FIELD: food industry.
SUBSTANCE: invention relates to food products with filling with addition of filler after baking. Method of making vatrushkas with a filling sensitive to the effect of baking temperature involves making an inner mould, rolling out dough, forming discs from the dough with an inverted glass, placing the inner shape inside each disc, giving the dough piece with the inner shape a hat-like shape, placing the piece on a baking sheet covered with parchment paper, and baking. After baking, the semi-product is cooled, the inner mould is removed and the filling is placed into the hemispherical cavity formed after extraction of the inner mould, which is sensitive to the effect of the baking temperature. Ice-cream, caviar, honey and curd are used as filling sensitive to effect of baking temperature. To make an internal shape, a vessel with walls 4-7 cm high is lined with an insulator, plasticine balls are rolled, they are divided with a knife in half to obtain hemispherical shapes and wrapped from below with an insulator. Staples are unbent and cut to equal length, staples are stuck into plasticine, 3-4 per each hemispherical mould, and each hemispherical mould is installed on legs in the vessel. Water and gypsum are mixed in a separate vessel at ratio of 1:1 by volume, the gypsum solution is poured into the vessel with moulds so that the level of the solution coincides with the level of the upper faces of the hemispherical moulds, and the gypsum mortar is hardened for 1-3 days. Finished plaster mould is removed from the vessel, separated from the insulator, and the staple legs are pulled out. Hemispherical cavities in gypsum are covered with insulator, components for preparation of food silicone are mixed, silicone is poured into hemispherical cavities in gypsum, coated with insulator, and silicone is allowed to harden for up to 24 hours. Finished silicone moulds are removed from the plaster mould and separated from the insulator. Cellophane or aluminium foil is used as insulator.
EFFECT: proposed method for production of vatrushkas with filling sensitive to effect of baking temperature by means of inner mould extends the range of means for production of food products with fillings, preserves useful properties of fillings.
12 cl, 8 dwg, 1 ex
