Biscuit roll with fruit filling technological map. Biscuit roll (TTK2250)

Routing

Cupcakes by weight

Products (gr)

To prepare the dough:

Flour 300

Butter 220

Sugar 210

Eggs 5 pcs

Baking soda 5

Cocoa powder 10

Vanillin 3

Izyum-100

Decoration:

Chocolate glaze 50

Glaze white 50

Powdered sugar 10

Sprinkle 10

oven

Mixer

Confectionery forms-2pcs

Scales

Spatula

Knife

Gloves

pans

Spoon

Beat butter with sugar until smooth, gradually adding eggs. Combine the flour mixed with vanilla and salt with the resulting mass, raisins and knead the dough.

Pour the dough into a greased and parchment-lined baking dish, spreading evenly with a spatula.

Bake at 160 - 180 °C for 40 minutes.

The surface of finished products is covered with white and chocolate glaze. Decorate with powdered sugar, sprinkles.

Routing

Biscuit roll with various types of cream and fillings

Products (gr)

Equipment, inventory, utensils

Execution sequence

To prepare the dough:

Flour 220

Sugar 230

Eggs 9 pcs

Fresh lemon100

For syrup:

Sugar 100

Wine 4

Water 100

For filling:

Boiled condensed milk100

Nuts50

Candied fruits50

Jam 100

Decoration:

Chocolate glaze100

Vegetable cream50

Coconut 10

oven

Mixer

Confectionery forms-2pcs

Scales

Spatula

Knife

Gloves

Parchment

Spoon

pans

Beat eggs with sugar in a fluffy foam until the volume increases by 4 times; at the end of whipping, add citric acid, gradually add flour and knead the dough.

Put the dough on sheets lined with parchment.

Bake at 190-200°C for 10-15 minutes.

Soak in syrup.

Lubricate with boiled condensed milk or jam, sprinkle with nuts or candied fruit.

The surface of finished products is covered with chocolate icing. Decorate with vegetable cream, candied fruits and coconut flakes

Routing

"Cupcakes"

Products (gr)

Equipment, inventory, utensils

Execution sequence

To prepare the dough:

Flour 150

Sugar 160

Eggs 2 pcs

Cocoa powder 10

Salt 2

Butter160

Milk 100

Baking soda3

For decoration:

Whipped cream 50

Sprinkle 10

Coconut 10

oven

Mixer

measuring cup

Confectionery sheet-1pc

Scales

Silicone molds-15pcs

Knife

Gloves

Bring butter, sugar, cocoa, milk to a boil, cool. Add eggs to the cooled mass, mix, then add flour with soda. Fill molds with dough on 2\3 silicone molds

Bake at 180°C for 20-25 minutes.

The surface of the finished products is covered with chocolate fondant or mastic. Decorate with whipped cream, sprinkles and coconut flakes.

Routing

Shortbread pie with fillings - combined

Products (gr)

Equipment, inventory, utensils

Execution sequence

To prepare the dough:

Flour 640

Butter 500

Sugar 400

Eggs 4 pcs

Baking soda 10

Vanillin 3

For filling:

Curd with cherry 150

Fresh apples 300

Kiwi fresh 150

Decoration:

Powdered sugar 50

oven

Mixer

measuring cup

Confectionery forms-2pcs

Scales

silicone spatula

Knife

rolling pin gloves

Parchment

Confectionery bags

Chilled butter is chopped with flour.

Eggs are beaten with sugar and mixed with the resulting mass and add soda slaked with vinegar, knead the dough.

Pour 3/4 of the dough into the mold, spreading it evenly over the bottom and sides of the mold.

Put the finished stuffing into the form with the dough.

Close the top of the pie with small pieces of dough.

Bake at 180 - 200 ° C for 25 minutes.

Decorate with powdered sugar, kiwi and fresh berries.

The color of the baked biscuit should be golden in color, not have a pale or dark crust, without burnt. The structure is soft, porous, not dense.

Rolls should have the correct shape, without dents and kinks. The drawing from the cream should be clear, embossed. Products should not have an unpleasant smell and taste of not fresh products or other foreign tastes and odors.

Store at t°4 ± 2°С, no more than 36 hours.

Conclusion

Biscuit roll is a beautiful decoration for any festive or dinner table, besides it is a very tasty and nutritious dessert, perhaps there is no family in which they would not love delicious rolls.

Rolls are not difficult to prepare. Decorations and fillings can be very different, you just need to give free rein to your imagination.

Biscuit roll is one of the best inventions of confectioners!

biscuit dough roll dessert

Literature

• 1. Buteykis N.G., Zhukova A.A. Technology for the preparation of flour confectionery: Textbook for secondary education: Textbook for secondary vocational education. - M.: ProfObrIzdat, 2001. - 304 pages
• 2. Vorobieva T.M., Gavrilova T.A. Traditional Russian cuisine. -M.: Eksmo, 2005 - 528s.
• 3. Cooking. - M.: Academy, 2000 - 336s.

Biscuit rolls must meet the requirements for organoleptic and physico-chemical parameters. Organoleptic characteristics include shape, surface type, sectional view, taste and smell. The shape of the rolls must correspond to the name of the product, have no foreign smell and taste. Products containing fat should not have a greasy or rancid taste. There should be no damage to the surface, the filling should not protrude beyond the edges of the smooth cut of the roll. Burning of the product is not allowed. The surface must be sprinkled or finished in accordance with the recipe.

Biscuit semi-finished product should be well baked, have developed porosity, without hardening and traces of non-mixing, uniform in thickness, evenly layered with filling.

According to physico-chemical parameters (moisture, mass fraction of total sugar (in terms of sucrose) in terms of dry matter, mass fraction of fat in terms of dry matter), the baked semi-finished product and the filling must comply with the recipes, taking into account the allowable deviations. The thickness of the layer of the baked semi-finished product is 6.0 ... 9.0 mm.

The mass fraction of ash insoluble in 10% hydrochloric acid should not exceed 0.1% (for the baked semi-finished product and for the filling). Buttercream rolls must comply with established microbiological parameters. The content of toxic elements should not exceed the norms approved by the health authorities.

For a piece roll, mass deviations are allowed, in%, not more than:

For weight up to 125 g .............................................. ................................................ - 6

For weights over J 25 up to 300 g .............................................. ......................... -4

For weights over 330 to 500 g .............................................. ............... - 2.5

Weight deviation of the weight roll is allowed ±0.5%. The deviation of the mass on the upper limit is not limited.

In the production of biscuit rolls, returnable waste is generated from semi-finished products and finished products, which, after processing, are reused in production. These include waste in the form of scraps and crumbs (2 ... 2.5%). Biscuit trimmings are crushed on a crushing machine, sifted, passed through magnetic installations, fried and used for sprinkling.

With proper accounting of raw materials and semi-finished products, precise control of moisture content in raw materials and finished products, as well as compliance with technological parameters, the yield of products can be increased by reducing waste, losses and rejects of finished products.

7.2.2. Packaging, transportation and storage of biscuit rolls

Piece rolls are wrapped in waxed paper, parchment, parchment, glassine or cellophane. Wrapped rolls are pasted over with a label in the form of a parcel.

Unwrapped rolls are allowed to be placed in artistically designed cardboard boxes. At the same time, the bottom of the box is covered with a napkin made of parchment and subparchment, waxed paper and cellophane.

Wrapped piece rolls and unwrapped weight rolls are placed in trays in one row with a net weight of not more than 10 kg. Trays should be aluminum, metal with anti-corrosion coating or wooden, covered with food varnish and equipped with lids. Rolls during loading and unloading must be protected from the effects of precipitation. Transportation, loading and unloading of rolls must be carried out carefully, without bumps and sharp shaking.

Rolls should be stored in clean, dry, well-ventilated warehouses, not contaminated by pests of grain stocks, at a temperature of 6 ... 18 ° C (without sharp fluctuations) and relative humidity of 70 ... 75%.

Rolls with cream and cottage cheese should be stored in refrigerated cabinets and chambers at a temperature of (4 ± 2) °C.

Do not store rolls together with food materials that have specific odors.

The shelf life of rolls depends on the type of filling and is from the time of manufacture, no more than:

With cream .............................................. ................................................. .36 h

With cottage cheese................................................ ............................................... 24 hours

With fruit filling, poppy seeds and filling on

Confectionery fat ................................................... ....................... 7 days

Piece wrapped with fruit filling, poppy seeds and filling on confectionery fat, by weight 5 days

Along with products with a short shelf life, biscuit rolls are produced with a shelf life of 6 months (TU 9136-001-46063520-97). They include sugar, wheat flour, eggs, vegetable fats, milk powder, edible alcohol, salt, soda, corn starch, baking powder (E450), emulsifier (E471), citric acid, flavor identical to natural, dye (E102), chocolate icing, vanillin, preservative (salts of sorbic acid). Examples of such rolls are: Russian lemon biscuit, Russian strawberry biscuit (300 g each). Their energy value is 382.61 kcal. 100 g contains: proteins - 6.27 g, fats - 13.83 g, carbohydrates - 65.06 g.

7.2. Technologies for making biscuit rolls

Biscuit rolls are rolled layers of a baked semi-finished product, layered with various fillings (GOST 14621-78). The layer thickness of the baked semi-finished product is 6.0 ... 9.0 mm.

As fillings, fruit is mainly used - such as jam, marmalade, pitted jam, however, recipes for rolls with curd, nut, almond, poppy fillings, with cream, with canned fruit are known.

To finish the surface use chocolate icing, powdered sugar.

Rolls are produced piece by piece with a net weight of not more than 500 g and by weight.

Biscuit rolls are produced at large confectionery and bakery plants on flow-mechanized lines (EKKBK Zvezdny). At low-capacity enterprises, in the catering system, batch equipment is used, which makes it possible to more diversify the range of biscuit rolls.

The assortment of rolls is diverse: weight fruit roll, weight “Extra” roll, weight chocolate roll, biscuit roll with jam, biscuit honey roll with jam, biscuit roll with almond filling, glazed with chocolate fondant, biscuit roll with poppy seed filling, glazed with lemon fondant, etc. .

The recipes for a number of names of biscuit rolls are presented in Table. 7.5.

Rolls are obtained from biscuit dough, prepared according to the same recipe as the biscuit semi-finished product for cakes. The recipe may include starch. The dough for biscuit rolls is prepared in a cold way, using flour with poor gluten quality. Biscuit made from flour with weak gluten has a thinner-walled porosity, soft crumb and higher taste.

Biscuit dough is prepared by churning granulated sugar and melange in a special churning machine for 12 ... 15 minutes until the volume of the mixture increases by 2.5 ... 3 times. After that, flour and starch are loaded (if included in the recipe) and churning is continued for 15 ... 20 s.

The finished dough with a moisture content of 33 ... 34% is poured into a dough funnel, from where it is applied with rollers in a thin layer on a baking sheet or steel tape, previously greased.

Forming the dough onto a baking sheet (buttered and sprinkled with flour) can be done by hand with a "smear" knife. The layer thickness should not exceed 7...10 mm. The sheets are immediately sent for baking.

The biscuit semi-finished product is baked for 4...5 minutes at variable temperature conditions in the oven: in the initial zone of the oven -300°C, at the end of baking -190...210°C. Humidity of the baked semi-finished product - no more than 22%.

After cooling, the baked semi-finished product is cut into layers, a layer of filling is applied to each layer from the funnel of the filling machine. Then the layers are folded into a roll, the ends of the roll are sprinkled with powdered sugar (if provided by the recipe) and sent to the packaging.
The following is a technology for preparing some types of rolls, which can be used in catering establishments.

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Posted on http://www.allbest.ru/

Technology for the preparation of biscuit dough and rolls from it

Introduction

4. Quality requirements

Conclusion

Introduction

Biscuit products are very pleasant and delicate in taste, they are popular and in demand in the modern world, we cannot imagine any celebration or festive tea party without a delicious, beautifully decorated cake or pastries.

A cup of coffee or tea with a glazed biscuit helps to escape from the daily hustle and bustle. It is possible that the predecessor of this delicacy was just an ordinary bun with honey, fruits and spices. But the confectionery industry has always flourished; in the 18th century, chefs invented new sweets. Confectioners did not trust yeast alone for long in making cakes. They realized that the use of eggs gives an excellent result when creating fluffy biscuits.

As before, so now confectionery products are of great importance in the nutrition of people. The basis of confectionery is flour, which contains a significant amount of carbohydrates in the form of starch, as well as vegetable proteins. Starch is converted into sugar in the body and serves as the main source of energy, proteins are the plastic material for building cells and tissues. Sugar is added to most flour confectionery products, as a result of which they are enriched with easily digestible carbohydrates. Eggs, used in the manufacture of many products, contain complete proteins, fats and vitamins. Thanks to the use of eggs, fats (butter, margarine) or products rich in fats (milk, cream, sour cream), the content of vitamins in confectionery products is increased. In their manufacture, spices and other substances are used that not only improve the taste and aroma, but also accelerate the assimilation of these products.

1. Preparation of raw materials for production

For the preparation of confectionery products, various main and auxiliary products are used, which, depending on their type, structure, and purpose, are subjected to preliminary preparation and processing. The quality of raw materials entering production must meet the requirements of state standards.

For test:

Flour is a powdered product obtained by grinding wheat grain. For the cake, premium flour is used, because it is very soft, finely ground, the color is white with a light creamy tint, and the taste is sweetish. Sift flour before use.

Starch is a powdery product of white color, with a crystalline luster, when rubbed between the fingers, scratching is heard. Used to reduce gluten. Dissolves only at t° 65-70°C.

An egg is a high-calorie product, the main ingredient for making a biscuit. Before use, it undergoes a special treatment consisting of 4 baths:

1) Decontamination

2) Washing in 2% calcined salt solution

3) Washing in 0.5% bleach

4) Thorough rinsing in running water.

Each egg is broken into a separate bowl and filtered through a sieve with 3 mm cells.

Sugar is a white crystalline powder, produced from cane or sugar beets. It has a sweet taste, dry to the touch. Improves taste, increases the calorie content of the product, improves the structure of the dough. With a large excess of sugar, the dough liquefies, and the product becomes glassy.

For cream:

Butter - produced from cream, contains 82.5% fat, as well as vitamin A, D, E. It improves the taste of the product, adds calories, enhances the taste and aroma. Store at t 2-4°C, in closed containers and indoors. Clean before use.

Powdered sugar is a white powder with a sweet taste. Indispensable for making cream.

Condensed milk is a viscous liquid, white with a yellowish tint, sweet taste. Before use it is necessary to warm up on a water bath t 40-50°C

Vanillin is a substitute for vanilla, a synthetic white crystalline powder with a very strong aroma. Used for aromatization.

Dessert wine - most often used white table wine. Used for aromatization.

Cocoa powder - obtained by grinding and defatting cocoa beans. It has a characteristic cocoa taste. Used for flavoring, flavoring and coloring the product in brown.

2. Biscuit preparation technology

Biscuit is a lush, finely porous semi-finished product with a soft elastic crumb, which is obtained by vigorously beating egg melange with sugar, mixing the whipped mass with flour and then baking the resulting dough.

To prepare a biscuit, take flour with a low gluten content, otherwise it will turn out to be tight with a poor rise. To reduce gluten, 25% flour can be replaced with starch. 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. Melange with granulated sugar is combined and, stirring, heated in a water bath to t 45 ° C. At the same time, the fat of the yolk melts faster and has a more stable structure.

The egg-sugar mixture is beaten until the volume increases by 2.5 - 3 times and until a stable pattern appears on the surface. Next, flour, pre-mixed with starch, is added to the whipped mass, and mixed for no more than 15 seconds. The short duration of kneading the beaten egg-sugar mass with flour is caused by the need to reduce the swelling of gluten. A longer kneading time can result in a dense, drawn-out dough, and the biscuit will be low-porous and dense.

Biscuit dough has very unstable air phases, so the finished dough should not be subjected to strong mechanical stress.

Forming the biscuit dough:

The resulting dough of a liquid consistency is molded into rectangular, square or round shapes, pre-greased or lined with paper. Forms must be filled with dough no more than ¾ of the height of the sides, so that the baked semi-finished product does not go beyond the form. The dough in the molds is quickly loaded into the baking oven, as during proofing it is compacted, which negatively affects the porosity and density of the biscuit.

Baking biscuit semi-finished product:

It is recommended to bake at t° 190-220 °C for 40-65 minutes and at t° 170-175 °C for 65-75 minutes with a semi-finished product thickness of at least 30 millimeters; the dough, spread on sheets and obtained in the form of a ribbon, should be baked for 10-15 minutes at t ° 240-250 ° C.

Placement of molds in the oven must be carried out carefully, without tilting the molds. Do not rearrange the forms with the dough in the first baking period, as the biscuit may settle.

The moisture content of the finished semi-finished product should be in the range of 22-27%; The high humidity of the semi-finished product, that is, its premature removal from the oven, can lead to compaction of the biscuit and the formation of pale crusts.

The end of the baking process is determined by the elasticity of the biscuit - after pressing with a finger, there should not be a depression on the surface of the biscuit. A well-baked biscuit should have a golden yellow color with a brown tint. A lighter color of the crusts indicates an insufficient baking time, as a result of which a raw crumb may form, and a dark brown thickened crust indicates an excessive baking time, such a biscuit is also a marriage.

3. Technology for making rolls

Biscuit roll is an interesting dessert that can be prepared with different fillings. You can combine whipped cream, berries, jams, cottage cheese or cream cheese.

Roll with jam

Lubricate the finished layer of biscuit with jam (or jam), roll into a roll, sprinkle with powdered sugar on top. Let cool, cut into pieces and serve.

Roll with boiled condensed milk

Spread hot biscuit layer with condensed milk and roll up.

It remains to decorate it. You can grease the roll with white condensed milk, sprinkle with coconut or melt chocolate (in a water bath), grease the top of the roll and cover with confectionery powder.

Butter cream roll

Butter cream technology

Peeled butter is cut into pieces and whipped for 5-7 minutes. Powdered sugar is combined with condensed milk and gradually introduced into whipped butter. Beat for another 7-10 minutes. At the end of whipping, vanilla powder and dessert wine are added to give the cream a chocolate flavor and tint it brown, you can add cocoa powder.

Spread the finished hot biscuit with butter cream and roll up. You can decorate the top of the roll with powdered sugar or butter cream using a pastry bag.

Patterned biscuit roll

Such a roll is not only insanely delicious, but also looks very original, because. it is decorated with a pattern. The application technology of which is quite simple - part of the biscuit dough is mixed with cocoa and decorations are made from it. Knead the dough in two containers, add cocoa powder to one of them, the dough will turn brown.

Pour the white dough onto a baking sheet covered with oiled paper and flatten. On the white dough that lies on the baking sheet, apply brown blots. With the help of a toothpick, you can correct the pattern - make spirals, the sun, etc. Bake for 15-20 minutes (200C).

4. Quality requirements

The color of the baked biscuit should be golden in color, not have a pale or dark crust, without burnt. The structure is soft, porous, not dense.

Rolls should have the correct shape, without dents and kinks. The drawing from the cream should be clear, embossed. Products should not have an unpleasant smell and taste of not fresh products or other foreign tastes and odors.

Store at t°4 ± 2°С, no more than 36 hours.

Conclusion

Biscuit roll is a beautiful decoration for any festive or dinner table, besides it is a very tasty and nutritious dessert, perhaps there is no family in which they would not love delicious rolls.

Rolls are not difficult to prepare. Decorations and fillings can be very different, you just need to give free rein to your imagination.

Biscuit roll is one of the best inventions of confectioners!

biscuit dough roll dessert

Literature

1. Buteykis N.G., Zhukova A.A. Technology for the preparation of flour confectionery: Textbook for secondary education: Textbook for secondary vocational education. - M.: ProfObrIzdat, 2001. - 304 pages

2. Vorobieva T.M., Gavrilova T.A. Traditional Russian cuisine. -M.: Eksmo, 2005 - 528s.

3. Cooking. - M.: Academy, 2000 - 336s.

Hosted on Allbest.ru

...

Similar Documents

Processing of poultry and game meat: classification, quality, storage, mechanical processing and dressing, recipes for cooking chicken dishes. Preparation of confectionery raw materials for production, requirements for a confectioner. Preparation of biscuit dough and products.

term paper, added 07/03/2008


Characteristics of raw materials and methods of its preparation. Mechanical and culinary processing of raw products. Cooking technology, quality requirements. Making and serving chicken roll. Pie dough kneading. Product molding and baking.

abstract, added on 01/07/2015


Scheme for the preparation of pancake dough. Technology of preparation of products from custard dough. Secrets of making biscuit roll. Calculation of raw materials for the preparation of baked pies. Rules of operation and safety precautions when working with equipment.

practice report, added 11/12/2013


Technological process for the preparation of cold appetizers from non-fish water raw materials, quality requirements and terms of implementation. A safe way to make dishes from yeast dough. Biscuit dough products: storage modes, main defects.

test, added 11/25/2010


General characteristics of the confectionery product. The technological process of preparing biscuit dough, cream, soak. Heat treatment methods. Types of festive decoration of cakes. Confectionery shop equipment, sanitary requirements for its maintenance.

term paper, added 12/17/2010


Organization of the workplace of the confectioner. The process of preparing the main and finishing semi-finished product. The technological scheme for the preparation of the "Sea surf" cake based on a biscuit semi-finished product in combination with a soufflé. Requirements for the quality of the finished product.

practice report, added 01/08/2013


Types of yeast dough. Bezopasny and savory ways of preparation of the test. Baking mode. The process of making yeast puff pastry. Technology for the preparation of flour confectionery products: pancakes, cheesecakes, homemade and puff buns.

abstract, added 12/10/2011


Studying the technology of preparing transparent soups: the stage of "pulling", clarification of the broth. Overview of the technology for preparing butter biscuit dough, products from it. Commodity characteristics of raw materials. Analysis of quality requirements, workplace organization.

term paper, added 03/14/2010


Features and recipes for cooking dishes from fish. Quality requirements and shelf life. Double and non-dough methods for producing yeast dough. Cutting and baking products from it. Calculations of the costs that have developed in the production of a complex lunch.

thesis, added 11/19/2014


The value of custard confectionery in the nutrition of the population. Types of raw materials in the production of choux pastry. Methods of preparation, cutting and baking of custard semi-finished product. Product quality requirements. Organization of jobs in the confectionery shop.