FIELD: food industry.
SUBSTANCE: invention relates to food industry. Method of production of layered baked goods involves preparation of dough with single-phase method with scalding of amaranth flour, dough fermentation, lamination, molding, finishing, proving, baking and cooling of goods. Recipe components are included in following ratio, wt % of the total mixture of wheat flour and amaranth: high-grade wheat flour 85–95, amaranth flour 5–15, pressed bakery yeast 3–5, white sugar 10–15, table salt 1–2, egg products in dough 10–15, egg for grease 2–3, milk 10–15, drinking water 40–50, margarine for puff dough 20–30. Layered good may include, as a filling, hard cheese or curd in amount of 20–35 wt% of the total mixture of wheat flour and amaranth.
EFFECT: method allows to obtain layered goods with original taste and high nutritional value, and also to expand assortment of puff baked goods.
1 cl, 2 tbl, 3 ex
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