The etymology of so-called biscuits is "bread that has been baked twice", which comes from French bis (again) and cuit (baking). It is baked with flour, water or milk and contains no yeast. As a reserve food for travel, navigation and mountain climbing, especially as a reserve food for wartime soldiers, it is very convenient and applicable.
Chinese name: biscuit
Mbth: cookies
Main raw materials: wheat flour (glutinous rice flour and starch can be added)
Taste: Crispy or crunchy?
How to eat: It tastes great with milk.
Spelling: bǐng gān
Shape: square, circle, star, etc.
Raw materials of pulp: fruit granules: Zhan Cui bergamot, blueberry and cranberry.
Coarse grains: red beans, corn, purple potatoes, black beans and black rice.
The origin of a word
In the early days of biscuit industry, the concept of emergency food in long-term navigation or war mentioned above began to spread by manual workshop. After the industrial revolution, due to the development of mechanical technology, biscuit making equipment and technology developed rapidly and spread all over the world. Cookies include cookies, cookies, cookies and "crispy" pizza.
One day in the 1950s, in Biscay, France, a strong wind stranded an English sailboat and the crew escaped to a desert island. After the wind stopped, people went back to the boat to look for food, but the flour, sugar and cream on the boat were soaked, so they had to take the soaked batter back to the island, knead it into small balls and bake it to eat. Unexpectedly, the baked dough is loose and crisp and tastes delicious. To commemorate this escape, the crew baked cookies in the same way after returning to England, and named these cookies "Bis Bay" after the bay. This is the origin of today's English name biscuit.
Cookies are in English, but all the cookies produced in Guangdong are called "Kelijia". Some people think that this is a "gimmick" for Cantonese people to do business, but they are wrong. Because in American English, cookies are called Cracker, and the root word is crack, just like the sound of biting cookies, which means "brittle crack" in Cantonese transliteration is "kelijia" in Cantonese. Cookies mean "soft cakes for hot food" in American English.
So both English biscuits and American biscuits refer to biscuits, which are essentially the same, but there is a little difference in "taste". Anyone who has eaten "soda cookies" will think that its "thick crispness" is British and its "thin crispness" is American. The recently popular "Zhancui" and "Pizza Biscuit" also adopt the shape of western-style pizza, adding fruit elements to bring innovation to traditional biscuits.
history
The simplest product form of biscuits is a mixture of flour and water, which was found in ancient Egyptian tombs around 4000 BC.
The truly shaped biscuits can be traced back to Persia in the 7th century, when the sugar-making technology was just developed and was widely used because of biscuits. Until the tenth century, with the Muslim conquest of Spain, biscuits spread to Europe, and then spread in various Christian countries. By the14th century, biscuits had become the favorite snack of all Europeans, and the fragrance of biscuits spread from the royal kitchen to the streets where civilians lived. Modern biscuit industry began in Britain in the19th century because of advanced navigation technology. During the long voyage, bread is not suitable as reserve grain because of its high water content (35%-40%), so a kind of bread with low water content-biscuit was invented.
classify
The main raw material of biscuits is wheat flour, and then sugar, oil, eggs, dairy products and other accessories are added. According to the different formula and production technology, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits.
Tough biscuits are characterized by depressions, indentations and pinholes on the surface. The surface of the product is flat and smooth, and the cross-sectional structure has a layered feeling. When chewing, it has a crunchy feeling, chewy and crisp. The ratio of sugar to oil in tough biscuits is lower than that in crisp biscuits. Generally, the amount of sugar is below 30%, and the amount of oil is below 20%. Crispy biscuits are characterized by protruding patterns, obvious patterns and delicate structure, accounting for 14%~30% of flour. For some special products with loose sweetness, the oil content can be as high as 50%.
Crispy biscuit: Baked food with convex shape, porous cross-sectional structure and loose taste, which is made of wheat flour, sugar and oil as main raw materials, fillers and other auxiliary materials, and baked by cold mixing flour, rolling, rolling or punching. Such as butter biscuits, onion biscuits, sesame biscuits, egg crisp biscuits, etc.
Tough biscuit: A kind of baked food with smooth appearance, flat surface, pinholes, layered cross-section and crisp taste, which is made of wheat flour, sugar and oil as the main raw materials, and auxiliary materials such as bulking agent and improver, etc., through powder mixing, rolling, roll cutting or printing and baking. Such as milk cake, vanilla cake, egg cake, Mary cake, Boston cake, etc.
Fermented (soda) cake: a crisp baked food with the unique flavor of fermented products, which is made of wheat flour, sugar and oil as the main raw materials, yeast as the loosening agent and various auxiliary materials. Fermented cake, also known as chocolate shelf, is divided into salty fermented cake and sweet fermented cake according to the formula.
Crispy biscuit: Crispy baked food with wheat flour, sugar and oil as the main raw materials, seasoning and other auxiliary materials, mixed powder, molded and baked.
Biscuit: A crisp baked food with three-dimensional patterns or regular ripples on the surface and high oil content, which is made of wheat flour, sugar and dairy products as the main raw materials, adding bulking agents and other auxiliary materials, and kneading dough by one of extrusion, strip extrusion and steel wire cutting.
Sandwich biscuit: a sandwich baked food with various fillings made of sugar, grease or jam as the main raw materials added between two biscuits.
Wafer biscuits: Crispy baked food made of wheat flour (glutinous rice flour) and starch as main raw materials, adding auxiliary materials such as emulsifier and leavening agent, mixing flour, pouring and baking. Also known as waffles.
Egg-shaped biscuits: Crispy baked food made of wheat flour, sugar and eggs as the main raw materials, supplemented by fillers, flavors and other auxiliary materials, which are beaten, mixed, inverted and baked, commonly known as egg-shaped biscuits.
Egg roll: Crispy baked food made of wheat flour, sugar and eggs as the main raw materials, supplemented by bulking agent, essence and other auxiliary materials, through beating, mixing (fermented or not), hanging upside down, baking and rolling.
Sticky cookie: A loose baked food with wheat flour, sugar and oil as the main raw materials, supplemented with dairy products, egg products, loosening agents, spices and other auxiliary materials, which are kneaded, shaped, baked, cooled, decorated with sugar flowers on the surface and dried.
Bubble biscuit: A kind of loose baked food with strong flavor, which takes wheat flour, sugar and eggs as the main raw materials, adds leavening agent, mixes flour, rolls it for many times, shapes it, scalds it in boiling water, soaks it in cold water and bakes it.
"Crispy" pizza biscuit: On the basis of making crispy biscuits, fruit particles ("Crispy" bergamot, blueberries, cranberries, etc. ), add red beans, corn, purple potatoes, black beans, black rice and other materials to increase healthy elements.
manufacture
material
2 eggs, 80g fine sand sugar (added as appropriate), tsp salt 1/2, 50g melted cream, 320g flour (medium gluten is enough), tsp baking powder 1/2.
working methods
1. Put all the materials into a basin in turn and stir them into a uniform dough (one material is stirred evenly before adding the second one).
Sprinkle some flour on the table, pour the dough on the flour, and then sprinkle a layer of flour on the dough.
3. Roll it into 0.3 cm thick slices with a rolling pin and let it stand for 30 minutes.
4. Print out small pieces of various shapes with a biscuit mold (you can use other molds or cups instead), poke holes in them with a fork, oil the baking tray and put them in.
5. Preheat the oven 160 degrees and bake for about 20 minutes.
Method for making lavender biscuit
Ingredients: butter 140g powdered sugar, 80g eggs 1 baking powder 1 teaspoon of low-gluten flour, 200g lavender, 3.5g (1.5 teaspoon).
1. Soak lavender in boiling water for 2 minutes. Then pour out the water. 1. The butter is softened and beaten until it is loose, and the color is probably white. Add powdered sugar and stir.
2. an egg, break it up and add it.
Add the soaked lavender
4. After all the powders are mixed, sieve in. Sift a little and stir a little until everything is mixed evenly. Put the mixed noodles in the refrigerator for one hour.
Preheat the oven to 175 degrees. After the dough is taken out, it can be baked after setting.
Be careful not to make it too thin. 175 degrees, about 15 minutes. Because everyone makes cookies in different thicknesses, if you make them thicker, you should increase the time appropriately. It is suggested to take it out halfway and continue baking in another direction, so that it can be heated evenly.
skill
1. This method is simple and has a high success rate, which is very suitable for beginners.
2. The cookies made according to the above method can also be made into seasoning cookies. The method is as follows: 1 egg yolk and 2 teaspoons of coconut milk are evenly mixed and coated on biscuits before baking.
3. When baking, adjust the temperature and time according to your own oven power, and observe at any time to prevent burning.
Exponential judgment
1. Microbial index. Microbial index is an important food hygiene evaluation standard, which is used to judge the degree of food pollution. The more the total number of colonies and molds in food, the worse the food hygiene, and the greater the possibility of pathogenic bacteria pollution. 2. Preservatives (sorbic acid, benzoic acid). Preservatives are mainly used to inhibit the reproduction of microorganisms in food to prolong the shelf life of food. However, if you eat food containing excessive preservatives for a long time, it will bring potential dangers to human health.
2. Health indicators. Health element is the most important consideration index of "Zhancui" dried pizza. Appropriate proportion of fruit particles and coarse grains will not increase the slightest redundancy, nor will it reduce any necessity, thus opening a healthy and nutritious era for you.
3. Physical and chemical indicators. Physical and chemical indexes are also important quality indexes in biscuit products. The physical and chemical indexes detected in this comparative experiment are acid value, lead, total arsenic and peroxide value. Among them, the peroxide value is an index indicating the oxidation degree of oil and fatty acid, which is used to explain whether the sample is deteriorated due to oxidation. Generally speaking, the higher this value, the more serious rancidity.
4. labels. Product label is the main way to let consumers know about food information and an important embodiment of consumers' right to know. The state has always had strict regulations on product identification. Therefore, production enterprises should not only manage the internal quality of products, but also pay attention to product labeling.
Matters needing attention
Usually, people like to choose cookies as snacks. In addition to delicious taste, it can also supplement the energy needed by the human body. However, don't underestimate the calories of biscuits. Some kinds of biscuits are surprisingly high in fat. That's how you unconsciously hoard fat. Therefore, it is necessary to eat biscuits properly in order to replenish energy for yourself healthily. Here's a trick and a half:
1. Wafer cake has high fat content.
The fat content of butter in wafer is very high, each piece has 43 kilocalories, and the density is low, so it is not easy to detect if you eat too much. In fact, three chocolate wafers have more than 200 calories.
2. Cream sandwich cake has high sugar content and fat content.
Usually, the sugar in cream is very high, and the calories of two cheesecakes are as high as 185 calories, and the artificial pigment content is high, so it is unhealthy to eat more. So cookies can only be used as snacks. Generally, biscuits are too dry, which easily causes "hot air" (getting angry). Moreover, the main nutrition of biscuits is only carbohydrates, and the nutrition is not balanced enough.
How to prevent it?
(1), try to buy cookies with low fat, low sugar and low calorie. Just pay attention to the nutrition label of the package when choosing, and don't choose varieties with high fat, high sugar and high calorie.
(2) Drink plenty of boiled water. As I said just now, there is too little water in the biscuits, so we must drink more boiled water to reduce the fire. In addition, moisture makes the starch in the cake bigger and easier to eat, so that the amount can be controlled.
In a word, although cookies are delicious, they taste worse if you eat less, eat more bad stomachs, and be careful not to get angry or have too high nutrients. If you want to eat cookies happily and healthily, you must stop.
Coiling method
How much oil was skillfully measured with a facial tissue?
Fan Zhihong, an associate professor in the College of Food Science of China Agricultural University, said that when choosing biscuits, you must carefully check the ingredients and nutrients on the packaging. The flour used to make cookies is generally refined white powder, which has low nutritional value. If milk, nuts, coarse grains or beans are added to the ingredients, the nutritional value of biscuits can be improved.
In addition to flour, it is also necessary to distinguish the grease used for biscuits. Ordinary vegetable oil is relatively good, while animal fats such as butter, lard and butter have higher saturated fatty acids and slightly lower nutritional value. Shortened oil, vegetable butter and hydrogenated vegetable oil may contain trans fatty acids, which are the most harmful to health.
It is not difficult to know the fat content. Wrap the biscuits in a tissue and hold them down with a heavy object. If a large amount of oil seeps into the paper in a short time, it means that the saturated fatty acid content is high, which is not conducive to health.
The ingredients of biscuits should also be carefully checked. The flavor of biscuits basically comes from essence and pigment. Chocolate-flavored biscuits are not necessarily made of real cocoa butter, but are probably imitation chocolates made on behalf of cocoa butter, often containing trans fatty acids. Relatively speaking, biscuits with vegetables, salty taste, light sweetness and low fat content are healthier.
Look at the fiber content of cereal biscuits.
The idea that eating coarse grains is good for health has been deeply rooted in people's hearts, and there are also many coarse grain biscuits on the market that claim to be "high fiber". However, if the so-called whole wheat, oats, rye, cereal biscuits and other raw materials advertised on the package are at the bottom of the ingredient list, they may not be real cereal biscuits.
Fan Zhihong takes a cookie as an example. The ingredients list is "wheat flour, sugar, cream, vegetable shortening, peanuts, whey powder, salt, etc.". As can be seen from this ingredient list, the first ingredient of this biscuit is wheat flour, the second is white sugar, and the third is vegetable shortening. By analogy, the lower the content, the lower the ranking. Therefore, when you buy high-fiber cereal biscuits, you should look at the fiber content in the nutrient composition table. If it is less than 5g, it is not a high-fiber biscuit. And sugar. Sugar, glucose syrup, malt syrup, starch syrup and corn syrup are all energy monosaccharides, and their effects on health are the same. Some enterprises call it "sugar-free food" after replacing sugar with other syrups. Are sugar-free cookies really sugar-free In fact, you should be careful when buying.
Cookie type
Cookies are a common snack. As a snack or an added diet, it is convenient to eat and carry, and has become an indispensable food in daily life. However, with the increasing variety of biscuits, consumers are more and more dazzled and have no choice. Coupled with the enhancement of modern people's health awareness, if we only choose according to personal tastes and preferences, we are afraid it will be harmful to our health. So, what kind of cookies should different people choose?
Soda cracker
Soda biscuits are made by adding yeast to a part of wheat flour, then blending into dough, adding the remaining wheat flour after a long period of fermentation, and molding after a short period of fermentation.
Advantages: less sugar and less oil.
note:
1) Eating soda cookies increases sodium intake, which can increase blood pressure and aggravate edema.
2) Eating soda cookies will increase the intake of fat, make it easier to gain weight, and increase the risk of chronic diseases such as diabetes.
Whole wheat, digestive biscuits.
Whole wheat and digestive biscuits are biscuits made by grinding wheat without bran into flour, which are darker in color and thicker in taste than refined flour without bran. For example, we usually eat rich and strong flour, but because a large number of vitamins, minerals and cellulose are retained in the bran, the nutritional value is higher.
Advantages: the cellulose content is relatively high.
note:
Because the taste of cellulose is very poor, in order to improve the taste of cellulose and make it crisp, a lot of oil may be added, so the oil content is relatively high, which is easy to raise blood lipids and is not good for preventing heart disease.
sandwich biscuit
The key to making sandwich biscuits with different flavors is to add different auxiliary materials, such as oil, sugar, milk, eggs and other flavors.
The fat content of ordinary biscuits is not high, but with sandwiches, the fat and sugar content increase obviously, becoming a high-calorie food. The calories of 100g steamed bread are about 226 kilocalories (945 kilojoules), while the calories of 100g biscuits are more than 1 times higher than steamed bread! When making biscuits, fat and sugar are added to flour, which is very high in calories, especially biscuits and sweet and crisp sandwich biscuits.
Advantages: sweet taste and rich taste.
Note: Cookies are a good choice for people who need to supplement calories in a short time, such as middle and high school students taking meals during recess and heavy manual workers supplementing calories. If you need to control your weight, as well as patients with hyperlipidemia and hyperglycemia, try to eat less or no biscuits.
Nutritive fortified biscuit
There are also some nutritious biscuits on the market. The most common varieties are fortified minerals and vitamins, such as calcium, iron, zinc, vitamin A, vitamin D and so on. Some of them are added with wheat bran, which belongs to increasing dietary fiber.
Like "Zhancui" pizza biscuits, five kinds of cereals, such as red beans, black beans, black rice, purple potatoes and corn, are selected, and dietary fiber is added. At the same time, the surface is sprinkled with cranberries, blueberries and bergamot. Cranberries contain vitamin C, blueberries contain anthocyanins, and bergamot is homologous in medicine and food. While enjoying the delicious food, I also gained more health.
Advantages: Some cookies can be added with a certain amount of calcium and iron, which is more nutritious than some cookies.
note:
It is beneficial for children who are picky eaters to eat some biscuits fortified with calcium, iron and zinc. However, as an ordinary person, if you can achieve a balanced diet without obvious nutritional deficiency, or you are already taking nutritional supplements, you should be alert to two situations when choosing fortified nutritional biscuits: first, nutrition has not been absorbed and wasted; Second, excessive absorption of nutrients has a negative impact on the human body.
Please remember these four elements.
□ Products should be purchased in large shopping malls and supermarkets. Because the dealers in these places will be stricter in the purchase channels and the product quality will be more guaranteed.
□ Read the product label carefully. See if the factory name, address, telephone number and implementation standards are complete; Whether the product is under warranty; Pay attention to whether the product is labeled with "QS"; Whether the ingredient list is detailed. Pay more attention to accumulate knowledge of chemical terms such as food additives, and don't let the ingredients marked on the label become a bunch of meaningless unfamiliar terms.
□ Check the package. In addition to checking whether the package is damaged, if possible, check whether there is water vapor in the inner layer of the package, because biscuit products are prone to moisture. If the moisture content of biscuits is too high, it is easy to breed bacteria and molds, especially in the rainy season in Guangzhou, which is more prone to oil oxidation and will shorten the shelf life of products.
□ Pay attention to preservation. Good quality biscuits should have a complete appearance, clear patterns, no shrinkage and no deformation, and have a crisp rosin sense unique to the product. Eat it as soon as possible after opening the package, put it in a sealed container and store it in a cool and dry place.
The harder the biscuit, the less oil it contains.
Biscuits, digestive biscuits, soda biscuits, sandwich biscuits ... All kinds of biscuits in the supermarket can occupy two or three shelves. Faced with so many different kinds of biscuits, do you know how to choose the healthiest one?
Let's see what cookies are made of first.
1. flour. If you want to make cookies crispy, the key is to choose "low-gluten flour". There is less wheat flour in protein.
Therefore, biscuits are low-protein foods, and the protein content of steamed bread is not as high as that of steamed bread.
2. grease. Among the oils used in biscuit making, ordinary vegetable oil is relatively good; However, animal fats such as butter, lard and butter have low nutritional value because of their high saturated fat content; Shortened oil, vegetable cream and hydrogenated vegetable oil containing trans fatty acids are the most harmful to health.
3. sugar. Whether it is white sugar or glucose syrup, malt syrup, "starch syrup" or "corn syrup", they are all energy monosaccharides and have the same effect on health. Be careful that some enterprises call it "sugar-free food" after replacing white sugar with other syrups.
4. Other ingredients. The flavor of biscuits basically comes from essence and pigment. The richer the taste, the more novel and unhealthy the biscuits may be. In order to facilitate storage and reduce costs, chocolate biscuits are probably made of imitation chocolate instead of cocoa butter, which often contains trans fatty acids.
The leavening agent is an essential ingredient in many biscuits, which makes biscuit products crisp and delicious, such as waffles and soda biscuits. The leavening agent may contain aluminum, and excessive consumption will promote the occurrence of Alzheimer's disease.
Therefore, if you want to choose the healthiest biscuit, the key point is to choose the one with light taste and low oil content. The taste is not light, you can tell by the taste, but it is a little difficult to choose the one with less oil.
The easiest way is to choose biscuits with low brittleness, that is, the harder they are, such as "animal biscuits" and "calcium milk biscuits" that we used to eat. Or wrap the biscuit with a piece of white facial tissue, press it with a heavy object, and see how much grease there is on the paper after 20 minutes. The more grease on paper, the higher the fat content. Generally speaking, biscuits with vegetables, salty taste, light sweetness and low fat content are healthier. Soda biscuits are high in calories and oil, so they should not be eaten more. If you need biscuits to satisfy your hunger, you'd better choose "graham crackers" with high cellulose content and easy digestion.