RU2325060C1 - Production and composition mode of layer cake - Google Patents

Abstract

FIELD: food products; confectionery.

SUBSTANCE: this production mode of layer cake includes preparation of the layer dough, its handling on the pieces, each of them makes the separate cake layer, baking of the pieces, their layering and creaming, powdering of the formed cake surface. At the same time each piece is made as different or similar in form figures. Composition for preparing of the layer cake includes the mixture for layered dough preparation consisting of flour, margarine and salt, water, vodka, vinegar 9% with the corresponding choosing of the components quantity.

EFFECT: improvement of the end production quality characteristics.

5 cl, 3 ex

Description

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

A known method of preparing a flour product, namely puff pastry, in which for the preparation of puff pastry wheat flour is introduced in small portions into a whipped emulsion made from starch, powdered sugar, invert syrup, margarine, whipping paste based on monoglycerides and mixed with protein milk concentrate in a ratio of 1: 2-2.5, salt, soda, ammonium carbonate, vanilla powder and phosphatides, after which the resulting mixture is molded and baked. Separately, the filling is prepared and two molded baked cookies are glued to it (RF patent No. 2049405, class A21D 13/08, 1995).

The disadvantage of this method and composition for the preparation of puff pastry in this method is a large number of ingredients and high sugar content, which complicates the process of preparing the composition and reduces its quality characteristics.

Closest to the claimed method is a method of preparing a puff cake, including preparing puff pastry, cutting the resulting dough into blanks, each of which forms one layer of cake, baking the blanks, layer-by-layer stacking of the finished blanks with coating each layer with cream and finishing the upper part of the molded cake wherein each blank is made in the form of several identical figures, in which the content of the mixture for the preparation of puff pastry, including flour, vegetable oil, is provided , milk, egg powder, starch, salt, carbon ammonium salt, baked milk, milk condensed with sugar, component for decoration (RF patent No. 2114533, class A21D 13/08, 1998).

The disadvantage of this method and composition for the preparation of puff cake is a large number of ingredients, a high sugar content and when baking a dough with a large layer, the middle is often not baked, and the edges of the dough are swollen, which leads to large losses for the enterprise. In addition, when the layer of the cake is under-baked, when the cake is cut, the cream “creeps out” from the sides, and when transporting puff pastries, the dusting often crumbles around the cake, which gives the product a non-marketable appearance and reduces its quality characteristics.

The task set by the invention is to obtain a cake with a longer shelf life with improved quality indicators, providing easier cutting of the cake, preventing the cream from crawling out when cutting the cake and sprinkling the cake during transportation.

To achieve the task of preparing puff cake, involving the preparation of puff pastry, cutting it into blanks in the form of several separate identical or different shapes of figures, which in the unbaked state do not exceed 2 cm, baking them, layer-by-layer laying of the finished blanks with coating each layer with cream and Decorating the top of the molded cake. As decoration use these figures, sprinkled with icing sugar and laid on all sides of the cake. The pieces of the cake blank are in the form of squares, and / or triangles, and / or circles, and / or any other shape.

The composition for the preparation of puff cake, indicated by the above method, consists of a mixture for the preparation of puff pastry, including flour, margarine, water, vodka, vinegar of 9% concentration and salt, and a mixture for making cream

Flour 400-500 Margarine 450-500 Vodka 5-40 Vinegar 9% 8-35 Salt 5-10 Water 32-15

The cream mixture is made on an oil basis, either on a custard basis or on a protein basis using berries, fruits, nuts or chocolate, or use ready-made mixtures for the preparation of creams.

The choice of such a method of preparation and the ratio between flour and margarine, vodka, vinegar and water in the preparation of the mixture for the cake is necessary and sufficient for the preparation of the cake, which has improved quality characteristics, greater ease when slicing, longer shelf life.

To prepare the puff pastry, the flour is beaten with margarine in a dough mixing machine until a homogeneous crumb is formed, looking like a powder, while the margarine is used chilled, then water is added to the resulting mixture with the addition of 9% vinegar, vodka and salt and mixed together. The resulting dough is rolled four times to obtain a layer with a thickness of 0.4-1.0 cm, the first time rolling is done with the addition of margarine, and the next three times without adding margarine. After each rolling, the dough is placed in the refrigerator, having previously folded three times. Then make blanks in the form of squares, triangles, circles or any other shape, and the maximum size of the pieces in the unbaked state should not exceed 2 cm, and cooked blanks are baked at a temperature of 220-230 degrees. After baking, the squares turn into cubes, the triangles into pyramids, and the circles into cylinders. A cream is prepared at the same time as the test, which can be made on an oil basis, on a custard basis, on a protein basis using berries, fruits, nuts, chocolate. You can use ready-made mixtures for the preparation of creams.

After the preparations are baked, and the cream is prepared, proceed to the formation of the cake. To do this, on the cardboard base, covered with foil, lay the bottom layer of the cake in the form of several figures - cubes, pyramids, cylinders and coat with cream, which envelops these figures from all sides, providing a snug fit to each other. The following row of blanks is laid on the cream, etc. As a result, a slide grows from puff figures and cream. The last layer of blanks is laid on top and side, sprinkled with powdered sugar on top, thus forming the cake. It is allowed to make the bottom layer of the cake continuous or in the form of sectors of a circle tightly adjacent to each other, and the remaining layers in the form of several blanks-figures. A cake can be made from the same type of figures, for example, only from cylinders, and can be made simultaneously from different figures: cylinders, cubes and pyramids, or from cylinders and cubes, etc.

The components of the composition for the preparation of the dough are taken in the following quantity, grams per kilogram of finished products:

Flour 400-500 Margarine 450-500 Vodka 5-40 Vinegar 9% 8-35 Salt 5-10 Water 32-15

Margarine, which is part of the cake, gives the test layering, vinegar - ductility and elasticity, and vodka - friability.

Example 1

To prepare a puff cake, take 450 g of flour and 500 g of margarine and mix in a dough mixer until a homogeneous fine crumb is formed. Add water 32 g with vinegar 9% 8 g and vodka 5 g, salt 5 g and the entire contents are mixed until a homogeneous mass. Roll the dough for the first time with the addition of margarine 100 g to a thickness of 0.8 cm, fold it three times and place in the refrigerator. Then the dough is rolled sequentially and placed in the refrigerator three more times. From the dough thus prepared, preforms are made in the form of circles with a diameter of 2 cm and baked at a temperature of 230 degrees. At the same time, custard is prepared according to well-known recipes. After the billets have been baked, the circles turned into cylinders, and the cream is cooked, they begin to form a cake. For this, the cardboard base covered with foil is lubricated with a thin layer of cream and the lower layer is laid on it in the form of several cylinders, which are coated with cream on top. The cream penetrates into the spaces between the cylinders, linking them to each other. The next row of cylinders is laid on the cream, etc. The last layer of cylinders is laid on top and side and sprinkled with powdered sugar, thus forming the cake. Then the cake is placed in the refrigerator for at least 6 hours.

Example 2

To prepare a puff cake, take 465 tons of flour and 4b5 g of margarine and mix in a dough mixer until a powder mixture is formed. Add water 18.5 g with vinegar 9% 21.5 g and vodka 22.5 g, as well as salt 7.5 g and the entire contents are mixed until a homogeneous mass is obtained. Roll the dough for the first time with the addition of margarine 100 g to a thickness of 0.5 cm, fold it three times and place in the refrigerator. Then the dough is rolled sequentially and placed in the refrigerator three more times. From the dough thus prepared, blanks are made in the form of 1.8 × 1.8 cm squares and baked at a temperature of 225 degrees. At the same time, an oil-based cream is prepared according to well-known recipes. After the billets have been baked and turned into cubes, and the cream is cooked, they begin to form a cake. For this, the cardboard base covered with foil is lubricated with a thin layer of cream and the lower layer is laid on it in the form of several cubes, which are smeared with cream on top. The cream penetrates into the spaces between the cubes, linking them to each other. The next row of cubes, etc., is placed on the cream. The last layer of cubes is laid on top and side and sprinkled with powdered sugar, thus forming the cake. Then the cake is placed in the refrigerator for at least 6 hours.

Example 3

To prepare a puff cake, take 400 g of flour and 500 g of margarine and mix in a dough mixer until a powder mixture is formed. Add water 15 g with vinegar 9% 35 g and vodka 40 g, as well as salt 10 g and the entire contents are mixed until a homogeneous mass. Roll the dough for the first time with the addition of margarine 100 g to a thickness of 0.5 cm, fold it three times and place in the refrigerator. Then the dough is rolled sequentially and placed in the refrigerator three more times. From the dough thus prepared, blanks are made in the form of 1.8 × 1.8 cm squares and baked at a temperature of 220 degrees. At the same time, an oil-based cream is prepared according to well-known recipes. After the billets have been baked and turned into cubes, and the cream is cooked, they begin to form a cake. For this, the cardboard base covered with foil is lubricated with a thin layer of cream and the lower layer is laid on it in the form of several cubes, which are smeared with cream on top. The cream penetrates into the spaces between the cubes, linking them to each other. The next row of cubes, etc., is placed on the cream. The last layer of cubes is laid on top and side and sprinkled with powdered sugar, thus forming a cake finish. Then the cake is placed in the refrigerator for at least 6 hours.

The cake made in the described way has a visually larger volume with the same weight, is convenient to use, since you can take individual pieces with a fork. Cutting the cake is also very easy, while the cream does not crawl out. Billets in the form of small pieces are well baked. The cake does not sprinkle during transportation due to the fact that the cream fills the gaps between the individual pieces. The shelf life of such a cake is increased to 5 days.

Claims (5)

1. The method of preparation of puff cake, characterized in that it provides for the preparation of puff pastry, its cutting into pieces in the form of several identical or different shapes of figures, which in the unbaked state do not exceed 2 cm, baking them, layering of finished pieces with greasing each a layer of cream and finishing the top of the molded cake. 2. The method of preparing a puff cake according to claim 1, characterized in that the figures are used as decoration, sprinkled with icing sugar and laid on all sides of the cake. 3. The method of preparing a puff cake according to claim 1, characterized in that the shapes of the cake blanks are in the form of squares and / or triangles and / or circles and / or any other shape. 4. The composition for the preparation of puff cake, made according to any one of claims 1 to 3, containing a mixture for preparing puff pastry, including flour, margarine, water, vodka, vinegar of 9% concentration and salt, and a mixture for preparing cream in the following the number of components in the test, g per 1 kg: Flour 400-500 Margarine 450-500 Vodka 5-40 Vinegar 9% concentration 8-35 Salt 5-10 Water 15-32 5. The composition for the preparation of puff cake according to claim 4, characterized in that the mixture for preparing the cream is made on an oil basis, either on a custard basis or on a protein basis using berries, fruits, nuts or chocolate, or use ready-made mixtures for cooking creams.