Weight 0.25 kg.
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Technological map №054 Cake "Shushan"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - №002 Fried biscuit crumb
- Preparation - No. 060 Charlotte syrup
- Preparation - No. 104 Jelly
- Preparation - No. 095 Blotting syrup
- Preparation - No. 001 Biscuit (main)
- Preparation - №059 Cream "Charlotte" (main)
- Preparation - №054 Cake "Shushan"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - №002 Fried biscuit crumb
- Preparation - No. 060 Charlotte syrup
- Preparation - No. 104 Jelly
- Preparation - No. 095 Blotting syrup
- Preparation - No. 001 Biscuit (main)
- Preparation - №059 Cream "Charlotte" (main)
- Preparation - №054 Cake "Shushan"
- Packaging, labeling, storage and transportation.
The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.
A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.
Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.
** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.
** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.
** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.
** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.
The layers of biscuit semi-finished product are connected with fruit filling. The surface is covered with jelly and decorated with cream. The side surfaces are finished with cream and crumb.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №054 Cake "Shushan" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №054 Cake "Shushan"
- Technological map №054 Cake "Shushan"
- Energy value №054 Cake "Shushan"
- Mass fraction of sugar and fat №054 Cake "Shushan"
- Nutritional value №054 Cake "Shushan"
- Constructor ganache №054 Cake "Shushan"
- The cost of raw materials for №054 Cake "Shushan"
- Homemade recipe №054 Cake "Shushan"
- Technology instruction №054 Cake "Shushan"
- Recipe №054 Cake "Shushan"
- Technical and technological map №054 Cake "Shushan"