FUNCTIONAL COOKIE CONTAINING BEAN CURD DREG, CAPABLE OF INCREASING BENEFICIAL EFFECTS OF COOKIE

摘要

PURPOSE: A functional cookie containing bean curd dreg is provided to improve a mouth-fell of the cookie, and to improve beneficial effects of the cookie by adding the bean curd dreg and walnut including unsaturated fatty acid and dietary fiber.;CONSTITUTION: A manufacturing method of a functional cookie containing bean curd dreg includes the following steps: evenly mixing butter 10g, olive oil 15g, and sugar 40g; kneading wheat flour 110g, rye flour 40g, soy oil 25g, the bean-curd dregs 75g, and baking powder 2g with a spatula and a scrapper; molding the dough in a refrigerator into a 6 size; scattering walnut to the cookie; and baking the cookie after spreading the yolk yellow on the cookie.;COPYRIGHT KIPO 2010