FIELD: food industry.
SUBSTANCE: invention relates to food industry and catering and may be used during flour confectionary goods manufacture as a filling intended for moulding with dough shell. The filling includes the following components ratio, wt %: butter - 20-30; sugar sand or sugar powder - 20-25; eggs - 20-30; Vigna angularis adzuki bean semi-product - 25-35; taste-and-flavour additive - 0.05-3.
EFFECT: filling has high nutritive value, is stable during baking in the form of moulded goods and has an airy, brittle, porous and tender consistency.
2 ex
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