| 摘要 |
FIELD: food-processing industry, in particular, manufacture of farinaceous products. ^ SUBSTANCE: torte is made in the form of rolled biscuit preliminarily layered with mixture of cream "Prazhsky" and sunflower halva. Outer surface of torte is covered with chocolate glaze. Biscuit is produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%, and rum essence is added. Resultant dough is formed for obtaining of 4-5 mm thick dough sheet, which is placed onto paper-covered pan and baked at temperature of 195-2000C for 20-25 min. Cream "Prazhsky" is prepared by continuous aerating through the entire process of mixture of egg yolks and water used in the ratio of 1:1 and whole condensed milk. Said mixture is boiled out to pasty consistency, cooled, and softened unsalted butter is added, and at the end of process, vanillin is introduced. Cream "Prazhsky" is mixed with sunflower halva in the ratio of (8-8.5):(5.8-6.2). Immediately after baking, mixture of cream "Prazhsky" and sunflower halva is applied onto biscuit and the latter is rolled. Biscuit and mixture of cream "Prazhsky" and sunflower halva are used in weight ratio of (25-27):(15-17). Chocolate glaze is used in an amount of 9-10% by weight of torte. Biscuit components are used in the following ratio, weight parts: melange 15-16; sand sugar 10-11; top-grade wheat flour 10-11; rum essence 0.1-0.14. Components for preparing of cream "Prazhsky" are used in the following ratio (weight parts): unsalted butter 5-5.2; whole condensed milk 3-3.1; egg yolk 1.2-1.3; vanillin 0.4-0.41. Torte has distinct layers of biscuit and cream. Shelf life is about 4 days. ^ EFFECT: regular and stable shape, attractive appearance, improved quality, soft consistency and prolonged shelf life. ^ 3 cl, 2 ex |
