Materials:

Butter 1/2 cups, 2 eggs, 3 cups of low-gluten flour, powdered sugar 1/2 cups, baking powder 1 tablespoon, a little salt, 2 tablespoons of milk powder and pineapple stuffing 12.

Exercise:

1. Put butter and cream in a bowl and mix well. Slowly add sugar powder, beat until fluffy, then add salt and milk powder, and finally add eggs and stir well (after adding eggs, gently stir well, not forcibly).

2. Sieve the flour and baking powder, mix in the ingredients of method (1), knead into dough, and stir 10 minutes.

3. Divide the dough into 35 small pieces, each piece is wrapped with pineapple stuffing, pressed into a shape with a model, put it into a baking tray, and bake in the oven at 350 degrees Celsius 15 minutes (double-sided baking).

Manufacturing method of cassava starch

Ingredients: butter 1 00g, flour 200g, egg1piece, and refined sugar 60g.

Exercise:

1) flour sieving. Soften butter at room temperature, then cut into small particles, mix with flour and knead well.

2) Mix sugar and flour, then add egg liquid to mix and knead into dough.

3) Refrigerate for 20 minutes and then take it out for later use (it can be normal if the room temperature is low).

Super wordy:

* * This kind of cake crust is relatively simple to make, belonging to mixed cakes, which are generally sweet and salty. Sweet pie crust is suitable for all kinds of fruits, nuts, chocolate and cream cheese. Salty can be mixed with all kinds of seafood, meat and vegetables to make salty pie base.

* * As long as the dry and wet materials are fully mixed into dough, and the dough is kneaded for too long, the baked cake base will not be crisp;

* * If the dough is not used for more than 1 day, it can be stored in the freezer and used at room temperature before use.

biscuit

Raw material formula

1. biscuit standard powder 50 kg phosphatide 0.5 kg ammonium bicarbonate 0.2 kg sugar 20 kg refined salt 0. 15 kg vanillin 8 g vegetable oil 5 kg baking soda 0.3 kg

2. Orange biscuit standard powder 50 kg vegetable oil 5.5 kg baking soda 0.3 kg sugar 18 kg phosphatide 0.5 kg ammonium bicarbonate 0. 15 kg maltose 2 kg refined salt 0.3 kg orange essential oil 80 ml.

3. Chocolate biscuit standard powder 50 kg milk powder 1.5 kg vanillin 38 g starch 2.5 kg phospholipid 0.5 kg antioxidant * (* Put antioxidant every May 1 until the end of September, and the rest of the time, if lard is not used in the formula, no antioxidant can be added. If lard is added in the formula, antioxidant must be added, the same below. ) 1.6 g sugar 16.5 kg refined salt 0.25 kg citric acid 0.8 g maltose 1.5 kg baking soda 0.3 kg cocoa powder 5 kg vegetable oil 8.35 kg ammonium bicarbonate 0.2 kg banana sugar 1.5 kg.

4. Coconut biscuit special powder 50 kg phosphatide 0.8 kg coconut essential oil 25 ml sugar 17 kg refined salt 0.3 kg maltose10.5 kg baking soda 0.3 kg antioxidant 2 g coconut oil 10 kg ammonium bicarbonate 0. 15 kg citric acid1g.

5. Special powder for butter biscuits 50 kg lard 1 1.5 kg ammonium bicarbonate 0. 15 kg starch 3.25 kg milk powder 2.5 kg butter essential oil 35 ml sugar 17.5 kg refined salt 0.5 kg antioxidant 2.3 g maltose 1.5 kg baking soda 0.3 kg citric acid.

6. Sunflower biscuit special powder 50 kg egg powder 0.4 kg orange essential oil 9 ml starch 2.3 kg refined salt 0. 15 kg vanillin 28 g sugar 18.5 kg baking soda 0.25 kg antioxidant 2.2 g lard1kloc-0/kg ammonium bicarbonate 0. 15 kg citric acid.

manufacturing method

1. Dough preparation: Dough preparation is a key process in biscuit production. There are great differences in dough making methods between crisp biscuits and tough biscuits. The crisp dough of crisp biscuits adopts cold noodle crisp operation method, and the tough dough of tough biscuits adopts hot noodle tough operation method.

Crispy dough of crispy biscuits is prepared under the hydration conditions in protein. The content of oil and sugar in crispy dough ingredients is higher than that in tough dough. Crispy dough has low water content, low temperature and short stirring time. Some conditions can inhibit the formation of gluten, thus making it a crisp dough with certain binding force and strong plasticity. Mixing crisp dough requires strict control of water addition, dough temperature and mixing time. On the contrary, a little more water than ingredients, a little higher temperature than control requirements and a little longer stirring time will destroy the crisp structure.

The method of making crisp dough is as follows: firstly, sugar, oil, dairy products, eggs, leavening agent and other auxiliary materials are poured into the dough mixer and stirred evenly to form emulsion, then flour and starch are poured into the dough mixer and prepared for about 6- 12 minutes. Essence should be added in the later stage of emulsion preparation, or when flour is put, to control excessive volatilization of fragrance.

Due to the high temperature in summer, the stirring time is shortened by about 2 ~ 3 minutes.

The dough temperature should be controlled at about 22 ~ 28℃. The temperature of dough with high oil content is controlled at 22 ~ 25℃. When the temperature is high in summer, the dough can be prepared with ice water to reduce the dough temperature.

If the content of wet gluten in flour is higher than 40%, oil and flour can be mixed into crisp dough, and other auxiliary materials can be added, or part of flour can be removed from the formula and the same amount of starch can be added.

2. Rolling: The purpose of rolling crisp dough is to get flat dough, but rolling for a long time will form the toughness and shrinkage of dough. Because of the high oil content and sugar content of crisp dough, the rolled dough is soft and easy to break, so it is not suitable to roll it many times, let alone turn it 90 degrees. Generally, it can be rolled 3 ~ 7 times in one direction, and some can be rolled in one direction.

Crispy dough doesn't need to be left for a long time to roll. The thickness of the dough rolled out from crisp dough is about 2 cm, which is thicker than that from tough dough. This is because the crisp dough is easy to be broken and soft, and can reach the required thickness after passing through the drum of the forming machine.

3. Molding: The dough pieces rolled by the rolling process are made into biscuit blanks of various shapes by various types of molding machines. Such as chicken shape, fish shape, rabbit shape, horse shape and various patterns.

4. Baking: rolling the dough to form biscuit blanks. After the biscuit blank is put into the oven, under the action of high temperature, the moisture contained in the biscuit evaporates, and after heating, the starch gelatinizes and the leavening agent decomposes, so that the biscuit volume increases. Gluten protein is deteriorated and solidified by heating, and finally a porous and crisp biscuit product is formed.

Gluten begins to denature and solidify when heated, and the bound water inside is removed. When the temperature rises to 80℃, all the gluten in the biscuit is deformed and solidified. In gluten, the leavening agent also decomposes to produce a large amount of gas, and the gluten network forms a large number of fine bubbles, thus forming a porous structure.

The temperature of the oven and the baking time of biscuit blank vary with the variety and size of biscuit. The baking temperature of biscuits is generally kept at about 230 ~ 270℃. Crispy biscuits and tough biscuits were baked at 240 ~ 260℃ for 3.5 ~ 5 minutes, and the water content of finished products was 2 ~ 4%. Soda biscuit, oven temperature 260 ~ 270℃, baking time 4 ~ 5 minutes, finished product moisture content 2.5 ~ 5.5%. The coarse biscuit was baked at 200 ~ 2 10℃ for 7 ~ 10 minutes, and the moisture content of the finished product was 2 ~ 5%.

In short, if the oven temperature is slightly higher, the baking time can be shortened appropriately. Too low or too high a furnace temperature will affect the quality of the finished product, such as being too high and easy to burn, and being too low will make the finished product immature and white in color.

5. Cooling: The temperature difference between the surface layer and the central part of the baked biscuit is very large, and the external temperature is high, the internal temperature is low, and the temperature is slow. In order to prevent cookies from cracking and shrinking, they must be cooled before packaging.

The baking temperature of baked biscuits is generally above 100℃, and the moisture content is slightly higher than that of the finished product after cooling. Freshly baked cookies are soft in texture. During the cooling process, the temperature inside the biscuit continues to drop, and the moisture inside the biscuit also evaporates, gradually reaching the consistency between inside and outside. If the biscuits are not cooled after baking and packed before the residual heat is released, not only the moisture in the biscuits is not easy to evaporate, but also the grease in the biscuits is easy to oxidize and rancid, and the biscuits are easy to be moldy and inedible.

Natural cooling method can be used in summer, autumn and spring. If the cooling is accelerated, air blast can be used, but the air velocity should not exceed 2.5m/s ... Assuming that the cooling speed is too fast and the water evaporates too fast, it is easy to crack.

The optimum cooling temperature is 30 ~ 40℃ and the indoor relative humidity is 70 ~ 80%.

6. packaging: packaging has three purposes: first, to prevent biscuits from being broken during transportation; The second is to prevent deterioration due to microbial pollution; The third is to prevent biscuits from rancidity, moisture absorption or dehydration, and "oil loss".

The packaging form can be 500 grams and 250 grams according to customer's requirements. Large packages of 10 ~ 20kg are commonly used for long-distance transportation. In order to ensure the product quality, asphalt paper is used as backing paper in the packing box. The outside of the carton is fixed with iron sheet or paper rope.

7. Storage: Although biscuits are a kind of storable food, storage conditions must also be considered. The suitable storage conditions of biscuits are low temperature, dry, well ventilated, clean environment and dark place. The storage temperature should be around 20℃ and the relative humidity should not exceed 70 ~ 75%.