PARK, CHUNG KIL,박정길,LEE, CHEON YONG,이천용,SHIM, SANG MIN,심상민,LEE, SANG JIN,이상진,YOON, JI HWAN,윤지환,PARK, CHUNG KILKR,LEE, CHEON YONGKR,SHIM, SANG MINKR,LEE, SANG JINKR,YOON, JI HWANKR
申请号：
KR1020140108277
公开号：
KR1020160022980A
申请日:
2014.08.20
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The purpose of the present invention is to provide a method for manufacturing cookies having crispy texture and unique aroma and flavor by using wheat germ sourdough starter powder. To this end, disclosed is the method for manufacturing cookies, which comprises the following steps of: putting 50 parts by weight of heated butter, 0.15 parts by weight of refined sugar, and 0.2 parts by weight of refined salt into a kneader, mixing the same until crystals of the refined sugar and the refined salt are melted, and slowly mixing 30 parts by weight of eggs little by little with the same so as to make the mixture creamy； putting, little by little, 0.5 parts by weight of soft flour, 2.8 parts by weight of baking powder and 2 parts by weight of wheat germ sourdough starter powder into the cream obtained through the previous step, and mixing the same so as to make dough； and dividing and molding the dough into a predetermined size, and then baking the same.본 발명은 밀배아발효종 분말을 이용하여 식감이 바삭하고 독특한 방향과 풍미를 갖는 과자 제조방법을 제공하기 위한 것이다.이를 위해 본 발명에서는 반죽기에 중탕한 버터 50중량부와, 정백당 0.15중량부와, 정제염 0.2중량부를 넣고 상기 정백당과 상기 정제염의 결정이 녹을 때까지 믹싱하다가 달걀 30중량부를 조금씩 천천히 혼합하여 크림화하고, 이를 통해 얻은 크림에 박력분 0.5중량부와, 베이킹파우더 2.8중량부 및 밀배아발효종 분말 2중량부를 조금씩 넣어 섞어서 반죽을 만들고, 이를 일정 크기로 분할 및 성형한 후 오븐에서 굽는 과정으로 이루어지는 과자 제조방법을 개시한다.
