| 摘要 |
FIELD: food industry.SUBSTANCE: bakery product preparation method involves dough kneading, cooling and rolling out into thin sheets, dough winding onto a sleeve with a rod-shaped holder. Then the butt-end part of the dough sheet is pinched to form a cup-shaped dough piece that is coated with albumen on the outside. Dough pieces are frozen in the rod. Then they are baked in a bakery chamber with the possibility of their rotation round a vertical axis and forced air circulation during 1-min; the cups are removed from the rod-shaped holder and stuffed with filling. Prior to dough winding onto the rod-shaped holders, dough is divided into flat pieces; jagged edges of the flat pieces are shaped and smeared with raw egg; during dough winding onto the rod-shaped holders, uniform thickness of the cup is provided for ensuring close zigzag engagement of dough edges. Prior to flat dough pieces formation, dough is mealed in food particles inclusive of ground nuts, sesame or other seeds. Food particles used for mealing are coloured with food colouring agents. The rod-shaped holder is made of a material with low heat conductivity, has a longitudinal hole and an anti-adhesion coating in the form of a sleeve with a hole in the upper zone, its diameter equal to that of the holder hole. The sleeve is made either of Teflon or a thermally resistant plastic.EFFECT: invention promotes perfection of the method for manufacture of edible cups with improvement of their quality, enhancement of versatility and strength of rod-shaped holders due to usage of thermally resistant sleeves.7 cl, 6 dwg |
