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Lesson topic: Preparation of biscuit dough and products made from it Prepared by: Master p / o - KANGASH O. A.
Test task (completion time - 5 minutes) No. QUESTION OPTIONS OF ANSWERS 1 The main method of heat treatment used in the preparation of confectionery products a) boiling b) baking c) baking 2 The method of heat treatment used in the preparation of semi-finished wafer product: a) main b) contact c) combined 3 Gluten is a) Soluble proteins b) Proteins swollen in water c) Gelatinized starch 4 The absence of which product contributes to the friability of shortcrust pastry products: a) water b) fat c) eggs 5 The method of loosening used in shortcrust pastry test: a) biological b) mechanical c) chemical
No. QUESTIONS OPTIONS OF ANSWERS 6 What will happen to the dough if you increase the kneading time: a) it will become liquid; b) will drag on; c) nothing will happen. 7 Baking temperature for shortcrust pastry: a) 260 – 270 ˚С b) 190 – 220 ˚С c) 200 – 210 ˚С 8 To prepare shortcrust pastry, use flour: a) with a high gluten content; b) low gluten content; c) second class. Complete sentence 9 The consistency of the waffle dough is similar to the dough ………………………………………………………………………………………… ……………………… ………………………………………………………… 10 Tempering is………………………………………………………… …… ………………………………………………………………………………….
Standard answers 1 2 3 4 5 6 7 8 9 10 V B B A V B A B for pancakes, uncooked places inside the products
Evaluation criteria from 1 to 8 – 1 point, 9,10 – 2 points, Maximum number of points – 12 points
Lesson objectives: To develop knowledge about the features and methods of preparing biscuit dough, methods of molding and baking products from this dough.
WHAT MAIN PRODUCTS ARE NEEDED FOR PREPARING BISCUIT DOUGH?
Essence
Main raw materials Flour Peso sugar Eggs Starch essence
Additional raw materials cocoa, coffee, nuts, vegetables, butter
Combine eggs with granulated sugar and, stirring, heat in a water bath to 45 o C
Beat the egg-sugar mixture until the volume increases 2.5-3 times and until a stable pattern appears on the surface, cool to 20 o C
The flour is combined with starch and quickly (but not abruptly) mixed with the egg-sugar mass. At the end of the kneading, add essence.
The finished biscuit dough is baked in capsules, on baking sheets or molds at a temperature of 200-210 o C for 10-30 minutes, depending on the form used.
Baking dishes
The end of the baking process is determined by the light brown color of the crust and elasticity. The baked sponge cake is cooled and, using a thin knife, is cut along the entire perimeter of the sides of the mold and thrown onto the table.
Quality indicators Appearance Color Consistency Taste
Quality requirements: Appearance: a) shape – preserved, correct; b) surface - smooth c) crust color - light brown, crumb - yellow d) consistency - fluffy, porous; Taste – sweetish; Humidity – 25 ±3%
Sponge cakes
Technological dictation (Completion time – 7 minutes) No. Statement Answer “yes” or “no” 1 The sponge dough is loosened chemically. 2 Biscuit dough can only be prepared in a warm way. 3 Biscuit dough requires the use of baking pans. 4 When the baking temperature increases, “hardening” will occur. 5 If, after pressing with your finger, a depression remains on the surface of the sponge cake, then the sponge cake is baked. 6 To strengthen the structure, the biscuit must mature. 7 Biscuit baking temperature 240 – 260˚С 8 To improve the taste, vanillin is added to the biscuit dough. 9 Semi-finished biscuit product is used only for making cakes. 10 The biscuit has a fluffy, light structure, so it is very easy to process.
Standard answers No. Statement Answer “yes” or “no” 1 The sponge dough is loosened chemically. no 2 Biscuit dough can only be prepared in a warm way. no 3 Biscuit dough requires the use of baking pans. yes 4 When the baking temperature increases, “hardening” will occur. yes 5 If, after pressing with your finger, a depression remains on the surface of the sponge cake, then the sponge cake is baked. no 6 To strengthen the structure, the biscuit must mature. yes 7 Biscuit baking temperature 240 – 260˚С no 8 To improve the taste, essence is added to the biscuit dough. yes 9 Semi-finished biscuit product is used only for making cakes. no 10 The sponge cake has a fluffy, light structure, so it is very easy to process. Yes
Evaluation criterion Each correct answer – 1 point
Evaluation criteria Score Number of points 5 20 - 25 4 15 - 19 3 10 - 14 2 Less than 10
Control card of the student's full name gr. 315/316 ……………………………………………….. No. TASK AMOUNT OF POINTS 1 Test task 2 Message on the topic 3 Work in the lesson - answers to questions 4 Technological dictation TOTAL Grade for the lesson
Reflection test I know and will explain to another I know I doubt that I know I don’t know
Homework: Draw up a technological scheme for preparing a semi-finished biscuit product.
Thank you for your attention!
PREFACE
Food is one of the main foundations of human health, performance, cheerfulness and longevity. But this can only be achieved with proper nutrition, with the timely supply of our body with all the various substances it needs in the right quantity and ratio.
Usually, in practice, this rule is far from being fully observed for a number of reasons, in particular due to the fact that our knowledge in the field of nutrition is currently not very perfect, since its scientifically based formation began relatively recently. Even inXX century, at its beginning, the essence of nutrition was interpreted very simplistically. At this time, biology was still dominated by mechanism, which viewed a living organism as some kind of very complexly constructed machine. Food was viewed only as fuel, which we throw into the furnace of our body to cover its energy costs. Therefore, it was believed that the value of food could well be expressed simply by the number of calories it contains. And now, when preparing a particular diet, we take into account its calorie content. But if you look up to her alone, it will bring nothing but harm.
It is now clearly understood in biology that, in contrast to a machine with its structure that does not change during operation, in a living body all parts of all organs, tissues and cells are constantly changing. In the body, throughout its entire life, decay and decomposition of proteins and other protoplasmic substances occurs. However, in the place of each disintegrated molecule, a new particle of protein immediately appears, formed in a living body from substances that enter the body from the external environment (in particular, from food substances). Thus, a living body retains to a certain extent constant its appearance and chemical composition, constantly changing materially, receiving new particles of matter from the external environment and releasing the products of its decay to the environment.
For this kind of constant creative work of the body, its metabolism requires not only energy-rich chemical compounds, but also a certain qualitative composition of these compounds. Thus, it has long been noticed that if there is not enough protein in food, the animal or human body will become exhausted and this will ultimately lead to its death, even if there is an abundant supply of sugar and fats, which are so rich in calories. Under these conditions, the body will be deprived of the ability to restore its proteins, which form the material basis of life. Subsequently, it turned out that not all food proteins are equivalent to each other in terms of their ability to support deficient protein metabolism. The fact is that to build proteins in the blood, brain, muscles, etc., a set of 20 different amino acids is needed - those chemical bricks from which the protein molecule is built.
The human body can synthesize some types of these bricks itself, but it must obtain others from the outside, with food proteins. Therefore, such amino acids are called “essential”.
A variety of plant and animal proteins do not necessarily contain a complete set of amino acids. Often certain amino acids are absent in a given protein, and if they are essential, then such a protein turns out to be nutritionally deficient. It alone will not be able to ensure the synthesis of proteins in the human body, since there will not be enough “essential” amino acids for this, and the excess content of other amino acids will not help the matter. These amino acids will simply be destroyed and oxidized along with other nitrogen-free food substances.
However, for proper metabolism, not only a certain set of amino acids is required (as the main building material of the protoplasm of a living cell), but also a number of specific, sometimes very complex substances that the human body itself cannot build and therefore it must receive them from food. Sometimes a very insignificant amount of one or another of these substances is required, but without it the metabolism is disrupted and the person gets sick. For example, diseases such as scurvy, rickets, pellagra, etc., are caused by the absence or insufficiency of certain substances in food. Based on the study of these diseases, the doctrine of vitamins arose - substances, even a small amount of which prevents or cures these diseases, restoring proper metabolism.
Recently, significant shifts in our ideas have occurred in this area. It turned out that vitamins not only protect us from diseases caused by metabolic disorders, but also, being present in our tissues in optimal quantities, increase the intensity of metabolism and the intensity of vital activity. This, in turn, creates an increased efficiency of the human body and determines its high resistance to all kinds of adverse effects - primarily bacterial and viral infections, harmful radiation exposure, unpleasant side effects that arise from the widespread therapeutic use of antibiotics, etc.
However, the optimal amount of vitamins cannot always be supplied with food, not only due to sharp seasonal fluctuations in the content of vitamins in foods such as vegetables, fruits, butter, milk, etc., but also due to the increasing consumption of refined foods that are poor in vitamins or completely free of them (sugar, white bread, pasta, confectionery, etc.). Therefore, the need for a decisive increase in the content of vitamins in the diet, for example, through rational fortification of mass-consumed food products, is becoming increasingly clear.
The above applies not only to vitamins themselves, but also to a number of other organic substances and inorganic food salts. Thus, tannins, which are relatively poor in the diet (they are found in tea, some fruits and grape wines), are very important for strengthening blood vessels.
Various organic acids and the mineral composition of food products, in particular the content of microelements, etc., are also of great importance.
Modern achievements of nutrition science are still far from being fully taken into account in the production of food products and in general in the organization of proper nutrition. Thus, until very recently, the main value of milk was seen in its fat, and the low-fat part, the so-called protein-rich skim milk, was treated somewhat dismissively. Meanwhile, milk protein is one of the most nutritionally “complete” proteins. In addition, skim milk contains a complex of essential vitamins and a wonderful combination of essential inorganic elements. Therefore, we need to strive to increase the consumption of products such as cottage cheese and cheese in our diet as much as possible.
Significant changes have also occurred in our ideas about the comparative value of various fats. The widely held belief that the best fat is animal fat (primarily dairy) has been seriously questioned. The fact is that animal fats, compared to vegetable fats, are poor in unsaturated fatty acids (for example, linoleic acid), which the human body is not able to synthesize, although it needs them. On the other hand, animal fats are relatively high in cholesterol.
This combination, if not the direct cause of the development of sclerotic changes in the walls of blood vessels, then in any case predisposes to this. Therefore, it is necessary to seriously think not only about increasing the proportion of vegetable fats in the nutritional balance, but also about the form in which these fats are supplied to the consumer, so that their valuable qualities are fully preserved during factory processing.
The same, for example, can be said about the factory processing of tea, during which one or another amount of tannins, which are so lacking in our diet, is lost, and about the loss of vitamins when canning fruits and vegetables.
The production of food products in industrial conditions should be organized in such a way as to increase the nutritional value of raw materials, concentrate them, discarding everything unnecessary. At the same time, we should be clearly aware that the value of food products depends not only on the content of substances necessary for humans, but also on the extent to which these substances are actually absorbed by our body. This complex issue, associated not only with digestion, but also with a number of other physiological phenomena, cannot yet be considered fully resolved. But even now we can say with confidence that only the food that is consumed with pleasure and with appetite is good. This important circumstance must always be taken into account both in food production and in everyday nutrition.
FESTIVE TABLE
Meeting family, loved ones, and friends at the festive table is one of the excellent traditions of our warm and hospitable people. The picture of the pre-holiday days is familiar: cheerful activity on the streets and in shops, women and men with huge bags, in which it is easy to find the best products of gastronomy and confectionery, and the bright necks of bottles of wine.
And although the hassle associated with preparing a festive table is pleasant, it is still tiring, especially for those of us who certainly want to pamper our loved ones with some delicacies and show off our culinary art and hospitality. And often, having prepared a hearty lunch or dinner, spending many, many hours on it, by the time of the common meal the hostess is so tired that she cannot take part in the general fun, and is unable to be welcoming.
But cordiality and good mood are the best treats. No one at a friendly table will notice the absence of any delicacy, but everyone, without exception, will see how tired the hostess is, and for many this very circumstance will spoil the mood.
Of course, the menu for a formal lunch or dinner differs from the usual in a large number of appetizers and dishes, and a great variety.
But there is no need to cook all the meals and all the snacks yourself at home.
Our food industry prepares many gastronomic products perfectly, better than a skilled housewife can do.
But for culinary delicacies - biscuits, cakes, cookies - in my opinion, it is better to prepare them yourself and delight your guests with your “signature” cake.
How to do this will be discussed below.
SPONGE DOUGH
Biscuit dough (basic recipe, 1st method):
3/4 thin glass of premium wheat flour, 1 glass of sugar, 6 eggs, 1 tablespoon of starch.
The peculiarity of the technology for preparing biscuit dough is the rapid beating of the sugar-egg mass, instant (within 15 s) kneading of the dough, its very rapid shaping and immediate baking. When quickly beating eggs with sugar, the mass is saturated with air, which contributes to the formation of a porous biscuit structure. Dishes and whisks used for beating eggs with sugar must be spotlessly clean, without traces of fat.
Beat eggs with sugar until the mass increases in volume by 2.5-3 times. Pour flour mixed with starch into the whipped mass and quickly knead the dough. The finished dough is quickly poured into molds, filling them to 3/4 of the volume, since during baking the dough increases in volume due to the expansion of air bubbles. The filled forms are immediately placed in the oven. The biscuit is baked at moderate temperature (180-200° C). At a higher temperature, a crust forms on the surface of the biscuit, which prevents the removal of moisture, as a result of which the biscuit may end up underbaked and burnt. After cooling, this biscuit settles and becomes dense.
When baking, it is not recommended to shake the biscuit pan, as sudden movements may cause the mass to settle and thicken. During the first 10-15 minutes of baking, do not move the pans in the oven. The readiness of the product is determined by piercing it with a wooden needle in the center. If the needle is dry, the biscuit is ready.
In order for the baked sponge cake to be easily removed from the mold, before molding the dough, the bottom and edges of the mold must be thoroughly greased with softened butter and sprinkled with flour, but it is better to cover it with paper (tracing paper). The paper will protect the baked biscuit from breaking when removing it from the mold. To make it easier to separate the paper from the baked biscuit, you can place it on a damp cloth or towel for a few minutes. The paper will easily come off the biscuit.
Molds for baking biscuits can be round, oval, shaped and rectangular, depending on the intended cake.
The biscuit is characterized by lightness, softness, fluffiness, has a delicate elastic structure and a smooth thin crust. Biscuit dough is quite often used for making cakes, pastries, rolls, etc. This is primarily due to the ease of preparing the dough itself. In addition, an inventive housewife can use various combinations of sponge cake and finishing products: creams, whipped cream, glaze, fresh berries and fruits, nuts, jams, preserves, etc. And although the components of the recipe are the same: sugar, eggs and flour , but differenttheir combinations and various methods of preparing products and decorating make it possible to obtain excellent products, provided that all instructions are followed exactly.
After cooling, the biscuit is soaked in syrup, layered with cream and fillings.
Biscuit dough (basic recipe, 2nd method):
3/4 cup premium wheat flour, 1 cup sugar, 6 eggs, 1 tablespoon starch.
The recipe is practically unchanged, the difference is in the preparation of the dough. Separate the whites from the yolks. Beat the egg whites and sugar with a mixer and, without stopping beating, add the yolks one at a time, then add the flour and starch and quickly knead a fluffy, light, airy biscuit dough. Quickly pour the dough into a mold generously greased with softened butter and sprinkled with flour. Place the mold with the dough in a heated oven and bake at a temperature of 180-200 ° C for about 45-60 minutes, depending on the size of the mold and the volume of the dough.
Place the baked sponge cake in the mold upside down on a pillow covered with a sheet of parchment; sprinkle a little granulated sugar on the parchment. When the biscuit has cooled somewhat, remove it from the mold and leave to cool on a pillow. A sponge cake prepared using this method is light, porous, elastic, airy and retains its structure well. Using this technology, you can also prepare a two-color sponge cake, for example, with the addition of cocoa powder.
Biscuit dough with cocoa:
2/3 cup flour, 1 cup sugar, 6 eggs, 2.5 tablespoons cocoa powder, 1 tablespoon potato starch.
Prepare biscuit dough in the same way as according to the main recipe. Before kneading the dough, you need to mix the flour, cocoa powder and starch well. By combining a basic light sponge cake and a sponge cake with cocoa, you can get products that are original in color.
CONFECTIONERY PRODUCTS FROM SPONGE DOUGH
Biscuit
For 1 egg - 1 tablespoon of sugar, one and a half tablespoons of flour. Separate the whites from the yolks. Beat the whites CAREFULLY. Slowly add sugar, continuing to beat the whites, then add the yolks, and then add the flour a little at a time. Pour everything into the mold.
Bake in a very hot oven until a knife inserted into the cake comes out clean. As a simplified option, beat the eggs thoroughly, then, without ceasing to beat, add sugar, then add flour.
TWO LITTLE SECRETS:
You need to beat in one direction.
A SHARP COTTON or loud sound during baking may cause the sponge cake to settle! (from abruptly closing the oven).
Chenchehalyu - egg sponge cake
This is a sweet dish. Beat the eggs - yolks and whites separately, then mix them in proportion with honey or sugar, add butter and yeast diluted with milk. add flour, stir as for pancakes. let the dough rise. then pour into a frying pan and bake in the oven over medium heat. The biscuit is ready when it rises and turns brown. Place the finished biscuit on a board and cool, then cut into diamonds. For the sponge cake you will need: 2.5 kg of flour, 10 eggs, 500 grams of sugar or honey, 300 grams of melted butter, 25 grams of yeast, salt to taste.
Sponge cake with bird's milk
Sponge cake: beat 5 whites into a foam, without turning off the mixer, add a glass of sugar and beat further, add the remaining yolks and at the end, pour a glass of flour instantly onto a heated and greased form and into the oven for half an hour, cut the warm sponge cake out in a circle, take a thread and attach it around the perimeter and pulling the ends together, cut the biscuit in half crosswise, leave it to cool, bird's milk, you will need 5 chilled egg whites, 2 cups of sugar, 1 packet of lemon jelly like Galaretka, or another to taste, beat the whites with a mixer until foamy, continuing to beat, add sugar, a little at a time at first, otherwise it will not be so fluffy when the sugar runs out and you have a huge amount of snow-white sweet foam, pour the freshly diluted warm jelly into it while continuing to beat.
Moreover, the jelly should not be diluted in 0.5 liters as written in the instructions, but in 1/3 cup of hot water, after whipping is completed, put in the refrigerator for a short time and prepare for the assembly process. You will need a flat tray, two layers of sponge cake, semi-finished bird's milk, a strip of thick paper, several paper clips, a chocolate bar, and a rounded knife.
Place the bottom layer of sponge cake on a tray, use a strip of cardboard and paper clips to build something like a hat box and put it on the sponge cake, pour half of the bird's milk onto the sponge cake, put the second layer of sponge cake and press lightly to adhere the layers, pour out the remaining bird's milk, level it and put it in the refrigerator for I put it in the freezer to harden.
After the jelly has set, take out the cake, remove the cardboard and treat the sides with a melted chocolate bar and a small amount of boiled water. For this I use Corona chocolate, it is the most delicious, pour the rest onto the top of the cake and smooth it out with a knife. Then we put everything in the refrigerator for final formation.
That’s it, the cake is ready, it cooks even a little faster than a purely sponge cake with butter cream and, in addition, it’s incredibly tasty, where store-bought imperfections are no match for it.
Dry biscuit
Grind the egg yolks with sugar until white, you can add the zest from one lemon or orange, mix with flour and carefully fold in the whipped whites into a strong foam. Place the resulting mass in a mold and bake in the oven for 15-20 minutes. For 1.25 cups of flour, 1 cup of sugar and 8 eggs.
Potato cake
Compound:
1. Sponge cake made from 5 eggs, 1 cup sugar, 1.5 cups flour.
2. Butter cream made from 150 grams of butter and 1/2 can of condensed milk.
Process:
Grind the biscuit on a coarse grater (sprinkle a couple of tablespoons of crumbs for finishing later), pour into a bowl and add: cream (also leave for finishing), 2-3 teaspoons of cocoa powder, 2-3 tbsp. spoons of cognac (can be replaced with vodka, at worst). Mix it all with your hands and form a subject. Then roll the cakes in biscuit crumbs, decorate with cream and refrigerate for several hours.
Sponge cake with cocoa
For the test: 2/3 cup flour, 1 cup sugar, 6 eggs, 2.5 tbsp. spoons of cocoa powder, 1 table. spoon of starch.
Preparation: b Prepare the cake dough according to the basic recipe. Before kneading the dough, mix the flour with cocoa and starch so that everything is distributed evenly. By combining a basic white sponge cake and a sponge cake with cocoa, you can get a product that is original in color. Those. You can add cocoa to part of the dough and not to another part, then bake these parts separately
Biscuit Boucher
For the test:
1 - 1/4 cup flour, 1 cup sugar, 10 eggs
Preparation:
and Separate the Christmas trees from the whites and beat with sugar until the volume approximately doubles and until the sugar crystals are completely dissolved, add flour, separately beat the whites into a stable foam and instantly knead into a light, fluffy, airy dough. Immediately mold the finished dough. For molding, use a special pastry bag with a metal tip. The dough is deposited on a metal sheet covered with rough paper (on smooth paper the dough spreads and the product turns out flat and unattractive).
The faster the kneading and subsequent shaping is carried out, the better the quality of the finished biscuit in the end.
Sponge cake with apples
For the test: 4 tablespoons flour, 6 tablespoons sugar, 5 eggs, 3-4 apples, cinnamon.
Preparation: I Cut the blocks into slices, sprinkle with cinnamon, stir. Grease a frying pan or mold with butter and then sprinkle with semolina. Place apples in it. Separate the whites from the yolks. Beat the yolks with sugar, add flour and separately beaten whites, mix everything quickly. Pour the resulting dough over the apples. Bake at a temperature of 180-200 degrees. until ready. Serve the finished pie with tea or milk.
Peaches Cake
Ingredients: 1 light sponge cake about 4 cm thick; 4 medium peaches; 1 orange; 10 large grapes; 0.3 l cream 33% fat; 3 tablespoons sugar; 300 g apricot jam; 1 packet of cake jelly; some nuts for decoration.
Prepare a sponge cake. Leave to cool for 20 minutes. Cut the biscuit into 3 layers. Beat 200 g of cream with a mixer, adding 2 tablespoons of sugar. After removing the skin from the peaches, cut 2 peaches into small cubes, and another 2 into thin slices (like cucumbers). Soak the bottom layer of the cake with 1/3 of the jam, spread the cream in a layer of about 0.5 cm, put 1/2 of the diced peaches on top of the cream and spread evenly over the surface. Do the same with the second layer, placing it on top of the first. Also grease the top layer with jam and whipped cream with sugar, leaving some of the cream to coat the walls of the cake. Place sliced peaches along the edge of the cake so that there is an empty circle inside (in a fan - one on top of the other). Cut the orange into slices. Fan out the empty circle with orange slices. Place grapes symmetrically in the center of the cake and next to the oranges. Prepare jelly for the cake, pour hot jelly over the cake (if possible, first enclose the cake in the rim of the cake mold).
CONCLUSION
Reasonable, expedient organization of family nutrition is not an easy task. After all, food should not only be completely complete, tasty, and healthy, it should also be eaten on time, in a pleasant, calm environment. In addition, you cannot spend too much time and labor on organizing meals, which is very important for our women, who for the most part raise children and are busy outside the home with productive work, creativity, and study. Economical spending of family budget funds on food is also of great importance.
But regardless of the options for solving this problem - whether the family uses public catering services or the food is completely prepared only at home, whether public catering is combined with home-based nutrition - meeting the requirements of modern nutrition science remains the main, decisive condition for providing the family with tasty and healthy food.
It is sometimes believed that the practical application of nutritional science is prohibitively expensive and therefore out of reach for many. This opinion is fundamentally wrong. The science of nutrition is addressed to everyone: to the healthy and the sick, to adults and children, to people with greater and lesser material resources. Scientific information helps to use food products wisely and more efficiently, to extract from them all the valuable things they contain, and in many cases, to increase their nutritional qualities.
Science explains in what combinations and quantities, in what culinary processing food products are most favorable for the life of the body. But not a single scientist claims that expensive food is in all cases healthier and more necessary than more affordable food.
On the contrary, there are often recommendations that are completely opposite. For example, throughout the world, nutritional scientists insistently recommend replacing part of the butter with much cheaper vegetable oils, and part of high-grade bread with wholemeal bread.
Cottage cheese is an inexpensive product. Many people are advised to replace at least some meat with it as a source of complete protein.
And there are many such examples that can be given, since the scientific foundations of rational nutrition are not at all determined by the price of food.
It should also be noted that in matters of feeding a family, one cannot rely only on one’s taste and appetite, on ancient habits and skills, which are extremely stable and conservative.
Concern for human health, the interests of ensuring his normal life activity and normal development necessitate, guided by the scientific and hygienic principles of nutrition, to cultivate new tastes, sweeping away many of the old ones.
Living prosperously and culturally means not only having everything you need, but also doing away with everything that is backward in everyday life, instilling new, high demands and tastes.
Everyone needs at least a basic understanding of food, products, and their use. Without this there is no cultural life, without this, even with abundance, it is difficult to maintain health, efficiency, vigor and joy of life until old age, to grow strong, physically and spiritually strong.
LITERATURE
Oparin A.I. "A book about tasty and healthy food." – M.: 1965.
Lyakhovskaya L.P. “Encyclopedia of Orthodox ritual cuisine.” – S. – P. 1993.
Biscuit products are characterized by lightness, softness and fluffiness, which is due to the technology of preparing biscuit dough. The biscuit has a delicate elastic structure and a smooth thin crust. Ready-made biscuits are used to make cakes and pastries.
Biscuit dough is made from flour, eggs and sugar.
The basic recipe for sponge dough: 8/4 cups high-grade flour, 1 cup sugar, 6 raw eggs, 1 tablespoon starch.
Preparing biscuit dough
The peculiarity of the technology for preparing biscuit dough is the rapid whipping of the sugar-egg mass, instant kneading of the dough, very fast (within 15 s) molding and immediate baking. When quickly beating eggs with sugar, the mass is saturated with air, which contributes to the formation of a porous biscuit structure. Dishes and brooms used for beating eggs with sugar must be spotlessly clean, without traces of fat.
Beat eggs with sugar until the mass increases in volume by 2.5-3 times. Pour flour mixed with starch into the whipped mass and quickly knead the dough. The finished dough is quickly poured into molds, filling them to 3/4 of the volume (since during baking, due to the expansion of air bubbles, the dough increases in volume). The filled forms are immediately placed in the oven. The biscuit is baked at moderate temperature (180-200°C). At a higher temperature, a crust forms on the surface of the biscuit, which prevents the removal of moisture, as a result of which the biscuit may turn out to be underbaked and burnt. After cooling, this biscuit settles and becomes dense.
When baking, it is not recommended to shake the biscuit pan, as sudden movements may cause the mass to settle and thicken. During the first 10-15 minutes of baking, do not move the pans in the oven. The readiness of the product is determined by piercing it with a wooden needle in the center. If the needle is dry, the biscuit is ready.
In order for the baked sponge cake to be easily removed from the mold, before molding the dough, the bottom and edges of the mold must be thoroughly greased with softened butter and covered with paper. The paper will protect the baked biscuit from breaking when removing it from the mold. To make it easier to separate the sheet of paper from the baked biscuit, you can place a damp cloth or towel under the paper for a few minutes. Molds for baking biscuits can be round, oval, shaped and rectangular.
After cooling, the biscuit is soaked in syrup and layered with cream or other fillings.
Preparing reheated biscuit dough
A baked sponge cake is a porous, fluffy, soft, easy-to-process product, which is the basis for a wide variety of cakes, pastries and cookies with cream, fruit, and jam. But even without fillings, a baked sponge cake simply sprinkled with powdered sugar is a completely delicious product for tea and coffee.
Recipe for heated biscuit dough
|
Products |
Quantity |
|||
|
Eggs, pcs. |
3 |
6 |
9 |
12 |
|
Granulated sugar, Art. spoons |
3 |
6 |
9 |
12 |
|
Wheat flour, tbsp. spoons |
2 |
4 |
6 |
8 |
|
Potato flour, tbsp. spoons |
1/2 |
1 |
1,5 |
2 |
|
Yield of baked products, g |
200 |
400 |
600 |
800 |
Potato starch can be replaced with wheat, corn or rice starch, as well as wheat flour.
When starch is used, the biscuit becomes more porous and does not crumble when cutting. Flour for sponge cakes should be taken only of the highest grade.
To prepare biscuit dough, pour eggs into a pan, add granulated sugar and place the pan in a water bath to heat the mass to a temperature of 40-50°. While heating, whisk the mixture continuously with a metal whisk. When the mass is heated to the desired temperature, remove the pan from the water bath, whisk, cool the mass to 18-20°. In this case, the volume of the mass should increase 2-3 times, after which sifted flour is added to the cooled mass and lightly mixed until a homogeneous dough is obtained. .
A water bath can be prepared as follows: pour water into a basin or large saucepan and heat to 70-80°, place a saucepan with eggs and sugar in the heated water. During heating, you need to make sure that water from the pan does not get into the mass being processed.
The beaten sponge dough is poured into round or square cake tins that have been greased and lightly floured or lined with paper. The molds are filled with dough to 2/3 of the height, the surface is leveled with a spoon or knife.
If there are no special cake molds, you can use frying pans, pots, saucepans or homemade paper molds. The sponge cake is baked on a baking sheet with sides 2.5-4 cm high. You can also spread the dough in a thin layer (4-6 mm) onto a circle or rectangle of paper placed on a frying pan or on a baking sheet.
A biscuit 25-40 mm thick is baked for 35-50 minutes at a temperature of 200-220°C, a biscuit thinner than 10 mm (in the form of a spread) - 10-20 minutes at 200-220°C.
During the first 10-15 minutes of baking, molds (baking sheets) with dough cannot be moved from one place to another, since the air with which the biscuit dough is saturated can evaporate due to shaking and the dough will become denser. The oven is heated before beating the dough.
Biscuit dough should not rest before baking.
The readiness of a baked sponge cake can be determined by the color of the top crust (it should brown) and by its elasticity (if after pressing with your finger a dimple remains on the sponge cake, then it is not ready yet; if the dimple disappears immediately, the sponge cake is baked). The readiness of a large biscuit is determined using a wooden stick. If a stick inserted into a biscuit and immediately removed from it turns out to be dry, then the biscuit is ready.
When baking a sponge cake in several forms, you should not place them close to each other in the oven, as one side of the sponge cake may turn out burnt, the other raw. If the top of the biscuit burns, you need to cover it with paper folded in 2-4 layers and soaked in water. The baked biscuit is cooled and carefully removed from the mold. To do this, use a thin knife to trace along the inner walls of the mold. Having separated the sponge cake from the walls of the mold, turn the mold upside down, lift it slightly and the sponge cake comes out of the mold. You should clean the biscuit from paper and burnt areas with a grater or knife. A warm sponge cake wrinkles when cut, so after baking it is necessary to let the sponge cake rest for at least 4 hours, and if the sponge cake is to be soaked in flavored sugar syrup, then for at least 7 hours, otherwise, after absorbing the syrup, it will fall apart.
Preparing biscuit dough without heating
This dough is more airy, but less crumbly, so it is used for making rolls and bouches, as well as for other airy products.
Recipe for sponge dough without heating
|
Products |
Quantity |
|||
|
Wheat flour, tbsp. spoons |
2 |
4 |
6 |
8 |
|
Granulated sugar, Art. spoons |
2 |
4 |
6 |
8 |
|
Egg yolk, pcs. |
3 |
6 |
9 |
12 |
|
Egg white, pcs. |
4 |
8 |
12 |
16 |
|
Yield of baked products, g |
200 |
400 |
600 |
800 |
The whites are separated from the yolks. Using a broom, grind the yolks with sugar (3/4 of the norm) until the grains of sugar disappear, and beat the mass until its volume increases 2-3 times. In another bowl in the cold (on ice, snow, in a bowl of cold water), beat the whites with a broom until the volume increases 4-5 times; at the end of whipping, gradually add sugar (1/4 of the norm).
The yolks, beaten with sugar, are mixed with 1/3 of the beaten whites, then flour is added and the mixture is lightly mixed. After this, add the rest of the whipped whites and mix until a homogeneous dough forms.
Making butter sponge cake
A butter sponge cake differs from a regular sponge cake in the method of preparation and in that it contains, in addition to flour, sugar and eggs, a large amount of butter. Therefore, the butter sponge cake has a denser crumb. Cakes and pastries are made from butter sponge cakes, and mainly muffins - products characterized by great richness.
Butter biscuit recipe
|
Products |
Quantity |
|||
|
Eggs, pcs. |
3 |
6 |
9 |
12 |
|
Wheat flour, tbsp. spoons |
2 |
4 |
6 |
8 |
|
Granulated sugar, Art. spoons |
3 |
6 |
9 |
12 |
|
Butter, g |
35 |
70 |
100 |
135 |
|
Starch, teaspoon |
1 |
2 |
3 |
4 |
|
Yield of baked products, g |
225 |
450 |
675 |
900 |
Starch can be replaced with wheat flour. Beat the butter and sugar with a spatula until white, then, continuing to beat, add the yolks in three to five additions.
In a separate pan, beat the chilled whites so that they are held on a raised broom.
Half of the whipped whites are transferred to a mixture of butter, sugar and yolks and mixed lightly, then flour and the remaining whites are added and a homogeneous dough is kneaded.
Bake the butter sponge cake in any, not very large forms, in a frying pan or baking sheet.
The molds should be greased from the inside with heated oil, sprinkled with flour or finely chopped almonds (nuts) and filled with dough up to 3/4 of their height.
When baking layers of sponge cake for cakes or pastries, you can use paper molds (round or rectangular), which are very easy to make. The thickness of the dough spread for layers should not exceed 5-7 mm.
Thin spreads bake quickly and the dough does not settle in them. The circle with the dough is placed on a baking sheet.
Spreads thinner than 10 mm and small products are baked for 10-20 minutes at a temperature of 200-220 degrees, and large ones - 35-50 minutes or more at a temperature of 190-200 degrees.
During baking, especially at the beginning, you should not allow the sponge cake to shake, otherwise it will shrink and be soggy. The readiness of a butter sponge cake during baking is determined in the same way as the readiness of a regular sponge cake.
Preparing paper circles for baking thin layers of butter sponge cake.
Biscuit boucher
1 1/4 cups flour, 1 cup sugar, 10 eggs.
Separate the yolks from the whites and beat with sugar until the mass approximately doubles in volume and until the sugar crystals are completely dissolved, add flour, knead the dough. While kneading the dough, add separately beaten egg whites. The dough should be light and fluffy. Immediately mold the finished dough. For molding, a special pastry bag with a metal tip is used. The dough is deposited on a metal sheet covered with rough paper (on smooth paper the dough spreads and the baked goods turn out flat and unattractive).
It should be remembered that whites beat faster than yolks with sugar, so you need to beat the yolks first. Whipped whites should not stand for long, otherwise the air bubbles will quickly collapse and the airy protein mass will settle. There should not even be traces of yolk in the whites, which reduces the foaming ability of the whites. The faster the dough is kneaded and formed, the higher the quality of the finished biscuit.
Strawberry sponge cake
For the filling: 3 cups strawberries, 1/2 cup sugar, 1 tablespoon gelatin.
Prepare biscuit dough according to the basic recipe. Bake two flat cakes in round pans. After cooling, cut each cake horizontally so that you get four layers. Place the layers one on top of the other, layering them with pre-prepared strawberry puree. Decorate the surface of the cake with fresh strawberries and pour strawberry jelly.
Cake decoration.
Sponge cake with apples
4 tablespoons flour, 6 tablespoons sugar, 5 eggs, 3-4 apples, cinnamon.
Wash the apples, peel, remove seeds, cut into slices, sprinkle with cinnamon, mix. Separate the whites from the yolks. Beat the yolks with sugar, mix with apples, add flour and separately beaten whites, mix everything quickly, pour into a mold (or frying pan), greased with softened butter and sprinkled with breadcrumbs. Bake the pie at a temperature of 180-200° C. Serve the finished pie with tea or milk.
Cranberry sponge cake
4 tablespoons flour, 6 tablespoons sugar, 5 eggs, 1 1/2 cups cranberries.
Prepare biscuit dough as indicated in the previous recipe. Pour cranberries into a mold (or frying pan), greased and sprinkled with breadcrumbs, and pour the biscuit mixture over it. Bake the pie at a temperature of 180-200° C.
Lemon sponge cake
1 1/2 cups flour, 1 cup sugar, 8 eggs, 9 tablespoons butter, zest of 2 lemons, 1 tablespoon powdered sugar.
Mix the softened butter with sugar and grated lemon zest, stirring continuously, add the yolks (gradually, one at a time) into the butter and sugar. While rubbing the mass, add flour and whites whipped into a strong foam. Pour the kneaded dough into a mold (or frying pan), greased with softened butter and sprinkled with breadcrumbs. Bake the cake at a temperature of 210-220° C. After cooling, sprinkle the surface of the cake with powdered sugar and decorate with candied fruits.
Cake "Ryzhik"
3 cups flour, 2 eggs, 1 cup powdered sugar, 3 tablespoons butter, 2 tablespoons honey, 2 teaspoons baking soda, 4 tablespoons vinegar, ready to use.
For the cream: 500 g sour cream, 1 glass of sugar.
Beat the eggs with powdered sugar, add softened butter and honey, without stopping beating, place the mixture in a water bath and heat to a temperature of 75-80 ° C. Remove the heated mass from the water bath, add flour to it and bake 12 cakes (for each cake accounts for one tablespoon of dough). Beat sour cream with sugar. Place the golden brown cakes one on top of the other, pour whipped sour cream over each cake and press lightly so that a little sour cream flows out. The resulting drips will decorate the cake.
Cake "Golden Ear"
1 tablespoon flour, 3/4 cup white bread crumbs, 5 raw eggs, 3 tablespoons sugar, 1 teaspoon cocoa. For syrup: 6 tablespoons sugar, 12 tablespoons water, 4-5 tablespoons cognac.
Drawing from cream.
For the cream: 200 g butter, 2-3 tablespoons of condensed milk, 2 tablespoons of cognac (to obtain chocolate cream, add 1 tablespoon of cocoa powder).
Pass the crackers through a meat grinder twice and sift. Beat eggs and sugar until a fluffy homogeneous mass is obtained, add cocoa, flour, crackers, quickly knead the dough, put it in a round shape or in a frying pan, greased, and put in the oven. Bake the biscuit at a temperature of 180-200° C. Boil syrup from water and sugar. Add cognac to the cooled syrup for flavoring. Beat the butter intended for the cream until fluffy, add condensed milk and cognac (add cocoa to obtain chocolate cream).
Cut the cooled sponge cake into three layers, soak them in syrup, place one on top of the other, sandwiching them with cream. Decorate the top of the cake with ears and daisy flowers made from cream.
Description of the presentation by individual slides:
1 slide
Slide description:
Lesson topic: “Sponge dough and products made from it” Prepared by teacher of special disciplines: Mazur N.G.
2 slide
Slide description:
The biscuit has a light and fluffy structure and is easy to process. To prepare the sponge cake, use flour with a small gluten content, otherwise it will turn out to be too long and have poor rise. The biscuit is prepared by beating, during which a large amount of air is introduced into the mass, and the dough greatly increases in volume. Thanks to its fluffiness and elasticity, a variety of pastries and cakes are prepared from sponge cakes. Depending on the cooking method and recipe, the main (heated) and round (boucher, cold) sponge cakes are prepared. The biscuit is also prepared with various fillings (cocoa, nuts, butter, vegetables).
3 slide
Slide description:
Technological scheme for preparing biscuit semi-finished product (main) and products made from it
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Slide description:
25% of flour can be replaced with starch to reduce the amount of gluten. In addition, thanks to starch, the biscuit turns out drier, the products have even pores and do not crumble so much when cutting. Preparing a sponge cake consists of the following operations: combining eggs with sugar, heating and beating them, mixing the egg-sugar mass with flour. Combine the eggs with granulated sugar and, stirring, heat in a water bath to 45*C. At the same time, the yolk fat melts faster and has a more stable structure. Main biscuit (heated)
5 slide
Slide description:
Beat the egg-sugar mixture until the volume increases by 2.5-3 times and until a stable pattern appears on the surface (the trace does not flow when passed over the surface). During whipping, the mass is cooled to 20°C. The flour is combined with starch and quickly (but not abruptly) with the beaten egg-sugar mass so that the dough does not tighten and settle. If kneading is done in a beater, it should last no more than 15 seconds. It is recommended to use vanilla or rum essence. Add it at the end of beating the egg-sugar mass.
6 slide
Slide description:
The finished biscuit dough is immediately baked in capsules, cake tins and on sheets, as it settles during storage. Capsules, forms and sheets are lined with paper, but you can also grease them with margarine or confectionery fat. The biscuit dough is placed in molds at )/4 of their height, since during baking it increases in volume and can leak out. Biscuit dough is baked on sheets for rolls and some types of pastries and cakes. The dough is poured onto a sheet lined with paper in a layer of no more than 10 mm and leveled with a knife. The biscuit dough is baked at a temperature of 200-210°C. Baking time depends on the volume and thickness of the dough. So, biscuits are baked in capsules for 50-60 minutes, in cake tins for 35-40 minutes, on sheets for 10-15 minutes. In the first 10 minutes, the semi-finished biscuit product should not be touched, as the shock will cause it to settle (the fragile walls of the air bubbles will burst).
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Slide description:
The end of the baking process is determined by the light brown color of the crust and elasticity. If, when pressed with a finger, the hole quickly recovers, the biscuit is ready. During baking at high temperatures, a dark, thickened crust is formed, and at low temperatures, the biscuit semi-finished product has a pale crust. If the baking time is insufficient, compacted areas of the crumb (“hardening”) will form.
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Slide description:
The baked semi-finished biscuit product is cooled for 20-30 minutes. Then they are freed from capsules and molds, cutting with a thin knife along the entire perimeter of the sides and dumping the semi-finished biscuit product onto the table. If the biscuit is subsequently used to prepare products that are soaked in syrup, then the paper is not removed and left for 8-10 hours to strengthen the structure of the crumb. The paper protects the biscuit from drying out too much. The biscuit should be kept at a temperature of about 20*C. After this, the paper is removed, the biscuit semi-finished product is cleaned and cut horizontally into two layers. In this form, the semi-finished biscuit product is used to make pastries and cakes.
Slide 9
Slide description:
the biscuit semi-finished product should have a light brown, smooth, thin top crust; lush porous elastic structure; yellow color of the crumb. Humidity (25 ± 3)%. Quality requirements
10 slide
Slide description:
Types of defects Causes of occurrence Semi-finished biscuit product is dense, small in volume, low-porous Flour with a high gluten content (without added starch); eggs are not beaten enough; long kneading with flour; the dough was not baked for a long time; mechanical stress during baking; increased amount of flour The semi-finished sponge product has compacted areas of the crumb (“hardening”) Insufficient baking time The semi-finished sponge product has lumps of flour Insufficient space; all the flour was poured in at once. The biscuit semi-finished product has a pale crust. Low baking temperature; insufficient baking time The biscuit semi-finished product has a burnt or dark brown thickened crust High baking temperature; long baking time
11 slide
Slide description:
For this biscuit, use only fresh or diet eggs, in which the yolk is well separated from the white. The dough is made more viscous and thick. No starch is added to it. Preparation consists of the following operations: whisking separately the whites and yolks with sugar, combining the whipped yolks, whites and flour. Egg yolks are combined with granulated sugar according to the recipe and beaten until the volume increases by 2.5-3 times. At the same time, beat the egg whites until the volume increases S-6 times and until a stable foam (does not drip from the whisk) slowly at first, then gradually the pace of beating increases; At the end, citric acid is added to strengthen the protein structure. Round sponge cake (boucher)
1. Lesson topic message:
Biscuit dough. Methods for preparing cream and syrups. Ways to decorate cakes, pastries and pies.
2.Communication of lesson objectives:
Today in the lesson we will look at the technology of preparing biscuit dough, study the types of dough, remember the products used to prepare biscuit dough. Learn how to prepare cream and syrups. I’ll tell you about ways to decorate cakes and pastries.
3. Preparing students for active learning activities.
Remember your birthdays and holidays, when everything in the house sparkles, the smell of pies smells delicious, and this smell makes you feel cozy and festive. You can, of course, buy cakes and cookies in the store. But learning how to make these delicious things is not so difficult at all!
And you, I think, already know and can do a lot. And today we will try to verify this, repeat and summarize the information you know about types of dough, dishes and dough products, and learn something new.
4.Explanation of new material:
A) Types of test:
1) Yeast: sponge method and straight method.
2) Yeast-free (unleavened): biscuit, shortbread, custard, puff pastry, pancake dough, dumpling dough.
B) Biscuit dough .
Products: eggs, flour (some of the flour can be replaced with starch to reduce the calorie content of the dish), sugar.
Leavening agents are not added. To give a porous structure, beaten eggs or egg whites are added to the dough. Some of the flour can be replaced with potato starch. Biscuit dough has a liquid consistency. It is poured into a mold covered with oiled paper and placed in an oven heated to 200°C. Baking time 20-40 minutes.
Products made from biscuit dough: cakes, pastries, pies.
Used cake pans: Cake molds can be industrially made or made independently: from metal or baking paper. They can be round, oval, rectangular or square.
The appearance of cakes in confectionery:
“Cake is the head of the holiday!” - so, to paraphrase a well-known expression, we can briefly characterize our attitude towards cake.
After all, if you think about it, really, what celebration or anniversary would be complete without this culinary masterpiece?
What child can imagine their birthday without blowing out the candles on the cake? Fortunately, today's confectioners offer cakes for every taste and color, and for originals there is the opportunity to order a sweet surprise with the image of the birthday boy himself. But not many people know that such beauty is created not only by confectioners, but also by ordinary housewives. And, therefore, each of you will be able to create such masterpieces of culinary art.
There are many versions of the historical origin of cakes.
According to one of them, the first cake was baked in Italy. It is no wonder that the name of this confectionery product itself comes from the Italian word “torta”, which means twisted, tortuous and symbolizes the intricate cream decorations.
According to another version, the cake is of Eastern origin. According to some Egyptian studies.
Cake is a traditional holiday dish, a decoration for anniversaries, banquets and family celebrations.
There are many versions of the historical origin of cakes. According to one of them, the first cake was baked in Italy. It is no wonder that the name of this confectionery product itself comes from the Italian word “torta”, which means twisted, tortuous and symbolizes the intricate cream decorations. According to another version, the cake is of Eastern origin. According to some Egyptian studies.
The cake became a product of mass demand and consumption at the turn of the 19th and 20th centuries. Until this time, cakes were a luxury that few could afford.
Depending on the recipe and manufacturing method, cakes and pastries are divided into the following groups:
shortbread, biscuit, puff, almond-nut, waffle, puffed, combined;
cakes, in addition, into: crumb cakes, custard cakes, sugar cakes and basket cakes.
C) Methods for preparing cream and syrups.
As finishing semi-finished products use:
variouscreams ( creamy, custard, whipped, nut, creamy chocolate, etc.),
fruit jelly,
fudge(milk and sugar),
candied fruit,
chocolate and etc.
Syrups are used to soak cake layers to soften baked goods.
D) Methods of decorating cakes, pastries and pies.
For decorating a birthday cake chocolate – irreplaceable thing:
It has unique properties.
It can be of different shades, from black to white.
It has a variety of tastes, so you can always find a suitable option for yourself.
It can melt and freeze in the most bizarre configurations.
A little imagination – and your cake will acquire incredibly attractive power thanks to chocolate delights.
To decorate cakes and pastries, metal nozzles are used together with a pastry bag. They are made independently or purchased in specialized stores.
You can use a pastry syringe instead of the above mentioned devices.
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