Fecha de publicación: 06/01/2022
Fuente: Wipo "olive oil"
A method of producing items made from dough with a fruit or berry or fruit and berry filling includes kneading flour dough while adding corn flour in an amount of 10% of the mass of the dough, and a fat component in warm water, in which sugar, salt and yeast are dissolved. The fat component is vegetable oil or olive oil, in a quantity of 0.2 kg per 10 kg of dough. In addition, a raising agent is added to the dough in a quantity of 0.018-0.020 kg per 10 kg of dough. The filling is made from fresh fruits and berries with the addition of a thickening agent and lemon juice in a quantity of 2% to the mass of the filling, with subsequent heating of the filling to a temperature of 70-80°C. Finished items are formed having a round or elongated shape and a weight of 30-40 grams, and the finished items are deep-fried at a temperature of 160-180°C. The method makes it possible to improve the quality of the finished product, preserve the organoleptic properties of the deep-fried products, in particular the softness of the items, and to reduce the quantity of absorbed frying oil in the finished items.