| 摘要 |
FIELD: food industry; confectionary sector. ^ SUBSTANCE: fruit and berry pie production method consists in dough preparation by mixing margarine and sour cream with wheat flour. Prepared dough is divided in several parts, looking like isolated stripes with the layer of filling on them, rolled out and baked. The filling is made of dried fruit or frozen fruit or their mixture by thin shredding, the shredded fruit is soaked in cold water, in case of dried fruit till swelling, and mixed with sugar. The pie is made by putting ready cooled puffs on a plate in layers and applying a thick coating of sour cream with sugar on every layer. The pie is baked at the temperature 150-200°, ready pie is put into fridge at the temperature 4-6°, for 12 hours to soak, the soaked pie is coated with whipped cream and powdered with grated chocolate. ^ EFFECT: improved taste and improved biological value; decreased sugar content and product ingredients. ^ 3 cl, 3 ex |
