| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: the present innovation deals with technology to manufacture starchy products. The suggested cake consists of several layers being one above another. Inferior layer is designed as fancy-whipped one, middle - as jelly, and superior - as souffle. Fancy-whipped layer is prepared due to pre-mixing at the rate of 240-280 rot./min. for 20-30 min of margarine, granulated sugar and blend to obtain homogeneous mass followed by adding high-quality wheat flour followed by subsequent mixing at the same rate for 1-2 min. The mass obtained should be spread onto confectionary sheets by even layer of 5-6 mm thickness. Dough mass should be baked at 200-225 C for 10-15 min to be cooled then. Jelly layer should be prepared due to pre-dissolving agar in water at faint fire followed by addition of granulated sugar, syrup into obtained solution followed by boiling for 5-7 min till sugar dissolving followed by subsequent cooling up to 40-50 C with adding essence, food dyestuff and citric acid. Souffle should be prepared due to pre-whipping crude egg albumen at 200-240 rot./min for 15-20 min. Then it is necessary to introduce sugar-agar syrup with a thin stream. Then one should add homogeneous mixture of whole evaporated milk with sugar and softened salt-free butter, vanillin and citric acid. After adding this mixture one should immediately stop whipping followed by slicing fancy-whipped layer into separate portions and spread jelly onto its surface to be than covered with souffle mass with subsequent product drying off. Then one should decorate the upper part and lateral surfaces with cherry jam, pieces of grapes, fruit-paste candy, kiwi and apricots. Inferior, middle and superior layers are being by weight as (20-22):(15-17):(45-47). Components of fancy-whipped semi-finished product, jelly and souffle are taken at corresponding ratio. Moreover, the innovation provides accelerated cake production at improved original taste, pronounced layers without mixing the mass, prolonged terms of storage due to creating a film preventing the moisture penetration. ^ EFFECT: higher efficiency of manufacturing. ^ 7 cl, 2 ex |
