The preparation of the main baked semi-finished products is to prepare the test, its molding, baking and standing and cooling.
Due to the fact that when cooking a "Russian" cake, a biscuit semi-finished product is used, consider the technology of its preparation.
The biscuit semi-finished product is a magnificent shallow semi-finished product with a soft elastic ball. It is obtained with a chipping of egg melange with sand sugar, followed by mixing a knocked mass with flour and baking the resulting test.
Depending on the components included in the biscuit dough and the method of production produced by biscuit (main), biscuit with cocoa powder, biscuit with walnut, biscuit with raisins, biscuit with butter, etc.
For the preparation of the biscuit semi-finished product, flour with a content of 28-34% of weak or average quality of gluten can be used.
Biscuit dough is prepared by a continuous and periodic way.
The most common is the periodic method of obtaining biscuit dough under pressure in a knocker. In a hermetically closed chamber, a mixture of egg melange with sugar-sand under constant pressure is 0.15 mp for 10-15 minutes. Then the pressure is removed and the finished mounted mass increases in a volume of 2.5-3 times. Flour is added to the finished mass and the mixture is knocked down under pressure for 15c.
Ready dough It is discharged into the container and heads for molding.
The biscuit dough immediately after its preparation is cast in forms or on the conveyor belt of the furnace conveyor. Before filling out the forms of the bottom of them, they must be made paper, and the side is lubricated with butter. Test forms should be filling out on ¾ of their heights so that the dough in the process of baking is not poured.
Baking the biscuit dough is made in the furnaces of various designs (electrical cabinets, tunnel, dead-end, etc.). The baking time of the biscuit semi-finished product depends on a number of factors and is an average of 40-70 minutes at a temperature of 170-190 ° C.
The end of the baking process is determined by the color of the upper arm (golden-yellow with a brown tint) or a thin wooden stick crossing (in the absence of test on it - baking is completed).
Biscuit dough cooking technology
Source products (egg, flour, sugar, starch and essence) for cooking biscuit dough. The required amount of sugar sand for kneading dough is pumped. The egg yolk yolks and proteins with sugar sand takes place to form a homogeneous mass and to an increase in the volume of 2.5-3 times in the kitchen combine. The plant is injected wheat, starch and essence and the dough stirred to a homogeneous mass. The finished biscuit dough is laid out in the prepared forms on the heights (silicone mat, gastronormility).
The shapes with the test are installed in the furnace with the temperature specified to bake T \u003d 195-210 ° C.
Ready semi-finished products Remove from the furnace, cooled in forms, and then removed from the forms and decorate.
The finished dough should be lush, the upper crust is smooth, thin, light brown.
Biscuit Cake Cake Technology
Biscuit cakes
The basis for the preparation of biscuit cakes is a biscuit semi-finished product, which should be lush, porous, without traces of the rapid. Combining a variety of finishing semi-finished products with biscuit, get a variety of biscuit cupcakes: biscuit and cream, biscuit-fondant, biscuit-fruit.
However, such a unit is not strictly defined, since one cupcake is generated using two or more different finishing semi-finished products. For example, a cake, glazed by lipstick, can have a fruit layer and top, decorated with cream and sprinkle. Similar combinations give the products the original appearance, a variety of taste qualities.
Biscuit cakes are released rectangular, round, oval, diamond, triangular; in the form of bridges, barrels, rolls, sandbanks; Weighs and pieces.
Biscuit cake
Biscuit: flour - 136; Potato starch - 34; Sugar sand - 168; melange- 280; Exit - 484
Syrup for groove: Sugar sand - 95; Essence rum - 0.4; Cognac or dessert wine - 8.9; Exit - 185
Cream protein on sour cream.
Ingredients: protein 4 pcs., Sugar 10st spoons, sour cream 1 cup
Cook protein cream: cooling
3.1 Processing of raw materials
Sorting. The purpose of the sort is to remove the drunk, beaten specimens, foreign objects, as well as distribute products in quality and sizes.
In terms of quality, vegetables are sorted for more correct use of each variety. For example, from tomatoes of mature and strong prepared salads, overripe and crumples are used for tomato Puree., green - for salting, as well as ripening.
In size, vegetables are sorted for more correct technological processSince the same product products during thermal processing reach ready at the same time. When sorting potatoes and root crops in size, the amount of waste during mechanical cleaning decreases. When processing unsorted vegetables, the percentage of waste is raised, since, with simultaneous cleaning of the inactular potato tubers or root, not only the skin, but also a significant layer of edible fetus, is considered.
Wash. Vegetables and greens after bulkhead and sorting are wrapped in cold water to remove land, sand, dust.
Product washing provides primarily compliance with the sanitary and hygienic regime in production. Potatoes and some other vegetables need to be carefully hot and so that when cleaning the craft disk does not spoil from sand and pebbles. In addition, the waste of thoroughly washed potatoes starch is higher than the highest quality.
Cleaning. Potatoes after sorting and kneading are cleaned in potato or manually. When cleaning in the car on the tubers, eyes remain, which are then dying by hand with a groove knife. When cleaning potatoes by hand, the groove with a yellow knife is simultaneously cleansing the skin and remove eyes
Slicing. Vegetables are cut into pieces of the same shape and thickness so that they simultaneously achieve preparedness during heat treatment and attached to culinary products a beautiful view.
Cut vegetables in special machines and by hand with a knife: slices, circles, cubes, strokes, straw, slices.
High quality meat is better to use not for the preparation of soup, but for a second dish "in natural form"Since the aroma and taste of meat will be fully revealed, while the skinny and hard meat can give good on the aroma, low-fat and pleasant broth.
Raw and boiled meat must be cut on different cutting boards. Wooden boards after purchase must be several times abundantly lubricated with sunflower oil for good impregnation ( sunflower oil - polymerizing, in contrast to olive) and then sucked 2-3 days at room temperature.
Knives after working with raw meat Need to wash thoroughly hot water With soap.
The meat should be briefly rinsed in running water, and not soak, then it will be more juicy and tasty.
No need to salt meat before cooking from it food, as it will cause the premature selection of juice from meat, worsen his taste and reduce the food value.
bulk egg whites of the egg whipped foam, then gradually, continuing to beat, enter sugar and carefully interfere with the sour cream.
Dishes Name: Biscuit Cupcake
| Product name | Gross 10 Portions | Net 1 portion | Weight of finished product |
| Biscuit | |||
| Flour | |||
| Potato starch | |||
| Sugar sand | |||
| Melange | |||
| Syrup for industrial | |||
| Essence Romomovaya | 0,4 | ||
| Sugar sand | |||
| Cognac | 8,9 | ||
| Cream protein on sour cream | |||
| Protein | 4 things. (92) | ||
| Sugar | |||
| Sour cream | |||
| Exit (10 pcs.) | 1314,3 | ||
| Output (1pc) |
Brief technology:
Biscuit pellet cut into two layers of the same thickness.
The first formation is soaked with flavored syrup, then cover the second layer, soak it with syrup and smeared with cream.
Place the layer with a knife for cakes and with the help of the corneter to apply for each drawing of the cream.
Carefully cut the glued and decorations into separate cakes and put them in the oven cabinet for 1/2 minutes, until the cream is slightly pressed. Ready Cakes to shift on the dish and sprinkle sugar powder.
Biscuit cakes
Cake "Biscuit" with cream cream (row)
Biscuit 1998, Syrup for industrial 756, cream cream 1633, Filling fruit out. Exit 100 pcs. 45 g
The "Charlotte", "Glasses" creams are also used.
Cream when applied to the biscuit should not be mixed with Krros-Kami. Therefore, at first they apply a thin layer of cream and smooth (ground) with a knife so that the crumbs stick to the biscuit. Then they apply a second layer of cream and drawing in the form of direct or wavy lines in a confectionery comb. This is done so that the cupcake looks more elegant and the drawing on the surface you were-divided more relief.
Cut the reservoir on the cakes with a thin hot knife (dip in hot water and shake).For the cake "strip", the biscuit is used by the basic (with a degeneration), bake it in rectangular capsules lined with paper. After baking and cooling, the biscuit is removed from the cap-sula and leave for 8-10 hours to strengthen the structure. Then the paper is removed from the reservoir, cleaned the burnt places and are cut horizontally to two identical plates in the thickness. The bottom layer is missing with syrup, but a little, as it is an osnania of the cake. Then this layer is lubricated with cream. It is put on it a second layer with a crust down and mischieving more abundantly with a flat tassel or a special watering can. A layer of cream is applied to the surface.. Each cupcake is decorated with cream and fruit filling. Cake can be prepared by varying form: square, rhombid, triangular.
For the cakes "sandbrokes", the main biscuit is baked in a semi-cylindrical shape lined with paper. After cutting for 8-10 hours, the biscuit is released from paper, cleaned and put on a sheet of flat side. The biscuit is cut across the slices, put them with a flat side onto the sheet and wet the Siro Pom. The cream of a dense snake-ko, decorate the cream with a dense snake-koy on top of the gear tube, decorate the fruit filling.
For the "Rigoletto" cake, the biscuit is cut across the horizon-whether on two layers and put on. Both reservoirs impregnate the Siro Pom and glue with cream. On the entire oval surface of the biscui, the thin layer of cream is applied. The lower part of the side is sprinkled by biscuit Kroscha. Then cut across the burning knife, the surface of each cupcake is decorated with cream and fruit filling.
Cake "Biscuit" fruit-jelly
Biscuit 1895, Filling Fruit 1804, Fruit 713, Jelly 551, Syrup for industrial 437. Exit 100 pcs. 54
The main biscuit bake in capsules. Prepare Bisk-Vit in the same way as described above.
The reservoir is cut horizontally into two equal parts, the lower slightly rinse with syrup and smeared with a layer of fruit on-chink. The second reservoir is put in a crust down, wet and lubricated with fruit filling. The stupid side of the knife, the layer is drawn on the cakes, decorated with fresh or canned fruit, candied fruit and poured an immensant jelly at a temperature of 60 * with a bit at first so as not to spoil the drawing, and then pour all jelly.
When jelly freezes, the reservoir is cut on the cakes on the contours of the hot knife.
Cake "Biscuit" with protein cream
Biscuit 2323, filling fruit 1056, Syrup for industrial 888,
cream protein 499, powder Sugar 34. Exit 100 pcs. to 48
The main biscuit bake in capsules. After baking and you are cut for 8-10 hours, it is cut horizontally to two plates. The bottom layer is a bit wet syrup, lubricate the fruit filling layer. The second layer is put on top of the spike with a crust, scouring more abundantly and lubricate a thin layer of fruit filling. Then the protein cream layer is applied on top.
The reservoir is cut into the cakes with a hot knife. Each pyro is decorated with protein cream, and then the surface is sprinkled with sugar powder.
Cake "Biscuit", glazed lipstick with protein cream
Biscuit 1415, cream protein 1157, lipstick 801, Charlotte cream 641, Filling fruit 486. Exit 100 pcs. 45 g
Biscuit bakes in capsules, after cooling, they cut down the horizontally into two layers. The layers, without turning, glue with fruit filling, top with lipstick top. After CE, the frozen is cut by a hot knife for cakes. Each cake of the UK-radiate with protein cream, "Charlotte" or "Charlotte Chocolate".
Cake "Biscuit", glazed, cream (Bush) Biscuit round 1470, cream cream 1080, lipstick 900, syrup for industrial 730, cocoa powder in lipstick 23.
Exit 100 pcs. for 42 g
For this cupcake prepare biscuit with a cold way (Bush). The finished dough is laying out in a confectionery bag with a smooth-out tube with a diameter of IX mm and set off the billets of a round or oval shape onto sheets lined with paper. Cupcakes round shapes must have a diameter of 45 mm, and oval - times-measures 50-70 mm.
Baked at a temperature of 200 * with about 20 minutes, after baking cooled. Chilled blanks glued in pairs (bottom-mi) cream and put in the refrigerator until the cream is completely cooling. This is done so that the blanks are better stuck to each other and have not lagged behind when glazing products.
After cooling, the upperoble is wetted with syrup, crying chocolate lipstick. When the nomad freezes, decorate the cake cream. The cupcake can be prepared with a cream with slurry chocolate, Charlotte, "Glasse".
Cake "Biscuit" Fruit (Bush)
Biscuit Round 1738, Syrup for industries 662, Biscuit crumb roasted 180, Filling fruit 2040, Fruit 158, powder sugar 22. Exit 100 pcs. to 48
For this cupcake prepare biscuit with a cold way (Bush). Billets round shape baking, cooled, glue by pair of fruit filling. The upper workpiece is wetted by the Si-Rop, covered with fruit filling. The side sides of the Options are biscuit crumbs and run in the sugar powder. Delicacy are decorated with fruit and candied fruit.
Cake "Biscuit" with a protein cream, glazed by lipstick (Bush) Biscuit 1235, Fruit filling 958, cream protein 2225, cream Cream 950, Lipstick 950, Fruits and Cuccats 195.
Exit 100 pcs. 65
For this cupcake prepare biscuit with a cold way (Bush). Prepared baked semi-finished products as described above. But remove the blanks only round shape.
After baking and cooling on the base of the workpiece, there is a fruit filling from a confectionery bag with a smooth trotter with a diameter of 12-15 mm, and then in the same way - the white cream, but in the form of a spiral on the cone. After that, the cake is under-dry 25-30 minutes before forming on the surface of the protein cream of thin crust. Then the cake is lowered into a different liquid lipstick and apply a thin layer on the protein cream. Coga-yes lipstick will freeze, the narrow end of the cake is coated with cream, fruit, candied fruit.
Little cupcake weighs 39
Cupcake "Bush" fruit
Biscuit 1761, Syrup for industrial 1057, lipstick 217, lipstick with cocoa powder 840, confiture 1125.
Exit 100 pcs. for 50 g.
Prepare a cake made of biscuits cooked by a cold way. It is laid out in a confectionery bag and disembarking a round shape on sheets lined with paper. Bake at a temperature of 200 * C for 20 minutes. After cooling, the billets are wetted with syrup and glue with a conifer, the surface of one billet is glazed by lipstick with ka kao, and on top of white lipstick make decorations in the form of a spiral spiral.
Cupcake "Bush", glazed chocolate lipstick
Biscuit (Bush) 1200, cream cream 1750, chocolate lipstick 850, lipstick 200. Exit 100 pcs. for 40 g
The cupcake prepare the same way as "Bush" fruit. But round shape blanks are not wetted in pairwise cream cream. The surface is glazed by chocolate lipstick, and a white lipstick is applied in the form of a spiral.
Cupcake "Nocturne"
Biscuit 1870, cream cream chocolate 680, chocolate lipstick 1100. For decoration chocolate 160.
Exit 100 pcs. by 38 g
Prepare biscuit basic with the addition of cocoa powder and sludge oil. Baked, cooled, cut horizontally to three reservoirs, which glue with cream cream chocolate. Repacks are lazy with chocolate lipstick. After the frozen lipstick, the reservoir is cut on the cakes, decorated with chocolate and color lipstick.
Cake "Stuff"
Biscuit 2615, coffee cream 1515, chocolate glaze 693, roasted nuts 177. For creams: butter creamy 913, sugar powder 457, roast 36 coffee, liquor 46, roasted nuts 137 (pieces leave for decoration). Exit 100 pcs. for 50 g.
Prepare biscuit in the main way. They are smeared on the pastry-sky sheet, lined with paper, layer 5-7 mm. Baked at a temperature of 200-220 l with for 10 minutes, cooled and shifted on the table with paper up. Paper is removed, and the reservoir lubricate the cat, turn into the roll and put it in the refrigerator until the cream is complete. Then the surface of the roll is covered chocolate icing And sprinkle with nuts. When the icing hardens, cut the roll on the cakes under an acute angle.
For the preparation of cream, the oil is cleaned, cut into pieces and whipped with sugar powder. During the beating, the hood made of coffee, finely crushed roasted nuts, a liquor. Beat 10-15 minutes.
Cupcake "Roulet Czech"
Biscuit 1957, Czech chocolate cream 2500,
chocolate glaze 543. For Czech chocolate cream:
butter cream 1471, Sand Sand 643, Milk Whole 643, Potato Starch 92, Cocoa Powder 37, Cognac or Wine 37.
Exit 100 pcs. for 50 g.
For this cake biscuit is prepared with cocoa powder. Do not drink the same as for the cake "Staff".
The surface of the biscuit reservoir is lubricated with Czech chocolate cream and wrapped in a roll, put in a refrigerator until the cooling of the cream is placed, cover the surface with chocolate crying and apply a drawing with a comb in the form of wavy lines. When chocolate freezes, the roll is cut into cakes under sharp umbrass.
For cream, the milk is combined with starch and stirred. The rest of the milk with sugar is adjusted to a boil and poured a tone of starch diluted with milk. Conduct to boil, cooled. The oil is whipped to lush mass, add a premium mass, cocoa powder, cognac or wine.
Cupcake "Roll Chocolate-Fruit"
For dough: flour 562, sand sugar 562, melange 907.
For industrial: pear syrup 200, cognac 65,
pear canned 800. For cream: Creamy oil 1000 (including 200 on welding), Milk Condensed 400, starch 80, Sugar sand 190, water 330, cocoa powder 20.
For glazing: Chocolate 450, cocoa butter 50.
Output 400 pcs. for 50 g.
Prepare biscuit dough with a cold way without adding potato starch. The finished TsSTO is applied by a thin layer on a confectionery sheet, slightly lubricated with oil or covered with paper, and baked at 230-240's. Baked the dough is cooled, removed from the sheet and slightly wet the syrup from canned-bath pears with the addition of brandy. A cool layer is applied to a smooth layer, canned pears are put on it, sliced \u200b\u200bby slices.
Fold the roll and 10- 12 hours put on the cold. After that, I am glazed with chocolate and cut into portions. For cooking cream butter, condensed milk and sugar sand are thoroughly mixed and brought to a boil. In a boiling mass, male-fuel starch is introduced, divorced cold waterAnd over-boiling it. The cooled mass is whipped in a cream-bivial machine, adding the remaining butter and cocoa powder.
Biscuit has a light and lush structure, convenient for processing.
For the preparation of the biscuit take flour with a small content of gluten, otherwise it will turn out to be tightened with a bad lift. Biscuit is prepared by whipping, in which a large amount of air is introduced into the mass, and the dough is greatly increased in the amount. Thanks to the pomp and elasticity from the biscuit, a variety of cakes and cakes are prepared.
Depending on the method of cooking and recipes, the basic (heated) is prepared, round (beast, cold). Biscuit is prepared with various fillers (with cocoa, nuts, butter, vegetables).
Biscuit basic (heated).
Flour 281, starch 69.4, Sugar sand 347, Melange 578.5, Essence 3.5. Output 1000.
25% of flour can be replaced with starch to reduce the amount of gluten. In addition, thanks to the starch, the biscuit turns out to be more dry, the products have smooth pores and the cutting will not crumble so much.
Preparation of the biscuit consists of the following operations: compounds of eggs with sugar, their heating and whipping, mixing the egg-sugar mass with flour.
Eggs with sand sugar are connected and, stirring, heated in a water bath to 45 "s. At the same time, the yolk fat is melted faster and has a more stable structure.
The egg-sugar mixture is whipped to an increase in volume of 2.5-3 times and before the appearance of a stable figure on the surface (during the surface, the trace does not count). During whipping, the mass is cooled to 20 ° C. Flour is connected to starch and quickly (but not sharply) with a whipped egg-sugar mass so that the dough is not dragged and reached. If the kneading machines are produced, then it should last no more than 15 s. Essence is recommended to use vanilla or roma. It is added at the end of the beating of the egg-sugar.
The finished biscuit dough immediately bakes in capsules, cake forms and on sheets, as it settles when stored. Capsules, forms and sheets are lined with paper, but you can and smear them by margarine or confectionery fat.
Biscuit dough is placed in forms on 1/4 of their height, since it increases when baking it increases in volume and can extort.
On sheets, biscuit dough bakes for rolls and some types of cakes and cakes. The dough is poured onto a sheet lined with paper, a layer of not more than 10 mm and aligned with a knife.
Bake the biscuit dough at a temperature of 200-210 ° C. Baking time depends on the volume and thickness of the test. So, in capsules biscuit bakes 50-60 minutes, in the cake forms of 35-40 minutes, on sheets 10-15 minutes. In the first 10 min, the biscuit semi-finished product can not be touched, since it settles from the shock (the rapid walls of air bubbles are bursting).
The end of the baking process is installed on light brown crust and elasticity. If, when pressed with a finger, the hole is rapidly restored, the biscuit is ready.
In the process of baking at high temperatures, a dark thickened crust is formed, and at a low biscuit semi-finished product has a pale crust. If the baking time is not enough, the compacted areas of the bowkish ("Chalk") are formed.
Baked biscuit semi-finished products are cooled 20-30 minutes. Then frees from capsules and forms, cutting out a thin knife all over the perimeter of the sides and tipping the biscuit semi-finished product on the table.
If it is presented from the biscuit in the future, which wash the syrup, then the paper is not removed and left for 8-10 hours to strengthen the structure of the ball. Paper protects the biscuit from superfluous drying. You need to withstand the biscuit at a temperature of about 20 "s. 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 to prepare cakes and cakes.
Biscuit Round (Bush).
Flour 389.4, Sand Sand 341.9, egg yolks 341.9, egg proteins 512.8, Essence 2.3, citric acid 1.5.
Output 1000.
For this biscuit take only fresh or dietary eggswho are well separated by yolk from the protein. The dough is prepared more viscous and thick. Starch does not add to it.
Preparation consists of the following operations: whipping separately proteins and yolks with sugar, compounds of whipped yolks, proteins and flour. Egg yolks are connected to the sand-and-sand sugar and whipped to an increase in volume of 2.5--3 times. At the same time, egg whites are whipped to an increase in volume 5-6 times and to a steady foam (it does not constitute a whining) at the beginning slowly, then gradually the rate of whipping increases; At the end add lemonic acid To strengthen the structure of the protein. The whipped yolks are added "/ 4 whipped proteins, an essence, slightly stirred, flour are added, mixed again, the remaining whipped proteins are introduced and stirred again to obtain a homogeneous test. With insufficient whipping of proteins or yolks, as well as with a prolonged beam with a flour, biscuit is obtained. dense, small volume, and with excess eggs - vague. The finished dough immediately bakes in the cake forms, as described above, or sit on the sheets for the preparation of cakes Bush.Lists are littered with paper, laid out the dough laid out in a confectionery bag with a smooth metal tube. Lock blanks Round or oval shape and immediately bake at 190--200 "C for 10-15 minutes. After baking are cooled and withstand 3-4 hours to strengthen the structure.
Quality requirements: Biscuit semi-finished products should have a light brown smooth thin upper crust; lush porous elastic structure; Yellow ball. Humidity (25 ± 3)%.
Probably no gourmet gives up a piece biscuit cake Or roll to a cup of fragrant tea! Currently, the biscuit dough is used extremely wide. From it, the rolls with various fillings, cakes, cookies are prepared. What is only one famous "drunk cherry"!
And meanwhile, few know that his history biscuit leads from the depths of centuries. Who first prepared a biscuit dough, and as it happened, to find out, unfortunately, it is no longer possible. Only his name can be guided on reflections. Biscuit - the Word of French origin, from "BIS" - Dvages and Cuit "- a furnace, bake, that is, biscuit twice. However, some claim that the word is Italian and sounds like "biscotte", which, however, means the same thing.
The first mention of the biscuit dates back to the XV century. It is mentioned in the ship journals of English sailors. Before the distant long-term swimming, the ship Kok necessarily loaded a sufficient amount of dried biscuit in the hold of the ship, which was called "ship biscuit", and, sometimes, for some reason, "marine crumbs". The fact is that the biscuit did not contain the creamy oil at all. This feature allowed him for a long time not to mold in fairly raw marine conditions, remaining suitable for use for all the time of swimming. In addition, the biscuit had a high nutritional capacity and, at the same time, a relatively small volume, which made it really useful product For travelers.
But the biscuit was not only useful, but also very delicious product. And this could not disregard the secular gourmets. Obviously, one of them during a swim, if necessary, or out of curiosity, tried this dish from the sailor menu and concluded that the place was not on the galley, but in the royal palace. So Biscuit received his new "noble" birth at the courtyard of the English Queen Victoria. It was no longer a dried piece of dough. Biscuit became fresh and gentle cake with jam layers. Over time, the "Victorian" cupcakes came out of the Royal Palace "to the people" and began a trip through the light. In England, they received widespread distribution. Then, in the XVII century, La Mans crossed and settled in France. Further more. The biscuits overpowered the ocean, and the English colonies have no longer thought of themselves without them.
Most of all they were loved by Australians. Surely, many have heard the name of such an Australian confectionery company - "Arnott". It opened in 1865 and was then a small tent. Now "Arnott" is the largest global manufacturer of biscuits, supplying its products in forty different countries of the world. And the biscuit itself Australians consider it already part of their culture.
Currently, the biscuit became the desired guest of any table of any country, regardless of nationality, language and religion.
The human health is largely dependent on the proper organization of food from the first days of life. Indeed, the normal growth and development of the body is possible only when it in sufficient quantities receives nutrients of good quality.
Proper nutrition contributes to improving human's workability, provides him with longevity and protects against diseases. Food is rational when the body perceives food well, it is easily digested, it is tired and thus satisfying the need for food according to the conditions of life. To ensure rational nutrition, it is necessary that the body takes the nutrients needed for it with an easily digestible and exciting appetite with food under the most favorable conditions.
It is worth changing the nature of the nutrition, to reduce or, on the contrary, increase the number of necessary carbohydrates, proteins, fats, vitamins and minerals, worsen the quality of the products or disrupt the power mode, as the body will certainly give the appropriate reaction. It can manifest itself in the form of various painful deviations in the activity of nervous or vascular, digestive or endocrine systems and lead to exhaustion or to obesity.
Everything food products By calories can be divided into: high-calorie, small-calorie and calories. Confectionery, along with products such as vegetable and animal fats, belong to high-calorie products. Moreover, calorie confectionery Significantly exceeds the calorie content of many other food products.
Confectionery is different food value Thanks to the content of sugar, fats and proteins. They are essential sources of low molecular weight, easily digestible carbohydrates, which in excess admission to the body turn into fats. Some confectionery can serve as significant suppliers of fats. The combination of low molecular weight carbohydrates and fats in such confectionery creates highly favorable conditions for the deposition of fats in the body suffering from violations gastrointestinal tract (colitis, enterocolites). Observations have shown that irrational nutrition contributes to the development of gastritis with secretory insufficiency. So, in 41.5% of stationary patients suffering from gastritis, powered for a long time was predominantly carbonistic nature. At the same time, many were abused by sweets and flour products.
The sharp deterioration in the state of the vessels, as well as a variety of violations of many organs, primarily the heart and brain associated with the deposition of large amounts of cholesterol, are the main signs of atherosclerosis.
Proper nutrition will undoubtedly affect atherosclerosis.
Restricting the use of carbohydrates with food (and, above all, due to sweets, flour and confectionery), it is necessary for people prone to obesity.
A good tradition - to finish lunch Sweet is often disturbed by the unsystematic intake of sweets on the go, sometimes shortly before the main meals. Sweets, if they are emitted unsystematic, violate the mode of activity of the digestive glands. The excessive arrival of sugar in the body leads to a decrease in food excitability and the absence of appetite.
But the positive role of confectionery in human nutrition is also undoubted. These high-calorie nutritious products do not require cooking processing and for a long time Can save high quality.
The preparation of the main baked semi-finished products is to prepare the test, its molding, baking and standing and cooling.
The biscuit semi-finished product is a magnificent shallow semi-finished product with a soft elastic ball. It is obtained with a chipping of egg melange with sand sugar, followed by mixing a knocked mass with flour and baking the resulting test.
The basis for the preparation of biscuit cakes is a biscuit semi-finished product, which should be lush, porous, without traces of the rapid. Combining a variety of finishing semi-finished products with biscuit, get a variety of biscuit cupcakes: biscuit and cream, biscuit-fondant, biscuit-fruit.
However, such a unit is not strictly defined, since one cupcake is generated using two or more different finishing semi-finished products. For example, a cake, glazed by lipstick, can have a fruit layer and top, decorated with cream and sprinkle. Similar combinations give products the original appearance, a variety of taste. Biscuit pastry cake
Biscuit cakes are released rectangular, round, oval, diamond, triangular; in the form of bridges, barrels, rolls, sandbanks; Weighs and pieces.
Biscuit cake with protein cream
Biscuit: flour - 136; Potato starch - 34; Sugar sand - 168; Melange-- 280; Exit - 484
Syrup for a piercing: Sugar sand - 95; Essence rum - 0.4; Cognac or dessert wine - 8.9; Exit - 185
Cream protein on sour cream.
Ingredients: protein 4 pcs., Sugar 10st spoons, sour cream 1 cup
Prepare protein cream: Chilled egg whites whip into a magnificent foam, then gradually, continuing to beat, enter sugar and carefully interfere with the sour cream.
Biscuit pellet cut into two layers of the same thickness.
The first formation is soaked with flavored syrup, then cover the second layer, soak it with syrup and smeared with cream.
Place the layer with a knife for cakes and with the help of the corneter to apply for each drawing of the cream.
Carefully cut the glued and decorations into separate cakes and put them in the oven cabinet for 1/2 minutes, until the cream is slightly pressed. Ready cupcakes shifting on the dish and sprinkle with powdered sugar.
Cupcake "Biscuit" with cream
Ingredients:
Biscuit 1998, Syrup for industrial 756, cream cream 1633, Filling fruit out.
Cut the reservoir on the cakes with a thin hot knife (dip in hot water and shake). For the cake "Strip" use the basic (heated) biscuit (heated), bake it in rectangular capsules lined with paper. After baking and cooling, the biscuit is removed from the capsule and leave for 8-10 hours to strengthen the structure. Then the paper is removed from the reservoir, cleaned the burnt places and are cut horizontally to two identical plates in the thickness. The bottom layer is wetted with syrup, but a little, since it is the basis of the cake. Then this layer is lubricated with cream. It is put on it a second layer with a crust down and mischieving more abundantly with a flat tassel or a special watering can. A layer of cream is applied to the surface. Each cupcake is decorated with cream and fruit filling. Cake can be prepared in different shapes: square, rhombid, triangular.
Cream when applied to the biscuit should not be mixed with crumbs. Therefore, at first they apply a thin layer of cream and smooth (ground) with a knife so that the crumbs stick to the biscuit. Then they apply a second layer of cream and drawing in the form of direct or wavy lines with a confectionery comb. This is done so that the cupcake looks more elegant and the drawing on the surface has highlighted more relief.
Exit 100 pcs. 45 g
Cake "Biscuit" fruit-jelly
Ingredients:
Biscuit 1895, Filling Fruit 1804, Fruits 713, Jelly 551, Syrup for industrial 437.
The main biscuit bake in capsules. Prepared biscuit in the same way as described above.
The reservoir is cut horizontally into two equal parts, the lower slightly rinse with syrup and lubricate the fruit filling layer. The second reservoir put down, wash and smeared with fruit filling. The stupid side of the knife, the layer is drawn on the cakes, decorated with fresh or canned fruit, candied fruit and poured an immensant jelly at a temperature of 60s at first, so as not to spoil the drawing, and then pour all the jelly.
When the jelly freezes, the reservoir is cut on the cakes along the contours of the hot knife scheduled.
Exit 100 pcs. 54
Cake "Biscuit" with protein cream
Ingredients:
Biscuit 2323, Filling Fruit 1056, Syrup for industries 888, Cream protein 499, powder Sugar 34.
The main biscuit bake in capsules. After baking and excerpt for 8-10 hours, it is cut horizontally into two layers. The bottom layer is a bit wet syrup, lubricate the fruit filling layer. The second layer is put on top of the spike with a crust, scouring more abundantly and lubricate a thin layer of fruit filling. Then the protein cream layer is applied on top.
The reservoir is cut into the cakes with a hot knife. Each cupcake is decorated with protein cream, and then the surface is sprinkled with sugar powder.
Exit 100 pcs. to 48
Cake "Biscuit", glazed lipstick with protein cream
Ingredients:
Biscuit 1415, protein cream 1157, lipstick 801, Charlotte cream 641, filling fruit 486.
Exit 100 pcs. 45 g
Biscuit bakes in capsules, after cooling, they cut down the horizontally into two layers. The layers, without turning, glue with fruit filling, top with lipstick top. After CE, the solidification is cut in a hot knife for cakes. Each cupcake is decorated with protein cream, Charlotte or Charlotte Chocolate.
Cupcake "Biscuit", glazed, cream (Bush)
Ingredients:
Biscuit round 1470, cream cream 1080, lipstick 900, syrup for industrial 730, cocoa powder in lipstick 23.
Exit 100 pcs. for 42 g
For this cupcake prepare biscuit with a cold way (Bush). The finished dough is laid out in a confectionery bag with a smooth tube with a diameter of IX mm and set off the billets of a round or oval shape onto sheets lined with paper. Cupcakes round shapes must have a diameter of 45 mm, and oval - size 50-70 mm.
Baked at a temperature of 200 * with about 20 minutes, after baking cooled. Chilled blanks glued in pairs (bottoms) cream and put in the refrigerator until the cream is completely cooling. This is done so that the blanks are better stuck to each other and have not lagged behind when glazing products.
After cooling, the upper blank is wetted with syrup, glazing chocolate lipstick. When the nomad freezes, decorate the cake cream. Cake can be prepared with cream cream chocolate, "Charlotte", "Glasse".
Cupcake "Nocturne"
Biscuit 1870, cream cream chocolate 680, chocolate lipstick 1100. For decoration chocolate 160.
Exit 100 pcs. by 38 g
Prepare biscuit basic with the addition of cocoa powder and butter. Baked, cooled, cut horizontally to three layers, which glue with cream chocolate. Repacks are lazy with chocolate lipstick. After soaring lipstick, the layer is cut on the cakes, decorated with chocolate and colored lipstick.
Cake "Stuff"
Biscuit 2615, coffee cream 1515, chocolate glaze 693, roasted nuts 177. For creams: butter creamy 913, sugar powder 457, roast 36 coffee, liquor 46, roasted nuts 137 (pieces leave for decoration). Exit 100 pcs. for 50 g.
Prepare biscuit in the main way. Flashes on a confectionery sheet, lined with paper, layer 5-7 mm. Baked at a temperature of 200-220ls for 10 minutes, cooled and shifted on the table with paper up. Paper is removed, and the layer is lubricated with cream, roll in the roll and put in the refrigerator until the cream is completely cooling. Then the surface of the roll is covered with chocolate icing and sprinkled with nuts. When the icing hardens, cut the roll on the cakes under an acute angle.
For the preparation of cream, the oil is cleaned, cut into pieces and whipped with sugar powder. During the beating, add a hood from coffee, finely crushed roasted nuts, a liquor. Beat 10-15 minutes.
Cupcake "Roulet Czech"
Biscuit 1957, Czech chocolate cream 2500, chocolate glaze 543. For Czech chocolate cream: butter cream 1471, Sugar sand 643, milk solid 643, starch potato 92, cocoa powder 37, cognac or wine 37.
Exit 100 pcs. for 50 g.
For this cake biscuit is prepared with cocoa powder. Bake the same as for the cake "Stuffing".
The surface of the biscuit reservoir is lubricated with Czech chocolate cream and wrapped in a roll, put in the refrigerator until the cream is completely cooling, cover the surface with chocolate icing and apply a comb in the form of wavy lines. When chocolate freezes, the roll is cut on a cake under an acute angle.
For cream, the milk is combined with starch and stirred. The rest of the milk with sugar is adjusted to a boil and poured a thin jet of starch, diluted with milk. Conduct to boil, cooled. Oil is whipped to lush mass, add prepared mass, cocoa powder, cognac or wine.
Cupcake "Roll Chocolate-Fruit"
For dough: flour 562, sand sugar 562, melange 907.
For industrial: Syrup Pearsch 200, Cognac 65, Pear Canned 800. For cream: Creamy oil 1000 (including 200 on welding), Milk Condensed 400, Starch 80, Sugar Sand 190, Water 330, Cocoa Powder 20.
For glazing: Chocolate 450, cocoa butter 50.
Output 400 pcs. for 50 g.
Prepare biscuit dough with a cold way without adding potato starch. The finished dough is applied by a thin layer on a confectionery sheet, slightly lubricated with oil or covered with paper, and bake at 230-240 "s. Baked the dough is cooled, removed from the sheet and slightly wet the syrup from canned pears with the addition of cognac. A cool cream is applied to it. Put canned pears sliced \u200b\u200bslices.
Fold the roll and 10- 12 hours put on the cold. After that, I am glazed with chocolate and cut into portions. To prepare cream, butter, condensed milk and sugar sand are thoroughly mixed and brought to a boil. In a boiling mass introduced potato starch, diluted with cold water, and brew it. The cooled mass is whipped in a cream-bivial machine, adding the remaining butter and cocoa powder.
