| 摘要 |
A method for preparing gingerbreads comprises preparing an emulsion, kneading dough, forming dough half-finished products, baking and cooling thereof, coating the spicy cakes with sugar syrup, drying and proofing ready products. While preparing the emulsion, the raw components are supplemented with carrot puree with the increased content of low methoxyl pectin in the amount of from 5.5 to 25 % from the emulsion weight. |
