Weight 70 g.
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Technological map No. 281 Glazed biscuit cake with cream
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 060 Charlotte syrup
- Preparation - No. 095 Blotting syrup
- Preparation - # 099 Lipstick
- Preparation - No. 005 Sponge cake round
- Preparation - №059 Cream "Charlotte" (main)
- Preparation - No. 281 Glazed biscuit cake with cream
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 060 Charlotte syrup
- Preparation - No. 095 Blotting syrup
- Preparation - # 099 Lipstick
- Preparation - No. 005 Sponge cake round
- Preparation - №059 Cream "Charlotte" (main)
- Preparation - No. 281 Glazed biscuit cake with cream
- 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'.
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.
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.
Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.
** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
** Preparation of the dough. ** Pre-cooled egg whites are beaten in a whisk machine for 20-30 minutes, first at low, then at a high number of revolutions until the volume of the mass increases by 6-7 times. At the end of the beat, add citric acid. Beat egg yolks with granulated sugar separately for 30-40 minutes, add essence, flour and beat the mass for another 5-8 seconds, then carefully add the whipped whites and mix until a homogeneous dough is obtained. The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps, creamy color and thick consistency. The moisture content of the dough is 44–46%.
** Shaping. ** The biscuit dough is immediately deposited on pastry sheets covered with paper. When depositing round cakes for "Boucher" pastries, tubes with round holes are used.
** Baking. ** Baking duration 15-30 minutes at a temperature of 190-200 10 ℃. The baked flat cakes are cooled and allowed to stand for 8 hours at a temperature of 15–20 ℃. After that, they are removed from the paper, the biscuit is cleaned.
** Characteristics of the semi-finished product. ** Round shape. Light brown thin crust. The crumb is porous, dense, 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.
Two piece biscuit semi-finished products are connected with cream. The surface is covered with lipstick and finished with cream.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 281 Glazed biscuit cake with cream contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 281 Glazed biscuit cake with cream
- Technological map No. 281 Glazed biscuit cake with cream
- Energy value No. 281 Glazed biscuit cake with cream
- Mass fraction of sugar and fat No. 281 Glazed biscuit cake with cream
- Nutritional value No. 281 Glazed biscuit cake with cream
- Constructor ganache No. 281 Glazed biscuit cake with cream
- The cost of raw materials for No. 281 Glazed biscuit cake with cream
- Homemade recipe No. 281 Glazed biscuit cake with cream
- Technology instruction No. 281 Glazed biscuit cake with cream
- Recipe No. 281 Glazed biscuit cake with cream
- Technical and technological map No. 281 Glazed biscuit cake with cream