UA16006U - Method of making the cake "camelia" - Google Patents

Abstract

A method of making a cake, which provides for introducing sugar into egg products, whipping the mixture obtained in two stages. Then introducing flour and prescribed components into the mass whipped, whereupon kneading of dough, forming the dough, baking of the cakes. Finally, cream is spread over the cakes obtained and the surface thereof is decorated. The mass whipped is divided into two parts at the stage of introducing the flour and prescribed components. One of the parts is supplemented with flour and the second one with flour and cocoa. The parts are mixed separately for 8-10 sec up to obtaining two kinds of the dough. White sponge layers/round cakes of 1.0-1.2 cm in thickness and brown sponge layers/round cakes of 2.5-3.0 cm in thickness are formed from such round cakes. Then the cake is baked at a temperature of 200 DEGREE C in the course of 20-25 minutes.

Description

Description of the invention

The useful model applies to the bakery and confectionery industry and to public 2 catering, namely to methods of production of cakes, in particular multi-layer sponge cakes with nut or other creams.

There is a known method of preparing biscuit dough, which involves adding sugar to egg products, whipping the resulting mixture in two stages, introducing flour and dough into the whipped mass, and to improve the quality of the finished product, egg products are mixed and saturated with air before adding sugar by bubbling the latter 70 due to the mass of the product (AS USSR Mo1173967, A21013/08, Bull. Mo31, 1985).

However, the known method is somewhat complicated by the essence of the technological process, which makes it difficult to implement it in the conditions of small production areas.

The closest in technical essence to the useful model - the method of making the "Camellia" cake, which is claimed, is the method of making the "Heart" cake, which involves introducing sugar into egg products, whipping 12 of the resulting mixture in two stages, introducing flour into the whipped mass and kneading the dough , baking heart-shaped cakes, preparing the cream in four stages, separating the proteins and whipping them with granulated sugar, whipping the resulting protein mass with the prepared jelly, whipping butter with the gradual addition of the protein mass with the jelly and brushing the cakes with the resulting cream, covering the surface of the cake butter cream with artistic design and sprinkling the sides of the cake and part of the surface with coconut shavings.

However, this method of making cakes limits the layering of cakes only with cream, which impoverishes the consumption qualities of the product. In addition, the artistic design is calculated for the perception of only the appropriate contingent of the population - the youth, which causes certain restrictions for manufacturers.

The basis of the useful model "Method of making the Camellia cake" is the task of creating a new way of making cakes by using available recipe components and working out the corresponding 22 technological modes to ensure the production of high-quality new cakes endowed with high consumer and taste characteristics and to expand the range of confectionery products.

The task is solved by the fact that, according to a useful model, the whipped mass at the stage of introducing flour and recipe components is divided into two parts, in one of which flour is added, and in the second flour and cocoa powder, the parts are mixed separately for 8-10 seconds. to obtain two types of dough, from which white sponge layers/cakes with a thickness of 1.0-14.2 cm and brown sponge layers/cakes with a thickness of (3 2.5-3.0 cm) are formed separately, baked at a temperature of 2002 for 20-25 minutes and the baked biscuit semi-finished products are kept for 5-6 hours, while the ready-made white biscuit layers with a thickness of 1.2-1.5 cm are used to prepare rolls with filling, from which the middle layer of the cake is formed separately, for which the layers are cut into "o" wide strips 5-bsm, the length of the layer, a layer of filling is applied to the edge of the cut strips and wrapped in

In the form of rolls, brown biscuit semi-finished products with a thickness of 4.0-5.0 cm are cut in half and brought to a height of 2.0-2.5 cm each, the bottom of which is covered with a layer of "Shantivit" cream/"whipped cream with powdered sugar and used as the base of the cake, on which the rolls are tightly placed, the laid out layer of the rolls is covered with a layer of "Shantivit" cream/whipped cream with powdered sugar and covered with the upper cut layer of " brown biscuit semi-finished product, which is used as the surface of the cake, which is covered with a thin layer of fruit jam , on top of which a layer of heated chocolate is applied and the sides are slightly cleaned and covered with a thin layer of Shantivit cream/whipped cream with powdered sugar. "z In addition to the fact that as a filling for rolls, a filling based on "Shantivit" cream/whipped cream with powdered sugar and recipe components in the composition of poppy seeds, raisins, toasted and crushed walnut kernels is used, while the filling is prepared in two stages, including grinding poppy seeds on a flour mill and steaming, washing and steaming of raisins, light frying and grinding of walnut kernels - in the first stage, mixing all ingredients with the addition of cream and mixing until a homogeneous consistency is obtained - in the second stage, and (Ge) also that according to the proposed the method provides that as a "Shantivit" cream, it is possible to use cream

With 590 fat content, whipped with powdered sugar to a lush mass. o Thanks to the separation of the whipped mass at the stage of introducing flour and recipe components into two parts, in (ав) 50 one of which flour is added, and in the second flour and cocoa powder, the production of two heterogeneous layers/cakes in the form of white and brown biscuit semi-finished products is ensured, which diversifies the layer components

Pho cake, which is enhanced by the use as a middle layer of rolls with filling, tightly packed in a layer.

In addition, using a filling based on cream, in particular "Shantivit" cream/or on the basis of whipped cream

Good fat content with powdered sugar and rich recipe components ensure high consumer and 99 taste qualities of the cake, as well as the provision of covering the surface of the cake with hot chocolate, decorating the sides with a thin layer of cream/whipped cream, a new confectionery product with high consumer and taste characteristics is obtained.

Thanks to this cause-and-effect relationship in the set of essential features of the useful model and the possible achievement of the technical result, the solution to the task of the useful model is ensured. 60 The proposed method of making the "Camellia" cake is carried out as follows.

Example 1

To prepare the "Camellia" cake, recipe ingredients are used in accordance with TUU 13660888.011-99,

Biscuit dough semi-finished products are pre-prepared with recipe components in the amount of 62 41Okg of finished products. To do this, take 42 eggs (1.68Okg) to which 1.188kg of granulated sugar, 0.097kg of cookie powder, О0.013Зkg of essence, 0.007kg of vanilla sugar and 0.15Okg of starch are added and whipped in a mixer at low speed. gradually increasing the speed over 30-40 minutes until the volume increases by 2-2.5 times. At the end of the whipping, the mass is divided into two parts, in one of which 0.494 kg of flour is added, and in the second 0.612 kg of flour and 0.33 kg of cocoa powder, separate mixing is carried out for 8-10 seconds. Brown biscuit layers are formed separately into layers 2.5-3.0 cm thick, having previously greased the molds with oil, and white pastry layers 1.0-1.2 cm high and are baked separately at a temperature of 2002 for 20-25 minutes. Baked layers/cakes of dough biscuit semi-finished products are kept for 5-6 hours. Ready-made white biscuit layers 1.2-1.5 cm thick are used to prepare rolls with filling, from which the middle layer 70 of the cake is formed, for which the layers are cut into strips 5 cm long, a layer of filling is applied to the edge of the cut strips and wrapped in the form rolls At the same time, as a filling, a filling based on "Shantivit" cream is used in the amount of 0.096 bkg and recipe ingredients in the composition of poppy seeds, raisins, toasted and crushed walnut kernels, which/filling is prepared in two stages, which include grinding 0.5 kg of poppy seeds on a flour mill and its steaming, washing and steaming of 0.357 kg of raisins, light frying and grinding of 0.371 kg of kernels of 75 nuts - at the first stage, mixing of all ingredients with the addition of Shantivit cream (0.096 kg) and whole milk (0.2 kg) and mixing to obtain a homogeneous consistency - at the second stage. The formed rolls are placed tightly to each other on the base of the cake, for which the lower part of the brown biscuit semi-finished product with a thickness of 4.0-5.0 cm, cut in half and brought to a height of 2.0-2.5 cm, is used, which is previously covered with a layer of "Shantivit" cream ", pre-whipped on a whipping machine to a lush mass in the total amount for transfer 3,000 kg. The laid out layer of rolls is also covered with a layer of "Shantivit" cream and covered with the top layer of semi-finished biscuit, which is used as the surface of the cake, which is covered with a thin layer of fruit jam (0.1 kg), on top of which a layer of heated chocolate (0.978 kg) is applied. The sides of the cake are slightly cleaned and covered with a thin layer of Shantivit cream.

Example 2

The cake is prepared in the same way as in example 1, only as a cream, use cream of 3590 fat content with powdered sugar whipped to a lush mass in the amount of 3.0 kg for greasing cakes and rolls and 0.096 bkg for c) preparing the filling.

The finished product according to examples 1 and 2 is characterized by the following qualitative and organoleptic indicators: Ge) shape - rectangular/square, regular, without tears, breaks and deformation; surface - covered with chocolate and the side surface - with "Shantivit" cream/"whipped cream of 3095 fat content with powdered sugar; o color - brown of the upper and lower layers/cakes of the semi-finished dough, light yellow of the semi-finished dough for rolls with dark gray filling color, cream - white in color; taste and smell - pleasant, moderately sweet and with a light smell and taste of poppy seeds, nuts, without extraneous o

Зз5 taste and smell. "-

It has the following physico-chemical parameters: « 4 s Mass fraction of fat, calculated per unit of substance with nemee 1111110011111180 6520 (Mass fraction of sucrose in the aqueous phase of the cream, less than ///1Я8О

Claims (3)

;" 45 Formula of the invention - (o) 1. A method of making a cake, which involves introducing sugar into egg products, whipping the resulting mixture o in two stages, introducing flour and recipe components into the whipped mass, kneading the dough, forming the dough, baking cakes, greasing the obtained cakes cream and artistic design of the surface, which differs (c) 50 in that the whipped mass at the stage of introduction of flour and recipe components is divided into two parts, in one of which F is added flour, and in the second - flour and cocoa powder, separate parts stir for 8-10 seconds. to obtain two types of dough, from which white biscuit layers/cakes 1.0-1.2 cm thick and brown biscuit layers/cakes 2.5-3.0 cm thick are separately formed, baked at a temperature of 200 °C for 20-25 minutes and the baked biscuit semi-finished products are kept for 5-6 hours, while the ready-made white biscuit layers 1.2-1.5 cm thick are used to prepare rolls with filling, from which the middle layer of the cake is formed, for which the layers are cut into strips with a width of 5 -6 cm, layer length, a layer of filling is applied to the edge of the cut strips and wrapped in the form of rolls, brown biscuit semi-finished products with a thickness of 4.0-5.0 cm are cut in half and brought to a height of 2.0-2.5 cm each, the bottom from which they are covered with a layer of "Shantivit" cream and used as the base of the cake, on which the rolls are tightly placed, the laid out layer of rolls is covered with a layer of "Shantivit" cream and covered with the upper cut layer of brown biscuit semi-finished product, which is used as the surface of the cake, which cover with a thin layer of fruit jam, on top of which a layer of heated chocolate is applied and the sides are slightly cleaned and covered with a thin layer of Shantivit cream. 2. The method of making a cake according to claim 1, which differs in that as a filling for rolls, a filling based on "Shantivit" cream and recipe components consisting of poppy seeds, raisins, toasted and crushed walnut kernels is used in 5, while the filling is prepared in two stages, which include grinding poppy seeds on a flour mill and steaming, washing and steaming raisins, lightly frying and grinding walnut kernels - in the first stage, mixing all the ingredients with the addition of Shantivit cream and milk and mixing until a uniform consistency is obtained - in the second stage. 3. The method of making a cake according to claim 1, which differs in that cream of 35% fat content is used as "Shantivit" cream, whipped with powdered sugar to a fluffy mass. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2006, M 7, 15.07.2006. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. - (Se) «c) «c) (Se) yo - with . and? - (o) («c) («c) 4) c 60 b5