FIELD: food-processing industry, in particular, production of farinaceous confectioneries.
SUBSTANCE: method involves preparing shortcake dough by mixing emulsion and flour mixture. Emulsion is prepared by solving sand sugar in water in an amount of 2/3 by weight thereof; when indicated in receipt, adding invert syrup and/or sugar syrup; mixing with melted fatty product. Bulk component mixture is produced by mixing flour, starch, egg powder, dried milk, 1/3 of sand sugar in the form of sand powder, chemical leavens, edible salt and other bulk components envisaged by receipt, such as poppy, and/or cinnamon, and/or cocoa powder.
EFFECT: improved quality of shortcake.
1 tbl, 2 ex
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