Viennese pie
|
Raw materials |
Number, % |
|
Wheat flour |
0,400 |
|
Mix “Viennese” |
0,140 |
|
Sugar |
0,236 |
|
Eggs |
0,224 |
|
Oil |
0,276 |
|
Water |
0,120 |
|
All |
1,196 |
Technological process
We bring in the cup all the liquid components (water, oil and eggs) and sugar into the beating bowl. These components are beaten to dissolve the sugar completely and obtain a homogeneous consistency.
Then gradually introduce the dry components (mixture and flour), in 2-3 receptions, and at medium speed, mix everything until a homogeneous consistency.
The finished semi-finished product is poured into a baking dish, the surface is decorated with jams, custard, fruits, etc.
Bake at 170-180 ° C for 30-35 minutes, depending on the weight of the product.
The surface of the finished product can be coated with a glitter gel.