| 摘要 |
The invention relates to the food industry in particular to the confectionary industry and concerns the technology of making the flour confectionery good such as puff pastry. Core of the invention: the process of making puff pastry, which includes the preparation of dough with certain humidity by mixing flour, water, citric acid, egg products, maturing of dough for swelling of gluten, forming of dough by rolling it out, sandwiching of dough with soft fat component followed by multiple rolling and cooling of dough in several stages, forming of the dough piece, covering the dough piece with the cover and then baking of it; the humidity of the prepared dough is provided within the ranges of 22-27 %, the dough layer is rolled out to no more than 2 mm thickness at the last stage and the cover is applied with the filler. The cover with filler based on grated cheese and salt; or grated cheese, salt and different spices; or grated cheese, salt and mushrooms; or grated cheese, salt and nuts is applied. Furthermore, the cover with filler based on invert liquid sugar and spices; or invert liquid sugar and dried fruits; or invert liquid sugar and poppy-seeds; or invert liquid sugar and sesame is applied. As a result of the process the flour confectionery goods are produced, which have good organoleptic qualities and may preserve their high want- satisfying qualities within long period of time. |
