FIELD: food industry.
SUBSTANCE: invention relates to food industry and may be used in preparation of flour confectionary products, in particular gingerbreads. Method for production of gingerbreads with marshmallow filling is characterized by the fact that natural honey, sugar sand, liquid egg melange are mixed until sugar is completely dissolved. Then one adds spices, vegetable oil, kneads until a homogeneous mass is obtained, sodium bicarbonate is added, and the mixture is stirred. Then flour is loaded and kneaded; citric acid is also added during dough kneading. Ready dough is exposed to aging at temperature of 4–6 °C, pieces of gingerbread dough are divided into 2 parts. One part of the dough is used to form a bottom, and apple marshmallow is placed on the dough piece. Second part of the dough is rolled out and the marshmallow is covered with it; the edges of the dough piece are fastened together. Then the workpieces are placed on a baking sheet and sent for baking at temperature of 180–220 °C for 15–40 minutes. Then the finished product is cooled and glazed. Components are used at the following ratio, wt.%: prime grade bakery flour of 37.54, sugar sand of 13.8, liquid egg melange of 10.60, vegetable oil of 8.10, apple fruit marshmallow of 19.2, natural honey of 9.20, spices of 0.84, sodium bicarbonate of 0.7, citric acid of 0.02.
EFFECT: invention allows to simplify production with simultaneous improvement of organoleptic indices and taste-and-flavour properties, as well as to expand the range of gingerbread products.
6 cl, 1 tbl
