METHOD FOR PRODUCTION OF BUTTER COOKIES Russian patent published in 2022 - IPC A21D13/80 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to confectionery, and can be used in the production of flour confectionery products and can be recommended for inclusion in the diet of nursing women. The method for making butter cookies involves kneading powdered sugar and softened butter for 3-4 minutes until the sugar grains dissolve, then adding liquid egg and topinambour syrup, continuing kneading for 2-4 minutes. Then dry milk, baking soda, vanilla powder are added and mixed for 7-9 minutes until a homogeneous recipe mixture is formed. Next, the resulting mixture is kneaded with sifted barley flour, besan and topinambour fiber for 2-3 minutes. From the kneaded dough, dough blanks are formed in a jigging way, which are sent to baking at a temperature of 180°C for 10-15 minutes. Pastry dough is prepared with the following choice of the ratio of prescription components, kg per 100 kg of finished products: barley flour 41.2-45.8, beasn 10.0-14.3, topinambour fiber 2.5-6.2, butter 16.5-24.0, powdered sugar 12.4-18.6, topinambour syrup 12.4-18.6, liquid egg 12.7-18.3, dry milk 0.5-2.1, vanilla powder 0.35-0.55, baking soda 0.18-0.31.

EFFECT: invention makes it possible to obtain a finished product with improved organoleptic characteristics, with reduced sugar content and increased protein content.

1 cl, 1 tbl, 2 ex