PROCEDURE FOR MAKING CAKE-TYPE PASTRY AND PASTRY ON ITS BASE Russian patent published in 2010 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: procedure consists in two-stage components mixing. At the first stage 10 % of granulated sugar recipe amount is combined with hen's eggs and is beaten till volume expands 2.5-3 times. Further, 35% of total amount of drinking water and lacto-serum are added into beaten mass. Simultaneously sugar syrup is prepared by dissolving 65% of recipe amount in water and by boiling it at temperature 110-115°C till a sample corresponds to a soft ball. Prepared syrup is immediately added to egg-sugar mixture and continuously stirred. At the second stage extra wheat flour, granulated sugar, potato starch, baking powder, and dietary salt are gradually added and beaten to homogenous mass. Also refined vegetable oil is gradually added. Candied fruit is added and mixed at the end of beating. Prepared batter is poured into pans, baked at temperature 170-180°C during 15-25 minutes and cooled. The recipe of pastry determines specified ratio of components.

EFFECT: invention facilitates reduction of cholesterol contents due to usage of refined vegetable oil, also increases caloric value, quality of pastry and increases its storage life.

2 cl, 1 tbl, 4 ex