| 摘要 |
FIELD: food-processing industry, in particular, production of farinaceous confectionery. SUBSTANCE: honey cake composition comprises pancake mass including mixture of fat component, glucose-containing syrup, sugar, egg product, soda or edible salt, and wheat flour, said mixture being preliminarily heated by means of water bath. Composition also includes cream of condensed milk creamed to increased expansion extent and fatty component, and decorating semi-finished product. Mixture is heated until volume thereof is increased by at least 1.5 times. Condensed milk is cooked for 6-12 hours until it acquires light-brown color. Pancake mass composition components are used in the following ratio, wt%: wheat flour 47-50; fatty component 9.0-12.0; glucose-containing syrup 8.0-10.0; sugar 14.0-18.0; egg product 2.0-4.0; soda 1.0-1.4; edible salt 0.5-0.7. Cream composition components are used in the following ratio, wt%: condensed cooked milk 75-90; fatty component 16-22. Method involves preparing pancake mass including mixing of fatty component, glucose-containing syrup, sugar, egg product, soda and edible salt, mixing procedure being performed by means of water bath; adding wheat flour; forming resultant mass into several sheets; baking sheets with following cooling for producing of pancakes; preparing cream by creaming condensed milk and fatty component, condensed milk being preliminarily cooked for at least 6 hours; applying cream and sequentially placing pancakes one onto another. Honey cake is composed of pancakes applied onto one another with cream layers between said pancakes. Thickness of each pancake is 1.5-3.0 cm and thickness of each cream layer is 0.5-5.0 mm. EFFECT: improved quality of honey cake with distinct layers of farinaceous semi-finished product and cream, and prolonged shelf life. 15 cl, 1 tbl |
