| 摘要 |
FIELD: food-processing industry, in particular, preparing of farinaceous confectioneries. ^ SUBSTANCE: torte has biscuit pancakes arranged one above another and layered with aerated cream of 20-30%-fattiness, said cream being prepared from vegetable fats with the use of flavor additive in the form of pulped mass of kivi, orange or mandarin. Side surfaces of pancakes and outer surface of top pancake are finished with the same cream and marzipan spilled thereon. Torte outer surfaces are decorated with flowers formed from composition and chocolate cream "Charlotte". Biscuit pancakes are prepared by aerating of melange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min for increasing volume of mass by 2.5-3 times. During aeration process, potato starch and top-grade wheat flour are added, with wheat flour being added in three procedures in an amount providing dough moisture content of 36-38%. Vanillin is added at the end of aeration process. Dough is then formed in pans covered with paper, baked at temperature of 195-200ºC for 50-55 min and cooled for 25-30 min at temperature of 25-30ºC. Pancakes are withdrawn from pan and proofed for 8-10 hours at temperature of 15-20ºC. Chocolate cream "Charlotte" is produced by aerating at rotational velocity of 280-310 rev/min for 20-30 min of unsalted butter, "Charlotte" syrup produced by whipping of sand sugar, whole condensed milk and eggs, with mixture being aerated until volume thereof is increased by 2-3 times. Cognac and vanilla powder are added into cream mass at the end of aeration process. Mixtures for preparing of biscuit, cream and chocolate cream "Charlotte" are used in weight ratio of (5.2-5.8):(7-7.5):(7-7.55).Marzipan is used in an amount of 9-9.2% by weight of torte. Biscuit components are used in the ratio of, weight parts: sand sugar 34-35; melange 57-58; top-grade wheat flour 28-28.2; potato starch 6.9-7.0; vanillin 0.34-0.35. Chocolate cream "Charlotte" is prepared with the use of components taken in the ratio of, weight parts: "Charlotte" syrup 58-59; unsalted butter 38-40' ground cocoa 4.8-4.82; powdered vanilla 0.14-0.142; cognac 0.15-0.16. Components for preparing of "Charlotte" syrup are used in the following ratio, weight parts: sand sugar 63-65; whole condensed milk 42-43; eggs 11-11.5. Composition of semi-finished product is selected so as to prevent biscuit semi-finished product from mixing with cream and to provide storage time of up to 4 days. ^ EFFECT: improved quality of torte and provision for keeping of stable quality throughout the entire storage time. ^ 2 cl, 2 ex |
