| 摘要 |
A decorated bread has on the top a layer of fruit pulp contg. 20-50 (30-40) wt.% of sugar, 0-20 (10-17) wt.% of confectioner's syrup, 30-70 (40-60) wt.% of water, 0.2-1 (0.3-0.6) wt.% of flavourings, colouring matter and fruit concentrate, and 0.5-3 (1-2) wt.% of pectin. The fruit pulp is also claimed. The bread does not feel sticky. The pulp may be based on e.g. apricots, oranges, strawberries or cherries. Pref. it is used as a concentrate, which is diluted to the required concn. by addn. of water, pref. 20-30 wt.% of water. The bread, opt. a fruit bread, is baked and cooled. The fruit pulp, pref. heated to 40-100 (85-90) deg.C, is applied, e.g. by spraying, to the top of the bread, excess pulp is blown off, and the layer is cooled. Opt., other decorative material, e.g. nuts, cherries or preserved orange slices, may be added during (pref.) or after cooling. The colour and flavour of the pulp can be varied with the time of year, e.g. a yellow pulp for Easter. |
