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Technological map No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
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 - №065 Cream "Charlotte" on agar
- Preparation - No. 001 Biscuit (main)
- Preparation - Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
- Preparation - No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 060 Charlotte syrup
- Preparation - No. 095 Blotting syrup
- Preparation - №065 Cream "Charlotte" on agar
- Preparation - No. 001 Biscuit (main)
- Preparation - Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
- Preparation - No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- 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.
Prepare a cream like "Charlotte" No. 59, but with the addition of milk-agar mass. Agar, previously washed with running water, is heated with a small amount of milk and boiled until it is completely dissolved. The hot milk-agar mass is poured into Charlotte syrup heated to 56–60 ℃ and brought to a boil with constant stirring.
** 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.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 395 Biscuit-cream cake (diamonds, cubes, stripes) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Technological map No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Energy value No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Mass fraction of sugar and fat No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Nutritional value No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Constructor ganache No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- The cost of raw materials for No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Homemade recipe No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Technology instruction No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Recipe No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Technical and technological map No. 395 Biscuit-cream cake (diamonds, cubes, stripes)