| 摘要 |
FIELD: confectionery industry. SUBSTANCE: for preparation of mixture for half-finished product, method involves whipping sour cream and granulated sugar for 10-15 min, then in the process of whipping, addition of egg production and whipping for 15-22 min. Speed of beater rotation on whipping is changed within 70-300 rpm. Then flour with cacao powder, poppy, raisin are added, and prepared half-finished product is baked for 12-30 min at temperature 150-210 C. Ageing is carried out for 2-4 h at temperature 15-18 C. Components are selected in determined ratio in mas%. EFFECT: mild, porous structure and stable form during the process of long-term storage. 3 cl, 1 tbl |
