RU2246838C1 - Torte "bee" - Google Patents

Abstract

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

SUBSTANCE: torte has biscuit sheets placed onto one another and layered with cream. Outer surface of top biscuit sheet and side surfaces of sheets are covered with the same cream. Biscuit sheets are prepared by aerating of eggs with sand sugar and honey at rotational speed of 240-280 rev/min for 30-40 min for increasing volume of mixture by 2.5-3 times, adding into mixture during aeration process citric acid, edible soda and, in two-three procedures, top-grade wheat flour in an amount providing dough moisture content of 36-38%. Resultant dough is formed in pans layered with paper, baked at temperature of 195-200⁰C for 50-55 min and cooled for 25-30 min at temperature of 25-30⁰C. Sheet blank is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20⁰C. Cream is prepared by aerating at rotational speed of 280-310 rev/min for 20-30 min until volume of mixture is increased by 2-3 times of whole condensed milk with mixture of fatty components comprising unsalted butter and deodorized rectified vegetable oil used in the ratio of (9-9.1):(4-4.42). Vegetable oil is palm or olive or sunflower oil or mixture thereof. Cognac and vanillin are added into resultant cream mass at the end of aeration process. Weight ratio of mixtures for preparing of biscuit and cream is (17-18):(15-16). Components for preparing of biscuit are used in the following ratio, weight parts: eggs 70-80; sand sugar 120-140; honey, preferably natural honey, 38-41; wheat flour 350-370; edible soda 1-1.2; citric acid 0.3-0.32; for preparing of cream: unsalted butter 90-91; whole condensed milk 25-26; vegetable oil 40-42; vanillin 0.4-0.41; cognac 0.7-0.71. Torte has regular stable shape, attractive appearance and increased shelf life of up to 4 days. Torte has distinctly expressed biscuit and cream layers.

EFFECT: improved quality, soft consistency and increased shelf life.

3 cl, 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.

Known cake "Nastya", including a mixture for the preparation of semi-finished biscuit, containing butter, baking soda, vinegar, nuts, premium wheat flour, a mixture for making cream, containing a mass of condensed whole milk with sugar, unsalted butter and vanilla powder, jam in the form of mashed red currants for a layer (Bogdanova O. V., Serbovka V. I. "Folk recipes for honey cooking", Kaliningrad, 1994, p. 177).

The disadvantage of this composition is the large amount of fats and carbohydrates, due to the high percentage of sugar, butter, the limited production thereof due to the use of scarce raw materials, in particular jam from mashed red currants, which leads to a limited production of this cake.

The closest analogue to the problem to be solved and the technical result to be achieved is the analogue that describes a cake made from a composition for making a cake, including a mixture for the preparation of biscuit cake mix containing premium wheat flour, granulated sugar, sour cream, honey, a mixture for making cream containing a mass of unsalted butter, whole condensed milk with sugar, the mixture for the preparation of biscuit cake mix contains melange and ammonium carbonate, a mixture for the preparation cream additionally contains cognac, as milk - whole milk with sugar, boiled for 2-2.5 hours at a temperature of 100-110 ° C, and to decorate the upper surface of the cake - chocolate with the corresponding content of components (RU 2143203, A 21 D 13/08, 12/27/1999).

The disadvantages of the known cake is a short shelf life of about 48 hours, low quality due to the components included in the cake recipe, because the biscuit has, on the one hand, a dry consistency, and on the other hand, during storage, the biscuit and cream are mixed with each other with the formation of a mushy mass, which sharply reduces the quality of the cake.

The objective of this invention is to improve the quality of the cake, to create it with such a composition of semi-finished products that they are, on the one hand, uniformly saturated with biscuit cream, and on the other hand, to exclude mixing of the semi-finished biscuit and cream with each other, thereby increasing the shelf life of the product is up to 4 days.

To achieve the task, the cake, characterized in that it consists of biscuit cakes placed one above the other, layered with cream, the outer surface of the upper cakes and side surfaces are finished with the same cream, while the biscuit cakes are made by knocking eggs with sugar and honey at a speed 240-280 rpm for 30-40 minutes until the volume increases by 2.5-3 times, followed by the addition of citric acid, drinking soda during churning and two or three doses of premium wheat flour in an amount providing the doughiness is in the range of 36-38%, by molding the obtained dough into forms covered with paper, baking it at a temperature of 195-200 ° C for 50-55 minutes and cooling for 25-30 minutes at a temperature of 25-30 ° C followed by by removing the preform from the mold and standing it for 8-10 hours at a temperature of 15-20 ° C, the cream is prepared by knocking at a speed of 280-310 rpm for 20-30 minutes to increase the volume of 2-3 times whole condensed milk with boiled sugar with a mixture of fat components containing unsalted butter and vegetable oil refined deodorized, taken in the ratio butter unsalted to refined vegetable oil as (9-9,1) :( 4-4,2), followed by adding cognac and vanillin to the cream mass at the end of the mixture, with a mixture for making biscuit and creams are correlated by mass as (17-18) :( 15-16).

Perhaps the components for the preparation of biscuit take in the following ratio (parts by weight):

eggs - 70-80

granulated sugar - 120-140

honey, mainly natural, - 38-41

premium wheat flour - 350-370

drinking soda - 1-1,2

citric acid - 0.3-0.32

Preferably, the components for preparing the cream are taken in the following ratio (parts by weight):

unsalted butter - 90-91

Boiled whole condensed milk with sugar - 25-26

refined deodorized vegetable oil - 40-42

vanillin - 0.4-0.41

cognac - 0.7-0.71

This technology of biscuit preparation, namely, the parameters set at the stage of knocking down the dough, baking it and holding it after baking, provides uniform stable porosity of the product, removal of excess moisture from the product and even distribution of the components that make up the biscuit inside the semi-finished product. A cream with precisely such a composition of components both in terms of sugar content and the content of milk condensed with sugar boiled with cognac introduced into it, which acts as a cream, provides a ready-made mass of stable, lush consistency without reducing volume during storage. The introduction of vegetable oil as a fat component in the cream provides the product with dietary properties, and its combination with unsalted butter gives the product a more stable structure while maintaining it in its original form during storage. At the same time, the combination of these semi-finished products in such a number of components that are included in each of them, and it is with this ratio, gives the cake a pleasant taste, reminiscent of the taste of honey honey.

The preparation of the cake is as follows.

The cake is characterized in that it consists of biscuit cakes placed one above the other, layered with cream, the outer surface of the upper cake and the side surfaces are finished with the same cream. Sponge cake cakes are made by beating eggs with sugar and honey at a speed of 240-280 rpm for 30-40 minutes until the volume is increased 2.5-3 times, followed by the addition of citric acid, drinking soda and two -Three doses of premium wheat flour in an amount that provides dough moisture in the range 36-38%. Then, the resulting dough is molded into forms covered with paper, baked at a temperature of 195-200 ° C for 50-55 minutes and cooled for 25-30 minutes at a temperature of 25-30 ° C. The preforms are removed from the mold and matched for 8-10 hours at a temperature of 15-20 ° C. The cream is prepared by knocking at a speed of 280-310 rpm for 20-30 minutes until the volume is increased by 2-3 times, whole milk condensed with sugar boiled with a mixture of fat components containing unsalted butter and deodorized purified vegetable oil, taken in the ratio unsalted butter to vegetable oil refined as (9-9.1) :( 4-4.2). As vegetable oil take palm oil, or olive, or sunflower, or mixtures thereof. Then add cognac and vanillin to the mass of cream at the end of knocking. Mixtures for the preparation of biscuit and cream are weighted as (17-18) :( 15-16). The components for the preparation of biscuit are taken in the following ratio (parts by weight): eggs - 70-80, granulated sugar - 120-140, honey, mostly natural - 38-41, premium wheat flour - 350-370, baking soda - 1-1.2, citric acid - 0.3-0.32.

The components for the preparation of the cream are taken in the following ratio (parts by weight): unsalted butter - 90-91, boiled whole condensed milk with sugar - 25-26, purified deodorized vegetable oil - 40-42, vanillin - 0.4-0 , 41, cognac - 0.7-0.71.

Specific examples of the preparation of a cake.

Example 1

The cake is characterized in that it consists of biscuit cakes placed one above the other, layered with cream, the outer surface of the upper cake and the side surfaces are finished with the same cream. Sponge cake cakes are made by churning eggs with sugar and honey at a speed of 240 rpm for 30 minutes until the volume increases by 2.5 times, followed by adding citric acid, drinking soda and two high-grade wheat flour during churning. the amount that provides dough moisture within 36%. Then, the resulting test is molded into forms covered with paper, baked at a temperature of 195 ° C for 50 minutes and cooled for 25 minutes at a temperature of 25 ° C. The preforms are removed from the mold and matched for 8 hours at a temperature of 15 ° C. The cream is prepared by kneading at a speed of 280 rpm for 20 minutes until a 2-fold increase in the volume of 2 times whole milk condensed with sugar boiled with a mixture of fat components containing unsalted butter and deodorized purified butter, taken in the ratio of unsalted butter to vegetable oil purified as 9: 4. As vegetable oil take palm oil, or olive, or sunflower, or mixtures thereof. Then add cognac and vanillin to the mass of cream at the end of knocking. Mixes for making biscuit and cream are weighted as 17:15. The components for the preparation of biscuit are taken in the following ratio (parts by weight): eggs - 70, granulated sugar - 120, natural honey - 38, premium wheat flour - 350, drinking soda - 1, citric acid - 0.3.

The components for the preparation of the cream are taken in the following ratio (parts by weight): unsalted butter - 90, boiled whole condensed milk with sugar - 25, purified deodorized vegetable oil - 40, vanillin - 0.4, cognac - 0.7.

Example 2

The cake is characterized in that it consists of biscuit cakes placed one above the other, layered with cream, the outer surface of the upper cake and the side surfaces are finished with the same cream. Sponge cake cakes are made by knocking eggs with sugar and honey at a speed of 280 rpm for 40 minutes until a 3-fold increase in volume, followed by the addition of citric acid, drinking soda and three doses of premium wheat flour in the amount providing dough moisture within 38%. Then, the resulting test is molded into forms covered with paper, baked at 200 ° C for 55 minutes and cooled for 30 minutes at 30 ° C. The preforms are removed from the mold and matched for 10 hours at a temperature of 20 ° C. The cream is prepared by kneading at a speed of 310 rpm for 30 minutes until a 3-fold increase in the volume of 3 times whole milk condensed with sugar boiled with a mixture of fat components containing unsalted butter and deodorized purified butter, taken in the ratio of unsalted butter to vegetable oil purified as - 9.1: 4.2. As vegetable oil take palm oil, or olive, or sunflower, or mixtures thereof. Then add cognac and vanillin to the mass of cream at the end of knocking. Mixes for the preparation of biscuit and cream are weighted as 18:16. The components for the preparation of biscuit are taken in the following ratio (parts by weight): eggs - 80, granulated sugar - 140, honey - 41, premium wheat flour - 370, drinking soda - 1.2, citric acid - 0.32.

The components for the preparation of the cream are taken in the following ratio (parts by weight): unsalted butter - 91, boiled whole condensed milk with sugar - 26, refined deodorized vegetable oil - 42, vanillin - 0.41, cognac - 0.71.

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 with pronounced layers of biscuit and cream.

Claims (3)

1. Cake, characterized in that it consists of biscuit cakes placed one above the other, layered with cream, the outer surface of the upper cakes and side surfaces are decorated with the same cream, while the biscuit cakes are made by knocking chicken eggs with sugar and honey at a speed of 240 -280 rpm for 30-40 minutes until the volume increases by 2.5-3 times, followed by the addition of citric acid, drinking soda during churning and two or three doses of premium wheat flour in an amount that provides dough moisture within 36-38% molding the obtained dough into paper-coated forms, baking it at a temperature of 195-200 ° C for 50-55 min and cooling for 25-30 min at a temperature of 25-30 ° C, followed by removing the workpiece from the mold and standing it for 8-10 hours at a temperature of 15-20 ° C, the cream is prepared by knocking at a speed of 280-310 rpm for 20-30 minutes to increase the volume by 2-3 times of whole condensed milk with sugar, boiled with a mixture of fat components, containing unsalted butter and refined deodorized vegetable oil taken in In relation to unsalted butter and refined deodorized vegetable oil as (9-9.1) :( 4-4.2), followed by adding cognac and vanillin to the cream mass at the end of the mixture, while the mixtures for making biscuit and cream are weight-related like (17-18) :( 15-16). 2. Cake under item 1, characterized in that the components for the preparation of biscuit are taken in the following ratio (parts by weight): Chicken eggs 70-80 Sugar 120-140 Honey predominantly natural 38-41 Premium wheat flour 350-370 Drinking soda 1-1,2 Citric acid 0.3-0.32 3. Cake under item 1, characterized in that the components for the preparation of the cream are taken in the following ratio (parts by weight): Unsalted butter 90-91 Condensed whole milk with Boiled sugar 25-26 Refined vegetable oil deodorized 40-42 Vanillin 0.4-0.41 Cognac 0.7-0.71