Dessert "almond cake". Almond cake with fruits

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"Present" - creative project"Computer greeting card". Gifts for a young man. I would like to thank my beloved teacher for the work, for the knowledge transferred to us. Creative project on the course "Technology": Dear Irina Vitalievna! Incorrect choice. It's good that I caught you. Introduction. Sincerely your students.

"Biscuit Cakes" - Scrapers. Shoulder blades. The use of semi-finished products. Preparation of semi-finished products. Water. Creamy cream. Shelf life and sale. Coating. Kornetik. Basic biscuit (heated). Cake technology. The coverage is even. quality requirements. Cake technology. Cognac or dessert wine.

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"Rose Flowers" - Assembling a flower. Connection of a workpiece of three and five petals. Making 8 modules from cut squares. Gluing the second module by connecting the folded corners. Working out the fold line. Petals should be twisted in one direction. The formation of a flower from the resulting module. Stem making.

PAGE_BREAK--Almond
There are two types of almonds: bitter and sweet. Bitter has a strong aroma, while sweet is less aromatic. Thanks to the content hydrocyanic acid and bitter taste, the amount of bitter almonds should not exceed 4% total weight. The almond kernel is used without being freed from the outer shell. If it becomes necessary to remove it, then the almonds are immersed in boiling water for several minutes.
vanilla powder

Vanilla is an immature pod of a tropical plant 12-25 cm long with a strong aroma. It is made from it synthetic product- vanillin. It is a white crystalline powder with a very strong aroma. You need to use vanillin strictly according to the recipe, which is not always possible to comply with, then vanilla powder is used.

To prepare vanilla powder for 100 g, take vanillin - 40 g, mix with ethyl alcohol- 40 g and heated until the vanillin dissolves, then mixed with powdered sugar- 1000 g are dried and sieved. Stored in rooms for dry products t°=18°C, humidity 65%, ventilation is required.
Whole milk

Milk consists of water and dry matter, or dry residue, which includes milk fat, squirrels, milk sugar and other substances. Milk is precious nutritional product, It has pleasant taste and contains almost everything necessary for the body nutrients. Used to make confectionery fresh milk And canned food. They improve the taste of products and increase their nutritional value.

Whole milk contains fats, proteins, milk sugar and vitamins. It should be white color with a yellowish tint, without foreign tastes and odors.

Milk is mainly used to make yeast dough and creams. It quickly deteriorates (turns sour), so it should be immediately sold, and if necessary, stored - heated to a boil. Before use, the milk is filtered through a sieve with meshes of 0.5 mm. Store milk in refrigerators at a temperature not higher than 8°C and not lower than 0°C for no more than 20 hours.

Milk of all kinds must be pasteurized.
Butter

Fats - high quality product, widely used in confectionery production; give products a taste of muffin and friability, and in some products it is a baking powder.

Butter is made from cream, it contains up to 82.5% fat, vitamins A, D, E. Butter can be salted and melted, it should be free of foreign odors and flavors, have a uniform color (from white to cream). If the surface of the oil is dirty or moldy, the oil is cleaned. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough. Butter increases the calorie content of products, improves taste, enhances their aroma.

Unsalted butter can be replaced with salted butter, but taking into account the salt it contains (in the manufacture of cream salted butter cannot be used). In the manufacture of all confectionery products, except puff, butter biscuit and cream, butter can be replaced with melted butter (1 kg butter corresponds to 840 g of ghee).

Fresh fruits are stored in refrigerated chambers at 2°C and 85-90% relative humidity.

Wash fruits thoroughly before use. running water and air dry. Beautiful fruits are used to decorate products in fresh, deformed, but not rotten - for the manufacture of semi-finished products (jams, marmalade, marmalade, etc.).

apricots (fresh) after washing, cut in half or into four, six, eight parts and remove the stones. canned apricots, apricot puree, jam or jam is used for filling and decorating fruit pies, pastries and cakes. dried apricots- dried apricots, dried apricots - after heat treatment, they are used for fillings, as well as for sprinkling and decorating products.

pineapples
fresh and canned used to decorate pastries and cakes. The pineapple is cut off the top and bottom, the peel and hard core are removed, then the pineapple is cut into rings, which are cut into pieces.

Oranges, tangerines and lemons
(citrus) covered with fragrant peel - zest, which is widely used in the confectionery industry for flavoring products. The zest is removed with a special machine or manually with a grater.

Oranges and tangerines, after thorough cleaning, are divided into slices and used to decorate cakes and pastries.

Lemon juice is used to acidify fillings, lipsticks, blots, creams.

Grapes or cherries - one of best jewelry confectionery; if cherries are used for fillings, then the bones are first removed from them.

Pears with gentle and fragrant pulp cut and then used to decorate products. Jam and jam are prepared from well-boiled pears, and jam and candied fruits are made from poorly boiled pears. The core of the pears is removed using a special metal recess.
Syrup

It is a colorless or light yellow viscous, thick liquid obtained by saccharification of starch in the presence of acids. Use molasses in the preparation of lipstick and add to sugar syrups which prevents them from being sugared. Molasses introduced into the dough delays the process of staleness finished products.

Treacle is stored in wooden or metal barrels at a temperature of 8-12°C. Before use, it is heated to 40-50°C to reduce viscosity and filtered through a 2 mm sieve.
Grape wines and cognac

They are used to flavor creams, jellies and blots. Use table wines, fortified, flavored. Wines must have their characteristic aroma, taste and color, sediment or turbidity, foreign taste and smell are not allowed. When dosing, it is necessary to take into account the strength of the wine. The wines are delivered to the factories in bottles and stored at 10-15°C.
cocoa powder

Improves the taste of products, and some protect against sugaring (acid).

Cocoa powder is obtained by grinding and partial defatting cocoa beans. The powder contains 14% fat, moisture content is not more than 7.5%, has a taste and aroma characteristic of cocoa. It is used in the preparation of dough and creams.

Continuation
--PAGE_BREAK--Almond Dough Features
Almond semi-finished product has a porous structure of light brown color with small cracks on the surface, with a characteristic smell and taste. almond. There are two types of almonds: bitter and sweet. For almond dough take sweet almond. At the end of the preparation of the dough, add 8% flour from the entire recipe.

Dough kneading order
The almond kernel is sifted on a screen to remove impurities, combined with sugar and ¾ egg white according to the recipe, passed through a meat grinder 2-3 times, each time reducing the size of the grate. The remaining egg whites are added to the crushed mass. Almond dough is prepared in two ways:

Method 1: The mass is transferred to the cauldron of the beater, beaten slightly and, while stirring, add flour.

Method 2: The prepared mass is heated, stirring in a water bath to t°35-40°C, then cooled to t°20°C and mixed with flour.

Possible test defects and their causes

Types of marriage
Causes

The semi-finished almond has a poor rise, no gloss on the surface

Very strong dough; increased flour content; sugar less than normal

Almond semi-finished product blurry

Weak dough consistency; increased sugar content

The surface of the almond semi-finished product is dark with large cracks, the crumb is poorly baked

High baking temperature

Semi-finished almond dry and hard

Low baking temperature

Quality Requirements
Almond semi-finished product has a convex glossy beige colour surface with small cracks, the crumb is slightly viscous. Humidity 8%.

Baking technology
The finished dough is baked on confectionery sheets at t°150-160°C for 30-35 minutes.

Due to the temperature difference between the crumb and the crust inside the product, moisture moves from the surface to the inner layers of the crumb. In connection with this, the moisture content of the crumb increases by 1.5-2.0%. During baking, there is a redistribution of moisture in the products, dehydration of the surface of the layers and the formation of a crust. Dough proteins, gluten, when heated above 70 ° C, lose their ability to swell; chemical reactions, leading to denaturation and “clotting”, i.e. to the loss of the ability to hold water.

Baking processes

In almond dough, the increase in volume occurs due to the increase in the size of air bubbles when heated.
Technology system making almond dough

And products from it

Egg almonds (nuts)

Sugar - sand

egg whites

Flour
75%

Passing through a meat grinder

Heating on a food warmer (up to 40-45°C)

Mixing (after mass cooling)

With the remaining proteins and flour

Transferring the mass to sheets in frames or rings. (The confectionery sheet is pre-covered with parchment or oiled and dusted with flour. A mold is placed on the sheet according to the size of the cake and a dough 2-3 mm thick is placed in it.)

Continuation
--PAGE_BREAK--

Baking at t°150-160°C, cooling

Finishing semi-finished products for the preparation of products

Lipstick basic
Sugar is dissolved in water, brought to a boil and the resulting foam is carefully removed, boiled with the lid closed and on high heat.

The syrup is boiled down to 108 ° C and molasses heated to 45-50 ° C is added.

At the end of cooking, add food acids, i.e. flavoring invert syrup And citric acid 0.1% by weight of sugar. Then the lipstick is boiled down to t°114-115°C.

Cool lipstick up to 40 ° C, because. otherwise it will form large crystals, which will make the lipstick rough. Then the lipstick is whipped by hand with a spatula, if a large number of, then in lipstick beaters to a white, airy mass.

The finished lipstick is transferred to the cauldron; sprinkled with water so that a crust does not form; cover with gauze and leave to ripen for 12-24 hours.
Technological scheme of lipstick basic

Lemon acid

Granulated sugar

invert syrup

Dissolve Heating up to t°40-45°C
Dissolve in water

Cook with closed

Lid on high heat

up to t°108°C

Boil down to t°114-115°C
Cool down t°40°C

Whipped
splashed with water
covered with gauze
Leave to ripen for 12-24 hours
Syrup

Products are impregnated with syrup in order to give them more delicate taste and aroma.

Sugar is combined with water, brought to a boil, the foam is removed, boiled for 1-2 minutes and cooled to 20°C. Then cognac or wine is added, rum essence. It is necessary to use syrup at a temperature not higher than 20 ° C, since at more than high temperature products may lose their shape. Before soaking, they must be kept for 6-8 hours to strengthen the structure of the dough.
quality requirements
The syrup should be viscous, transparent, with the smell of essence and wine; humidity 50%.

Technological scheme of syrup

Cognac or wine

Rum essence

Combine sugar with water, bring to a boil

Boil for 1-2 minutes and cool to 20°C

Add cognac or wine, rum essence

Withstand 6-8 hours

Cream
“
Charlotte
”

Egg-milk syrup is prepared for this cream. Sugar and milk are brought to a boil. Eggs are beaten for 5-7 minutes so that they do not curdle during the subsequent operation (this worsens the quality of the cream). Hot milk with sugar is gradually poured into a cauldron with beaten eggs in a thin stream. If you pour in the milk all at once, the eggs will curdle. The resulting mass is put on water bath and boiled at a temperature of t ° 104-105 ° C until thickened (about 10 minutes). Egg-milk syrup is filtered and cooled to t°20°C.

The butter is peeled, cut into pieces and whipped for 7-10 minutes at low speed, then switched to high speed, egg-milk syrup, cognac, vanilla powder are gradually added and beat for another 10-15 minutes.

Sometimes cream "Charlotte" is prepared with condensed milk. The replacement in the recipe is made according to the table of interchangeability of products of the Collection of recipes. The cream is prepared in the same way, only water is added to the condensed milk, beaten eggs and boiled in a water bath for 2-3 minutes, stirring the mass well, and then rubbed through a sieve.
continuation
--PAGE_BREAK--Quality Requirements
Homogeneous lush oily mass of yellowish color, retains its shape well. Humidity (25±2)%. Cream is less stable during storage than cream.
Technological scheme for the preparation of cream "
Charlotte
”

Butter

Sugar

Whole milk

vanilla powder

Or wine

Clean up, cut

In pieces

Bring to a boil

Beat 5-7 minutes

Beat for 7-10 minutes at a low speed

connect

Put in a water bath and boil at t ° 104-105 ° C until thickened for about 10 minutes

Perkl. On high speed, gradually add egg and milk syrup

Strain and

Cool to t°20°C

Add cognac, vanilla powder and beat for 10-15 minutes

Cream
“
Charlotte
”
chocolate

The cream is prepared in the same way as the Charlotte cream, only after adding the egg-milk syrup, the sifted cocoa powder is gradually poured.
Technological scheme of preparation

cream"
Charlotte
” chocolate

Butter

Sugar

Whole milk

vanilla powder

Or wine
continuation
--PAGE_BREAK--

Decorate the sides of the cake with almond flakes, the top of the cake with fruit, and the dessert will sparkle with a variety of flavors.

Products:

For test:

Eggs -4 pcs.

Sugar - 100 gr.

Vanilla sugar - 2 tbsp. spoons

Lemon zest - 1 teaspoon

Flour - 100 gr.

Starch - 3 tbsp. spoons

Baking powder - 1 teaspoon

For cream:

Milk - 500 ml.

Sugar - 175 ml.

Vanilla sugar

Ground almonds - 40 gr.

Egg yolks - 5 pcs.

Custard powder - 20 gr.

Gelatin - 20 gr.

Whipped cream - 500 gr.

To decorate the cake:

Heavy cream - 300 ml.

Gelatin - 10 gr.

Almond essence - 3 drops

Powdered sugar - 1 tbsp. spoon

Ripe kiwi - 2 pcs.

Beautiful strawberries - 5 pcs.

Ripe apricots - 2 pcs.

Grapes - 4 pcs.

Toasted almond flakes - 200 gr.

Fruit glaze - 1 sachet

How to make Almond Fruit Cake:

1. Preheat oven to 180°C.

2. Divide the eggs for the preparation of the dough into whites and yolks. Grind egg yolks with sugar vanilla sugar And lemon zest until light and fluffy. egg whites Beat until hard peaks are obtained, which confidently hold on to raised whisks. Mix the yolk and protein parts of the dough, add the flour sifted together with starch and baking powder, mix gently so that the dough is homogeneous. Pour the batter into the prepared pan and bake for about 30 minutes. check the biscuit for readiness by lightly pressing your finger, if the dough does not stick, it is ready. Ready biscuit Remove from the oven Remove from the springform and cool on a wire rack. Cut the cooled biscuit twice horizontally with a knife and a dense thread.

3. To prepare the cream, you need: bring 400 ml of milk to a boil, along with 100 g of sugar and vanilla. Mix the egg yolks with the remaining milk, 75 g of sugar, ground almonds and powdered custard. Gently fold the yolk mixture into the hot milk. Constantly stirring with a whisk, brew the cream (bring to complete thickening). If you are using natural vanilla, you need to remove the pod. Soak gelatin in cold water and dissolve, warm over low heat until completely dissolved and add to the cream. Whip the chilled cream to stiff peaks that hold well on the raised whisks. Combine whipped cream with chilled room temperature custard and stir until smooth. Set aside 2 tablespoons of cream in a separate bowl, and with the rest of the cream, put two cut cakes and collect the cake. Put the workpiece in the refrigerator and prepare the second cream and fruit for decoration.

4. To prepare the second cream, you need: in a delayed custard add almond essence and mix thoroughly. Soak gelatin in cold water and dissolve, warm over low heat until completely dissolved and add 2 tablespoons of cream. Whip the remaining cream and add the cream with essence and chilled gelatin. Put the cream in the refrigerator for 15 minutes, and then cover the top and sides of the cake with it. Decorate the sides of the cake with fried golden color almond flakes. Put the cake in the refrigerator and start preparing the fruit.

5. Wash berries and fruits, dry them, remove the bones and, if necessary, remove the skin. Kiwi cut into slices. Cut strawberries in half. Cut apricots into halves. Grapes can be left whole. Decorate the top of the cake with fruit. Prepare fruit frosting according to package directions. Glaze fruits and berries. Put finished cake 2 hours in the refrigerator to set.

Bon appetit!

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Test

Dessert "Almond Cake"

1. Characteristics of raw materials and preparation for work

almond pastry cream cake

Flour is of the highest, I and II grade. It is white in color and is used for any confectionery. IN chemical composition flours include: Carbohydrates (67%-74%), proteins (7%-12%), fats (0.9%-1.9%), minerals(0.5%-1.6%), vitamins of group “B” - more often in low grades and bran, enzymes, water (14%). the most important integral part flour are proteins -gliadin and glutenin. During dough formation, they swell and form an elastic, elastic and sticky mass - gluten, which affects the structure of the dough.

Depending on the gluten content, flour is divided into three groups: the first contains up to 28% gluten, the second - 28% -36% and the third - up to 40% gluten. The quality of flour is determined by the laboratory method and the confectioner must know such signs as smell, taste, moisture, etc. Moisture content of flour is 14.5%. Before use, the flour is sifted using a sieve with d = 1.5 mm or using sifters. At the same time, all impurities are removed and the flour is saturated with air. Flour is stored in warehouses, without cooling (storage of dry products), stack bags of stackers under goods t up to 18; humidity 65%, ventilation is desirable.

Sugar is a white crystalline powder produced from sugar cane and sugar beets. It is a disaccharide, sucrose, which contains 98% sugar and 2% moisture. Sugar is very hydroscopic (absorbs moisture well), soluble in water. Sift the sugar before use. Store in a dry ventilated room at a relative humidity of not more than 70%, otherwise it becomes damp, becomes sticky and forms lumps, at t 18 C.

Powdered sugar

Powdered sugar - white, sweet in taste, in powder form. It should be finely ground and sifted through a sieve before use to eliminate larger particles. It is prepared from granulated sugar by grinding. From 1003 kg of granulated sugar, 1000 kg of powdered sugar are obtained. It is used in the manufacture of vanilla powder, creams, etc.

The egg is nutritious food product, it contains proteins, fats, minerals, vitamins (A, D, E, B1, B2 and PP) in the yolk. Wash contaminated eggs before use. warm water. Then the eggs are disinfected with a 2% bleach solution for 5 minutes, washed in a 2% soda solution and rinsed for 5 minutes in running water. The egg is used as one of the main components in almost all types of dough. The yolk gives the dough a more delicate structure due to the lecithin. When whipping, the protein increases by 5-6 times due to air bubbles and loosens the dough. An egg is added when cooking minced meat. Store eggs in a clean and cool room at a relative humidity of 80% for no more than 6 days.

There are two types of almonds: bitter and sweet. Bitter has a strong aroma, while sweet is less aromatic. Due to the content of hydrocyanic acid and bitter taste, the amount of bitter almonds should not exceed 4% of the total mass. The almond kernel is used without being freed from the outer shell. If it becomes necessary to remove it, then the almonds are immersed in boiling water for several minutes.

vanilla powder

Vanilla is an immature pod of a tropical plant 12-25 cm long with a strong aroma. A synthetic product, vanillin, is produced from it. It is a white crystalline powder with a very strong aroma. You need to use vanillin strictly according to the recipe, which is not always possible to comply with, then vanilla powder is used.

To prepare vanilla powder, vanillin is taken per 100 g - 40 g, mixed with ethyl alcohol - 40 g and heated until the vanillin dissolves, then mixed with powdered sugar - 1000 g is dried and sieved. Stored in rooms for dry products t=18C, humidity 65%, ventilation is required.

Whole milk

Milk consists of water and dry matter, or dry residue, which includes milk fat, proteins, milk sugar, and other substances. Milk is a valuable nutritious product, has a pleasant taste and contains almost all the nutrients required by the body. For the preparation of confectionery products, fresh milk and canned products are used. They improve the taste of products and increase their nutritional value.

Whole milk contains fats, proteins, milk sugar and vitamins. It should be white with a yellowish tint, without foreign tastes and odors.

Milk is mainly used to make yeast dough and creams. It quickly deteriorates (turns sour), so it should be immediately sold, and if necessary, stored - heated to a boil. Before use, the milk is filtered through a sieve with meshes of 0.5 mm. Store milk in refrigerators at a temperature not higher than 8C and not lower than 0C for no more than 20 hours.

Milk of all kinds must be pasteurized.

Butter

Fats are a high-quality product, widely used in the confectionery industry; give products a taste of muffin and friability, and in some products it is a baking powder.

Butter is produced from cream, it contains up to 82.5% fat, vitamins A, D, E. Butter can be salted and melted, it should be free of foreign odors and tastes, have a uniform color (from white to cream). If the surface of the oil is dirty or moldy, the oil is cleaned. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough. Butter increases the calorie content of products, improves taste, enhances their aroma.

Unsalted butter can be replaced with salted butter, but taking into account the salt it contains (salted butter should not be used in the manufacture of cream). In the manufacture of all confectionery products, except puff, butter biscuit and cream, butter can be replaced with melted butter (1 kg of butter corresponds to 840 g of melted butter).

Fruits and candied fruits

Fresh fruits are stored in refrigerated chambers at 2°C and 85-90% relative humidity.

Before use, the fruits are thoroughly washed in running water and dried in air. Beautiful fruits are used to decorate fresh products, deformed, but not rotten - for the manufacture of semi-finished products (jams, marmalade, etc.).

apricots(fresh) after washing, cut in half or into four, six, eight parts and remove the stones. Canned apricots, apricot puree, jam or jam are used to fill and decorate fruit pies, pastries and cakes. Dried apricots - apricots, dried apricots - after heat treatment are used for fillings, as well as for sprinkling and decorating products.

Pineapple fresh and canned used to decorate pastries and cakes. The pineapple is cut off the top and bottom, the peel and hard core are removed, then the pineapple is cut into rings, which are cut into pieces.

Oranges, tangerines and lemons (citrus fruits) covered with fragrant peel - zest, which is widely used in the confectionery industry for flavoring products. The zest is removed with a special machine or manually with a grater.

Oranges and tangerines, after thorough cleaning, are divided into slices and used to decorate cakes and pastries.

Lemon juice is used to acidify fillings, lipsticks, blots, creams.

Grapes or cherries- one of the best decorations for confectionery; if cherries are used for fillings, then the bones are first removed from them.

Pears with delicate and fragrant pulp, they are cut and then used to decorate products. Jam and jam are prepared from well-boiled pears, and jam and candied fruits are made from poorly boiled pears. The core of the pears is removed using a special metal recess.

It is a colorless or light yellow viscous, thick liquid obtained by saccharification of starch in the presence of acids. Molasses is used in the preparation of lipstick and added to sugar syrups, which protects them from sugaring. Molasses introduced into the dough delays the process of hardening of finished products.

Treacle is stored in wooden or metal barrels at a temperature of 8-12C. Before use, it is heated to 40-50C to reduce viscosity and filtered through a 2 mm sieve.

Grape wines and cognac

They are used to flavor creams, jellies and blots. Use table wines, fortified, flavored. Wines must have their characteristic aroma, taste and color, sediment or turbidity, foreign taste and smell are not allowed. When dosing, it is necessary to take into account the strength of the wine. The wines are delivered to the enterprises in bottles and stored at 10-15C.

cocoa powder

Improves the taste of products, and some protect against sugaring (acid).

Cocoa powder is obtained by grinding and partial defatting cocoa beans. The powder contains 14% fat, moisture content is not more than 7.5%, has a taste and aroma characteristic of cocoa. It is used in the preparation of dough and creams.

2. Almond dough

Peculiarities

The almond semi-finished product has a light brown porous structure with small cracks on the surface, with a characteristic smell and taste of almonds. There are two types of almonds: bitter and sweet. For almond dough, take sweet almonds. At the end of the preparation of the dough, add 8% flour from the entire recipe.

Dough kneading order

The almond kernel is sifted on a screen to remove impurities, combined with sugar and egg white according to the recipe, passed through a meat grinder 2-3 times, each time reducing the size of the grate. The remaining egg whites are added to the crushed mass. Almond dough is prepared in two ways:

Method 1: The mass is transferred to the cauldron of the beater, beaten slightly and, while stirring, add flour.

Method 2: The prepared mass is heated, stirring in a water bath to t 35-40C, then cooled to t 20C and mixed with flour.

Table 1. Possible test defects and their causes

Types of marriage	Causes
The semi-finished almond has a poor rise, no gloss on the surface	Very strong dough; increased flour content; less than normal sugar
Almond semi-finished product blurry	Weak dough consistency; increased sugar content
The surface of the almond semi-finished product is dark with large cracks, the crumb is poorly baked	High baking temperature
Semi-finished almond dry and hard	Low baking temperature

Quality Requirements

Almond semi-finished product has a convex glossy beige surface with small cracks, the crumb is a little viscous. Humidity 8%.

3. Baking technology

The finished dough is baked on pastry sheets at t 150-160C for 30-35 minutes.

Due to the temperature difference between the crumb and the crust inside the product, moisture moves from the surface to the inner layers of the crumb. In connection with this, the moisture content of the crumb increases by 1.5-2.0%. Baking processes

In almond dough, the increase in volume occurs due to the increase in the size of air bubbles when heated.

During baking, there is a redistribution of moisture in the products, dehydration of the surface of the layers and the formation of a crust. Dough proteins, gluten, when heated above 70C, lose their ability to swell, chemical reactions occur in them, leading to denaturation and “coagulation”, i.e. to the loss of the ability to hold water.

4. Technological scheme for the preparation of almond dough and products from it

Lipstick basic

Sugar is dissolved in water, brought to a boil and the resulting foam is carefully removed, boiled with the lid closed and on high heat.

The syrup is boiled down to 108 C and molasses heated to 45-50 C is added.

At the end of cooking, food acids are added, i.e. flavoring invert syrup and citric acid 0.1% by weight of sugar. Then the lipstick is boiled down to t 114-115 C.

Cool lipstick to 40 C, because. otherwise, large crystals will form in it, which will make the lipstick rough. Then the lipstick is whipped by hand with a spatula, if a large amount, then in lipstick beaters until a white, airy mass.

Ready lipstick is transferred to the cauldron; sprinkle with water so that a crust does not form; cover with gauze and leave to ripen for 12-24 hours.

Technological scheme of lipstick basic

Products are impregnated with syrup in order to give them a more delicate taste and aroma.

Sugar is combined with water, brought to a boil, the foam is removed, boiled for 1-2 minutes and cooled to 20C. Then add cognac or wine, rum essence. It is necessary to use syrup at a temperature not higher than 20C, since at a higher temperature the products may lose their shape. Before soaking, they must be kept for 6-8 hours to strengthen the structure of the dough.

quality requirements

The syrup should be viscous, transparent, with the smell of essence and wine; humidity 50%.

Technological scheme of syrup

Cream “Charlotte”

Egg-milk syrup is prepared for this cream. Sugar and milk are brought to a boil. Eggs are beaten for 5-7 minutes so that they do not curdle during the subsequent operation (this worsens the quality of the cream). Hot milk with sugar is gradually poured into a cauldron with beaten eggs in a thin stream. If you pour in the milk all at once, the eggs will curdle. The resulting mass is placed in a water bath and boiled at a temperature of t 104-105C until thickened (about 10 minutes). Egg-milk syrup is filtered and cooled to t 20C.

The butter is peeled, cut into pieces and whipped for 7-10 minutes at low speed, then switched to high speed, egg-milk syrup, cognac, vanilla powder are gradually added and beat for another 10-15 minutes.

Sometimes cream "Charlotte" is prepared with condensed milk. The replacement in the recipe is made according to the table of interchangeability of products of the Collection of recipes. The cream is prepared in the same way, only water is added to the condensed milk, beaten eggs and boiled in a water bath for 2-3 minutes, stirring the mass well, and then rubbed through a sieve.

quality requirements

Homogeneous lush oily mass of yellowish color, retains its shape well. Humidity (252)%. Cream is less stable during storage than cream.

Technological scheme for the preparation of cream "Charlotte"

Cream “Charlotte” chocolate

The cream is prepared in the same way as the Charlotte cream, only after adding the egg-milk syrup, the sifted cocoa powder is gradually poured.

5. Cooking products

Fruity almond cake

The cake is made in a square shape. The almond dough is spread on a pastry sheet, greased with butter and sprinkled with flour, molded with a knife into two squares according to the size of the cake.

For the top of the cake, a serrated tube pattern is applied to one square of dough (two intersecting diagonals and a border around the edges). After baking and cooling, the bottom cake is greased fruit filling and put the top cake on it, after soaking it with syrup.

Each of the four resulting sectors of the top cake is filled with lipstick different color. Until the lipstick has hardened, the cake is decorated with fruits and candied fruits. After hardening, the sides are coated with fruit filling and sprinkled with almond crumbs.

The cake is square, decorated with lipstick of different colors, the color of the dough is brown, the dough is porous.

Technological scheme for the preparation of almond-fruit cake

Size 18x18 or 13x13. Double layer, square.

Yield: 1 kg or 0.5 kg.

Cake “Khreshchatyk”

The cake is made in a square shape. The almond dough is spread on a pastry sheet, oiled and sprinkled with flour, molded with a knife into three squares according to the size of the cake.

After baking and cooling, three layers of semi-finished almonds are combined with white Charlotte cream. Surface and sides are lubricated chocolate cream"Charlotte". The sides are sprinkled with crumbs from the almond semi-finished product. The surface is decorated with cream in the form of a flower and chestnut leaves.

Technological scheme for making Khreshchatyk cake

Size 18x18 or 13x13. Three-layer, square.

Yield: 1 kg or 0.5 kg.

6. Organization of the workplace

Workplace- part of the production workshop, adapted to perform certain operations. The area of ​​each workplace should be sufficient for comfortable work. Modern production tables must meet the required parameters: width 0.9 m, length 1.5 m, height 12-15 cm from the elbow of the bent arm of an individual worker. The workplace should be equipped with a number of shelves, drawers, countertops, which ensures proper storage small implements and utensils. Light is artificial and natural. Natural light can be from the left or from the front. Floor area 8m. Artificial 25 lux at a distance of 6-7 meters. To ensure safety during work, fences and safety guards are installed. Knives are stored in special device at the edge of the table. Tools and inventory are placed from the worker to the right, and products to the left. Scales, spices and seasonings are placed at the back of the table at arm's length.

Tools and inventory

pastry sheets

Frames or rings

notched tubule

Cookware

For whipping creams, beaters with a bar beater, a meat grinder with small, medium and large grates for grinding nuts are used.

List of used literature

“Technology of preparation of flour confectionery products” Buteykis N.G. Zhukova A.A. 1984

“Organization of production of enterprises Catering”Buteykis N.G. 1990

“Food products “Commodity science”” Matyukhina Z.P., Korolkova E.P., Ashcheulova S.P. 1977

“Cooking. Superbook for gourmets” Pavlov I.P. 1996

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Almond Cakes

Fruity almond cake. Ingredients: almond semi-finished product - 5770 g, fruit filling - 2170, syrup for impregnation - 420, fruits and candied fruits - 1140, lipstick - 420, almond crumbs - 80 g. Yield - 10 pcs. 1 kg.

The cake is made in a square shape. The almond dough is laid out on a pastry sheet, greased with butter and sprinkled with flour, molded with a knife into two squares according to the size of the cake.

For the top of the cake, a serrated tube pattern is applied to one square of dough (two intersecting diagonals and a border around the edges). After baking and cooling, the bottom cake is smeared with fruit filling and the top cake is placed on it, after wetting it with syrup. Each of the four resulting sectors of the upper cake is filled with lipstick of a different color. Until the lipstick has hardened, the cake is decorated with fruits and candied fruits. After hardening, the sides are coated with fruit filling and sprinkled with almond crumbs.

Quality requirements: square-shaped cake, decorated with lipstick of different colors, the color of the dough is brown, the dough is porous.

Cake "Khreshchatyk". Ingredients: semi-finished almonds - 4480 g, Charlotte chocolate cream - 2350, Charlotte cream - 3060, semi-finished almond crumbs - 110 g. Yield - 10 pcs. 1 kg.

Almond blanks are molded in the same way as for an almond-fruit cake. After baking and cooling, three layers of semi-finished almonds are combined with white Charlotte cream. The surface and sides are smeared with Charlotte chocolate cream. The sides are sprinkled with crumbs from the almond semi-finished product. The surface is decorated with cream in the form of a flower and chestnut leaves.

Protein Cakes

Cake "Flight". Ingredients: air-nut semi-finished product - 4300 g, air semi-finished product - 300, cream "Charlotte" - 900, chocolate cream "Charlotte" - 150, powdered sugar - 150, crumb from air-nut semi-finished product - 200 g. Yield - 10 pcs. 1 kg;

for air-nut semi-finished product:

sugar - 557 g, egg whites - 480, flour - 106, nuts - 340, vanilla powder - 3 g.

Roasted nuts are finely chopped and combined with flour. Beat the egg whites to a stable foam, adding vanilla powder, gradually add sugar and gently knead with flour and nuts until a homogeneous mass is obtained.

The dough is laid out on a confectionery sheet lined with paper, and round layers 6–7 mm thick are formed with a knife. You can use metal hoops 2 cm high for this purpose. The dough is baked at a temperature of 150–160 ° C. Ready semi-finished product cooled and kept to strengthen the structure for 12-24 hours.

Two cakes of the air-nut semi-finished product are glued together with cream, the surface and sides are also smeared with cream and sprinkled with crumbs from the air-nut semi-finished product.

To decorate a cake air test bake a few round cakes, cool and lay them on the surface of the cake. Inflict fine drawing of chocolate and white cream.

Sprinkle the top of the cake with a thin layer of powdered sugar. Quality requirements: the cake is round or rectangular shape; decorated with white cream and chocolate color; the top is sprinkled with powdered sugar, two protein cakes glued together with cream are visible on the cut.

Cake "Kyiv". Ingredients: air-nut semi-finished product - 4200 g, cream "Charlotte" - 3700, chocolate cream "Charlotte" - 176, fruits and candied fruits - 340, cognac in cream - 50 g. Yield - 10 pcs. 1 kg.

The air-nut semi-finished product is prepared according to the same recipe and in the same way as for the "Flight" cake. Two layers are glued with cream, the surface and sides are smeared with chocolate cream.

The sides are sprinkled with crumbs from the air-nut semi-finished product. The cake is decorated with drawings of colored cream, fruits and candied fruits. The sides are decorated with chocolate cream.

Quality requirements: the cake is round, on top it is decorated in the form of an ornament with cream, fruits and candied fruits. The section shows two protein-nut cakes, layered with chocolate cream, the sides are sprinkled with protein-nut crumbs.

Branded confectionery

Many large enterprises public catering confectionery, seek to expand their range through new, original products, produced according to our own recipes and technologies, with a peculiar design. Such products are called branded.

Bun "Russian". Ingredients: flour - 3500 g, sugar - 1000, margarine - 500, milk - 500, melange - 200, yeast - 100, salt - 35, vanillin - 0.002, melange for lubrication - 150, sugar for sprinkling - 200 g. Yield - 100 pieces. by 60

Yeast dough is prepared without sponge method. They are divided into pieces weighing 65 g each, rolled into balls, put them on the sheets with the seam down. Proofing is given, smeared with melange, then two cuts are made perpendicular to each other, sprinkled with sugar. Baked at a temperature of 240-250 ° C.

Muffin "Forest round dance". Ingredients: flour - 3900 g, sugar - 800, butter - 670, melange - 240, salt - 50, yeast - 100, vanillin - 0.3, raisins - 20, nuts - 20 g. Yield - 100 pcs. 50 g.

Cooking yeast without sponge dough, are divided into pieces weighing 55 g. “Mushrooms” are formed from them as follows: an oval blank is rolled out up to 1 cm thick, then two “caps” are cut off from the oval on one side and the other, 1.5–2 cm are cut off from the rest one side and make several cuts - "grass", and then the remaining rectangle is cut diagonally - "legs". All parts are interconnected in the form of two mushrooms with grass, glued with melange. Give proofing, smeared with melange, "hats" are decorated with raisins and nuts.

Baked at a temperature of 240-250 ° C.

Pie "Lakomka". Ingredients: yeast sponge dough - 7300 g, syrup for impregnation - 2200, cream "Charlotte" - 2000, powder for sprinkling - 100 g. Yield - 10 kg.

Cooking yeast dough sponge method, roll it into a layer, place it on a greased baking sheet, let it rest for 20 minutes and bake at 200 ° C. The cooled layers are cut into two layers and each of them is soaked in syrup. A layer of Charlotte cream is spread on the bottom layer and covered with a second layer. Sprinkle the top with powdered sugar.

Quality requirements: the pie is lush, toasty; the dough is well baked and soaked in syrup, a layer of cream is visible on the cut, the cake is sprinkled with powder on top.

Egg cone. Ingredients: yeast dough - 55 g, poppy seeds for sprinkling - 3, egg yolks for lubrication - 2 g. Weight 1 pc. - 50 g.

Yeast sponge dough is prepared, but some margarine is left for lubrication. The dough is divided into pieces weighing 55 g, rolled into a triangle, greased with melted margarine and the dough is wrapped, starting from the base of the triangle, giving it the shape of a horseshoe. Give proofing, lubricate egg yolks, sprinkled with poppy seeds and baked at 240–250 °C.

Sand horn with poppy. Ingredients: flour - 3100 g, sugar - 1133, margarine -1200, melange - 444, vanilla powder - 2, ammonium - 10, soda - 10, salt - 10, poppy seeds for decoration - 33 g. Yield - 100 pcs. 50 g.

Cooking shortbread dough, divided into pieces weighing 56 g. Molded in the form of a horseshoe (horns), sprinkled with poppy seeds (3 g) on ​​top and baked on greased sheets at a temperature of 260 ° C.

Cottage cheese cookies with nuts.Ingredients: flour - 1850 g, rye crackers - 3700, butter - 2060, cottage cheese - 1850, sugar - 700, eggs - 1800 g;

for finishing: sugar - 310 g, nuts - 560 g. Yield - 10 kg.

Rye stale bread dried, then cooked from it breadcrumbs, the butter is softened, grated cottage cheese, eggs, sugar, breadcrumbs and flour are added. Knead the dough until smooth and keep in the cold for 30 minutes.

Then rolled into a layer 5 mm thick, greased with eggs, sprinkled with sugar and chopped nuts. Cut into squares measuring 25 x 25 mm. Baked at a temperature of 240-250 ° C.

Cake "Lotus". Ingredients: shortbread semi-finished product - 1560 g, creamy cream - 1500, air semi-finished product - 1200, nuts - 120 g. Yield - 100 pcs. by 42

The finished shortbread dough is rolled out to a thickness of 0.5 cm and round cakes are cut out with a corrugated recess, which are baked at 240–250 ° C. air dough released through a toothed tube in the form of a flower onto confectionery sheets, oiled or covered with a sheet of paper, sprinkled with nuts and baked at 110-130 ° C for 30-40 minutes. On a shortcake, cream rings are released from a serrated tube, and an air blank is strengthened from above.

Sand and air cake with fruit filling.Ingredients: sand cake - 1600 g, airy semi-finished product - 1200, fruit filling - 1500, jam - 300 g. Yield - 100 pcs. by 45

They bake shortbread and air round cakes, stick them together with fruit filling and trim the top air cake tinted jam.

Quality requirements: round-shaped cake, finished with jam. You can see the sand base and the air cake on top.

Sand and air cake with cream and nuts. Ingredients: sand cake - 1600 g, airy semi-finished product - 1200, cream - 1200, chocolate icing - 300, nuts - 300 g. Yield - 100 pcs. by 75

Shortbread dough is rolled out into a layer 5 mm thick, blanks are cut out with a round notched notch, baked, cooled.

The airy semi-finished product is baked in the form of round blanks.

Glue sand and air blanks with cream. Glazed on top chocolate icing, decorate with cream and nuts.