| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: the present innovation deals with technology to manufacture starchy products. The cake is represented by several biscuit pancakes being one above another interstratified with whipped plant cream of 20-30% richness and impregnated with syrup for wetting. Lateral surface of pancakes are covered with coconut cuttings. External surface of the upper pancake is decorated with cacao-powder, candied fruit jelly and cherries out of liqueur. Biscuit pancakes are prepared due to whipping the blend with granulated sugar at 240-280 rot./min. for 30-40 min to increase the volume by 2.5-3 times. Then the mixture obtained should be supplemented with cacao-powder during whipping and high-quality wheat flour in two-three stages at the quantity to provide dough moisture content ranged 36-38%. Then the mass obtained should be shaped in special forms covered with paper to be baked for 50-55 min at 195-200 C and cooled for 25-30 min at 25-30 C. Then half-finished product should be taken out of the form to be kept for 8-10 h at 15-20 C. Syrup for wetting should be prepared due to adding cognac or dessert wine and rum essence into sugar solution of 18-20% moisture. As cream one should apply cream prepared out of plant fats. Mixtures to prepare biscuit and syrup for wetting should be taken at the following ratio: (36-37):(9.5-10). Cream should be taken at the quantity of 29-30 weight%, coconut cuttings - at the quantity of 5-5.2 weight%, cacao-powder for decorating external surface of the upper pancake - at the quantity of 2.1-2.3 weight%, candied fruit jelly - at the quantity of 0.8-1.0 weight%, cherries out of liqueur - at the quantity of 14.5-15.5 weight%, correspondingly against the total cake's weight. Components for biscuit preparing should be taken at the following ratio, weight portions: granulated sugar 31-32, blend 52-53, high-quality wheat flour 31-32, cacao-powder 8-8.5. Components for preparing the syrup for wetting should be taken at the following ratio, weight portions: granulated sugar 51-52, cognac or dessert wine 4.5-4.9, rum essence 0.19-0.192. Moreover, the innovation enables to achieve improved quality of the cake with steadily impregnated pancakes to wet biscuit, at no mixing the biscuit and cream that helps to prolong storage terms up to 4 d. ^ EFFECT: higher efficiency. ^ 2 cl, 2 ex
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