| 摘要 |
In mfr. of a biscuit of the meringue type, where a light paste formed by an aq. emulsion of dried egg white, in presence of sugar or other sweetener, is baked and the biscuit is recovered, the biscuit is brittle. A light paste for the prodn. of the biscuit, contg. 100-300g (120-200g) of dried egg white w.r.t. 1 l of water, is also claimed. Pref. a brittle, light biscuit of the meringue type is claimed, as is a sandwich buscuit with an intermediate creamy layer and two outer layers of the meringue type biscuit, with the upper surface of one outer layers being covered with an edible decorative prod.. Pref. the paste is poured into a mould, opt. a grid of mesh sufficiently narrow to avoid deformation of the paste, and the biscuit is recovered by demoulding. The paste may be formed in stages, comprising (a) forming a partial emulsion of dried egg white in the water, esp. 20-70% of the total emulsion, adding a small amt. of sugar or sweetener (esp. 20-80g w.r.t 1 l of water), and forming the entire emulsion, and (b) adding the complementary amt. of sugar or sweetener (esp. 700-1000 g w.r.t. 1 l of water), and opt. a thickener (esp. 70-150g w.r.t. 1 l of water), e.g. powdered almonds, to form a mixt.. Baking is at above 80 deg.C. for a short time, esp. at 100 deg.C. for 1-2 hrs.. ADVANTAGE - The consistency, taste and keeping qualities of the biscuit are better. The biscuit is lighter (a conventional biscuit of size 8 x 4 x 1.5cm weighs 9 g, compared with 1.5g for the present biscuit). |
