| 摘要 |
Gluten-free confectionery product consists of dough prepared from eggs in amounts from 11 to 21% by weight., powdered sugar in amounts from 6 to 12% by weight., cocoa in amounts from 3 to 6% by weight., soda bicarbonate in amounts from 0.8 to 2% by weight., liquor in amounts from 2.1 to 5% by weight. Furthermore consists of filling of semi-skimmed milk prepared in amounts from 10 to 17.5% by weight., pudding powder in amounts from 0.8 to 1.9% by weight., rum in amounts from 2.2 to 5% by weight., nutelly in amounts from 13 up to 19% by weight. and butter in amounts from 6 to 15% by weight., prepared from a coating of chocolate for cooking in amounts from 8 to 19% by weight. and margarine in amounts from 2.2 to 4.5% by weight. and decorations in the amount 1.3% to 9.5% by weight. Gluten-free confectionery product is prepared so that the layer of dough is prepared from sugar and egg mixed to rigid foams, add the cocoa and soda bicarbonate and the mixture is well mixed, then baked at 185 ° C for 18 min. Finally, the baked, filled and stiff sheets of dough and topping ornament strap flat ovals of white chocolate mixed with the solidified fat and logo in the shape of a peacock, or baked, filled and coated with icing sheets of dough cut out wheels, which is decorated strawberries, mint and 33 % cream. |
