature to 160 deg.C, and baking for 7min to obtain cookie A2.
Example 3
Mixing 100g butter, 100g sugar, 4.8g salt, 80g egg liquid, 200g low-gluten flour, 10g spinach powder and 60g milk powder, and stirring to obtain mixture M1; the mixture M1 is frozen after being pressed and formed; taking out the frozen mixture M1 and slicing to obtain a sheet M2 with the thickness of 5 mm; then brushing egg yolk liquid on the surface of the sheet M2; baking the sheet M2 at 170 deg.C and 160 deg.C for 8min, adjusting the temperature to 160 deg.C and 150 deg.C, and baking for 10min to obtain cookie A3.
Example 4
The preparation was carried out according to the preparation method of example 1 except that, without being baked in stages, the mixture was directly baked for 20min at an upper baking temperature of 150 ℃ and a lower baking temperature of 130 ℃ to obtain cookie A4.
Example 5
The preparation was carried out according to the preparation method of example 2 except that, without being baked in stages, the cake was directly baked for 15min at the upper baking temperature of 180 ℃ and the lower baking temperature of 170 ℃ to obtain cookie A5.
Comparative example 1
The preparation was carried out according to the preparation method of example 4 except that the temperature of the upper flame was 120 ℃ and the temperature of the lower flame was 110 ℃ to obtain cookie D1.
Comparative example 2
The preparation was carried out according to the preparation method of example 5 except that the temperature of the upper flame was 200 ℃ and the temperature of the lower flame was 190 ℃ to obtain cookie D2.
Test example
The appearance and taste of each of the above-prepared a1-a5, D1 and D2 were examined by 5 testers (numbered 1#, 2#, 3#, 4# and 5#, respectively), and the results are shown in table 1.
Wherein the standard of appearance is as follows:
and (3) excellent: the surface is uniformly colored and has the yellow color due to cookies;
good: the surface is basically uniformly colored, and the color is slightly darker or lighter;
difference: the surface of the baked brick is not colored uniformly, is not baked thoroughly, has high moisture content, or is baked too thoroughly and has scorched color.
The taste criteria are as follows:
and (3) excellent: the milk is crisp and crisp, and the milk flavor is strong;
good: the product is crisp and has good taste;
difference: hard mouthfeel and common milk flavor.
TABLE 1
As can be seen from Table 1, the cookies prepared within the scope of the invention have loose mouthfeel, uniform surface coloring and proper baking effect, but the cookies prepared outside the scope of the invention do not have good eating effect and good appearance, and meanwhile, the cookies prepared within the preferred scope of the invention can better embody the excellent mouthfeel and sensory effect.
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various technical features described in the above embodiments can be combined in any suitable manner without contradiction, and the invention is not described in any way for the possible combinations in order to avoid unnecessary repetition.
In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.
Claims (8)
1. A preparation method of cookies, which is characterized in that the preparation method comprises the following steps:
1) mixing butter, sugar, salt, egg liquid, low-gluten flour and milk powder, and stirring to obtain mixture M1;
2) the mixture M1 is frozen after being pressed and formed;
3) taking out the frozen mixture M1 and slicing to obtain a sheet-shaped object M2;
4) baking the sheet M2; wherein,
the baking process is to bake for 15-20min under the conditions that the upper fire temperature is 150-180 ℃ and the lower fire temperature is 130-170 ℃.
2. The production method according to claim 1, wherein the sheet M2 in step 3) has a thickness of 3 to 8 mm.
3. The production method according to claim 1, wherein the baking process in step 4) comprises sequentially passing through a first baking section and a second baking section; wherein,
the upper fire temperature of the first baking section is 160-;
the upper fire temperature of the second baking section is 150-.
4. The preparation method according to claim 1, wherein the sugar is used in an amount of 80-120 parts by weight, the salt is used in an amount of 3-6 parts by weight, the egg liquid is used in an amount of 50-100 parts by weight, the weak flour is used in an amount of 150-300 parts by weight, and the milk powder is used in an amount of 40-80 parts by weight, relative to 100 parts by weight of the butter.
5. The method of claim 1, wherein step 1) further comprises adding a nutrient material selected from one or more of protein powder, spinach powder, wheat bran, and champignon powder.
6. The preparation method according to claim 1, wherein the step 4) further comprises brushing egg liquid or caramel liquid on the surface of the sheet-like material M2 before baking.
7. The preparation method according to claim 6, wherein the egg liquid is provided by egg yolk;
the caramel solution is provided by 30-60 wt% caramel aqueous solution.
8. A cookie made by the method of any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510578758.8A CN105145747A (en) | 2015-09-11 | 2015-09-11 | Cookies and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510578758.8A CN105145747A (en) | 2015-09-11 | 2015-09-11 | Cookies and making method thereof |
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| CN105145747A true CN105145747A (en) | 2015-12-16 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105432714A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Premixed flour of cookies and making method of cookies |
| CN106342997A (en) * | 2016-11-30 | 2017-01-25 | 三只松鼠股份有限公司 | Cranberry cookies and preparation method thereof |
| CN106720128A (en) * | 2017-02-27 | 2017-05-31 | 成都中医药大学 | A kind of mushroom crisp fritter cookies and preparation method thereof |
| CN107927114A (en) * | 2017-12-14 | 2018-04-20 | 杭州原品餐饮管理有限公司 | A kind of hard cookies without leavening agent and preparation method thereof |
| CN108077366A (en) * | 2018-01-19 | 2018-05-29 | 浙江燕宝丽堂电子商务有限公司 | A kind of bird's nest biscuit and preparation method thereof |
| CN113180086A (en) * | 2020-01-14 | 2021-07-30 | 江西滕王阁食品有限公司 | Cookies and preparation method thereof |
-
2015
- 2015-09-11 CN CN201510578758.8A patent/CN105145747A/en active Pending
Non-Patent Citations (3)
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| 李里特，等: "《焙烤食品工艺学》", 31 January 2010, 中国轻工业出版社 * |
| 飞雪无霜: "《飞雪无霜.手工饼干72变》", 31 March 2014, 浙江科学技术出版社 * |
| 马莉霞，等: "《我是小小美食家（儿童快乐成长第一书）》", 31 January 2014, 浙江摄影出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105432714A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Premixed flour of cookies and making method of cookies |
| CN106342997A (en) * | 2016-11-30 | 2017-01-25 | 三只松鼠股份有限公司 | Cranberry cookies and preparation method thereof |
| CN106720128A (en) * | 2017-02-27 | 2017-05-31 | 成都中医药大学 | A kind of mushroom crisp fritter cookies and preparation method thereof |
| CN107927114A (en) * | 2017-12-14 | 2018-04-20 | 杭州原品餐饮管理有限公司 | A kind of hard cookies without leavening agent and preparation method thereof |
| CN108077366A (en) * | 2018-01-19 | 2018-05-29 | 浙江燕宝丽堂电子商务有限公司 | A kind of bird's nest biscuit and preparation method thereof |
| CN113180086A (en) * | 2020-01-14 | 2021-07-30 | 江西滕王阁食品有限公司 | Cookies and preparation method thereof |
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Address after: 241000, No. 8, Long Sheng Road, Wuhu hi tech Industrial Development Zone, Yijiang District, Anhui, Wuhu Applicant after: THREE SQUIRRELS CO., LTD. Address before: 241000 Wuhu high tech Industrial Development Zone, Anhui Xishan Road, No. 38 Applicant before: Anhui Three Squirrels Electronic Commerce Co., Ltd. |
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Application publication date: 20151216 |
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| RJ01 | Rejection of invention patent application after publication |