FIELD: food products.
SUBSTANCE: dough consisting of the recipe components is kneaded at first speed of kneading worm at 75 RPM during 3-4 minutes. Cooking fat is entered into dough and obtained mixture is stirred at second speed of the kneading worm at 150 RPM during 6-7 minutes. Dough lamination comprises proofing dough, puffing proved dough with margarine, proofing dough with margarine, folding proved dough into layers to obtaining necessary number of dough layers and proofing dough after each folding. Before each proofing dough is maturated for 20-30 minutes at a temperature of 17-19°C. After last proofing, dough is cooled in cooling chamber for 1-1.5 hours with subsequent folding it into four layers after pre-proofing.
EFFECT: simplifying and decreasing duration of puff cookie making method, improving organoleptical and qualitative parametres.
6 cl, 7 ex
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