Methodological development contains information necessary for the educational process. This methodological development includes: the rationale for the chosen topic, the content of the lesson (goals and objectives), the technological map "Basic biscuit", "Syrup for soaking", "Basic creamy cream", "Fruit filling", "Biscuit cake with butter cream”, as well as detailed technological schemes of preparation. Valuable information is undoubtedly the table "Types and reasons for the marriage of a biscuit semi-finished product", which clearly describes the types and reasons for a possible marriage.
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Methodical development:
"Preparation of biscuit cake with oil cream»
Master
production
training - Kuleshova G.D.
Tambov
2010
Methodical goal:"Method of display and independent work of students".
Place of employment: classroom, culinary laboratory, pastry shop.
Lesson method:a story using an interactive whiteboard, a method of showing exercises, independent work of students using ICT.
Lesson type: formation of initial knowledge and skills for the implementation of labor techniques, consolidation and improvement of the acquired knowledge.
Visual aids:A collection of recipes for flour confectionery products, material on a practice-oriented seminar "The use of new types of raw materials in modern confectionery production - pros and cons", a flow chart for the preparation of biscuit cake with butter cream, routing on the preparation of a biscuit cake with butter cream, a table with the types and reasons for the marriage of a biscuit semi-finished product.
Equipment: Production tables, Washing bathtub, Electric stove PESM-4, Electric frying cabinet ESH-4K, Electric mixer, Meat grinder, Scales CAS SW-20.
Inventory and tools:A saucepan, a baking sheet, a bowl, a table spoon, parchment paper, a sieve with different mesh sizes, a Vesyolka, knives, a liquid measuring cup, confectionery bags with various nozzles.
Raw material: flour, melange, granulated sugar, starch, butter, condensed milk, powdered sugar, cognac or dessert wine, jam, essence, vanilla powder.
Interdisciplinary connections:special technology with the basics of sanitation and hygiene (N.G. Buteykis, A.A. Zhukova "Technology for the preparation of flour confectionery products"; Z.P. Matyukhina "Fundamentals of physiology of nutrition, sanitation and hygiene"), the technology of catering enterprises (N. G. Buteykis "Organization of the work of the EPP", M.A. Bogdanova "Equipment of the EPP", N.M. Miftokhudinova, M.A. Bogdanova "Basics of calculation and accounting for the EPP"); T.I. Shestakova "Confectioner professional"; magazine "Public catering".
Rationale for the content of the topic
The training of students in the profession "Cook, confectioner" provides for the study of one of the sections of the program "Cooking yeast-free dough, semi-finished products and products from it.
According to the perspective-thematic plan, this section is given 78 hours. It includes the following topics:
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Currently, new forms of production are being created: cooperative small enterprises, private, joint ventures, rental, joint-stock and a number of others. All this obliges public catering workers to reorganize their work, to use raw materials more fully and economically.
It is necessary to introduce computer technologies, introduce waste-free production technologies, study the most important food products that serve as raw materials for the preparation of a wide and varied range of confectionery products. And hence there are special requirements for the training of personnel for all industries, including, of course, the production of the best confectionery.
Of great importance in the content of the topic is the study of recipes, the range of finished products, the preparation of calculations for the required amount of raw materials, the determination of baking, baking products, the proper organization of the workplace, the preparation of raw materials for production, the temperature regime of baking, compliance with the rules of sanitation and safety during work, compliance with the rules for the implementation of finished products and shelf life.
Industrial training includes the development of program material with the acquisition of professional knowledge and skills. At present, in order to prepare a student who is competitive, well-prepared, developed, modern, decisive, enterprising, in demand on the labor market, it is necessary that he knows and knows how to properly organize the work of cooking technology and products. With all this, observe the rules of sanitation and safety.
Students should be able to consistently perform operations according to the technology of preparing products, neatly, aesthetically and with artistic taste to design the best confectionery constantly educate themselves with the use of ICT.
Students should be able to work with a collection of recipes, know and fulfill all the shelf life of semi-finished products and products, be responsible for the quality of preparation of products in accordance with quality requirements, keep up with the times, using new types of raw materials and modern equipment.
To study the topic "Cooking biscuit cakes with butter cream" in the learning process, students should know:
Characteristics, recipe, methods of preparing semi-finished biscuit, cream (basic), syrup for soaking, fruit filling;
Temperature regime and duration of baking biscuit dough;
Compliance with the kneading time and the effect of flour gluten on the quality of the dough;
Terms and conditions of storage.
In the course of work, compliance with all rules contributes to professionalism, practical skills and abilities.
Rationale for learning technology
Industrial training is an important component of vocational education, which seeks to create, based on the achievements of psychological and pedagogical science, engineering and technology, economics and sociology, scientific recommendations for the transition to new content, forms and methods of vocational education, in accordance with the requirements of state standards of vocational education .
To obtain a high-quality expected result of students, the master needs to purposefully and competently plan and conduct classes, as well as diversify forms and methods, taking into account ICT, topics and the contingent of students.
On this topic, it is proposed in the lesson to use the method of displaying material from an interactive whiteboard, practical method demonstration and independent work of students. At the current briefing, this moment will be a red thread.
Attention was paid to the organization of workplaces, the implementation technological process, temperature regime of baking, compliance with the rules of sanitation and safety, shelf life and sale.
In the process of performing tasks, the master carefully monitors the work of students, directs it, helps, explains, draws the attention of students to particularly specific operations. Specifically evaluates the professional knowledge and skills of each student.
Course progress
- Organizational part:
a) ruler
b) checking the sanitary condition of students, the presence of diaries
2. Introductory briefing: familiarization of students with the topic of the lesson "Cooking a biscuit cake with butter cream"
I set the goal of the lesson for the students:
a) educational - teach students proper cooking biscuit cake with butter cream in compliance with the norms for the consumption of raw materials, the correct implementation of the rules of sanitation, safety at work; tell students about the use of new types of raw materials and cooking technologies; discuss in the form of a debate "for" and "against".
b) educational - to cultivate a sense of responsibility for the quality of the preparation of products, partnership, mutual understanding, to reveal interest in the chosen profession.
Frontal survey
- Name the products that make up the biscuit dough?
- How to prepare products for making biscuit dough?
- How to organize a workplace for the preparation of semi-finished biscuit?
- Consider the process of preparing a biscuit semi-finished product according to the technological map and scheme and fill in the missing operations (Appendix No. 2)
- Temperature and time for baking a biscuit semi-finished product?
- Ripening time for biscuit semi-finished product?
- Requirements for the quality of biscuit semi-finished product?
- Consider the table of possible reasons for the marriage of a biscuit semi-finished product (Appendix No. 1)
- Name the products that make up the syrup for soaking biscuit cakes?
- Consider the process of preparing syrup for soaking according to the technological map and scheme and fill in the missed operations (Appendix No. 3)
- Boiling time for soak syrup?
- Temperature of use of ready-made syrup for soaking?
- Humidity syrup for soaking?
- Requirements for the quality of syrup for soaking?
- Name the products that make up the cream cream (basic)?
- How to prepare products for making oil cream (basic)?
- Consider the process of preparing creamy basic cream according to the technological map and scheme, fill in the missed operations (Appendix No. 4)
- Total whipping time for buttercream (basic)?
- Humidity of the finished cream butter (basic)?
- Consider the process of preparing fruit filling according to the technological map and scheme (Appendix No. 5)
- Name the products that make up the fruit filling?
- How to prepare products for making fruit filling?
- The process of making fruit filling?
- Boiling temperature of fruit filling?
- Moisture content of the finished fruit filling?
- What semi-finished products are used to make biscuit cake with butter cream?
- Consider the process of making a biscuit cake with butter cream according to the scheme and fill in the missing operations (Appendix No. 6)
- How many parts are biscuit semi-finished product for making biscuit cakes?
- Which layer is soaked more abundantly when making biscuit cakes?
- What kind of knife is used to cut cakes?
- What shape can biscuit cakes be?
- What kind of artistic surface finish is used in the manufacture of biscuit cakes?
- How can you make a biscuit cake with new types of raw materials?
- According to the collection of recipes, calculate the raw materials for 10 biscuit cakes with butter cream, weighing 45 g. (Appendix No. 7)
- For the development of mental activity, calculate the raw materials (Appendix No. 7a)
- What safety precautions must be observed when working with an electric stove?
- What are the requirements for cookware?
- Beater safety rules?
- Oven safety regulations?
Blitz Poll
- What kind of leavening do I use to make biscuit dough?
- What raw materials are heated when preparing a heated biscuit?
- What processes take place in biscuit dough while baking it?
- Why is part of the flour replaced with starch in the production of biscuits?
Students are invited to the laboratory for the current briefing, where they are divided into teams and begin to complete tasks according to the program: 2 teams make a biscuit cake with butter cream, the other 2 make a biscuit cake with new types of raw materials.
In the course of work, the master shows and explains all the subtleties, secrets, important points in the preparation of biscuit cakes.
At the final briefing, each team exhibits their products, gives a qualitative assessment, compares them with prepared products, tastes, evaluates and continues the debate “for” and “against”.
This lesson is over.
pastry dough
Russian cuisine did not know many modern types pastry dough. All pies, pies, cheesecakes, kulebyaki, pies and other baked products were made from yeast, unleavened butter, later from sand and puff pastry.
The very concept of "cakes" and "pastries". Under the cakes understood pies and other pastries. Here, for example, is a list of cakes given by V. Levshin and S. Drukovtsev: “The fourth serving, containing cakes, cereals, etc.: round pie with chicken and egg, sweet pies, pancake, fruit, Pechora, carp pies with eggs, pancakes, pancakes, pancakes, loaves, pryazets, juicy, cheesecakes, krupeniks, noodles, cheesecakes, etc.” - all this was attributed to cakes.
Later, at the end of the 18th - beginning of the 19th centuries, foreign confectioners began to prepare biscuit, almond, sugar-protein and other types of dough, which served as the basis for making cakes in the new sense of the word. This explains the foreign origin of the names of many confectionery products: eclair (from the French "shine", meringue - "kiss", soufflé - "airy", cream - "cream", meringues - from the names of the German city of Merengen, savarin - after named after a French confectioner).
Butter
Since ancient times in Russia, butter has been whipped from cream, sour cream, whole milk. The best varieties oils were obtained from Viennese cream, and the so-called cooking oil, which was mainly used for the needs of the kitchen, was obtained from sour cream or sour skimmed milk.
The most common way to make butter was to melt sour cream or cream in a Russian oven.
The separated oily mass was cooled and whipped with wooden whorls, spatulas, spoons, and often with hands. The finished oil was washed in cold water. It was very expensive and therefore daily eaten only by wealthy citizens.
Since fresh oil was not stored for a long time, it was drowned.
Russia was one of the largest exporters in the world market. Apparently, for this reason, the name “Russian” has been assigned to ghee all over the world.
Since ancient times, salted butter has also been produced in Russia. It's sour butter with the addition of 1.2-1.5% salt, very stable during storage.
Start industrial production butter in Russia dates back to the first half of the 19th century, and by the end of the century the number of factories reached 700. Buttermaking was especially well established in Siberia. By 1900, 1 million 783 thousand poods of oil were exported from Siberia.
Today our industry produces different kinds oils: "Peasant", "Diet", "Sandwich", oil with fillers: "Honey", "Tea", "Dessert", "Yaroslavl", "Homemade", "Ladies" and others. You can find out about them in the merchandise guide.
We are not spoiled by trade in a variety of assortment. By the way, we do not always use the oil that we manage to buy in the store rationally. It is advisable to use fresh oil, because. under the influence of temperature (140-160 about C) it quickly loses its taste and nutritional properties. Therefore, frying on it is not recommended. It is best to add butter to different dishes after their heat treatment is completed, i.e. before use. The oil has a high nutritional and biological value, but you should always keep a sense of proportion when using it.
Butter is used to make creams for cakes and pastries.
The Institute of Nutrition of the Russian Academy of Medical Sciences considers it possible to use butter and sour cream for diet therapy. Of course, the consumption of oil in each individual case is regulated by the attending physician.
Is sugar harmful?
Although there have been numerous studies on the link between high sugar intake and an increased risk of heart disease, diabetes, and kidney disease, they have not received scientific confirmation. Scientists doubt even that high sugar intake leads to obesity, since some evidence suggests that lean people consume more sugar than obese people.
Sugar itself contains no vitamins, minerals, or fiber, and even honey and brown sugar, which are considered healthy, contain only trace amounts of them. Therefore, care must be taken to ensure that high-sugar snacks and drinks do not crowd out more nutritious foods from the diet.
Sugar also has the ability to suppress appetite. In this regard, it should be a concern if children fill their stomachs with empty calories from sugary drinks, chocolate and sweets before the main meals and as a result refuse more nutritious food.
Apart from the ability of sugar to destroy teeth, it is not considered harmful in and of itself. Provided that the diet is generally balanced - with adequate intake of vitamins, minerals and fiber, as well as fats, proteins and carbohydrates in the required proportions - moderate sugar consumption is quite acceptable from the point of view of nutrition. And for most people, sugar makes food very enjoyable.
There is a theory that links high sugar in the diet with the development of hyperactivity. Chromium is necessary for the metabolism of sugar in the body, but this element is removed from raw sugar during the refining of sugar. And without chromium, insulin is less effective in controlling blood sugar levels, and this is thought to lead to hyperactivity and behavioral problems such as aggressiveness and uncontrollability. However, this theory lacks scientific evidence to be considered definitively true.
Some people are lactose intolerant of milk sugar. As a result of a deficiency in the enzyme lactase in their body, they are unable to digest milk, although yogurt and some types of cheese are tolerated.
About the benefits of chicken eggs
Despite its small weight (40-60 g), a chicken egg contains literally all the substances necessary for our body without exception: proteins, fats, vitamins, mineral salts and many other chemical compounds beneficial to human health.
egg white - the most complete and easily digestible among the proteins found in food products. It contains all the amino acids necessary for building protein in our body. In addition to being nutritious, protein also has protective properties. It contains lysozyme, a substance that kills and dissolves microorganisms, including putrefactive ones. But the protective properties of the protein are lost when long-term storage especially in adverse conditions. The white of a fresh egg is thick and dense, while that of a stale egg is weak and watery. Its protective properties are reduced, and such eggs become unsuitable not only for eating, but also for incubation.
Egg white has good binding properties, is easily whipped into foam and therefore is widely used in cooking. Protein is added to cutlets, pancakes and casseroles. He goes to the preparation of soufflés, pies, cakes, creams. It is used for making marshmallows, marshmallows, puddings, etc.
Egg yolk - a real storehouse of essential nutrients and biologically active substances. In addition to complete protein, it also contains easily digestible fats. The yolk is rich in fat-like substance lecithin, which has a positive effect on the fat metabolism of the body, is a supplier of phosphorus, thereby playing a positive role in the nutrition of nerve cells.
The yolk contains almost all vitamins, including vitamin D. The yellow color of the egg yolk is due to the high content of vitamin A. It also contains vitamins B1, B2, E, PP, as well as many useful minerals. That is why pediatricians prescribe yolk 2-3 times a week for young children without fail.
In addition to all the previously listed useful substances, which are contained in chicken egg, there is also cholesterol in it - a fat-like substance, with an excess of which in the body the development of atherosclerosis is associated. But no other product contains in such quantity choline , which prevents the deposition of cholesterol on the walls of blood vessels.
There is an easy way to determine the freshness of an egg. Dissolve 1 tbsp. a spoonful of salt in a half-liter jar of water, dip an egg into it. A fresh egg will sink down, a stale one will float up. Such an egg is not suitable for food. An egg of medium freshness will float somewhere in the middle.
Helpful Hints
- Aluminum utensils give whipped whites a dark color, and a piece of enamel can break off from enameled utensils and get into the protein. Therefore, it is best to beat the protein in porcelain, plastic, glass or copper dishes with thick walls.
- Proteins are best whipped chilled with the addition of citric acid or a pinch of salt.
- In the bowl in which the proteins are whipped, there should not even be a trace of fat.
- Beat egg whites without interruption, slowly at first, and then gradually increasing the pace. Chilled egg whites whip faster. Whipped proteins should be introduced into the dough (creams) gradually, stirring gently. With strong stirring, the proteins settle, and the product turns out to be dense, unbaked.
- Whipped proteins settle quickly. The dough in which they are placed should be baked immediately, and the cream with whipped proteins should be put in the cold.
- The container in which you are going to beat the egg whites should be greased with lemon juice. You can use a squeezed lemon for this. The protein will turn out lush and denser.
- If the protein separated from the yolk is not used immediately and has dried up, then fill it with cold water overnight, it will become fresh again.
- If you only want the white and want to keep the yolk for a few days, pierce the egg with a thick needle from two opposite sides: the white will flow out and the yolk will remain in the shell.
- If you need to beat egg whites, you must first hold them in the cold; after that, the whites whip much faster.
- If you need to boil a cracked egg, add lemon juice or vinegar to the water.
- If you rub the walls of the dish with a slice of lemon before whipping the proteins, the proteins will beat better.
- Yolks with sugar are rubbed faster in a warm place. For grinding, you need to use the finest granulated sugar or powdered sugar.
- Yolks intended for sweet pies, cookies and sweet dishes must be rubbed with sugar in porcelain or faience dishes; it is advisable to do this in a warm place. On the contrary, proteins, like cream, are well whipped into a thick foam in a cold place.
- Over-whipped proteins have small bubbles with very thin walls; such bubbles burst when the dough is heated in the oven, and the products "sit down".
- Squirrels are best for knocking down fresh eggs. And if not, you can add a few drops. lemon juice or vinegar, then the proteins will be more stable. If whipped proteins are intended for pies or biscuits, then you can pour some of the sugar (1/3) into them.
- The slightest bit of yolk makes whipping the whites difficult, so carefully separate the whites from the yolks. Even slight traces of fat on the dishes also prevent the proteins from whipping quickly. In order for whipped proteins not to acquire an ugly grayish tint, only enameled or ceramic dishes are used.
- Once you start whipping the egg whites, do not stop until the egg whites are foamy. Start whipping with light and not too fast movements, and then with strong and accelerated ones. You need to beat the proteins not in advance, but immediately before adding them to the cooked dough.
- Start beating egg whites slowly and gradually increase the pace. When the squirrels increase in volume by 4-5 times and are firmly attached to the broom, beating should be stopped.
- Do not break eggs over egg mass or other prepared foods, as some of the eggs may be spoiled.
- An unused egg yolk will keep well if you put it in a small jar and add a little water to keep the yolk from drying out.
- Do not brush the edges of puff pastry with an egg - they will harden during baking and the dough will not rise.
- Egg yolks give a special shine to baked goods. Lubricate the dough with a soft brush evenly so as not to wrinkle the product and so that the grease does not drain onto the sheets.
- Before whipping, be sure to put the proteins in the refrigerator for a while so that they cool.
- Wash the dishes in which there was dough or a mixture with eggs, first in cold, and then in hot water. You also need to wash milk dishes.
- Insufficiently whipped proteins form large air bubbles, which are destroyed when the dough is stirred and the products are dense.
- To boiled egg it was well cleaned, the water needs to be salted during cooking.
- To qualitatively separate the protein from the yolk, you can pierce the shell with a thick needle on both sides: the protein will flow out, and the yolk will become.
- To make the pies crumbly and tender, you need to put only egg yolks in the dough.
- To get a good meringue, you need the proteins to be cold, and the dishes where they are whipped are perfectly clean. A drop of yolk, fat or water will definitely spoil the air mass, the proteins will settle, even if you manage to whip them into foam. Meringue is baked in warm oven last, after the biscuit or other cakes are baked. It is not recommended to open the oven by slamming the door. Turn off the oven after 15-20 minutes from the start of meringue baking, and it is better to get it out the next day or after the oven has completely cooled down.
- To test the freshness of an egg, put it in a bowl of cold water. If the egg is fresh, it will stay at the bottom. If the egg is rotten, it will float to the top.
- To grind the yolks with sugar until white, pour the yolks into the sugar gradually, do not do it all at once.
- A pinch of salt added to the egg white helps to whip the foam or cream faster.
- Egg yolks are rubbed with warm sugar. On the contrary, whites are well whipped cold.
- Eggs do not crack if the shell is pierced from the blunt end with a needle before cooking.
- Eggs should not be stored in the refrigerator for more than two weeks. But if you wrap each egg in paper and turn it over periodically, the eggs will last longer.
Using a semi-finished product to decorate products
Dough for decoration is prepared in a warm way. Ready dough put in a pastry bag with a smooth tip with a diameter of 8 mm. Cookies are placed on a buttered and floured confectionery sheet - round or in the form of leaves, sprinkled with sugar, part of it can be tinted or replaced with finely chopped nuts and poppy seeds. Tilting the confectionery sheet, remove excess topping. Cookies are placed for 1 hour in a warm place to dry the crust. Baked at 180 about C. Cookies keep fresh for a long time and can be prepared ahead of time.
Decorative cookies can decorate the sides of cakes, and in combination with cream decorations, their surface.
Cold-cooked biscuit dough is used to decorate in the form of a bush. The dough is deposited through a tube with a diameter of 15 mm in the form of various cakes. Bake at a temperature of 190-205 about C. The top of the cake can be covered chocolate icing, colored lipstick, decorate with oil or protein cream.
Success Secrets
- Use low gluten flour;
- Replace part of the flour with starch;
- Kneading dough with flour should not exceed 15 seconds;
- When baking a semi-finished product, avoid mechanical impact;
- Let the biscuit stand for at least 8 hours before use.
Assortment of biscuit semi-finished products
Biscuits are the most popular baked semi-finished products for the preparation of such confectionery products as:
Cakes: biscuit cake with butter cream, fruit-jelly, with protein cream, glazed with fondant, glazed with cream (bouche), fruit bush, Nocturne, Shtafetka, Czech roll, chocolate-fruit roll;
Cakes: biscuit-cream, "Fairy Tale", "Coffee", "Vanilla with mushrooms", "Gift", "Truffle", "Carmen", "For tea", "Lemon", "Forget-me-not", "Wedding", "Ruby" , "Prague", "Birch", "Nutty", "Evening", "Biscuit-Fruit", "Basket with Strawberries", "Russian", "Marika", "Biryusinka", "Crane", "Snowball", " Vatslavsky", "Amber", "Aroma", "Nectar", "Neringa", "Ukrainian Souvenir", "May", "Pink Bouquet", "Chocolate with Pear", "Apple Delicious", "Cherry Square", " bird's milk" with chocolate.
Application No. 1
Types and reasons for the marriage of a biscuit semi-finished product
Kinds | Causes |
Biscuit semi-finished product dense, small volume, low porous | Flour with a high gluten content (no starch added), insufficiently beaten eggs, long kneading with flour, dough not baked for a long time, mechanical impact during baking, increased amount of flour |
Biscuit semi-finished product has compacted areas of the crumb ("hardening") | Insufficient baking time |
Biscuit semi-finished product with lumps of flour | Insufficient dough dough, flour was poured all at once |
Biscuit semi-finished product has a pale crust | Low baking temperature, insufficient baking time |
Biscuit semi-finished product has a burnt or dark brown thickened crust | High baking temperature, long baking time |
Application No. 2
Technological map "Biscuit main" (heated)
Name of products | Food consumption per 1000 g | Cooking technology | quality requirements |
|
Flour Starch Sugar Melange Essence | 69,4 578,5 | Eggs with sugar are heated in a water bath to 45 about C. Beat until an increase of 2.5-3 times about the appearance of a stable pattern on the surface, at the end of whipping, add the essence. Flour is combined with starch and quickly, but not abruptly poured into a whipped egg-sugar mass. The batch lasts no more than 15 seconds. The finished dough is baked in capsules lined with paper, filling them to ¾ of the height. Baked at 180 about within 40 minutes. | The upper crust is smooth, thin, light brown in color, the crumb is porous, elastic, yellow in color, moisture content is 25% |
Technology system"Biscuit basic" (heated)
Application No. 3
Technological map "Syrup for soaking"
Name of products | Food consumption per 1000 g | Cooking technology | quality requirements |
|
Sugar Cognac or wine Essence Water | Sugar is combined with water, brought to a boil, foam is removed, boiled for 1-2 minutes, cooled to 20 about C, then add cognac or wine, essence. | The syrup is viscous, transparent, with the smell of essence and wine, humidity 50% |
Technological scheme "Syrup for soaking"
Condensed milk
vanilla powder
Cognac or dessert wine
The butter is cleaned, cut into pieces, whipped for 5-7 minutes, condensed milk combined with powdered sugar is added, beaten for 7-10 minutes, vanilla powder, cognac or wine are added.
Lush, homogeneous, oily mass, slightly creamy, retains its shape well, humidity 14%
Technological scheme "Basic creamy cream"
Application No. 5
Technological map "Fruit filling"
Technological scheme "Fruit filling"
creamy cream
Fruit filling
199,8
75,6
163,3
11,3
The main biscuit is baked, cooled, aged, cleaned, cut horizontally into 2 layers, the lower layer is soaked with syrup, smeared with cream, the second layer is placed with the crust down and soaked more abundantly.
A layer of cream is applied to the surface. The layer is cut into cakes with a thin hot knife. Each cake is decorated with cream and fruit filling.
Cake correct form, the crumb is porous, soaked in syrup, a layer of cream is visible on the cut. Shelf life 36 hours
Technological scheme "Biscuit cake with butter cream"
Appendix No. 7a
For 1000 g of semi-finished biscuit, 578.5 g of melange is required.
How many eggs will be required in pieces?
Cakes are piece flour confectionery products weighing from 33 to 110 g, having a variety of shapes and artistically decorated surfaces. A cake of each name can be produced large or small. So, for example, a biscuit cake glazed with fondant, with a protein cream is produced with a mass of 75 and 45 g; air with cream - 55 and 35 g, etc.
The most common geometric shapes for cakes are square, rectangular, and round. And also cakes can have a triangular, diamond-shaped, oval and other shape.
In accordance with the original baked semi-finished products and manufacturing features, cakes are divided into separate groups: biscuit, shortbread, puff, custard, airy, almond-nut, crumb, sugar and combined.
The cake making process is preparation of baked and finishing semi-finished products, and then assembly and finishing of baked semi-finished products.
quality requirements . According to organoleptic indicators, cakes must meet the following requirements.
The shape must be correct, correspond to the given name of the product, without kinks and dents, with an even cut for cut products.
The surface is artistically finished with cream or other finishing semi-finished products. A vague pattern of cream is not allowed; gray-haired chocolate icing, untidy appearance of products, small flows of icing are allowed.
On the cut, one or more layers of the baked semi-finished product without traces of unmixed, interlayered with finishing semi-finished products.
Semi-finished products in the form of cups, horns, baskets, balls, bars, tubes are filled with finishing semi-finished products.
Biscuit and crumb cakes may or may not be soaked in syrup.
The custard semi-finished product must be without through cracks.
Puff semi-finished product consists of separable thin layers interconnected. A slight temper is allowed.
Combined products consist of several layers of various baked semi-finished products.
For sugar tubes, uneven coloring of the surface without burntness is allowed.
Burnt piece and weight products are not allowed.
Taste, smell and color must correspond to the given name of the product, without foreign tastes and smells.
The process of making cakes consists of 3 stages:
1. preparation of baked semi-finished products
2. preparation of finishing semi-finished products
3. preparation (assembly) of cakes
Algorithm for making cakes
1. Preparation of baked and finishing semi-finished products
2. Alignment of the sides (for layers)
3. Cutting layers horizontally (for biscuit p / f)
4. Wetting of the lower layer
5. Lubrication and bonding of layers
6. Wetting the upper layer
7. Priming, lubrication or glazing of the surface
8. Cutting into cakes
9. Finishing the sides
10. Finishing (decoration) of the surface
This algorithm may vary depending on the type of baked p / f and the technology for making cakes.
Cooking
Biscuit cakes
Features of the preparation of biscuit cakes (cakes)
The biscuit semi-finished product is prepared by the main method or the “Busher” method. They are baked in capsules (for square, rectangular, triangular and diamond-shaped cakes), in molds or on confectionery sheets in the form of layers and blanks. Round or oval blanks are molded using a pastry bag.
Before soaking, the biscuit semi-finished product is kept for 6-8 hours to strengthen the structure, otherwise the crumb will be sticky, smearing. The top layer is placed crust down, because. when soaking, the crust gets wet, lags behind the crumb and, when priming, can mix with cream, jam or lipstick.
Distribution of syrup
To soak the lower layer, less syrup is used, since it is the base, and the upper layers are soaked more.
For example : in two-layer cakes (cakes), 40% of the syrup is used on the lower layer, and 60% on the upper layer. In three-layer cakes (cakes) - on the lower layer 25%, on the middle - 35% and on the top - 40% of the syrup.
Cream distribution
25% cream is left for surface finishing, 35% for bonding layers and 40% for priming the surface.
The process of making biscuit cakes is carried out according to the general algorithm for making cakes (see above)
Table 15 shows recipes for making mass-produced cakes.
Cake "Biscuit with butter cream". Cakes made according to this recipe can have a different shape. The most common are "Stripes" (rifled), "Sandwiches", "Rigoletto".
"Stripes". The main biscuit is baked in capsules. After baking and strengthening the structure, the sides are leveled and cut into 2 layers. The bottom layer is soaked with syrup and smeared with cream. The top layer is placed crust down and soaked in syrup. The surface is primed with cream. You can apply a pattern in the form of wavy lines with a confectionery comb. They are cut into cakes according to a stencil and each cake is decorated with colored butter cream and fruit filling.
"Sandwiches". For the “Sandwiches” cake, the biscuit is baked in a semi-cylindrical shape (in the form of a loaf). After strengthening the structure, cut across like bread. On slices soaked in syrup, a cream snake is injected from a pastry bag with a serrated tube and decorated with a fruit filling.
"Rigoletto". For the Rigoletto cake, the biscuit is baked in a semi-cylindrical shape. After strengthening the structure, it is cut horizontally into two layers. Both layers are soaked with syrup at the incision site and glued with cream. The oval surface is smeared with a thin layer of cream, a strip of cream is applied along the entire length from a wide flat jagged tube, and the sides are sprinkled with biscuit crumbs. Cut into cakes and each cake is decorated with cream and fruit filling.
Cake "Biscuit fruit and jelly". The main biscuit is baked in capsules. After baking and strengthening the structure, the sides are leveled and cut into 2 layers. The bottom layer is soaked with syrup and smeared with fruit filling. The top layer is placed crust down and soaked in syrup. The surface is smeared with a thin layer of fruit filling, the contours of cakes are outlined and decorated with fruits. When laying fruit, it is desirable to achieve a beautiful pattern and color combination. Then pour the jelly in several steps. If you immediately pour plenty of fruit, then the pattern may be disturbed. After the jelly has hardened, the layer is cut into cakes along the outlined contours.
Cake "Biscuit with protein cream". The biscuit layer is prepared in the same way as in the previous cake. Only the surface, smeared with a thin layer of fruit filling, is primed with protein cream and cut into cakes. Each cake is decorated with protein cream and then sprinkled with powdered sugar.
If raw protein cream is used in the preparation of the cake, then after decoration, the cakes are tinted, i.e. put in an oven at a temperature of 220 ... 230 ºС for 2 ... 3 minutes. When tinting, cream decorations are fixed, a thin brownish-yellow crust forms on its surface.
Cake "Biscuit glazed with fondant with protein cream". The main biscuit is baked in capsules. After baking and strengthening the structure, the sides are leveled and cut into 2 layers. The layers, without turning over, are glued with fruit filling (the bottom should be on top) and glazed with lipstick. After it hardens, it is cut with a hot knife into cakes and each cake is decorated with protein cream and Charlotte cream.
Pastries "Bush". Boucher sponge cakes are two round or oval round or oval biscuit cakes glued together with cream or fruit filling with a surface finish. There are also varieties of cakes, consisting of only one cake, on which cream, mousse, soufflé or airy semi-finished product is deposited. The surface is glazed with fondant, chocolate or jelly.
The biscuit is prepared using the Boucher method. Formed using a confectionery bag with a smooth tube in the form of round blanks with a diameter of 65 mm or oval - 50 ... 70 mm in size on confectionery sheets lined with paper. Bake at a temperature of 200 ºС for about 20 minutes. Refrigerate after baking.
Table 15
| Semi-finished products and raw materials | Weight, g for making 100 pieces of cakes | |||||||
| Biscuit with butter cream | Biscuit fruit jelly | Biscuit with protein cream | Biscuit glazed with fondant with protein cream | Boucher glazed with cream | bush fruit | Shtafetka | Czech roll | |
| Biscuit | - | - | ||||||
| Syrup for soaking | - | - | - | |||||
| creamy cream | - | - | - | - | - | - | ||
| Fruit filling | - | - | - | - | ||||
| Fruit | - | - | - | - | - | - | - | |
| Jelly | - | - | - | - | - | - | - | |
| Protein cream | - | - | - | - | - | - | ||
| powdered sugar | - | - | - | - | - | - | - | |
| Pomade | - | - | - | - | - | |||
| Cream "arlot" | - | - | - | - | - | - | - | |
| Biscuit round "bushe" | - | - | - | - | - | - | ||
| cocoa powder | - | - | - | - | - | - | - | |
| Chocolate lipstick | - | - | - | - | - | - | ||
| Confiture | - | - | - | - | - | - | - | |
| Coffee cream | - | - | - | - | - | - | - | |
| Chocolate glaze | - | - | - | - | - | - | ||
| roasted nuts | - | - | - | - | - | - | - | |
| Czech chocolate cream | - | - | - | - | - | - | - | |
| Output |
Cake "Boucher glazed with cream". The cooled blanks are glued in pairs (bottoms) with cream and put in the refrigerator until the cream is completely cooled. This is done so that the workpieces stick to each other better and do not lag behind when glazing. After cooling, the top blank is soaked in syrup, glazed with chocolate fondant and decorated with cream.
Cake "Bush fruit". The bottoms of the chilled blanks are soaked in syrup and glued and glued with confiture. The surface of one blank is glazed with chocolate fondant and decorated with white fondant with a pattern in the form of an untwisted spiral.
Cake "Stafetka". Biscuit is prepared in the main way. Formed and baked in the same way as for the roll. After baking and cooling, the layer is smeared with coffee cream and rolled into a roll. Put in the refrigerator until the cream has completely cooled. Then the surface of the roll is glazed with chocolate icing and sprinkled with nuts. When the icing hardens, the roll is cut into cakes at an acute angle.
Recipe for coffee cream, G : butter - 913; powdered sugar - 457; ground coffee - 36; liquor - 46; roasted nuts - 137 (some nuts are left for decoration). Output: 1 515.
Butter is whipped with powdered sugar, coffee extract is added, finely chopped roasted nuts and liquor.
Cake "Czech Roll". Biscuits are made with cocoa. Formed and baked in the same way as for the roll. After baking and cooling, the layer is smeared with Czech chocolate cream and rolled into a roll. Put in the refrigerator until the cream has completely cooled. Then the surface of the roll is glazed with chocolate icing and a pattern is applied with a comb in the form of wavy lines. When the icing hardens, the roll is cut into cakes at an acute angle.
Recipe for Czech chocolate cream, g: butter - 1 471; granulated sugar - 643; milk - 643; potato starch - 92; cocoa powder - 37; cognac or wine - 37. Yield: 2,500.
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