RU2249964C1 - Torte "bird's milk with halva" - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of farinaceous confectionery products.

SUBSTANCE: torte has layers of products placed onto one another, with lower layer being of pastry-aerated mass, middle layer being of souffle mass, and top layer being of halva mass. Pastry-aerated layer is prepared by preliminarily mixing at rotational speed of 240-280 rev/min for 20-30 min of margarine, sand sugar and egg for producing of homogeneous mass, with following adding of top-grade wheat flour and providing further mixing of mass at the same rotational speed for 1-2 min. Resultant mass is distributed on confectionery sheets in even 5-6 mm thick layers, said sheets are baked at temperature of 200-225°C for 10-15 min and cooled. Souffle is prepared by aerating crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min; introducing thin stream of sugar-agar syrup having temperature of 85-95°C, introducing at the end of aeration process homogeneous mixture of whole condensed milk, unsalted softened butter, vanillin and citric acid, and immediately stopping aeration process. Pastry-aerated layer is cut into individual products, souffle is distributed on the surface of said products and products are subjected to slight drying process. Top and side surfaces of ready product are decorated with halva. Weight ratio of torte lower, middle and top layers is (20-22):(46-48):(11-13). Pastry-aerated layer components are used in the ratio, weight parts: margarine 71-72; sand sugar 71-72; egg 48-49; top-grade wheat flour 90-92. Souffle components are used in the ratio, weight parts: sugar-agar syrup 310-315; unsalted butter 120-125; whole condensed milk 60-62; crude egg albumen 30-35; citric acid 1.3-1.35; vanillin 0.2-0.25. Sand-agar syrup components are used in the ratio, weight parts: sand sugar 180-185; syrup, preferably starch syrup, 90-93; agar 2.2-2.5. Sand-agar syrup is prepared by mixing of sand sugar and water in the ratio of 4:1; heating syrup to temperature of 120°C and adding agar wetted in running water; heating in slight flame to provide for complete solving of agar; adding syrup and boiling to temperature of 117°C. Torte has clearly defined layers, which are not mixed with one another, unique taste and increased shelf life due to creation of film preventing moisture from penetration into layers.

EFFECT: intensified production process and prolonged shelf life of product.

5 cl, 2 ex

Description

The invention relates to the field of food industry, in particular its confectionery industry, and relates to technology for the preparation of flour products.

Known cake, consisting of placed one above the other layers of the product. The lower of which is made in the form of butter-whipped, the middle - in the form of a cream, and the upper - in the form of a souffle. Butter-whipped layer is prepared by pre-mixing margarine, granulated sugar, melange and premium wheat flour, followed by baking the dough in molds, cooling the workpiece, slicing the butter-whipped layer in the form of a separate product. After that, the fruit mass is smeared on the butter-whipped layer. A soufflé layer is smeared on the surface of the fruit mass layer. Souffle is prepared by pre-knocking raw egg whites, adding heated sugar-agar syrup to the mass, adding a homogeneous mixture of condensed milk with sugar and softened butter at the end of beating. Then the product is dried and chocolate icing is applied on its surface (Tokarev L.I. Production of flour confectionery products. M: Food Industry, 1977, p. 117, 125).

The disadvantages of this cake is that it takes a lot of time to prepare it, all operations are manual, the composition of the mass is such that the layers of the product can be easily mixed together during storage, which dramatically reduces the quality, while the shelf life of the cake is no more than 48 hours .

The objective of this invention is to accelerate the production of cake, create it with a more original taste, expressed layers without mixing the masses with each other, increasing the shelf life with the creation of a film that prevents the penetration of moisture.

To achieve the task, the cake, characterized in that it is placed one above the other layers of the product, the lower of which is made in the form of rich-whipped, the middle is in the form of a souffle, and the upper is made of halva, while the rich and whipped layer is prepared by pre-mixing at a speed of 240-280 rpm for 20-30 minutes margarine, granulated sugar and chicken eggs until a homogeneous mass is obtained, followed by the addition of premium wheat flour and further mixing at the same speed for 1-2 minutes, spread dividing the resulting mass into pastry sheets with an even layer of a thickness of 5-6 mm, baking at a temperature of 200-225 ° C for 10-15 minutes and cooling, and soufflé is prepared by pre-whipping raw egg protein at a speed of 200-240 rpm for 15-20 minutes, introducing into it a thin stream of sugar-agar syrup syrup at a temperature of 85-95 ° С, adding at the end of whipping a homogeneous mixture of whole condensed milk with sugar, softened butter unsalted, vanillin and citric acid and immediately stop beating after adding the appearance of this mixture, after which they cut the butter-whipped layer in the form of a separate product, distribute the souffle on its surface, then dry the product and finish the upper surface and side surfaces of the finished product with halva, and the lower, middle and upper layers are weighted as ( 20-22) :( 46-48) :( 11-13).

It is possible to take the components of the rich-whipping layer in the following ratio (wt. H):

margarine - 71-72

granulated sugar - 71-72

chicken egg - 48-49

premium wheat flour - 90-92.

The components for the preparation of the souffle are preferably taken in the following ratio (wt. H):

sugar-agar syrup syrup - 310-315

unsalted butter - 120-125

condensed whole milk

with sugar - 60-62

raw egg white - 30-35

citric acid - 1.3-1.35

vanillin - 0.2-0.25

The components for the preparation of sugar-agar syrup are taken in the following ratio (parts by weight):

granulated sugar - 180-185

molasses, mainly

starch - 90-93

agar - 2.2-2.5.

Sugar-agar syrup syrup is prepared by mixing granulated sugar and water taken in a 4: 1 ratio, heating this syrup to a temperature of 120 ° C with the addition of agar soaked in running water, heated over low heat until the agar is completely dissolved and molasses are added with boiling the syrup to a temperature of 117 ° C.

Acceleration of cake production is ensured by the fact that each layer is prepared independently of the other layer immediately for a certain batch, as well as by the fact that the molding of the butter-whipped layer is carried out on pastry sheets.

The choice of just such a composition of the soufflé and butter-whipped layer and the sequence of their preparation ensures not mixing the layers during storage, obtaining layers with a more uniform distribution of the framework of the agar-sugar-syrup syrup, which due to such conduction of churning conditions, namely, churning speed, time and end churning instantly without reducing the churning speed, evenly retains protein particles of both butter and milk.

At the same time, an increase in the shelf life is achieved both by a quantitative choice of the components of the size of the soufflé layer, and by conducting a sequence of operations for its preparation. The layer of souffle is sufficient to protect other layers of the cake from environmental influences, which ensures the exclusion of moisture inside the cake. In addition, the top layer made of halva also affects the protection of the environment. The choice of the conditions for the preparation of layers of a rich-whipping layer and souffle provides a more uniform distribution of the components of the components throughout the volume of this layer without excessive moisture, which also affects the production of the product without mixing the components of the various layers together.

At the same time, the shelf life of the cake is increased to 8 days.

The preparation of the cake is as follows:

The cake is characterized in that it is placed one above the other layers of the product. The lower layer is made in the form of butter-whipped, the middle one is in the form of a souffle, and the upper one is made of halva. Butter-whipped layer is prepared by pre-mixing at a speed of 240-280 rpm for 20-30 minutes margarine, granulated sugar and chicken eggs until a homogeneous mass. Then carry out the subsequent addition of premium wheat flour and further mixing at the same speed of the mixture for 1-2 minutes. The resulting mass is distributed on the pastry sheets in an even layer with a thickness of 5-6 mm. The molded formation is baked at a temperature of 200-225 ° C for 10-15 minutes and cooled. Soufflé is prepared by pre-whipping raw egg protein at a speed of 200-240 rpm for 15-20 minutes. Then sugar-agar syrup syrup with a temperature of 85-95 ° С is introduced into the whipped mass with a thin stream, a homogeneous mixture of condensed whole milk with sugar, softened butter unsalted, vanillin and citric acid is added at the end of whipping. Beat immediately stopped after adding this mixture. Then carry out the cutting of butter-whipped layer in the form of a separate product. After that, the souffle is distributed on its surface with subsequent drying of the product and the upper surface and side surfaces of the finished product are halved. The lower, middle and upper layers are weighted as (20-22) :( 46-48) :( 11-13).

The components of the butter-whipped layer are taken in the following ratio (parts by weight): margarine - 71-72, granulated sugar - 71-72, chicken egg - 48-49, premium wheat flour - 90-92. The components for souffle preparation are taken in the following ratio (parts by weight): sugar-agar syrup syrup - 310-315, unsalted butter - 120-125, condensed whole milk with sugar - 60-62, raw egg white - 30- 35, citric acid - 1.3-1.35, vanillin - 0.2-0.25.

The components for the preparation of sugar-agar syrup are taken in the following ratio (parts by weight): granulated sugar - 180-185, molasses, mainly starch, - 90-93, agar - 2.2-2.5.

Sugar-agar syrup syrup is prepared by mixing granulated sugar and water taken in a 4: 1 ratio, heating this syrup to a temperature of 120 ° C with the addition of agar soaked in running water, heated over low heat until the agar is completely dissolved and molasses are added with boiling the syrup to a temperature of 117 ° C.

Cake making examples

Example 1

The cake is characterized in that it is placed one above the other layers of the product. The lower layer is made in the form of butter-whipped, the middle one is in the form of a souffle, and the upper one is made of halva. Butter-whipped layer is prepared by pre-mixing at a speed of 280 rpm for 30 minutes margarine, granulated sugar and chicken eggs until a homogeneous mass. Then carry out the subsequent addition of premium wheat flour and further mixing at the same speed of the mixture for 2 minutes. The resulting mass is distributed on the pastry sheets in an even layer of 6 mm thick. The molded formation is baked at a temperature of 225 ° C. for 15 minutes and cooled. Soufflé is prepared by pre-whipping raw egg protein at a speed of 240 rpm for 20 minutes. Then sugar-agar syrup syrup with a temperature of 95 ° C is introduced into the whipped mass with a thin stream, a homogeneous mixture of condensed whole milk with sugar, softened butter unsalted, vanillin and citric acid is added at the end of whipping. Beat immediately stopped after adding this mixture. After that, they cut the butter-whipped layer in the form of a separate product. After that, the souffle is distributed on its surface with subsequent drying of the product and the upper surface and side surfaces of the finished product are halved. The lower, middle and upper layers are correlated in mass as 22:48:13.

The components of the butter-whipped layer are taken in the following ratio (parts by weight): margarine - 72, granulated sugar - 72, chicken eggs - 49, premium wheat flour - 92. The components for the preparation of soufflé are taken in the following ratio (wt. .): sugar-agar-syrup syrup - 315, unsalted butter - 125, whole condensed milk with sugar - 62, raw egg white - 35, citric acid - 1.35, vanillin - 0.25.

The components for the preparation of sugar-agar syrup are taken in the following ratio (parts by weight): granulated sugar - 185, molasses, mainly starch - 93, agar - 2.5.

Sugar-agar syrup syrup is prepared by mixing granulated sugar and water taken in a 4: 1 ratio, heating this syrup to a temperature of 120 ° C with the addition of agar soaked in running water, heated over low heat until the agar is completely dissolved and molasses are added with boiling the syrup to a temperature of 117 ° C.

Example 2

The cake is characterized in that it is placed one above the other layers of the product. The lower layer is made in the form of butter-whipped, the middle one is in the form of a souffle, and the upper one is made of halva. Butter-whipped layer is prepared by pre-mixing at a speed of 240 rpm for 20 minutes margarine, granulated sugar and chicken eggs until a homogeneous mass. Then carry out the subsequent addition of premium wheat flour and further mixing at the same speed of the mixture for 1 minute.

The resulting mass is distributed on the pastry sheets in an even layer with a thickness of 5 mm. A molded formation is baked at a temperature of 200 ° C. for 10 minutes and cooled. Soufflé is prepared by pre-whipping the raw egg protein at a speed of 200 rpm for 15 minutes. Then sugar-agar syrup syrup with a temperature of 85 ° C is introduced into the whipped mass with a thin stream, a homogeneous mixture of condensed whole milk with sugar, softened butter unsalted, vanillin and citric acid is added at the end of whipping. Beat immediately stopped after adding this mixture. After that, they cut the butter-whipped layer in the form of a separate product. After that, the souffle is distributed on its surface with subsequent drying of the product and the upper surface and side surfaces of the finished product are halved. The lower, middle and upper layers are correlated in mass as 20:46:11.

The components of the butter-whipped layer are taken in the following ratio (parts by weight): margarine - 71, granulated sugar - 71, chicken eggs - 48, premium wheat flour - 90. The components for the preparation of soufflé are taken in the following ratio (parts by weight) .): sugar-agar-syrup syrup - 310, unsalted butter - 120, condensed whole milk with sugar - 60, raw egg white - 30, citric acid - 1.3, vanillin - 0.2.

The components for the preparation of sugar-agar syrup are taken in the following ratio (parts by weight): granulated sugar - 180, molasses, mainly starch - 90, agar - 2.2.

Sugar-agar syrup syrup is prepared by mixing granulated sugar and water taken in a 4: 1 ratio, heating this syrup to a temperature of 120 ° C with the addition of agar soaked in running water, heated over low heat until the agar is completely dissolved and molasses are added with boiling the syrup to a temperature of 117 ° C.

The resulting cake is characterized by the correct, stable form, beautiful appearance, the shelf life of this cake is about 8 days, the production time of this cake is significantly reduced compared to the time required to produce the cake according to the closest analogue specified in the description.

Claims (5)

1. Cake, characterized in that it is placed one above the other layers of the product, the lower of which is made in the form of butter-whipped, the middle is in the form of a souffle, and the top is made of halva, while the butter-whipped layer is prepared by pre-mixing at a speed of 240-280 rpm for 20-30 minutes margarine, granulated sugar and chicken eggs until a homogeneous mass is obtained, followed by the addition of premium wheat flour and further mixing at the same speed for 1-2 minutes, the distribution of the resulting mass on the pastry chef sheets with an even layer with a thickness of 5-6 mm, baking at a temperature of 200-225 ° C for 10-15 minutes and cooling, and soufflé is prepared by pre-whipping the raw egg protein at a speed of 200-240 rpm for 15-20 minutes , introducing into it a thin stream of sugar-syrup syrup at a temperature of 85-95 ° C, adding at the end of beating a homogeneous mixture of whole condensed milk with sugar, softened butter unsalted, vanillin and citric acid and immediately stop beating after adding this mixture, after which cutting a butter-whipped layer in the form of a separate product, distributing a souffle on its surface with subsequent drying of the product and finishing the upper surface and side surfaces of the finished product with halvah, and the lower, middle and upper layers are weighted as (20-22): (46 -48): (11-13). 2. Cake according to claim 1, characterized in that the components of the butter-whipped layer are taken in the following ratio, parts by weight: Margarine 71-72 Sugar 71-72 Chicken Egg 48-49 Premium wheat flour 90-92 3. A cake according to claim 1, characterized in that the components for preparing the souffle are taken in the following ratio, parts by weight: Sugar agar syrup 310-315 Unsalted butter 120-125 Condensed Whole Milk with sugar 60-62 Raw egg white 30-35 Citric acid 1.3-1.35 Vanillin 0.2-0.25 4. Cake under item 3, characterized in that the components for the preparation of sugar syrup take in the following ratio, parts by weight: Sugar 180-185 Molasses, mainly Starchy 90-93 Agar 2.2-2.5 5. A cake according to claim 1, characterized in that sugar-syrup syrup is prepared by mixing sugar and water taken in a ratio of 4: 1, heating this syrup to a temperature of 120 ° C with the addition of agar soaked in running water, heated over low heat until complete dissolution of the agar and adding molasses with boiling syrup to a temperature of 117 ° C.