Cookies turned out to be a high-sugar, high-fat food. With the improvement of people's living standards. High-fat, high-oil food intake is too much, and the intake of dietary fiber is decreasing, eating cookies will make the incidence of "civilization disease" is increasing. Therefore, the development of cookies with dietary fiber, has a very positive significance.

Practice:

Instrument preparation: plateau rose "big sweet petals", cream, Yunnan high-quality plateau wheat, plateau wild honey, plateau sugar, farm eggs

Production steps:

1, beating cream, using artificial mixing, mixing, mixing in the same direction at the same speed, so that the mixing is more concentrated, can be used to make the cookie. This mixing produces a more concentrated, can make the air better penetrate into the cream, so that the cookies baked taste is not so dry.

2, and the pasta, the force should be gentle and moderate, the direction is also very careful, from the bottom to the top, repeatedly, until complete.

3, molding, shaping, molding with light hand pressure.

4, baking, baking temperature is maintained at a constant temperature of 200 degrees, although the extension of the baking time, but the baked cookies taste fluffy, dry and wet suitable, eat more not easy to fire.

5, cooling, cooling temperature requirements are more stringent, the natural cooling at room temperature but to the center of the cookie temperature of 35 degrees. That is to ensure that the cooling will not be insufficient, resulting in easy mold; also ensure that the cooling too long, resulting in foreign bacteria immersion.

6, boxed, box printing in line with EU food safety standards, in the aluminum box also special stone paper inner box. After cooling the cookies into the stone paper inner box, and comes with a beautiful product manual before sealing encapsulation, encapsulation is complete, a box of love cookies even if the baking is complete. In addition, in order to prevent the soft cookies from being broken during transportation, each box of cookies also has a sealed outer box inflatable bag, with every detail taken into consideration.

Precautions

1, when beating the cream need to follow the same direction, the force generated by the rotation is more concentrated, allowing air to penetrate into the whipping material, the cookies are more uniform and fluffy.

2, and flour, tossing direction from bottom to top, do not use too much vigor, do not need to stir for too long, in order to prevent the flour out of gluten.