Weight 75 g.
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Technological map No. 266 Biscuit cake with butter cream (sliced)
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 095 Blotting syrup
- Preparation - No. 060 Charlotte syrup
- Preparation - No. 001 Biscuit (main)
- Preparation - №059 Cream "Charlotte" (main)
- Preparation - No. 266 Biscuit cake with butter cream (sliced)
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 095 Blotting syrup
- Preparation - No. 060 Charlotte syrup
- Preparation - No. 001 Biscuit (main)
- Preparation - №059 Cream "Charlotte" (main)
- Preparation - No. 266 Biscuit cake with butter cream (sliced)
- 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'.
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.
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.
** 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 cream. The surface is finished with cream and fruit filling.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
No. 266 Biscuit cake with butter cream (sliced) (recipe number 1) included in recipes:
# 418 Small cakes "Tbilisi set" | recipe number 1 |
Recipe on No. 266 Biscuit cake with butter cream (sliced) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 266 Biscuit cake with butter cream (sliced)
- Technological map No. 266 Biscuit cake with butter cream (sliced)
- Energy value No. 266 Biscuit cake with butter cream (sliced)
- Mass fraction of sugar and fat No. 266 Biscuit cake with butter cream (sliced)
- Nutritional value No. 266 Biscuit cake with butter cream (sliced)
- Constructor ganache No. 266 Biscuit cake with butter cream (sliced)
- The cost of raw materials for No. 266 Biscuit cake with butter cream (sliced)
- Homemade recipe No. 266 Biscuit cake with butter cream (sliced)
- Technology instruction No. 266 Biscuit cake with butter cream (sliced)
- Recipe No. 266 Biscuit cake with butter cream (sliced)
- Technical and technological map No. 266 Biscuit cake with butter cream (sliced)