RU2245048C1 - Fancy cake "warsawsky" - Google Patents

Abstract

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: fancy cake is baked farinaceous semi-finished product obtained from scalded dough and filled with cream "Charlotte", onto which fondant coating is applied. Scalded dough is prepared by preliminary heating to boiling state of mixture. Mixture is prepared from water, butter and salt, with top-grade wheat flour being added in an amount providing dough moisture content in the range of 35-36%. Resultant mass is cooked through the entire volume thereof while being mixed for 30-60 s, cooled to temperature of 65-70⁰C for 15-20 min while being mixed. Portions of melange are added into mass and the latter is settled in the form of individual articles and baked. Cream "Charlotte" is prepared by aerating of unsalted butter and syrup "Charlotte" at rotational speed of 280-310 rev/min for 20-30 min until volume is increased by 2.5-3 times. Syrup "Charlotte" is produced by aerating of sand sugar, whole condensed milk, and eggs. At the end of aeration process, cognac or dessert wine and vanilla powder are added. Fondant is prepared by initially introducing sand sugar into boiling water for producing of sugar syrup of 45-50% concentration, then syrup heated to temperature of 50-60⁰C is introduced. Resultant mixture is cooked-through until mass acquires 25-30% concentration, with following cooling to temperature of 45-50⁰C, adding acetic essence of 10% concentration and immediately distributing said mass on surface of farinaceous semi-finished product filled with cream "Charlotte". Components for fancy cake are used in the following ratio, weight parts: for farinaceous semi-finished product: top-grade wheat flour 480-500, butter 240, melange 840-850, salt 6-6.2; for cream "Charlotte: butter 760-770, syrup "Charlotte" 1,400-1,415, vanilla powder 8-8.4, cognac or dessert wine 3-3.4; for syrup "Charlotte": sand sugar 760-770, egg 130-140, whole condensed milk 500-520; for fondant: sand sugar 900-910, starch syrup 130-135, acetic essence of 10% concentration 3-3.2. Fancy cake has distinct cream and biscuit layers. Shelf life is about 4 days.

EFFECT: regular and stable shape, attractive shape, improved quality, soft consistency, and prolonged shelf life.

2 ex

Description

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

The closest analogue to the problem to be solved and the technical result achieved is a cake, which is characterized by the fact that it is a baked flour semi-finished choux pastry filled with Charlotte cream coated with lipstick on its surface. Choux dough for a semi-finished product is prepared by pre-heating to a boil a mixture of water, butter and salt, followed by adding premium wheat flour and boiling the mass over its entire volume with continuous stirring, cooling it also with stirring, adding chicken eggs to the mass, and planting the mass in the form of individual products and their baking. Charlotte cream is prepared by churning unsalted butter, Charlotte syrup made by churning granulated sugar, whole milk condensed with sugar and chicken eggs, followed by adding to the mass of cream at the end of churning cognac or dessert wine and vanilla powder. Top cake can be covered with lipstick (see BUTEYKIS N., KENGIS R. "Cooking flour confectionery", M. Publishing House of Trade Literature 1963, p.118, 54-57).

The technical result of the invention is to obtain a cake with improved quality indicators in terms of giving it a given shape, without cracks and tears, a beautiful appearance, with finely crystalline lipstick evenly distributed on its surface. Increase the shelf life of the cake up to 4 days.

To achieve the technical result set by the applicant, a cake, characterized in that it is a baked semi-finished pastry from custard dough, filled with Charlotte cream coated with lipstick on its surface, while the custard dough for pastry is prepared by preheating the mixture to boil water, butter and salt, followed by the addition of wheat flour of the highest grade, in quantities that ensure dough humidity in the range of 35-36%, and boiling the mass throughout its volume with continuous stirring for 30-60 seconds, its cooling also with stirring to a temperature of 65-70 ° C for 15-20 minutes, adding to the mass parts of melange, precipitating the mass in separate products and baking them, Charlotte cream "prepared by churning at a speed of 280-310 rpm for 20-30 minutes, until an increase of 2-3 times the volume of unsalted butter," Charlotte "syrup made by churning granulated sugar, condensed whole milk with sugar and chicken eggs , followed by adding to the mass of cream at the end of churning con yak or dessert wine and vanilla powder, when preparing the lipstick, sugar is first added to boiling water to obtain a sugar syrup of 45-50% concentration, and then molasses, heated to a temperature of 50-60 ° C, is boiled until the mixture reaches mass 25-30% concentration, cooled to a temperature of 45-50 ° C, add acetic essence of 10% concentration to it and immediately distribute it on the surface of a semi-finished flour product filled with cooked Charlotte cream, with the components for making a cake take in the following ratio ii (parts by weight):

for flour semi-finished product:

premium wheat flour - 480-500

butter - 240-250

melange - 840-850

salt - 6-6,2

for charlotte cream:

butter - 760-770

Charlotte syrup - 1400-1415

vanilla powder - 8-8.4

cognac or dessert wine - 3-3.4.

including for making charlotte syrup:

granulated sugar - 760-770

chicken eggs - 130-140

Whole condensed milk with sugar - 500-520

for lipstick:

granulated sugar - 900-910

molasses, mainly starch - 130-135

acetic essence of 10% concentration - 3-3.2

This technology for the preparation of the cake provides a cake with improved structural and mechanical properties both in the part of the semi-finished product, and in the part of the cream used to prepare it, without emitting free moisture. Its coating with fine-crystalline lipstick is ensured by the introduction of vinegar essence in sugar syrup, which acts on sugar crystals, destroying its structure, because the role of an anti-crystallizer is performed not only by molasses, but also by vinegar essence. The introduction of vinegar essence in just such an amount and at such a temperature is enough to foam the mass of lipstick, and applying it to the prepared flour semi-finished product filled with cream immediately after the introduction of vinegar essence ensures uniform distribution of lipstick on its surface with a thin layer, which is also a semi-finished product that can eliminate unevenness (cracks, breaks) that appeared when baking a semi-finished product. At the same time, lipstick is a protective layer that helps to increase the shelf life of the cake. At the same time, the quantitative choice of vinegar essence is sufficient to maintain the structural framework of the semi-finished flour product.

Cooking a cake is as follows:

The cake is characterized by the fact that it is a baked flour semi-finished product from custard dough, filled with Charlotte cream with a lipstick coating on its surface. Choux pastry for a semi-finished flour product is prepared by preheating the mixture to a boil. The mixture is prepared from water, butter and salt, followed by the addition of premium wheat flour. The amount of each component, depending on humidity, is taken so that the humidity of the dough is within 35-36%. Then the resulting mass is boiled over its entire volume with continuous stirring for 30-60 seconds, it is also cooled with stirring to a temperature of 65-70 ° C for 15-20 minutes, melange is added to it in parts and precipitated as separate products, and then they are baked. Charlotte cream is prepared by knocking it at a speed of 280-310 rpm for 20-30 minutes, until the volume is increased by 2-3 times butter unsalted butter and syrup Charlotte. Charlotte syrup is made by churning granulated sugar, condensed whole milk with sugar and chicken eggs. Then add cognac or dessert wine and vanilla powder to the whipped cream mass at the end of the whipping. In the preparation of lipstick, sugar is first added to boiling water to obtain a sugar syrup of 45-50% concentration, and then molasses is heated to a temperature of 50-60 ° C. After which the mixture is boiled until it reaches a mass of 25-30% concentration, cooled to a temperature of 45-50 ° C, add vinegar essence of 10% concentration to it and immediately distribute it on the surface of the semi-finished product filled with cooked Charlotte cream .

In this case, the components for the preparation of the cake are taken in the following ratio (parts by weight):

For semi-finished flour: premium wheat flour - 480-500, butter - 240-250, mélange - 840-850, salt - 6-6.2. For Charlotte cream: butter - 760-770, Charlotte syrup - 1400-1415, vanilla powder - 8-8.4, cognac or dessert wine - 3-3.4. Including for the preparation of Charlotte syrup: granulated sugar - 760-770, chicken eggs - 130-140, whole condensed milk with sugar - 500-520. Lipstick: granulated sugar - 900-910, starch syrup - 130-135, acetic essence of 10% concentration - 3-3.2.

Specific examples of the preparation of a cake:

Example 1

The cake is characterized by the fact that it is a baked flour semi-finished product from custard dough, filled with Charlotte cream with a lipstick coating on its surface. Choux pastry for a semi-finished flour product is prepared by preheating the mixture to a boil. The mixture is prepared from water, butter and salt, followed by the addition of premium wheat flour. The amount of each component, depending on humidity, is taken so that the humidity of the dough is equal to 35%. Then the resulting mass is boiled over its entire volume with continuous stirring for 30 seconds, it is also cooled with stirring to a temperature of 65 ° C for 15 minutes, melange is added to it in parts and precipitated as separate products, and then they are baked. Charlotte cream is prepared by knocking at a speed of 280 rpm for 20 minutes, until a 2-fold increase in the volume of unsalted butter and Charlotte syrup. Charlotte syrup is made by churning granulated sugar, condensed whole milk with sugar and chicken eggs. After that, cognac and vanilla powder are added to the whipped cream mass at the end of the whipping. In the preparation of lipstick, sugar is first added to boiling water to obtain a sugar syrup of 45% concentration, and then molasses is heated to a temperature of 50 ° C. Then the mixture is boiled until it reaches a mass of 25% concentration, cooled to a temperature of 45 ° C, add vinegar essence of 10% concentration to it and immediately distribute it on the surface of the semi-finished product filled with the prepared Charlotte cream.

In this case, the components for the preparation of the cake are taken in the following ratio (parts by weight):

For semifinished products: premium wheat flour - 480, butter - 240, mélange - 840, salt - 6. For Charlotte cream: butter - 760, Charlotte syrup - 1400, vanilla powder - 8, cognac or dessert wine - 3. Including for the preparation of Charlotte syrup: granulated sugar - 760, chicken eggs - 130, whole milk condensed with sugar - 500. For lipstick: granulated sugar - 900, starch syrup - 130, vinegar essence 10 % concentration - 3.

Example 2

The cake is characterized by the fact that it is a baked flour semi-finished product from custard dough, filled with Charlotte cream with a lipstick coating on its surface. Choux pastry for a semi-finished flour product is prepared by preheating the mixture to a boil. The mixture is prepared from water, butter and salt, followed by the addition of premium wheat flour. The amount of each of the components, depending on humidity, is taken so that the moisture content of the dough is 36%. Then the resulting mass is boiled over its entire volume with continuous stirring for 60 seconds, it is also cooled with stirring to a temperature of 70 ° C over 20 minutes, melange is added to it in parts and precipitated as separate products, and then they are baked. Charlotte cream is prepared by knocking at a speed of 310 rpm for 30 minutes, until a 3-fold increase in volume of unsalted butter and charlotte syrup. Charlotte syrup is made by churning granulated sugar, condensed whole milk with sugar and chicken eggs. After that, dessert wine and vanilla powder are added to the whipped cream mass at the end of the whipping. In the preparation of lipstick, sugar is first added to boiling water to obtain a sugar syrup of 50% concentration, and then molasses is heated to a temperature of 60 ° C. Then the mixture is boiled until it reaches a mass of 30% concentration, cooled to a temperature of 50 ° C, vinegar essence of 10% concentration is added to it and it is immediately distributed on the surface of a semi-finished product filled with cooked Charlotte cream.

In this case, the components for the preparation of the cake are taken in the following ratio (parts by weight):

For semi-finished flour: wheat flour of the highest grade - 500, butter - 250, mélange - 850, salt - 6.2. For Charlotte cream: butter - 770, syrup "Charlotte" - 1415, vanilla powder - 8.4, dessert wine - 3.4. Including for the preparation of Charlotte syrup: granulated sugar - 770, chicken eggs - 140, whole milk condensed with sugar - 520. For lipstick: granulated sugar - 910, starch syrup - 135, acetic essence 10% concentration - 3.2.

The resulting cake is characterized by the correct, stable form, beautiful appearance, the shelf life of this cake is about 4 days, as well as improved quality indicators, namely it has a delicate texture.

Claims (1)

A cake, characterized in that it is a baked semi-finished pastry from custard dough, filled with Charlotte cream with a coating of lipstick on its surface, while the custard dough for pastry is prepared by preheating a mixture of water, butter and salt followed by the addition of wheat flour of the highest grade, in quantities that ensure dough moisture in the range of 35-36%, and boiling the mass over its entire volume with continuous stirring for 30-60 s, its cooling while also stirring to a temperature of 65-70 ° C for 15-20 minutes, adding to the mass with parts of melange, precipitating the mass as separate products and baking them, the Charlotte cream is prepared by knocking at a speed of 280-310 rpm for 20-30 minutes, until an increase of 2-3 times the volume of unsalted butter and charlotte syrup made by churning granulated sugar, whole milk condensed with sugar and chicken eggs, followed by adding to the mass of cream at the end of churning cognac or dessert vanilla wine and powder hells first add granulated sugar to boiling water to obtain a sugar syrup of 45-50% concentration, and then molasses, heated to a temperature of 50-60 ° C, boil the mixture until it reaches a mass of 25-30% concentration, cool to a temperature 45-50 ° C, add acetic essence of 10% concentration to it and immediately distribute it on the surface of the semi-finished flour product filled with the prepared Charlotte cream, while the components for the preparation of the cake are taken in the following ratio (wt. hours): for flour semi-finished product: Premium wheat flour 480-500 Butter 240-250 Melange 840-850 Salt 6-6,2 for charlotte cream: Unsalted butter 760-770 Charlotte syrup 1400-1415 Vanilla powder 8-8.4 Cognac or dessert wine 3-3.4. including for making charlotte syrup: Sugar 760-770 Chicken eggs 130-140 Condensed whole milk with sugar 500-520 for lipstick: Sugar 900-910 Molasses, mainly starch 130-135 Acetic essence of 10% concentration of 3-3.2.