| 摘要 |
FIELD: confectionery industry. SUBSTANCE: for preparing half-finished biscuit, potato starch, granulated sugar, melange, essence are whipped up to foam state and increasing the volume of mass in 2.5-3 times. High-grade wheat flour is batchwise added in prepared mass. Simultaneously, the following semi-finished decorations for cake are prepared: syrup for soaking, for which granulated sugar and alcohol are boiled up to full melting the granulated sugar, then essence and mandarin extract mixed with sugar syrup in ratio 1:0.5 are added in mass; scalded mass; cream; gel; biscuit crumb. Ingredients for cake are used in the following ratio, mas.%: potato starch, 2.29-2.31; granulated sugar, 23.6-23.64; melange, 19.0-19.15; essence, 0.16-0.165; sugar powder, 4.4-4.42; cacao butter, 0.88-0.9; cognac, 0.26-0.28; color, 0.013-0.015; starch syrup, 0.54-0.56; citric acid, 0.011-0.013; agar, 0.054-0.056; butter, 0.97-0.99; vanillin powder, 0.008-0.01; dessert wine, 0.002-0.0022; whole sweetened condensed milk, 0.16-0.162; marmalade, 12.6-12.8; precook, 28.5-28.7; rum essence, 0.035-0.037; alcohol, 0.8-0.86; extract mixed with sugar syrup, 0.05-0.056; mandarin extract and dry milk, 0.07-0.72; high-grade wheat flour, the balance. EFFECT: improved quality of cake by applying it clearly defined taste and flavor of apple. |
