FIELD: food industry.
SUBSTANCE: method involves yeast-leavened dough preparation with usage of wheat flour, yam flour, whole milk, eggs, pressed yeast, margarine, salt and preparation of a filling with usage of Ossetian cheese or bryndza, sweet potatoes leaves, spring onion, dill, moulding of flour goods with the filling and the ready product smearing with melted butter. The initial components are used at a specified ratio.
EFFECT: invention allows to manufacture a functional product with high taste properties, biological value and digestibility.
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