Presentation on semi-finished products biscuit dough. Biscuit and cupcake dough

Biscuit products are characterized by lightness, softness and splendor, which is due to the technology of preparing biscuit dough. Biscuit has a delicate elastic structure and a smooth thin crust. Ready-made biscuits are used to make cakes and pastries.
Biscuit dough is made from flour, eggs and sugar.

Basic Biscuit Dough Recipe: 8/4 cup all-purpose flour, 1 cup sugar, 6 raw eggs, 1 tablespoon starch.

Cooking biscuit dough

A feature of the technology for preparing biscuit dough is the rapid whipping of the sugar-egg mass, instant kneading of the dough, very fast (within 15 s) molding and immediate baking. When the eggs are quickly beaten with sugar, the mass is saturated with air, which contributes to the formation of a porous biscuit structure. Utensils and whisks used for beating eggs with sugar must be spotlessly clean, without traces of grease.
Eggs are beaten with sugar until the mass increases in volume by 2.5-3 times. Flour mixed with starch is poured into the whipped mass, and the dough is quickly kneaded. The finished dough is quickly poured into molds, filling them by 3/4 of the volume (because during baking, due to the expansion of air bubbles, the dough increases in volume). The filled forms are immediately placed in the oven. The biscuit is baked at a moderate temperature (180-200°C). At higher temperatures, a crust forms on the surface of the biscuit, which prevents the removal of moisture, as a result of which the biscuit may turn out to be undercooked and burnt. After cooling, such a biscuit settles and becomes dense.
When baking, it is not recommended to shake the form with a biscuit, as with sudden movements the mass may settle and compact. During the first 10-15 minutes of baking, do not move the molds in the oven. The readiness of the product is determined by piercing it with a wooden needle in the center. If the needle is dry, the biscuit is ready.
In order for the baked biscuit to be easily removed from the mold, before forming the dough, the bottom and edges of the mold must be thoroughly greased with softened butter and covered with paper. The paper will keep the baked biscuit from breaking when it is removed from the mould. To make it easier to separate a sheet of paper from a baked biscuit, you can put a damp cloth or towel under the paper for a few minutes. Forms for baking biscuits can be used round, oval, figured and rectangular.
After cooling, the biscuit is soaked in syrup, layered with cream or other fillings.

Cooking biscuit dough with heating
The baked biscuit is a porous, fluffy, soft, easy-to-handle blank, which is the basis for a wide variety of cakes, pastries and biscuits with cream, fruit, and jam. But even without fillings, a baked biscuit, simply sprinkled with powdered sugar, is a completely finished tasty product for tea and coffee.

Heated biscuit dough recipe

Potato starch can be replaced with wheat, corn or rice starch, as well as wheat flour.
When starch is used, the biscuit is more porous and does not crumble when cut. Biscuit flour should be taken only of the highest grade.
To prepare biscuit dough, eggs are poured into a saucepan, granulated sugar is poured in and the saucepan is placed in a water bath to heat the mass to a temperature of 40-50 °. During heating, the mixture is continuously beaten with a metal whisk. When the mass is heated to the desired temperature, the pan is removed from the water bath, knocking down, the mass is cooled to 18–20 °. .
A water bath can be prepared as follows: pour water into a basin or a large saucepan and heat to 70-80 °, put a saucepan with eggs and sugar in the heated water. During heating, it is necessary to ensure that water from the pan does not get into the processed mass.
Whipped biscuit dough is poured into round or square cake molds, oiled and lightly floured or lined with paper. Forms are filled with dough for 2/3 of the height, its surface is leveled with a spoon or knife.
In the absence of special cake forms, you can use pans, pots, stewpans or homemade paper forms. Biscuit for cakes is baked on a baking sheet with sides 2.5-4 cm high. You can also spread the dough with a thin layer (4-6 mm) on a circle or rectangle of paper placed on a pan or on a baking sheet.
A biscuit 25–40 mm thick is baked for 35–50 minutes at a temperature of 200–220°C, a biscuit thinner than 10 mm (in the form of a spread) is baked for 10–20 minutes at 200–220°C.
In the first 10-15 minutes of baking, the molds (baking sheets) with the dough cannot be moved from one place to another, since the air with which the biscuit dough is saturated can escape from shaking and the dough becomes denser. The oven is heated before the dough is beaten.
Biscuit dough should not rest before baking.
The readiness of the baked biscuit can be determined by the color of the upper crust (it should be browned) and by elasticity (if a dimple remains on the biscuit after pressing with a finger, then it is not ready yet, if the dimple immediately disappears, the biscuit is baked). The readiness of a large biscuit is also determined with a wooden stick. If a stick stuck in a biscuit and immediately removed from it turns out to be dry, then the biscuit is ready.
When baking a biscuit in several forms, you should not put them close to each other in the oven, as one side of the biscuit may be burnt, the other raw. If the top of the biscuit burns, it is necessary to cover it with paper folded in 2-4 layers, soaked in water. The baked biscuit is cooled and carefully removed from the mold. To do this, a thin knife is circled along the inner walls of the mold. After separating the biscuit from the walls of the mold, turn the mold upside down, lift it up a little and the biscuit comes out of the mold. It is necessary to clean the biscuit from paper and from burnt places with a grater or knife. A warm biscuit crumples when cutting, so after baking it is necessary to let the biscuit stand for at least 4 hours, and if the biscuit is planned to be soaked with flavored sugar syrup, then at least 7 hours, otherwise, having absorbed the syrup, it will fall apart.

Cooking biscuit dough without heating
This dough is more airy, but less crumbly, so it is used for making rolls and bushes, as well as for other airy products.

Recipe for biscuit dough without heating

Proteins are separated from yolks. With a broom, grind the yolks with sugar (3/4 of the norm) until the grains of sugar disappear, and beat the mass until its volume increases by 2-3 times. In another bowl in the cold (on ice, snow, in a bowl of cold water), beat the whites with a whisk until the volume increases by 4-5 times, at the end of the beating, sugar is gradually added (1/4 of the norm).
The yolks whipped with sugar are mixed with 1/3 of the whipped proteins, then flour is added and the mixture is lightly mixed. After that, the rest of the whipped proteins are added and the mixture is mixed until a homogeneous dough is formed.

Butter biscuit preparation
An oil biscuit differs from a regular biscuit in the way it is prepared and in that its composition, in addition to flour, sugar and eggs, includes a large amount of oil. Therefore, the butter biscuit has a denser crumb. Cakes and pastries are prepared from butter biscuit, and mainly muffins - products characterized by great richness.

Butter biscuit recipe

Starch can be replaced with wheat flour. Beat the butter with sugar with a spatula until white, then, continuing to beat, add the yolks in three to five doses.
In a separate saucepan, beat the chilled proteins so that they are kept on a raised whisk.
Half of the whipped proteins are transferred to a mass of butter, sugar and yolks and slightly mixed, then flour and the rest of the proteins are added and a homogeneous dough is kneaded.
Butter biscuit is baked in any, not very large forms, in a frying pan, baking sheet.
Forms should be greased from the inside with heated oil, sprinkled with flour or finely chopped almonds (nuts) and filled with dough to 3/4 of their height.
When baking biscuit layers for cakes or pastries, you can use paper forms (round or square), which are very easy to make. The thickness of the spread of dough for layers should not exceed 5-7 mm.
Thin spreads are quickly baked, and the dough does not settle in them. The circle with the dough is placed on a baking sheet.
Spreads thinner than 10 mm and small products are baked for 10-20 minutes at a temperature of 200-220 °, and large - 35-50 minutes or more at a temperature of 190-200 degrees.
During baking, especially at the beginning, the biscuit must not be shaken, otherwise it will sit down and be raw. The readiness of a butter biscuit during baking is determined in the same way as the readiness of a regular biscuit.

Preparation of paper circles for baking thin layers of butter biscuit.

Bush biscuit

1 1/4 cups flour, 1 cup sugar, 10 eggs.
Separate the yolks from the proteins and beat with sugar until the mass increases in volume by about 2 times and until the sugar crystals are completely dissolved, add flour, knead the dough. While kneading the dough, add separately whipped proteins into it. The dough should be light and fluffy. Form the finished dough immediately. For molding, a special pastry bag with a metal tip is used. The dough is deposited on a metal sheet covered with rough paper (on smooth paper, the dough spreads and the baked products are flat, unattractive).
It should be remembered that proteins are whipped faster than yolks, with sugar, so you need to beat the yolks first. Whipped proteins should not stand for a long time, otherwise the air bubbles will quickly collapse, and the airy protein mass will settle. In proteins there should not even be traces of yolk, which reduces the foaming ability of the protein. The faster the kneading and molding of the dough is carried out, the higher the quality of the finished biscuit will be.

Sponge strawberry cake

For the filling: 3 cups strawberries, 1/2 cup sugar, 1 tablespoon gelatin.
Cook biscuit dough according to the basic recipe. Bake two cakes in round forms. After cooling, cut each cake horizontally so that four layers are obtained. Put the layers one on top of the other, layering them with pre-prepared strawberry puree. Decorate the surface of the cake with fresh strawberries and fill with strawberry jelly.

Cake decoration.

Biscuit pie with apples

4 tablespoons flour, 6 tablespoons sugar, 5 eggs, 3-4 apples, cinnamon.
Rinse apples, peel, free from seeds, cut into slices, sprinkle with cinnamon, mix. Separate the whites from the yolks. Beat the yolks with sugar, mix with apples, add flour and separately whipped whites, mix everything quickly, pour into a mold (or into a pan), greased with softened butter and sprinkled with breadcrumbs. Bake the pie at a temperature of 180-200 ° C. Serve the finished pie with tea or with milk.

Sponge cake with cranberries

4 tablespoons flour, 6 tablespoons sugar, 5 eggs, 1 1/2 cups cranberries.
Cook biscuit dough as indicated in the previous recipe. In a form (or in a frying pan), greased with oil and sprinkled with breadcrumbs, pour cranberries, pour it with a biscuit mass. Bake the cake at a temperature of 180-200 ° C.

Lemon biscuit cake

1 1/2 cups flour, 1 cup sugar, 8 eggs, 9 tablespoons butter, zest of 2 lemons, 1 tablespoon powdered sugar.
Mix the softened butter with sugar and grated lemon zest, without ceasing to stir, add the yolks to the butter with sugar (gradually, one at a time). While grinding the mass, add flour and whites whipped into a strong foam. Pour the kneaded dough into a mold (or into a pan), greased with softened butter and sprinkled with breadcrumbs. Bake the cake at a temperature of 210-220 ° C. After cooling, sprinkle the surface of the cake with powdered sugar, decorate with candied fruit.

Cake "Ryzhik"

3 cups flour, 2 eggs, 1 cup powdered sugar, 3 tablespoons butter, 2 tablespoons honey, 2 teaspoons baking soda, 4 tablespoons vinegar, ready to use.
For the cream: 500 g sour cream, 1 glass of sugar.
Beat eggs with powdered sugar, add softened butter and honey, without stopping beating, put the mass in a water bath and heat to a temperature of 75-80 ° C. Remove the heated mass from the water bath, add flour to it and bake 12 cakes (for each cake one tablespoon of dough). Whisk sour cream with sugar. Put ruddy cakes one on top of the other, pour each cake with whipped sour cream and press lightly so that a little sour cream flows out. The resulting streaks will decorate the cake.

Cake "Golden Ear"

1 tablespoon flour, 3/4 cup white breadcrumbs, 5 raw eggs, 3 tablespoons sugar, 1 teaspoon cocoa. For syrup: 6 tablespoons of sugar, 12 tablespoons of water, 4-5 tablespoons of cognac.

Cream drawing.

For cream: 200 g of butter, 2-3 tablespoons of condensed milk, 2 tablespoons of cognac (for chocolate cream, 1 tablespoon of cocoa powder is added).
Pass crackers twice through a meat grinder, sift. Beat eggs and sugar until a fluffy homogeneous mass is obtained, add cocoa, flour, crackers, quickly knead the dough, put it in a round shape or in a greased pan and put in the oven. Biscuit bake at a temperature of 180-200 ° C. Boil syrup from water and sugar. Add cognac to the chilled syrup for flavoring. Beat the butter intended for cream until fluffy, add condensed milk and cognac (add cocoa to get chocolate cream).
Cut the cooled biscuit into three cakes, soak them with syrup, put one on top of the other, layering with cream. Decorate the top of the cake with ears of corn and cream chamomile flowers.

"Flour products" - Tools and utensils for finishing dough products. Unleavened or yeast-free dough. Choux pastry. Sand dough. Tools and utensils for baking. Flour products. Puff pastry. Flour is a powdery product. Spices. Utensils and tools for kneading dough. Loosening methods. Utensils and tools for cutting dough.

"Dough and products from it" - Nuts. Tools and fixtures. Preparation of yeast dough. Two ways to make yeast dough. Jewelry for dough products. Confectionery syringes and jigging bags. Products. Ready dough. gelling agents. Choux pastry. Test products. Biscuit dough. Kneading and rising dough.

"Puff pastry" - Butter. Notch. Butter dough. Rectangular layer. Flatten the butter dough. Layer of the required thickness. Dough. Pinch the edges. History of puff pastry. Puff pastry. Bon appetit. Puff pastry. Roll out and fold the dough into four layers. Kneading puff pastry.

"Dishes from dough and minced meat" - Recipe for unleavened pastry. Curd filling recipe. Juicy cooking. Preparation of sweet unleavened dough. Preparing a tartlet. Preparation and presentation of simple flour dishes. Cheesecakes with cottage cheese. Stuffing technology. Sweet dough ingredients. Technology for the preparation of unleavened pastry.

"Products from the dough" - Name the methods for obtaining puff pastry. Sand dough products. Puff pastry products. Cooking. Puff shortbread custard biscuit. Preparation of wafer rolls from shortcrust pastry with filling. What is the peculiarity of obtaining custard dough? What are the tools and equipment used in the production of shortcrust pastry?

"Dough compositions" - Flour; Salt; Water; Potato starch; Wallpaper glue; Food coloring; Technological part: The implementation of crafts at school fairs is real. Make cakes - confetti and a few snowdrifts. My gift is a wonderful addition to the interior of our house. Manufacturing technique, tools. Economic part:

There are 10 presentations in total in the topic

Description of the presentation on individual slides:

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Lesson topic: "Biscuit dough and products from it" Prepared by a teacher of special disciplines: Mazur N.G.

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Biscuit has a light and fluffy structure, easy to process. To prepare a biscuit, take flour with a low gluten content, otherwise it will turn out to be long, with poor rise. A biscuit is prepared by whipping, in which a large amount of air is introduced into the mass, and the dough greatly increases in volume. Due to the splendor and elasticity of the biscuit, a variety of pastries and cakes are prepared. Depending on the method of preparation and the recipe, a biscuit is prepared basic (heated), round (boucher, cold). Biscuit is also prepared with various fillings (with cocoa, nuts, butter, vegetables).

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Technological scheme for the preparation of biscuit semi-finished product (basic) and products from it

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25% flour can be replaced with starch to reduce gluten. In addition, thanks to starch, the biscuit turns out to be drier, the products have even pores and do not crumble so much when cut. The preparation of a biscuit consists of the following operations: combining eggs with sugar, heating and beating them, mixing the egg-sugar mass with flour. Eggs with granulated sugar are combined and, stirring, heated in a water bath to 45 * C. At the same time, the fat of the yolk melts faster and has a more stable structure. Basic biscuit (heated)

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The egg-sugar mixture is beaten until the volume increases by 2.5-3 times and until a stable pattern appears on the surface (when drawn over the surface, the trace does not flow). During whipping, the mass is cooled to 20°C. Flour is combined with starch and quickly (but not sharply) with a whipped egg-sugar mass so that the dough does not drag out and does not settle. If the batch is produced in a beater, then it should last no more than 15 seconds. Essence is recommended to use vanilla or rum. Add it at the end of beating the egg-sugar mass.

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The finished biscuit dough is immediately baked in capsules, cake molds and on sheets, as it settles during storage. Capsules, molds and sheets are lined with paper, but you can also grease them with margarine or confectionery fat. Biscuit dough is placed in molds at ) / 4 of their height, since during baking it increases in volume and may leak out. On sheets, biscuit dough is baked for rolls and some types of cakes and cakes. The dough is poured onto a sheet lined with paper, with a layer of no more than 10 mm and leveled with a knife. Biscuit dough is baked at a temperature of 200-210°C. The baking time depends on the volume and thickness of the dough. So, in capsules, a biscuit is baked for 50-60 minutes, in cake forms for 35-40 minutes, on sheets for 10-15 minutes. In the first 10 minutes, the biscuit semi-finished product cannot be touched, since it will settle from shaking (the fragile walls of air bubbles burst).

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The end of the baking process is set by the light brown color of the crust and elasticity. If the fossa quickly recovers when pressed with a finger, the biscuit is ready. During baking at a high temperature, a dark thickened crust is formed, and at a low temperature, the biscuit semi-finished product has a pale crust. If the baking time is not enough, compacted areas of the crumb (“hardening”) are formed.

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The baked biscuit semi-finished product is cooled for 20-30 minutes. Then they are freed from capsules and forms, cutting out with a thin knife around the entire perimeter of the sides and overturning the biscuit semi-finished product on the table. If products are subsequently prepared from the biscuit, which are soaked in syrup, then the paper is not removed and left for 8-10 hours to strengthen the structure of the crumb. The paper keeps the cake from drying out too much. It is necessary to withstand the biscuit at a temperature of about 20 * C. After that, the paper is removed, the biscuit semi-finished product is cleaned and cut horizontally into two layers. In this form, the biscuit semi-finished product is used for making pastries and cakes.

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the biscuit semi-finished product should have a light brown smooth thin upper crust; lush porous elastic structure; crumb yellow. Humidity (25 ± 3)%. quality requirements

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Types of marriage Causes of occurrence Biscuit semi-finished product dense, small volume, low-porosity Flour with a high content of gluten (no starch added); eggs not beaten enough long kneading with flour; the dough has not been 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 promesest; all the flour was added at once Biscuit semi-finished product has a pale crust Low baking temperature; insufficient baking time Biscuits have a burnt or dark brown thickened crust High baking temperature; long baking time

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For this biscuit, only fresh or dietary eggs are taken, in which the yolk is well separated from the protein. The dough is prepared more viscous and thick. Starch is not added to it. Preparation consists of the following operations: beating separately the proteins and yolks with sugar, combining the beaten yolks, proteins and flour. Egg yolks are combined with granulated sugar according to the recipe and beat until the volume increases by 2.5-3 times. At the same time beat the egg whites until the volume increases by S-6 times and until a stable foam (does not drain from the whisk) slowly at first, then gradually the rate of whipping increases; at the end, citric acid is added to strengthen the structure of the protein. Biscuit round (bushe)

It is used for the preparation of confectionery (cakes, pastries) and sweet dishes (ice cream "surprise", ice cream with peach, etc.) - Usually they prepare a basic, butter and bush biscuit. For biscuit dough, wheat flour is used, containing 28-35% of weak gluten. Flour with medium and strong gluten produces a tight dough, a dense biscuit. The baked semi-finished biscuit product made from flour with a low gluten content is crumbly. To reduce the amount of gluten, increase the plasticity of the dough, and obtain a baked semi-finished product with a drier and more crumbly consistency, starch (20-25% of the mass of flour) is added to the flour for biscuit dough.

Biscuit basic. It is made in two ways - cold and heated (to speed up whipping). Flour with starch, sugar and eggs are included in the biscuit dough in the ratio 1:1:1.7.

With the cold method of preparing the dough, the prepared melange or eggs are loaded into the boiler of the beater, granulated sugar is introduced and beaten first at a low and then at a high number of revolutions for 30-40 minutes until the mass increases in volume 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 administered in two or three doses. The dough should be evenly mixed, without lumps. The use of pneumatic beaters allows you to reduce the time of whipping the dough to 8-10 minutes.

The prepared dough is immediately poured into baking sheets or molds, the bottom of which is covered with paper. Containers are filled to 3/4 of the height. Sponge dough for rolls and some types of cakes is usually baked on the sheets. The dough is poured onto the sheet with a layer of no more than 10 mm.

Biscuit dough is baked at a temperature of 200-220 ° C. The baking time depends on the volume and thickness of the layer. In cake molds, biscuit dough is baked for 35-40 minutes, on sheets - 10-15 minutes. In the first 10-15 minutes, the biscuit semi-finished product (baking tray, mold) cannot be touched, since it settles from shaking (the fragile walls of air bubbles burst). The end of the baking process is determined by the color of the crust (light brown) and elasticity. If the fossa quickly recovers when pressed with a finger, the biscuit is ready. The baked biscuit is cooled for 20-30 minutes, then removed from the molds and left for 8-10 hours at a temperature of 15-20°C.

When preparing dough with heating, the egg-sugar mixture is heated to a temperature of 45-50°C before beating. At the same time, the fat of the yolk melts, the mass is whipped faster and acquires a more stable structure. Dough kneading and baking are done in the same way as with the cold method. The semi-finished product is more loose and fluffy.

Cocoa powder can be added to flour when preparing biscuit dough. (biscuit with cocoa powder) or chopped nuts (biscuit with nuts). Additives make up 10% of the mass of eggs.

Butter biscuit (cake batter)). A significant amount of oil is included in the dough for butter biscuit, as a result of which the structure of this dough is worse preserved during the manufacture and baking. Loosening with proteins alone is not enough here, therefore ammonium bicarbonate is used as an additional baking powder. The dough is prepared in the following way: softened butter is beaten for 7-10 minutes, granulated sugar is added and beaten for another 5-7 minutes, gradually pouring melange. Prepared raisins, essence, ammonium and salt are added to the whipped mass, mixed thoroughly, flour is added and the dough is kneaded. The humidity of the finished dough is 23-25%. The dough is laid out in molds previously oiled or lined with paper and baked at a temperature of 205-215°C for 25-30 minutes. Baked and chilled muffins are sprinkled with powdered sugar.

Bush, or round biscuit. To prepare it, the whites are separated from the yolks. The cooled proteins are whipped until they increase in volume by 6-7 times. At the end of whipping, citric acid is added for greater foam stability. Beat the yolks with granulated sugar for 20-25 minutes, add the essence, flour, beat for another 5-8 seconds, then carefully add the whipped proteins and mix until a homogeneous mass is obtained. Humidity test 44-46%. The finished dough is immediately baked in cake molds or deposited from a pastry bag with a smooth tube onto baking sheets covered with paper to make a bush cake. Bake for 20-25 minutes at a temperature of 190-200°C. Blanks are used to make cakes.

According to quality requirements the biscuit semi-finished product should have a light brown, smooth, thin upper crust; lush, porous, elastic structure; yellow crumb.

The most common defects are: biscuit semi-finished products:

biscuit semi-finished product dense, small volume. Causes: insufficiently beaten eggs, too long kneading with flour, use of flour with a high gluten content, no starch added, the dough was stored for some time before baking, mechanical impact during baking, the amount of flour exceeds the norm;

the biscuit semi-finished product has compacted areas of the crumb - hardening. Reasons: insufficient baking time, proteins partially settled, long kneading;

biscuit semi-finished product with lumps of flour. Reasons: insufficient kneading of the dough, flour was poured all at once.

Biscuit dough is made by saturating a sugar-egg mixture with air, which is then combined with flour and kneaded into a dough. The kneading operation itself should be short-term in order to reduce the swelling of the gluten, since this will increase its elasticity, and in the baked semi-finished product - to obtain a dense, low-porous crumb.

In addition, biscuit dough is characterized by a relatively unstable air phase, so it should not be subjected to intense mechanical stress.

To obtain a biscuit dough, wheat flour is used, containing 28 - 34% of weak gluten. Flour with medium to strong gluten gives a tight dough and a dense biscuit. From flour with a low gluten content, the baked semi-finished biscuit product turns out to be crumbly. About 20% starch is added to the flour for biscuit dough (to the mass of flour), thereby reducing the amount of gluten, increasing the plasticity of the dough, and as a result, a drier and more crumbly consistency of the baked semi-finished product is obtained.

The ratio of flour with starch, sugar and eggs in biscuit dough (basic biscuit) 1:1: 1.7.

Depending on the recipe and manufacturing method, there are basic biscuits, butter biscuits (Prague biscuit), bushe (round biscuit) and roll biscuit.

The main biscuit is produced in two ways: without heating and with heating (to speed up whipping).

Cold method (without heating). Thawed melange or eggs are loaded into the bowl of the beater, granulated sugar is introduced and the mass is started to beat at low speed, then bringing the speed of the broom to 240 - 300 min-1 (depending on the type of machine). The duration of whipping the mixture for a portion of biscuit 35 - 40 kg is 30 - 40 minutes. At the end of whipping add essence (vanilla, rum). The whipped mass increases in volume by 2.5 - 3 times, acquires a light cream shade, sugar crystals are completely dissolved in it.

The broom speed is reduced and flour mixed with starch is added. The test kneading lasts no more than 15 s. The dough should be evenly mixed, without lumps.

The use of new modern equipment (pneumatic beaters) makes it possible to reduce the duration of whipping and kneading (from 30 kg of melange) from 40 to 8-10 minutes.

The prepared semi-liquid dough is immediately poured into baking sheets or molds, filling them no more than 3/4 of the height. The bottom is covered with paper, and the sides are lubricated with confectionery fat or oil. For some types of products (rolls), the dough is applied in a thin layer on confectionery sheets.

Cooking biscuit dough with heating. Melange or eggs are combined with sugar and heated to 45 - 50 ° C with stirring before beating. The egg-sugar mass becomes liquefied and easily whipped. Heating lasts 5 - 7 minutes. Then the egg-sugar mass is beaten for 25 - 30 minutes (for 35 - 50 kg of biscuit). The dough is kneaded in the same way as with the cold method. The humidity of the baked semi-finished product is lower than with the cold method, but it turns out to be more loose and fluffy.

In addition to eggs, sugar and flour without starch, the recipe for butter biscuit includes butter (35% by weight of flour), due to which its crumb is more dense and the taste is more delicate.

In the production of butter biscuit, the egg-sugar mixture and slightly softened butter are simultaneously whipped in different containers. For the egg-sugar mixture, the yolks are rubbed with sugar-sand (50% of the norm) until the sugar crystals are completely dissolved. Beat egg whites separately. At the end of whipping, add the remaining granulated sugar and carefully combine the whites and yolks. Essence is introduced into the finished egg-sugar mass, then whipped butter, mixed until a homogeneous consistency, after which flour is added and the dough is kneaded.

Bush biscuit is also called round. Bush dough is prepared more viscous and thick. The humidity of the baked semi-finished product for the bush is lower than the main biscuit semi-finished product (16 and 25%, respectively). Preparation of dough for bush biscuit includes the following operations: whipping chilled proteins; whipping egg yolks with granulated sugar; mixing beaten yolks with flour and kneading dough (5 - 8 s); adding whipped proteins.

As a result of whipping, the initial volume of proteins increases by 6-7 times.

When whipping the yolks with sugar, the volume of the mass doubles. A significant increase in the volume of protein is possible with careful separation of it from the yolk, pre-cooling of the protein and the complete absence of fat in the inventory. At the end of whipping, citric acid is added to the proteins, and essence and flour are added to the yolks. The dough is kneaded for 5 - 8 s.

Biscuit dough with the addition of products of processing of fruit and berry and vegetable raw materials is prepared without heating. Apple paste (plum) or jam or puree is combined and mixed with a solution of citric acid, granulated sugar and melange are added, and then the mixture is beaten until the volume increases by 2.5 - 3 times. Plum paste is pre-combined with cocoa powder. Flour with or without starch is introduced into the whipped mass in 2-3 doses and the dough is kneaded for 15-20 seconds.

Biscuit dough can also be prepared on vegetable powders - beetroot, carrot or pumpkin. When using beetroot powder, cocoa powder is added additionally. Powders are preliminarily reduced in water at a temperature of 20 °C for 20 minutes. The consumption of powders per 10 kg of baked semi-finished product is 315 - 350 g, water for restoration - 630 - 700 g.

In recent years, the use of surface-active substances (surfactants) in the production of biscuit dough allows saving up to 45% of egg products. Surfactants, being adsorbed on the surface of air bubbles, increase their stability and lower the surface tension at the interface. Dough with surfactants is more resistant to mixing, retains optimal density for 2 hours (according to the usual recipe - no more than 40 minutes).

The quality of the baked biscuit semi-finished product depends on the method of preparation, the quality of the raw materials and the whipping parameters (intensity and duration).

For example, a dough prepared at excess pressure contains more air, but in a less dispersed form, than a dough prepared at atmospheric pressure. The baked semi-finished product is characterized by larger and uneven air pores, which, however, does not reduce its taste.

The properties of the baked biscuit semi-finished product also largely depend on the quality indicators of the melange, in particular on its viscosity. With a low viscosity of melange, the baked semi-finished product is characterized by excellent appearance and sufficient density. An increase in the viscosity of the melange worsens the quality of the dough and the semi-finished product. In the first case, the stability of the air phase of the whipped egg-sugar mixture decreases, which leads to its partial destruction during dough kneading; in the second, the dough turns out to be less saturated with air, more dense, so you have to increase the duration of whipping the egg-sugar mass. The optimum melange temperature during whipping is 20 ºС.

The baked biscuit is removed from the molds and allowed to stand for at least 8 hours. During the aging process, the semi-finished product cools and its moisture content decreases, as a result of which the biscuit acquires sufficient rigidity to allow it to be cut in a horizontal direction. Otherwise, the biscuit will wrinkle when cut, and deform when impregnated with flavored syrup.

In accordance with the quality requirements, the biscuit semi-finished product must have a light brown, smooth, thin upper crust; lush, porous, elastic structure; yellow crumb. The most common defects in biscuit semi-finished products are: biscuit semi-finished product is dense, of small volume. Causes: insufficiently beaten eggs, too long kneading with flour, use of flour with a high gluten content, no starch added, the dough was stored for some time before baking, mechanical impact during baking, the amount of flour exceeds the norm; the biscuit semi-finished product has compacted areas of the crumb - hardening. Reasons: insufficient baking time, proteins partially settled, long kneading; biscuit semi-finished product with lumps of flour. Reasons: insufficient kneading of the dough, flour was poured all at once.

Control questions.

1. Give a description of the structure of the biscuit dough

2. Describe the conditions for obtaining an air structure.

3. Methods for the production of semi-finished biscuit.

4. What are the requirements for the quality and quantity of gluten for choux pastry?

5. Describe the technology of preparation of semi-finished custard.