METHOD FOR PREPARING A CHOUX PRYANIK Russian patent published in 2021 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: in the method for preparing a printed choux pryanik, dough is kneaded to prepare a moulded choux pryanik, products are moulded using a wooden pastry mould, the products are removed from the pastry mould, and metal hoops made of food-grade stainless steel with a thickness of at least 0.5 mm and a height of no more than 8 cm, made 1.5 cm larger than the diameter/size of the moulded dough piece of the pryanik are put on the pryaniks. The baking process is conducted in two stages: the first for 15 to 20 minutes at a temperature of 130 to 150°C in the metal hoops, the second without the hoops at a temperature of 150 to 170°C for 20 to 30 minutes. The products are cooled to a temperature of 50 to 45°C, then cut horizontally along the entire surface. The impregnation syrup is applied to the two halves of the products, based on an acidic invert syrup with a mass fraction of solids of 80 to 82%, drinking water and grape juice. The filling is applied to the lower surface, evenly distributed from the centre to the edge of the product over the entire surface, with the ratio of the mass of the filling to the mass of the baked semi-finished product of 20:80. The upper and lower parts of the product are connected, and the surface of the pryanik is glazed with sugar syrup. The products are cooled, and the surface of the pryanik is decorated.

EFFECT: invention provides a possibility of improving the organoleptic and physical and chemical properties of the finished pryanik.

4 cl, 1 ex