Traditional Chinese Biscuit: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Categories. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 16747 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Types and preparation methods of biscuitsThe main raw material of biscuits is wheat flour, in addition to sugar, starch, oil, dairy products, eggs, flavors, leavening agents and other auxiliary materials. The above-mentioned raw materials and auxiliary materials are mixed into dough through a dough mixer, then rolled into dough sheets by a rolling machine, pressed into a cake base by a forming machine, and finally baked in an oven. After cooling, they become crisp and delicious biscuits.Biscuit categories According to different formulas and production processes, sweet biscuits can be divided into two categories, namely tough biscuits and crisp biscuits.Most of the impression shapes of tough biscuits are concave, with a smooth appearance, flat surface, clear imprints, layered cross-sectional structure, crunchy and chewy texture when chewed, and pinholes on the surface (pinholes are the vent holes in the production process, and the purpose of deflation is to achieve a smooth surface and bottom surface).The appearance of crisp biscuits has obvious patterns, most of which are protruding patterns. The structure is fine and soft, with obvious soft holes. The sugar and oil content are higher than that of tough biscuits.Raw material formula(Tough biscuits) 1. Animal biscuits: …
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