Ingredients of butter jam snack: rich flour 5.2kg butter 2.5kg sugar 2.5kg eggs 2.3kg water 1.3kg vanilla, water and a little jam.

Technological process: beating → kneading → extrusion → baking.

Production method: (1) Beating: put sugar and oil into a blender and beat them evenly, then put the eggs into the foam in turn, and add 1.3 kg of water. (2) Mixing dough: put the dough on the chopping board, spread it out into a basin shape, and pour the beaten materials into the dough and stir it evenly. (3) Extrusion: put a flower nozzle in a cloth bag and squeeze the plum blossom. (4) Baking: baking at the furnace temperature of about 240℃.

Quality standards and specifications: according to the block shape requirements of various varieties, the size is neat and consistent, the pattern is clear and unambiguous, the bottom is not concave, and the edges do not touch. Color: According to the variety requirements, the bottom of the extruded flower should be wheat yellow, the surface should be yellowish, the bottom of the butter snack should be yellowish, and the surface should be milky white. The fire color is the same, and the bottom is not burnt.

Taste: pure, crisp and not rich.

Structure: The initial honeycomb is uniform and free of oil holes.

Hygiene: There is no sludge, impurities and paste residue at the bottom.

2. The two round blocks of the black and white face are blocked, and half of them are covered with chocolate candy or cocoa candy. Small and exquisite appearance, beautiful and generous. Ingredients: soft sugar 0.5 kg butter 0.5 kg egg 0.5 kg rich powder 0.75 kg chocolate sugar 0.2 kg jam 0.3 kg.

Technological process: beating → extrusion → baking → stuffing → dipping sugar.

Production method: (1) Beating: First, pour sugar and oil into the machine and stir, then add eggs one after another, then add noodles and stir evenly. (2) Baking: baking at a furnace temperature of about 250℃. (3) Filling: Spread a layer of jam on the bottom of one piece of the cooled finished product, and then stick another piece. (4) Dip in chocolate: After the chocolate melts, dip the bonded semi-finished product in chocolate.

Quality standards and specifications: the blocks are uniform and uniform in size.

Color: Half of the sugar on the surface is bright and the other half is light cocoa.

Taste: pure, crisp and not rich.

Mocha cupcakes

Ingredients: egg 1 piece, 2 tablespoons flour, a little matcha powder, a little sugar, baking powder 1 teaspoon, a little milk (not added).

Method: (1) First, separate an egg, egg white and yolk, and beat the egg white with white sugar into a hard foam in an electric mixing cup (I am lazy, and the egg is still taken out of the refrigerator).

(2) Stir 2 tablespoons flour+baking powder+matcha powder (without water)

(3) Beat egg yolk (omitted)+milk.

(4) Adding additives (2)+(3) and stirring.

(5) Mix (4)+ beaten protein evenly.

(6) Put the batter into a disposable paper cup, which should hold four paper cups.

(7) Then turn on the microwave oven for 3 minutes.

And (8) taking out from the furnace.

Microwave matcha cake is fresh and delicious without any additives. If you want to make a cream cake, you can buy Nestle cream decoration.