| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves feeding, % by weight: margarine 15.39-15.40, sugar powder 17.5-17.07, inverted syrup 2.64-2.66, dry whole milk 0.87-0.88, eggs 2.49-2.50, vanilla-cream essence 0.087-0.088, salt solution 0.39-0.040, ammonium carbonate solution 0.305-0.307, cocoa powder 2.79-2.80, water the balance, into dough mixing machine; adding white flour and soda by uniform spilling over white flour surface; providing thorough kneading of dough and forming in rotary forming machine with following baking of doughs on conveyor belt in electric tunnel oven. Method allows sugar cake with distinct contrasting pattern, refined taste and sweet-smelling aroma to be obtained. EFFECT: simplified method and improved quality of product. 4 dwg, 1 tbl
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