METHOD FOR MAKING FLOUR-BASED ORIENTAL SWEETS Russian patent published in 2021 - IPC A21D13/80 

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry. The proposed method for the production of flour oriental sweets such as baklava involves the preparation of dough from ghee, egg melange, yeast, water, wheat and amaranth flour, fermentation of the dough for about 2 hours, preparation of the filling from crushed pumpkin seeds, granulated sugar, cardamom, cinnamon and egg white. Then the dough pieces are formed in the traditional way, they are left to stand for 20 minutes, the surface of the pieces is smeared with egg yolk, cut into pieces in the form of rhombuses, finishing with pumpkin seeds, baking for 30-35 minutes at 180-200°C in two steps with filling with Jerusalem artichoke syrup after 25-30 minutes, cooling. In this case, the initial components are used in the following ratio, kg per 100 kg of the finished product: wheat flour, premium - 23.0-27.0; amaranth flour - 4.0-5.0; ghee - 6.5-8.0; egg melange - 2.0-4.0; pressed yeast - 0.1-0.3; pumpkin seeds - 20.0-27.0; granulated sugar - 15.0-22.0; cardamom - 0.2-0.4; egg white - 1.0-2.0; cinnamon - 0.2-0.3; Jerusalem artichoke syrup - 15.5-17.5; egg yolk - 5.5-7.5; water is the rest.

EFFECT: invention makes it possible to obtain baklava of reduced sugar content and energy value, increased nutritional value while maintaining acceptable organoleptic characteristics.

1 cl, 1 tbl, 2 ex