RU2158087C1 - Pastry production method - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: in process of decoration of upper layer of pastry pieces of roll are laid on biscuit press cake uniformly. Roll is obtained by coating of baked biscuit sheets with fillings with subsequent forming them in shape of multi-layer roll. Then roll is laid out in vessel, cooled down till it is solidified and cut to round portions. Upper layer of laid-out pieces of roll is decorated with jelly. Given method enables extension of production assortment. EFFECT: extended time of storage. 5 cl, 1 ex

Description

 The invention relates to the field of food industry, in particular to its confectionery industry, and can be used in the technology for the preparation of flour confectionery products.

 A method of producing a cake is widely known, which involves baking a biscuit, molding it in separate layers, washing them with syrup, finishing the workpiece with cream, and decorating the top layer and side surfaces of the cake.

 Various cake mixes can be used to decorate the cake, wash the blanks and finish them with cream (1, 2).

 The disadvantages of the known cake are its lack of originality, excessive calorie content and insufficiently high quality indicators.

 The closest to the problem to be solved and the technical result achieved is a cake made from a composition that provides for a reduction in its calorie content, which is used both in biscuit cakes and in a semi-finished product to decorate the upper surface of the cake (3). In particular, apple jelly is used to decorate the cake.

 A disadvantage of the known cake is the limited production thereof due to the components included in this composition, the insufficient stability of its quality indicators due to the dependence on the quality indicators of the raw materials used for its production, as well as the reduced shelf life due to the increased humidity of the components included in cake.

 The technical result achieved by the proposed method is to expand the range of products, increase the shelf life and quality indicators of the cake.

 To achieve this technical result, in a method for producing a cake that involves baking a biscuit, molding it in separate layers, washing them with syrup, decorating the billet with cream and decorating the upper layer and side surfaces of the cake, according to the invention, the upper layer of the cake is formed by pieces of roll evenly laid on a biscuit cake obtained by lubricating baked biscuit sheets with fillings, followed by molding in the form of a multilayer roll, putting it into a mold, cooling to solidification cutting into round fraction, and for the upper layer use jelly decoration which is applied in hot form to pieces roll.

 When forming the roll, it is possible to use five biscuit sheets, to lubricate the two central sheets in the roll and the sheet located on its periphery, use the filling in the form of a cream obtained by whipping butter and milk-sugar syrup, with the addition of flavoring and aromatic substances, for lubrication a sheet located in a roll above two central ones - use condensed milk, and to grease a sheet located in a roll above three central ones - use jam.

 When forming the roll, it is preferable to choose its diameter in the range of 18-20 cm, and choose the thickness of the roll shares in the range of 33-35 cm.

 In the filling in the form of a cream, add vanilla powder, dessert wine and / or cognac, and / or cocoa powder as flavoring and aromatic substances.

 The moisture content of milk-sugar syrup during the preparation of the cream should be set within 25-29%.

The invention is illustrated by the following description of the method of production of the cake:
All raw materials entering the production are subjected to preliminary preparation.

 In particular, the flour is sifted through a flour sifter with a magnet catcher before entering production.

 Sugar is sifted through the Pioneer sifter.

 Oil is cleaned from the surface; if mold is present, it is not allowed into production. The duration of oil storage before stripping indoors is not more than 4 hours.

 Jam fillings are wiped through a sieve.

The eggs are processed before use in a four-section bath in the following order: soaking in warm water for 5-10 minutes, treatment with 0.5% soda ash at a temperature of 30-40 ^o C for 5 minutes, 2% solution of bleach for 5 minutes rinse with clean running water for 5 minutes.

 Cocoa powder - sifted.

 Then, biscuit cake is prepared and baked, for which a mixture of melange and granulated sugar is knocked down in a whipping machine according to the recipe for 40-50 minutes. The finished mass increases in volume by 2.5-3 times with the achievement of a lush consistency. Top grade flour, flavoring additives are added to the finished mass and everything is quickly mixed for 1.5-2 minutes. Humidity test 36-38%. The dough is divided into two parts. A biscuit cake is baked from one part. The other part is used for making biscuit spreads. The number of spreads is preferably equal to five. To prepare the spread, each portion of the biscuit sheet is spread on paper and baked. After baking, the paper is removed and stacked baked semi-finished product in one line. The edges of the smear are cut and moistened with a syrup for washing.

 To lubricate the two central sheets in the roll and the sheet located on its periphery, use the filling in the form of a cream obtained by whipping butter and milk-sugar syrup, with the addition of flavoring and aromatic substances.

 Cooking cream is as follows. In a whipping machine, butter of the highest grade is knocked down, adding milk sugar syrup in small portions. The duration of the churning is 20-30 minutes, depending on the quality of the oil and the time of year. At the end of the whipping, vanilla powder, dessert wine and cognac are added. This cream is used to spread central sheet and peripheral roll.

 To spread the second sheet after the central one, use a cream obtained by whipping butter and milk-sugar syrup. As additives, vanilla powder, cocoa powder and cognac are added at the end of knocking.

 The third sheet is greased with condensed milk, and the fourth - jam. Each sheet is rolled up one by one, one after another, to obtain a multilayer roll with a diameter of 18-20 cm. The roll is wrapped in paper and laid in a special metal hemispherical shape. The roll form is transferred to a refrigeration chamber for solidification. While the roll is setting, take a round biscuit cake, cut into layers 16-18 cm thick, which are the basis of the cake. This cake is soaked with rinse syrup, layered with cream. Then, on this cake, the upper layer of the cake is formed, which is formed by pieces of roll, evenly spaced on a biscuit cake, which are round shares. The thickness of the lobes is selected within 33-35 cm. To decorate the top layer, jelly is used, which is served preheated in pieces of roll.

 The edges of the circle are decorated with cream. The sides are coated with cream and sprinkled with a crumb of air-cake mix.

 Specific examples of the preparation of a cake.

 Example 1

 The preparation of incoming raw materials is also carried out as described above.

 First, biscuit dough is prepared by knocking down melange with sugar for 40 minutes. The finished mass is increased by 3 times. After adding flour, flavors, the dough is mixed for 1.5 minutes. Humidity test 36%. Preparation of biscuit blanks is also carried out as described above.

 At the same time, molding is being prepared from a portion of the biscuit dough of biscuit sheets, spreading them with the appropriate fillings and obtaining a multilayer roll with a diameter of 18 mm. Then, the roll is cooled in a refrigerator, cut into round slices 35 cm thick, and the upper layer is molded onto round biscuits from round roll slices by uniformly laying them out. Heated jelly is watered on the top layer of the cake. Then, cream is decorated at the edges of the cake, the cream is coated on the sides and sprinkled with crumbs of air-cake. The finished cake should be attractive in appearance, beautifully and evenly laid on the top layer, biscuit and tiny semi-finished product should be without traces of impurity, evenly layered with a finished semi-finished product, saturated with syrup, cakes with burnt biscuit semi-finished products are not allowed on sale. The crumb of semi-finished products should be lush, porous and baked. The surface is artistically decorated with cream, a vague cream pattern, an untidy look of the product is not allowed. The presence of extraneous inclusions and crunch in the cakes is not allowed.

 The form is correct, corresponding to this type of cake, without kinks and dents.

 Taste and smell should correspond to this type of cake - without extraneous tastes and smells.

 This cake is produced under the name "wad".

Sources of information
1. RU, 2073445 C1, 02.20.1997.

 2. RU, 2081593 C1, 06/20/1997.

 3. L.I. Tokarev. Production of flour confectionery. - M.: Food Industry, 1977, p. 111-120.

Claims (5)

 1. A method of producing a cake, comprising baking a biscuit, molding it in separate layers, rinsing them with syrup, decorating the billet with cream and decorating the top layer and side surfaces of the cake, characterized in that the top layer of the cake is formed by pieces of roll obtained evenly on the biscuit cake lubricating the baked biscuit sheets with fillings, followed by molding in the form of a multilayer roll, putting it into a mold, cooling to solidification and cutting into round lobes, and to decorate it uses a jelly layer, which is applied in hot form to pieces roll.  2. The method according to claim 1, characterized in that when forming the roll, five biscuit sheets are used, for filling the two central sheets in the roll and the sheet located on its periphery, the filling is used in the form of a cream obtained by whipping butter and milk-sugar syrup , with the addition of flavoring and aromatic substances, condensed milk is used to lubricate the sheet located in the roll above the two central ones, and jam is used to lubricate the sheet located in the roll above the three central ones.  3. The method according to claim 1, characterized in that when forming the roll, its diameter is selected within the range of 18 to 20 cm, and the thickness of the roll shares during cutting is selected within the range of 33 to 35 cm.  4. The method according to p. 1, characterized in that in the filling in the form of a cream, vanilla powder, dessert wine, and / or cognac, and / or cocoa powder are used as flavoring and aromatic substances.  5. The method according to p. 1, characterized in that the milk-sugar syrup in the preparation of the cream is used with a moisture content of 25 - 29%.