METHOD FOR MAKING THE SHORT-PASTRY CAKE 'SHARM' (CHARM)

摘要

A method for making the short-pastry confectionery product "Sharm" (Charm), including preparing raw material, kneading dough: cooled chicken eggs (t +2-) are whipped with a half of a sugar rate while heating up to a temperature of 40 °C. The rest of the sugar and also salt are pounded with slightly melted margarine and they are whipped up to the homogenous mass. The both masses are combined, flour, powdered walnut leaves, ammonium carbohydrate and sodium bicarbonate are added and the dough is kneaded in the course of 10 min, formed and baked. In addition, while using said technology of the short pastry product "Sharm" replacement of 50 % the high-grade flour with the "Zdorovia" flour and adding powdered walnut leaves in a concentration of 1% are carried out.