FIELD: food processing industry in particular production dough article having hole for filling.
SUBSTANCE: claimed method includes non-fermented dough kneading, conditioning thereof at +3-+7°C for at least 10 h and rolling to produce layers if 2-5 mm in thickness. Then dough layer is formed to produce cups. Outer surface of cup is coated with egg white and frozen in freezing chamber at temperature from -4 to -8°C. Further backing is carried out in rolling oven at 250-350°C and assisted air circulation for 1-5 min.
EFFECT: article with good appearance and improved shape-stability.
4 cl, 1 ex
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