| 摘要 |
A process is described for the production of a packaged shelf-stable sponge-type bakery product having a casing of chemically leavened cake and a filling inside the casing, which comprises the steps of: a) preparation of a first mixture batter comprising sugar, flour, animal and/ or vegetable oils and/ or fats, at least one leavening agent, starch, egg products and optionally water and at least one organoleptically characterising ingredient; b) emulsification and dosing of the first batter on a baking surface; c) pre-steaming baking the first batter with the formation of a layer of semi-baked mixture; d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mould which gives to the layer of semi-baked mixture a concave shape, thus obtaining an open filled semi-finished product; e) preparation of a second mixture batter comprising sugar, flour, vegetable and/ or animal fats and/ or oils, at least one leavening agent, starch, egg products and optionally water and at least one organoleptically characterising ingredient; f) emulsification and dosing of the second batter obtained in step e) on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product; g) steam baking of the covered semi- finished product obtained in step f) with the formation of a baked and filled bakery product that comprises a cake casing and an inner filling; h) cooling of the baked and filled bakery product thus obtained; i) packaging of the baked and filled bakery product. A baked bakery product obtained according to the process of the invention is also described. |
