Purple potato and tartary buckwheat semi-fermented biscuit and preparation method thereof

The invention discloses a purple potato and tartary buckwheat semi-fermented biscuit which comprises the following components in parts by mass: 4-16 parts of butter, 0.6 part of yeast, 6.5 parts of xylitol, 8 parts of milk powder, 15 parts of eggs, 1 part of table salt and 0.6 part of baking soda, and the mass ratio of purple potatoes to tartary buckwheat flour to low-gluten wheat flour is 15: (10-50): (40-50). Part of low-gluten wheat flour is replaced with purple potatoes and tartary buckwheat flour, white granulated sugar is replaced with xylitol, the variety of semi-fermented biscuit products is enriched, the problems that an existing semi-fermented biscuit is difficult to form and prone to stick to a stick are solved, the content of flavone and dietary fiber in the semi-fermented biscuit is increased, and the semi-fermented biscuit is clear in gradation and crisper in taste. 本发明公开了一种紫色马铃薯苦荞半发酵饼干，包括以下组分：以质量比计，紫色马铃薯：苦荞粉：低筋小麦粉为15：(10～50)：(40～50)，以质量份计，黄油4～16份、酵母0.6份、木糖醇6.5份、奶粉8份、鸡蛋15份、食盐1份、小苏打0.6份。使用紫色马铃薯、苦