| 摘要 |
Small fancy cake of the baba type is parallelepipedal in shape and consists of a portion of a special cellular leavened bread made from wheat flour and water; it also contains a sweetening agent, such as sugar or honey, as well as added proteins. The bread is divided into two layers each 1-1.3 cm thick; these are joined together with a layer of a semi-solid cream paste. The bread is soaked with 130 wt.% of a sweetened alcoholic liquor. The assembly is then given a coating of chocolate contg. >=30% of edible fat, made from a mixt. of butter and cacao butter. The high fat concn. counteracts any tendency for the alcoholic liquor to penetrate through the chocolate. The finished baba is hermitically enclosed in a synthetic resin tubular envelope, the edges of which are sealed transversely. The cakes can be kept for at least six months withoiut undergoing any degradation in consistency or taste. The bread retains the imbibed liquor in a satisfactory manner even if the chocolate layer is not absolutely air-tight. |
