Incredibly popular confection with various fillers called a cake. The history of the origin of the cake goes back to the time of the existence of Ancient Rome, during the development of which it was customary to mix pomegranate, nuts, raisins and many other ingredients in barley puree.
"Cupcake" got its name in the Middle Ages from a combination of the old French "Frui" - fruit and the English "Kechel" - cake. Today, modern English language has an analog word "Cakes", which means "cakes". According to the modern recipe for making a cake, it is usually baked from yeast or biscuit dough. The most common fillings are any nuts, dried fruits, jams, jams, fresh fruits and even vegetables.
Historians say that this type of dessert was especially widespread in the 16th century. Experts attribute this phenomenon to the appearance of granulated sugar, which was supplied from the American colonies and contributed to the long preservation of fruits. Thanks to this, cupcakes became a favorite dessert in many European countries, which had their own traditional ingredients for this dish.
Over the centuries, the cake recipe has changed in accordance with the characteristics of the cultures of different peoples and countries, so muffins, galleries, biscuits, etc. soon appeared. Generally it is considered that best size for a cupcake - these are small round sizes designed for one cup of hot tea or aromatic coffee.
Cake dough
Concerning cupcake dough, that's a different story. Some people like fluffy, buttery dough that turns out hearty and a little wet, while others prefer to bake dense, lean dough with little or no oil or margarine. To date, wheat flour is considered the most popular, however, lovers of a proper lifestyle and healthy nutrition bake fragrant and tasty muffins from corn, rye, oatmeal, buckwheat flour.
The consistency of the dough is usually close to sour cream, and due to the presence of eggs, butter and often jam or jam in the dough, the dough is also viscous. The dough should double in size during baking. Cupcakes usually bake well at a medium temperature, however there is a problem with undercooked cupcakes, when it is not baked and there is a batter. To do this, cooks advise baking muffins at a uniformly medium temperature until a hard crust forms. That is why it is better to choose a medium or small size for cupcakes, in this case the dessert will bake completely.
Also cupcakes are usually baked in a special round shape with a hole in the center. The finished cake is usually decorated with sweet buttercream, icing, sprinkles, and fresh fruit. It is worth noting that muffins are great both for morning coffee and as sweets for tea throughout the day.
Since the 16th century, a cake was considered a traditional English dessert, which was usually served for breakfast and eaten exclusively warm with butter. In Russia, the cake has gained wide popularity recently and is known to many culinary specialists thanks to a simple recipe.
It is worth noting that the Russians most of all liked the cake with raisins. It was this recipe that gained wide popularity, thanks to which it is a common thing to see muffins with raisins in many places of public catering.
Famous English muffins
Small round cupcakes are called muffins who also came to us from distant England. The English word Muffin underlying the name "Muffins" appeared in Great Britain at the beginning of the 11th century. Many historians still argue about the original meaning of the word Muffin, in most cases the meaning of this word is associated with the similar spelling and sounding of the Old French word moufflet, which was translated as "soft" and was used to describe the softness and quality of bread.
Other linguists attribute the origin of the word to the original German word Muffen, which meant "little pie". The modern name Muffins literally translates as "bun for tea."
IN English cuisine It is customary to bake muffins for traditional Fiveo'clock tea. Modern cafes, restaurants offer countless variety of cakes, pies, muffins. However, the usual muffins or muffins that we so happily buy in cafes and shops are far from the traditional English dessert. It is worth noting that in Russia we meet the traditional version of American muffins.
Real English muffins look a little different: they are flat cakes that are fried before serving on an open fire. Serve English muffins with sweet jam or jam.
According to the traditional recipe, English muffins are baked from white wheat flour, with the addition of sugar, yeast, and salt. For those who don't know, wheat flour in England is not of the highest quality, so baked goods go stale quickly. That is why English muffins are usually reheated just before serving.
Poor quality wheat flour prompted the savvy English to make toast, which is also widely used throughout the world.
The British are very fond of traditions, so they also cook English muffins according to a traditional recipe. They bake fragrant and tasty small cupcakes in the oven or on specially organized braziers, while not using baking dishes.
Muffin dough was made from fresh yeast, so it had to be prepared in advance. In this case, the stiff English kneaded the dough 6-8 hours before cooking. At the end of the 19th century, special rings, the so-called "muffinrings", were invented for baking muffins. They were placed on a baking sheet to obtain even edges and the correct shape of the dessert.
If you look into the history of the appearance of the muffin recipe, it is worth noting that initially muffins were considered food exclusively for domestic workers. They were prepared for the servants from the remaining scraps of the text. Then, as various variants of muffins were used and appeared, this dish began to appear on the tables of the owners of the house.
Thus, muffins became widespread throughout England, subsequently throughout Europe, and then became popular throughout the world. Muffins made in Europe are very similar to traditional cupcakes. North America It is customary to call "Penny" or small cupcakes.
With regards to the preparation of muffins in North America, the dough is prepared without the use of yeast. Fluffiness and increase in the volume of the dough is achieved through the use of soda or chemical baking powder, also known as baking powder.
That is why in American cookbooks recipes for muffins and cupcakes are placed in the section of yeast-free bakery products. American muffins are usually baked in separate small molds made of metal or silicone. An additional paper rosette is also considered a trademark of American muffins.
It is customary to add chocolate, nuts, fruits, cheeses, various aromatic herbs, vegetables, and berries as components to American muffins.
As for the modern version of the muffin recipe, it differs significantly from the traditional one. The Americans have changed the recipe by adding all sorts of syrups, vanilla, berries and jam. The modern muffin recipe is also popular in Europe. However, there is a tradition of cooking that is used even today. Preparation of dough for muffins is characterized by the basic principle: mix dry ingredients with dry ones, and liquid ingredients with liquid ones. Then everything is quickly mixed into a single mixture, resulting in a thick dough with lumps. In this case, the mixer should not be used, as the dough in this case will turn out to be heavy.
german stollen
One of the varieties of cake is the German version of the cake, which is called stollen. It has an oblong shape, sprinkled with powder, with a lot of spices, nuts, candied fruits, fruits. According to legend, stollen was made in the form of a newborn Jesus wrapped in a snow-white diaper.
A similarly shaped Christmas cupcake has retained its shape for centuries. Therefore, it is considered the oldest traditional German dessert. The first mention of the Christmas cake appeared in 1329, as a festive dish presented to the bishop. To taste, it did not at all resemble the taste of a modern cake, as it was prepared during the fasting period. The canons of the Catholic Church allowed the use of only herbal products nutrition. Therefore, the main ingredients were water, oats and flour.
The taste of stollen was not particularly attractive, so in 1430 Elector Ernst of Saxony turned to Pope Nicholas V with a request to allow the use of oil in baking stollen. As a result, he was refused, and only in 1491 the church allowed the use of oil in exchange for certain payments in favor of the church.
Allowing the butter ingredient was originally restricted to the nobility, but bakers have since added a fair amount of butter to the cake batter, making it a traditional ingredient.
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INTRODUCTION
CHAPTER 1. Theoretical part. Enterprise characteristics
1.1 Classification and range of cake products
1.2 Technological process making cupcakes
1.3 Technological equipment for the production of cakes
CHAPTER 2. Practical part
2.1 Cake production technology based on the use of carrot puree
CHAPTER 3. Experimental part
3.1 Organization of experimental work
3.2 Determination of gluten and moisture content of flour
3. 3 Objects of study
CONCLUSION
BIBLIOGRAPHY
INTRODUCTION
cake carrot puree flour
Cupcakes are an integral part of Russian cuisine and are of great importance in human nutrition. They have an attractive appearance and good taste.
The history of the origin of the cake goes back to the time of the existence of Ancient Rome, during the development of which it was customary to mix pomegranate, nuts, raisins and many other ingredients in barley puree. It got its name in the Middle Ages, thanks to a combination of the old French "Frui" - fruit and the English "Kechel" - cake. Today, modern English has an analogue word "Cakes", which means "cakes".
Historians say that this type of dessert was especially widespread in the 16th century. Experts attribute this phenomenon to the appearance of granulated sugar, which was supplied from the American colonies and contributed to the long preservation of fruits. Thanks to this, cupcakes became a favorite dessert in many European countries, which had their own traditional ingredients for this dish.
The fact that cake making has a long history also confirms that even the ancient Romans knew how to make cakes. To make cakes, they mixed dried grapes, nuts, or pomegranate seeds with barley porridge. Most likely, it is no coincidence that from some ancient dialects the word "cupcakes" is translated as "fruit pie."
Over the centuries, the cake recipe has changed in accordance with the characteristics of the cultures of different peoples and countries, so muffins, galleries, biscuits, etc. soon appeared. It is generally believed that the best size for a cake is a small round shape, designed for one cup of hot tea or aromatic coffee.
According to a modern recipe, a cupcake is baked from yeast or biscuit dough. The most common fillings are any nuts, dried fruits, jams, jams, fresh fruits and even vegetables.
There are also varieties that are widely known throughout the world. These can be safely attributed, which has become truly legendary, a cupcake called "Rum Baba". Nowadays, this cake is a product made from raisins, nuts and fruits aged in rum. In addition, the finished cake is also poured with rum. The Rum Baba owes its origin to the Polish king Stanislav Leshchinsky. According to the stories, when cupcakes were brought to him during the next feast, they turned out to be too dry, and he dipped them in wine. The king liked the new taste of cupcakes very much. The final name "Rum Baba" was given by a French chef when these cakes became widely popular in France, whose rulers were relatives of King Stanislav.
In Italy, the name of such a cake as Panettone was born - a generally accepted solemn Italian cake. According to tradition, Panettone is prepared for Christmas, Bright Sunday or for the New Year. Also in the city of Verona, there is a traditional Christmas pastry called Pandoro. It translates as "golden bread". Together with Panetone, Pandoro is one of the famous Christmas desserts in the Italian Republic.
In the Bahamas, fruits, nuts and raisins intended for cake toppings are aged in rum for 2 to 3 months. After baking, cupcakes are poured with rum, in which the filling was aged.
The traditional German cake Stollen is usually baked at Christmas. Stollen is an elongated cake with a huge content of spices, raisins, nuts and enough sprinkled with powdered sugar.
In the UK, cupcakes are very popular. A traditional Christmas cake should be topped with marzipan or white icing.
American muffins are very rich in fruits and nuts. They are soaked heavily in liqueurs or cognac and covered with powdered sugar. Some Americans believe that cupcakes get better with age due to the strength of the alcohol they are soaked in.
The relevance of studying the technology of making cakes as one of the types of confectionery products is due to the fact that one of the main tasks facing the enterprises of the confectionery industry at present is the purposeful creation of a civilized market for products of high quality, as well as products for medical, dietary, preventive and children's purposes that meet the needs of specific population groups.
The purpose of this work is to consider the technology for the production of cakes based on carrot puree.
The achievement of this goal will be facilitated by the solution of a number of tasks:
· To study the features of production and the main types of cupcakes;
· To study the technology of cake production based on the use of carrot puree;
· Consider the basic requirements of the effect of carrot puree on the preservation of the freshness of cupcake products.
The organization PK "TREST CANTERS AND RESTAURANTS" was registered on July 31, 1992. Registrar - Inspectorate of the Ministry of the Russian Federation for Taxes and Dues for the city of Mtsensk, Orel Region.
The company PK "Trest of canteens and restaurants" carries out the following activities (in accordance with the OKVED codes specified during registration):
Food production, including beverages
Manufacture of other food products (Primary activity)
Activities of hotels and restaurants
Activities of canteens at enterprises and institutions and the supply of catering products (Additional activity)
The company operates in the following industries (in accordance with the OKONKh classifier):
Trade and catering
Domestic trade
Catering
CHAPTER 1. Theoretical part
1.1 Classificationand range of cakes
Cupcakes are sweet confectionery products made from pastry dough with a high content of eggs, sugar and fat, as well as fillings that are valuable in taste - raisins, candied fruit, fruits, nuts, etc. This explains their high calorie content (about 360 kcal, or 1506 kJ per 100 g), pleasant taste, aroma. Cupcakes can be baked in a rectangular shape or round (with a through hole in the center, which will give it the shape of a large ring). The closest relative of the cake is Russian Easter cake.
Cupcakes are divided into the following groups:
yeast,
on chemical baking powder;
without chemical leavening agents and yeast.
The variety of the assortment of cupcakes is achieved not only by a set in the recipe in different ratios of raw materials, but also by giving the cupcake a certain shape and mass. In the form of cupcakes are:
rectangular;
square;
in the form of a log;
in the form of a truncated cone with a through hole in the center.
The mass of cupcakes is varied (75, 200, 300 g; 1 kg, etc.). Cupcakes are produced by piece weighing up to 1 kg and by weight.
TYPES OF CAKE:
Cupcake is a native English or Scottish pastry. There are several types of them - muffins, scones, stollen, cupcakes. They differ in the method of preparation (baked, fried), filling (berries, fruits, cream, icing), without filling and, accordingly, in the method of serving. The British serve scones for the traditional Five o`clock Tea, and the German stollen for Christmas dinner.
English cupcake
Let's start with England - baking muffins similar to what we eat appeared in it. The British created two traditional types: muffins and Simnel, an English Easter cake.
Muffins are small flat cakes that do not look like fluffy cupcakes, but rather resemble yeast buns without filling. They are prepared from yeast dough and served during breakfast, lunch or tea. Before serving, muffins are heated over an open fire, and eaten with jam, cream or butter. the American version of muffins is a portioned type of cake made from different types pastry, most often stuffed, such as vanilla blackcurrant muffins or pear muffins.
french cupcake
The French gave us a chocolate muffin - muale (or muale). This chocolate dessert has won the hearts of the French and has received many variations.
You can cook a kind of moale, which appeared in 1981 - chocolate fondant. Get a chocolate cake with a liquid filling.
german cupcake
We often bake an analogue of a German cake without even knowing it. This vidstollen is called. An oblong shape, candied fruits, fruits and nuts, powdered sugar and a characteristic crack on the crust - all this began to be done by the Germans. The recipe for stollen has not changed since the end of the 15th century. It is baked for Christmas, adding a lot of candied fruits and nuts to the filling, decorating with chocolate or powdered sugar. Stollen is often soaked in alcohol or sweet syrup. The Christmas cupcake gradually ceased to be such and became a symbol of comfort, mulled wine or tea.
How to properly eat a cupcake
If such a type of baking as a cupcake looks “solid”, that is, there are no fillings, creams or icing on top of it, you need to bite it like a regular bun, holding it with your hand. Sometimes this dessert is baked in special baking paper, which sticks to the "bottom" during cooking. Before the meal, this paper must be separated.
If the cake has cream or icing (cupcake) on top, it must be divided horizontally, approximately in the middle, so that the “bottom” of the cake is separated from the top. After that, the upper part of the divided product is turned down with the filling (a kind of “sandwich” is formed). Only after that you can bite this cupcake.
1. 2 The technological process of making cupcakes
In general, the technological scheme for the preparation of cupcakes consists of the following stages:
preparation of raw materials and semi-finished products for production;
kneading and churning dough;
dough molding;
baking cupcakes;
cooling cupcakes;
surface finish.
Characteristics of raw materials.
Carrots are one of the most valuable root crops. It contains a lot of easily digestible sugars, as well as caromine provitamins and minerals. Carrot caromine in the human body turns into vitamin A. It is best absorbed after heat treatment of carrots with fat. According to the length, the root crop is divided into roots (3-5 cm), half-length (8-20), length (20-45). characteristic hallmarks economic and botanical varieties of carrots is the period of ripening, shape, size, structure, taste, color.
Eggs - contain all the nutrients necessary for human life. Chicken eggs contain 74% water, 12.6% proteins, 11.5% fats, 0.6 - 0.7% carbohydrates, 1% minerals, vitamins A, E, B 1, B 2, B 6, RR. Energy value 100 gr. Chicken eggs is 157 kcal or 657 kJ. Table eggs, depending on the method and period of storage, are divided into fresh, refrigerated and limed. An egg consists of a shell, yolk and protein.
Sugar - consists of pure sucrose, is a valuable food product and raw material for the confectionery industry. Energy value 100 gr. Sahara. 375 kcal, or 1569 kJ. A person needs 100 grams per day. Sahara. Sugar is easily absorbed by the body, restores strength, has a beneficial effect on nervous system but its excess is harmful. The sugar industry produces granulated sugar and refined sugar. It is obtained from sugar beets.
Milk is one of the most important food products. It contains more than 200 easily digestible substances necessary for human life, including proteins, fats, carbohydrates, minerals, vitamins. All components are well balanced, so they are easily and completely absorbed by the human body. Milk contains water 85 - 89%, proteins 2.8 - 4%, fat 2.9 - 6%, milk sugar residue from 10 to 15. Energy value 100 gr. milk with a fat content of 3.2% - 58 kcal or 243 kJ.
Flour - is a powdered product obtained by grinding cereals. It is wheat, rye, corn. Flour contains water 14 - 15%, proteins 10.3 - 12.9%, fats 0.9 - 1.9%, vitamins B 1, B 2, PP. Energy value 100 gr. flour 323 - 329 kcal or 1352 - 1377 kJ. The higher the grade of flour or more carbohydrates in it, but less proteins, fats, digestibility is high.
Fat - it is of great importance in human nutrition. They have a high energy value - in the daily diet of a person should be about 30% of its calorie content, they are a source of a number of biologically active substances necessary for a person. According to the origin and type of raw materials, fats are divided into animal, vegetable and combined.
Preparation of raw materials and semi-finished products for production:
Requirements for raw materials, semi-finished products, preparation of raw materials for production and release finished products
All incoming raw materials, auxiliary, packaging materials and manufactured products must meet the requirements of applicable standards, specifications, biomedical requirements, have hygienic certificates or quality certificates.
Selective control of safety indicators in finished products of the baking and confectionery industry is carried out in accordance with the procedure established by the manufacturer of products in agreement with the state sanitary and epidemiological supervision bodies and guaranteeing the safety of products.
Raw materials and auxiliary materials are allowed into production only if there is a conclusion of the laboratory or specialists of the technological control of the enterprise.
When using imported food additives, the enterprise must have a specification certificate from the supplier, as well as a hygienic certificate or permission from the State Committee for Sanitary and Epidemiological Supervision of Russia
Raw materials entering production must be prepared for production in accordance with the technological instructions and the "Instruction for preventing the ingress of foreign objects into products."
The preparation of raw materials for production should be carried out in a separate room - the preparatory department.
Unloading of raw materials, semi-finished products and auxiliary materials should be carried out after preliminary cleaning of the container from surface contamination.
Bags with raw materials before emptying are cleaned from the surface with a brush and carefully ripped open along the seam.
Cans and cans with raw materials are cleaned from surface contamination and disinfected.
Glass jars and bottles are carefully inspected and broken and cracked are selected.
After opening the container, the raw material is poured or transferred to the in-shop marked container. Storage of raw materials in returnable containers in production facilities is strictly prohibited.
In production shops, it is allowed to store condensed milk in its original packaging.
Transportation of raw materials and semi-finished products through the production area must be carried out in labeled closed containers.
Empty containers must be immediately removed from the preparatory compartment.
Fillings and semi-finished products for finishing prepared for the production of bakery, flour confectionery and cream products should be stored in labeled closed containers or collections at a temperature not exceeding 6°C.
Intra-workshop transport (reversible) packaging and packaging equipment must be clean, dry, durable, without foreign smell. Returnable packaging must be subject to mandatory sanitization at the enterprise before use, regardless of whether it was processed before delivery to the enterprise.
It is forbidden: to bring the transport (negotiable) container into manufacturing facility without sanitization, release and transport confectionery products in transport (returnable) containers and vehicles that do not meet the requirements of the Sanitary Rules.
Before use, all bulk raw materials must be passed through magnetic traps and sifted through sieves in accordance with ND, and the starch used for casting sweets must be dried periodically.
Flour should be stored separately from all types of raw materials. Flour in containers should be stored in stacks on racks at a distance of 15 cm from the floor level and 50 cm from the walls. The distance between stacks must be at least 75 cm.
When bulk acceptance and storage of flour, the following conditions must be observed:
Receiving devices during the absence of unloading flour trucks should be constantly closed, receiving flexible sleeves removed into the room and hung;
Before connecting the flour truck to the receiving devices, the responsible person is obliged to make a thorough inspection of the internal contents of the outlet pipe of the flour truck, as well as the safety of the seals on the loading hatches of the flour trucks;
Air filters on silos and bunkers must be in good condition and cleaned at least once a day. All manholes and hatches must be securely closed. It is forbidden to send flour to production, bypassing magnetic traps;
After the repair and cleaning of the flour pipelines, switches, feeders, hoppers and silos, the equipment must be inspected so that there are no tools, parts, brushes, etc.
Yeast is delivered to the enterprise pressed, dried or in the form of yeast milk. Pressed yeast and yeast milk are stored at temperatures from 0 to +4°C. It is allowed to store a replaceable or daily supply of pressed yeast in the conditions of the workshop.
Fats, eggs and dairy products should be stored in refrigerators at a temperature of 0 to +4°C.
Egg melange is allowed in the dough for the manufacture of small-piece confectionery and bakery products in accordance with the required organoleptic, physico-chemical and microbiological indicators. Egg melange is stored at a temperature of -6 to +5 ° C, re-freezing of melange is strictly prohibited. Storage of defrosted melange for more than 4 hours is not allowed.
Pasteurized cow's milk is stored at a temperature of 0 to +6°C for no more than 36 hours from the end of the technological process of its production.
Spilling and transfusion of dyes, flavors, acids and other food additives into other storage containers is not allowed.
Solutions of dyes and flavors are prepared by employees of the laboratory of the enterprise and issued for production in containers made of materials approved by the state sanitary and epidemiological supervision authorities for use in Food Industry. Containers with solutions of dyes and flavors should have labels with the name and concentration of the drug solution.
Butter is carefully checked after unpacking and cleaned from the surface. In the presence of contamination on the surface and in case of microbiological deterioration, the oil is not allowed for the production of confectionery products with cream.
The duration of storage of oil before stripping in the oil cutter should be no more than 4 hours.
Fresh fruits and vegetables are thoroughly washed and dried before use. It is forbidden to use as finishing decorations berries, the effective washing of which is difficult - strawberries, raspberries, wild strawberries, blackberries, mulberries. These berries can be used after heat treatment as cream fillers.
Raisins and dried fruits are carefully sorted, twigs and impurities are removed, then washed on grates or in a raisin washer running water at a temperature of about 5°C. Raisins are allowed to be used in products where they undergo reliable heat treatment. The candied fruits are moving.
Puree, before use in production, must be passed through mashers.
Carrot puree is rubbed through a sieve with cells no more than 1.5 mm., jam, stuffing and cooking - through a sieve with cells no more than 3 mm. It is forbidden to dilute them with water.
Molasses, honey, syrups, liquid chocolate semi-finished products, melted fats, whole milk should be filtered through special sieves, milk should be boiled after straining.
Sugar syrups are filtered through metal sieves with cells no larger than 1.5 mm.
Nuts, almonds and oilseeds are cleaned of impurities on sorting machines or sorted by hand on tables, removing insect-damaged, moldy and poor quality.
For confectionery, fresh clean chicken eggs, without defects, with an intact shell, not lower than the 2nd category. Eggs should be candled and sorted.
Unpacking egg crates sanitization and obtaining egg mass are carried out under strict flow.
The manufacture of creams with a sugar content in the aqueous phase below 60% in each individual case is agreed with the state sanitary and epidemiological supervision authorities.
The cream is produced only in the required quantity for the production of one shift. It is strictly forbidden to transfer the rest of the cream for decorating cakes and pastries to another shift.
All cream residues can be used in the same shift only for baking semi-finished products and flour products with high heat treatment.
Creams of whipped cream, custard and whipped cream raw and custard should be used immediately after production. The possibility of their manufacture should be agreed with the state sanitary and epidemiological supervision authorities, taking into account the sanitary condition and maintenance of the enterprise and the qualifications of the personnel.
The jigging bags filled with cream during work breaks should be folded into a clean dish and stored in the cold.
To transport the cream to the workplace, clean dishes from of stainless steel or aluminum with resealable lids marked "cream". At workplaces, cream containers are not closed with lids.
Transferring the cream from one container to another is done with a special tool. It is not allowed to shift the cream directly by hand.
Rolls, cakes and pastries with cream after production should be sent to refrigerator compartment for cooling.
The duration of storage of finished products in production before loading into the refrigerator should not exceed 2 hours.
Enterprises with a daily production of confectionery products with cream over 300 kg and with an annual production of confectionery products without cream over 10 thousand tons must have a laboratory room in accordance with the VNTP "Technological design standards for enterprises producing confectionery products", "Regulations on the microbiological department of confectionery enterprises industry" and with OST "Confectionery. Equipment, materials, reagents and nutrient media for microbiological analyses".
Enterprises with a daily production of confectionery products with cream less than 300 kg and with an annual production of confectionery products without cream less than 10 thousand tons must have contracts with accredited laboratories for sanitary and microbiological analyses.
It is forbidden to use candy wrappers dyed with aniline dyes as a wrapper for sweets,
Kneading the dough and methods of its loosening
Fat introduced into the dough in the molten state is distributed in the dough in the form of drops and is poorly retained in finished products, standing out on the surface. An increase in the amount of fat makes the dough loose, crumbling, a decrease reduces the plasticity and friability of products.
Starch will give products friability. When baking on the surface of products, starch turns into dextrins, forming a shiny crust. It is permissible in recipes for some products to replace up to 10% of flour with starch.
Dairy products give the dough plasticity and improve taste qualities products.
Eggs give products a pleasant taste, color and create porosity. Egg white has foaming properties, loosens the dough. During baking, the protein coagulates, the elasticity and strength of the product structure depend on it.
Test batch.
The properties of the dough depend on the technological conditions of the batch, the content of various types of raw materials and their ratio.
For kneading dough, dough mixing machines with rolling bowls with a capacity of 140 and 270 liters are used. Beaters are used to knead a small amount of dough. The kneading lever can have the following shapes: wire, flat-lattice, hook-shaped, oval. Their use depends on the density of the kneaded dough. The dough mixing machine set includes three bowls for simultaneous dough kneading. During kneading, complex processes occur that cause a continuous change in the properties of the dough.
Swelling of gluten and starch occurs within an hour. In the first period of kneading, the dough is sticky and wet; as the kneading continues, the dough ceases to be sticky and easily lags behind the hands.
The kneading of the dough produced by the kneading machine arm is more intense than by hand, so the achievement of optimal dough properties is faster. The duration of kneading dough from flour with weak gluten should be less than from flour with strong gluten. In the process of kneading, the dough acquires new physical properties: firmness, extensibility and elasticity.
In the manufacture of dough, especially yeast dough, the kneading temperature is of great importance, which affects the quality of the products. The temperature of the dough during kneading is affected by the temperature of the main raw material, i.e. flour.
In winter, if the flour did not come from the warehouse, it is brought into the room before use so that the temperature rises to 12 ° C.
Calculation of the amount of water for kneading dough of a certain moisture content. Given the moisture content of the dough and knowing the mass fraction (dry matter) in all types of raw materials, it is possible to calculate the amount of water that must be introduced into the dough. This calculation is carried out according to the formula:
X=-B,
To calculate, you need to know the total mass of the raw material and its moisture content. Let us introduce the following notation:
X - the required amount of water for mixing, g (kg);
C -- mass of raw materials in dry matter, g (kg);
B is the mass of raw materials to be laid in kind, g (kg);
A - the specified moisture content of the test,%.
Shaping the dough in the yeast dough recipe determine the required amount of water for kneading at a dough moisture content of 35%
The dough, depending on its structure and consistency, is molded on various machines. The dough for sugar and some types of butter cookies is molded on rotary machines. For this purpose, heavy-duty stamping machines can also be used, on which it is possible to obtain a relief pattern and a relief inscription on the surface of test pieces. However, due to the complexity of the design, they are almost universally replaced by rotary machines. The latter have a number of advantages: high performance, relatively simple design, ease of maintenance and no dough scraps. In addition, rotary machines take up relatively little space and there are no shock (dynamic) loads during their operation. However, it should be borne in mind that when using these machines, a number of special requirements are imposed on the dough, the most important of which is a narrow range of humidity and temperature.
Table No.
C = 3.9 kg; B \u003d 4.6 kg.
If the dough is to have a moisture content of W = 35%, the amount of water for kneading can be determined from the above formula:
If the recipe contains the amount of water in kg, and it is necessary to determine the moisture content in%. we will make the following calculation: B - the total mass of the dough, kg; B - C - total moisture content in the dough, kg;
B \u003d 4.6 + 1.4 \u003d 6 kg B-C \u003d 6-3.9 \u003d 2.1 kg.
Methods for loosening dough
High taste qualities of the product are acquired with a porous structure. This structure and increase in volume is achieved by leavening the dough.
To obtain products with a porous structure, well baked and easily digestible, various methods of dough loosening are used: biological, chemical, mechanical and combined.
biological method. For this method, microorganisms are used - yeast fungi (yeast). "The loosening effect of yeast is based on the fact that in the course of their life they emit carbon dioxide, which contributes to the fermentation of the dough. A layer of sugar-glucose is necessary for the life of yeast. The fermentation process consists of two stages : the formation of glucose and the formation of carbon dioxide.Glucose is formed as a result of the action of flour and yeast enzymes.They themselves do not react, but in their presence a splitting reaction occurs.Therefore, enzymes are also called biological catalysts.
Under the action of enzymes, flour starch is partially broken down into a simple sugar-glucose. The same thing happens with sugar added to the dough. Sucrose also decomposes under the action of enzymes into glucose and fructose (up to 2%). Thus, the resulting glucose enters the yeast cell. This is how several complex reactions occur, as a result of which alcohol and carbon dioxide are formed from glucose. This is the main alcoholic fermentation:
The best temperature for yeast development is 28-32°C. If the temperature is lower or higher, then the fermentation process slows down. At a temperature of 50 "C, the yeast ceases its vital activity, and at a higher temperature they die. At sub-zero temperatures, the yeast also ceases its vital activity, and getting into favorable conditions, again acquire the ability to ferment. A large amount of sugar and fat in the dough impairs fermentation. If there is a lot of sucrose in the dough, then it is not processed by yeast. In yeast cells, pressure increases from an excess of sugar solution, their vital activity stops, and sometimes a rupture occurs. If there is a lot of fat in the dough, then it envelops the yeast cells with a thin film through which nutrients do not enter, and fermentation stops.
Simultaneously with alcoholic fermentation, lactic acid fermentation occurs in the dough. It is caused by lactic acid bacteria that enter the dough with air during the kneading process. As a result of the vital activity of lactic acid bacteria, carbon dioxide and lactic acid are formed from sugar. Carbon dioxide loosens the dough, and lactic acid improves its taste, since gluten becomes more elastic in an acidic environment.
Dough leaveners.
Carbon dioxide during alcoholic and lactic acid fermentation forms a porous structure of the dough and contributes to good quality baked goods.
Chemical way. For this method, chemical leavening agents are used: NaHCO, - baking soda and (NH4), CO, - ammonium carbonate. They are used as baking powder because under the influence of temperature they decompose into gaseous products that leaven the dough.
Baking soda decomposes under the influence of temperature into carbon dioxide, water and alkaline salt:
Alkaline salt Na2CO, in large quantities, impairs the taste and smell of products, so part of the baking soda is replaced with ammonium carbonate.
Ammonium under the influence of baking temperature decomposes into carbon dioxide, ammonia and water:
(NH4)2C03 = 2NH3 + CO2 + H20.
The disadvantage of this leavening agent is that, when used in large quantities, ammonia impairs the aroma of products. It is not recommended to take a lot of ammonium for loosening the dough. Add baking powder at the last moment of kneading, mixing them with flour or combining with liquid. This will avoid premature acid contact and decomposition.
mechanical way. The mechanical loosening method is used to make biscuit, custard, protein dough and pancake dough. This is due to the fact that the formulation of these products includes substances that have the properties to form an emulsion or a foamy structure (lecithin in eggs, casein in milk, egg protein, etc.).
This method is based on whipping dough. During whipping, the gesto is saturated with air in the form of small bubbles, enveloped in films of particles of the whipped product, and increases in volume. The formation of an emulsion in the dough makes the dough homogeneous and retains air more firmly.
The mechanical method of loosening is used in the manufacture of products from yeast dough with a large amount of muffin, which impedes the vital activity of yeast, as well as for the preparation of creams.
Egg whites are the best. With proper whipping, they increase in volume by 5-7 times, retain their structure well when combined with other products and during baking. This property of proteins is used in the preparation of various types of dough and creams. Egg whites are carefully separated from the yolks, as the fat of the yolk impairs whipping of the whites.
Egg whites are cooled to 2 "C and whipped in a cool room. The cauldron and whisk for whisking are washed first with boiling water so that there are no traces of fat, and then rinsed cold water. If there are traces of fat, proteins are whipped poorly. First, the proteins are whipped at a quiet speed of the beater, and after 2-3 minutes they switch to a high speed.
During whipping, the volume of the protein increases and a lush white foam is formed. The readiness of whipped protein is determined by the stability of the foam. To strengthen the structure of whipped protein, it is recommended to add a little granulated sugar at the end of whipping or citric acid. If the proteins are not whipped enough, then large air bubbles form in them, which burst when the protein is combined with other products, and the finished products are small in volume. Over-whipped proteins have air bubbles with very thin walls. During baking, the volume of air bubbles increases, and the thin walls, unable to withstand pressure, burst and the products “sit down”. In the confectionery industry, units are used, on which a rotary molding method is used to cut out dough pieces for long biscuits. In this case, blanks are punched out by a rotating rotor from a pre-rolled strip. The forming rotor has a diameter of about 80 mm. The cutting matrices are fixed on it. In the body of each matrix there are stencils with knives and pins for cutting and piercing the dough piece.
Humidity cupcakes 10 - 33%. Extremely nutritionally useful dry substances determine the high energy value (360 kcal or more per 100 g), pleasant taste and aroma of cakes. An attractive appearance is created thanks to a variety of shapes, weights and external finishes. Recently, cupcakes with filling (wild berry jam), glazed cupcakes are in great demand. Cake dough is a multi-phase structured system that contains an air phase that provides a porous structure. The recipe for cupcakes includes chemical baking powder or yeast. The role of baking powder can be performed by surface-active substances (surfactants), which are part of the main raw materials, mainly egg products. Depending on the method of preparation and recipes, cupcakes are divided into groups: on yeast, on chemical baking powder, without chemical baking powder and yeast. In the production of cupcakes with filling or icing, the technological scheme includes operations for the preparation or preparation of the filling and icing, these operations can be combined into a mechanized line. Technological scheme for the preparation of cupcakes.
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Rice. No. 1 - Technological scheme for the preparation of cupcakes.
The preparation of yeast dough includes the preparation of dough and kneading dough on it. To prepare the dough, yeast is preliminarily prepared: 50% of the prescription amount of yeast in crushed form is stirred in warm water (40 ° C). Next, a part of the melange and flour are introduced in an amount of 50 ... 60% of the prescription and thoroughly mixed with water. The amount of water for the dough is calculated based on the humidity of the dough 49 ... 52% - The surface of the dough after kneading is lightly dusted with flour, covered with a cloth and left to ferment for 4 ... 4.5 hours at an ambient temperature of 30 ... .32°С. During fermentation, the acidity of the dough increases. The readiness of the dough can be established, firstly, by a change in appearance, the appearance of a wrinkled surface, and, secondly, by reaching an acidity of 3 ... 3.5 °. The indicators of the quality of the dough are: humidity 44 ... 52%; acidity 3.0...3.5°. To prepare the dough, granulated sugar, a mixture of fat with the part of melange remaining from the prescription amount, preheated to 35 ... 40 ° C, is loaded into the finished dough. The mass is thoroughly mixed, after which the remaining prescription components are introduced into it: salt, raisins, candied fruits, vanilla powder, yeast diluted in a small amount of water (50%). All raw materials with dough are thoroughly mixed. The duration of kneading in a kneader is 10...30 min. Then the dough is sprinkled with flour from the surface, covered with a cloth and left
for fermentation in a room, the temperature of which is about 32 ° C. The duration of fermentation is 1.5 ... 2 hours. During this time, one or two punches are made to remove part of the carbon dioxide (carbon dioxide) formed during fermentation from the dough and create optimal conditions for fermentation.
Quality indicators ready dough:
humidity, % - 20... 32 (depending on the type of cake);
acidity, deg - 3.0 ... 3.5;
temperature, °С - 30...32.
Below are the recipes for various cupcakes (Tables 1.1-1.3). In parentheses are the recipe numbers indicated in the current industrial collections. Recipes are recalculated for 10 kg of finished products or 100 pcs. finished piece products, taking into account the maximum allowable losses, which facilitates their use in catering establishments. The technological process of preparing yeast dough begins with the preparation of dough. Yeast (50% of the prescription amount) for dough is crushed and stirred in warm water (40 ° C). Then they introduce part of the melange and flour (50 - 60%) and mix everything thoroughly. At the end of kneading, the surface of the dough is lightly dusted with flour, covered with a cloth and left to ferment for 4-4.5 hours at a temperature of 30-32 ° C. Quality indicators of dough: humidity 44 - 52%, acidity 3 - 3.5 degrees of acidity.
To prepare the dough, granulated sugar, a mixture of fat with the part of the melange remaining from the prescription amount, heated to 35-40 ° C, is loaded into the finished dough. The mass is thoroughly mixed, after which the remaining prescription components are introduced into it. All raw materials with dough are thoroughly mixed for 10 - 30 minutes. Then the dough is sprinkled with flour, covered with a cloth and left to ferment in a room with a temperature of 30 - 32 ° C. The duration of fermentation is 1.5-2 hours. During this time, one or two punches are made to remove part of the carbon dioxide from the dough, which is formed during fermentation, and create optimal conditions for further fermentation. Quality indicators of the finished dough: humidity 20 - 32% (depending on the type of cake), acidity 3 - 3.5 degrees of acidity, temperature 30 -32 ° C. If the dough is prepared on chemical baking powder, then chemical baking powder is used sodium bicarbonate (baking soda), ammonium carbonate, baking powders. There are two ways to prepare dough with chemical baking powder.
The technology for preparing dough on chemical baking powder according to the first method includes: churning fat (butter, margarine); the introduction of granulated sugar and churning it with fat; the introduction of egg products; the introduction of other prescription components, with the exception of flour; adding flour and kneading dough. In a kneading machine, butter, heated to a temperature of 40 ° C, is churned for 7-10 minutes. When using cold oil, it is preliminarily softened at a low and then at a high number of revolutions of the kneader. Add granulated sugar and continue churning for 5-7 minutes. After that, egg products are gradually added to the kneading machine. The total duration of knocking down 20 - 30 min. Raisins, essence and chemical leavening agents are added to the downed mass at a low speed of rotation of the blades of the machine, everything is thoroughly mixed. Lastly, flour is introduced and kneaded for 3-5 minutes in a churning machine or 10-15 minutes in a dough mixer until a homogeneous mass is formed. A cake obtained from such a dough is airy and has a large rise. This method is used when the dough is cooked on melange or on eggs.
The second method of preparing dough on chemical baking powder includes: churning egg products with sugar for 25-30 minutes; softening and churning butter; adding to churned butter all prescription components, with the exception of flour; introduction to the resulting mixture of beaten egg-sugar mass; the introduction of flour. A cake made from dough obtained by the second method is characterized by a uniform finely porous structure, but the dough in this case is less saturated with air. Quality dough has a moisture content of 23 - 31%. The range includes cakes produced on chemical baking powder with the addition of surfactants that play the role of emulsifiers (cake "Special"). The dough for such cupcakes is prepared in three stages: softening and churning margarine with granulated sugar; mixing the resulting mass with melange, surfactants and other prescription components, except for flour and cocoa powder; kneading dough with flour and cocoa powder. Surfactants are introduced in the amount of 1% of the total weight of the prescription components. The technology for making dough without chemical baking powder and yeast includes: softening butter for 5-8 minutes; churning butter with granulated sugar 10-12 minutes; the introduction of parts of the yolk and churning 15 - 20 minutes until the disappearance of sugar crystals; adding flour and starch to the beaten mass and stirring for 20-30 s; knocking down egg white 13-17 minutes until a strong foam is formed; mixing the downed protein with the bulk. The finished dough has a moisture content of 27-29%. Mold the dough for cupcakes into metal molds. When making some varieties of cakes ("Spring"), the dough is divided into pieces, given them a round shape and placed in molds. The dough made with yeast is kept in molds for 90-110 minutes until the volume increases by 2-2.5 times. Small cupcakes are baked in corrugated molds or in molds in the form of cylinders. Forms are pre-lubricated with oil.
The formation of cupcakes occurs during baking as a result of physicochemical processes, mainly colloidal. At the same time, taste, aroma, color are formed. Technological parameters of baking (temperature, duration) of cupcakes depend on the recipe, the mass of dough pieces, and the design of the oven. Cakes are baked in ovens used for baking semi-finished flour products at a temperature of 160 - 200 ° C for 18 - 120 minutes, depending on the mass of dough pieces, their shape and recipe composition. Baked cupcakes are cooled for 4-5 hours, removed from the molds and the surface is cleaned with a knife or grater.
Then the cupcakes are finished. To give the cupcakes a pleasant look and reduce the drying of the surface, they are decorated with finishing semi-finished products - powdered sugar, fondant, candied fruit, replicated syrup, sugar icing. Cupcakes "Spring", "Capital", "Silver Label" are sprinkled with powdered sugar; the surface of the cake "Saffron" is covered with a replicated syrup; cake "Moscow" - a layer of lipstick and decorate with candied fruits; cake "Almond" is covered with praline, after which the middle of the surface is sprinkled with chopped almonds; the surface of the Golden Label cake is glazed with lipstick tinted with saffron tincture; Sprinkle the lemon cake with powdered sugar and then with almonds. The finishing of a chocolate-glazed cake consists in covering the surface with tempered chocolate icing. Glazing is carried out both manually and in CHOCO-BASIC glazing machines and chocolate sprinklers. The formation of a hard chocolate shell on the surface occurs as a result of the crystallization of cocoa butter upon cooling. Cupcakes must comply with the requirements of GOST 15052--96 in terms of organoleptic and physico-chemical indicators: have a taste and smell characteristic of the product name without foreign impurities, a surface characteristic of the product name; do not have burnt places; the surface of glazed products should be free of bare spots, stains, smudges, traces of "graying"; fondant icing should not be sticky or candied; cake crumb - porous, baked, without hardening and unmixed; the content of moisture, total sugar (according to sucrose), fat must correspond to the calculated values according to the recipe with tolerances towards decreasing. The alkalinity of cakes prepared with chemical baking powder should not exceed 2 degrees of alkalinity, the total acidity of cakes prepared with yeast should not exceed 2.5 degrees of acidity. The content of ash insoluble in 10% hydrochloric acid is allowed no more than 0.1%. According to the content of toxic elements and microbiological indicators, exceeding the permissible levels established by medical and biological requirements is unacceptable.
3. Cupcakes without chemical baking powder and yeast
The technological process of making a cake without chemical baking powder and yeast consists of the following stages.
Test preparation.
Molding.
3.1. An example of making a cake without chemical baking powder and yeast (Silver Label cake)
1. Preparation of the test. Butter is loaded into the kneading machine and softened for 5-6 minutes, then sugar is added and beaten for 10-12 minutes, after which the yolk is added in parts (the protein is beaten separately) and beaten is continued for 15-20 minutes until the particles disappear granulated sugar.
Flour and starch are added to the churned mass, the mixture is stirred for 20-30 s, after which it is mixed with proteins churned for 13-17 minutes. The finished dough has a moisture content of 27-29%.
2. Molding. The finished dough is laid out in molds, pre-oiled. Cupcakes have the shape of a truncated cone with a wavy side surface and a through hole in the center.
3. Baking. Duration of baking cake "Silver Label" 70--80 minutes at a temperature of 160-200 0 C. The baked semi-finished product is removed from the molds and placed in trays with the top crust down.
4. Finishing. The surface and sides of the Silver Label cake are sprinkled with powdered sugar.
The shape of the cupcakes should be correct, the surface - convex, without mechanical damage, with a uniform color, the crumb - baked, uniform in color, without traces of unmixed, not sticky and not wet to the touch. Tempering the crumb is not allowed. Taste and aroma must be appropriate. Cupcakes are packed in cardboard boxes.
The shelf life of cupcakes under the following conditions from the date of production is set as follows:
cakes made with yeast - 2 days
cakes made with yeast, in plastic packaging - 12 days
cupcakes made with chemical leavening agents, as well as without chemical leavening agents and yeast - 7 days.
Deviations of the net mass of cupcakes are allowed (in%, not more than):
with a mass of up to 100 g inclusive - ± 7.0;
with a mass of over 100 to 250 g inclusive - ± 5.0;
with a mass of over 250 to 500 g inclusive - ± 2.5;
with a mass of over 500 to 1000 g inclusive - ± 1.5;
with a mass over 1000 g - ± 1.0.
According to organoleptic indicators, cupcakes must meet the requirements specified in Table 90.
Table 90
Organoleptic quality indicators
|
Name of indicator |
Characteristic |
|
|
Surface and finish View at a break Taste and smell |
Corresponding to this product name, without damage (kinks). Not burnt. The surface of glazed cupcakes should not have traces of graying and stains. The surface of cupcakes prepared with chemical baking powder may have cracks and tears that do not change the presentation of the product. Fondant icing should not be sticky or candied. From light brown to dark brown. The color of the bottom crust may differ from the color of the top and side crusts. Well-baked cake, without hardening and traces of unmixed. In the presence of raisins, candied fruit and nuts, it should be fairly evenly distributed in products Peculiar to this name of the cake, without foreign taste and smell. |
In terms of physicochemical parameters, cupcakes must comply with the standards specified in Table 91.
Table 91
physical and chemical indicators
Preparation of dough on chemical baking powder. Sodium bicarbonate (baking soda), ammonium carbonate, baking powders are used as chemical leavening agents for dough.
There are two ways to prepare dough on chemical baking powder.
The dough preparation technology according to the first method includes successive operations (Fig. 1):
churning fat (butter, margarine);
the introduction of granulated sugar and churning with fat;
the introduction of egg products;
the introduction of prescription components (except for flour); adding flour and kneading dough.
In a kneading machine, butter, heated to a temperature of 40 ° C, is churned for 7 ... 10 minutes. When using cold oil, it is preliminarily softened at a low and then at a high number of revolutions of the kneader. Then granulated sugar is added and churning is continued for 5 ... 7 minutes. After that, egg products are gradually added to the kneading machine. The total duration of churning depends on the time of year and the amount of oil and is 20 ... 30 minutes. Raisins, essence, chemical baking powder are added to the downed mass at a low speed of the blades of the machine, and everything is thoroughly mixed. Lastly, flour is introduced and kneading is carried out for 3 ... 5 minutes until a homogeneous mass is formed in a churning machine or 10 ... 15 minutes in a dough mixer.
The cake obtained from such a dough is very airy and has a lot of rise. The described method is used when the dough is cooked on melange or on eggs, in which proteins are poorly separated from yolks.
If the recipe provides for whole milk, a part of sugar is added to it and boiled until the crystals dissolve. The milk syrup is cooled and gradually added to the churned butter.
The second method of preparing the dough includes the following operations:
churning egg products with granulated sugar for 25 ... 30 minutes;
softening and churning butter; adding to churned butter all prescription components except for flour;
introduction to the resulting mixture of beaten egg-sugar mass; the introduction of flour.
A cake made from dough obtained by the second method has a uniform, finely porous structure. But the dough is less saturated with air. When processing melange with sugar in a whipping machine for 25 ... 30 minutes, an increase in volume by 2.5 ... 3 times occurs. Humidity is an indicator of the quality of the dough. The range includes cakes produced on chemical baking powder with the addition of surfactants that play the role of emulsifiers. In this case, the dough is prepared in three stages:
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Cupcake is a sweet confection made from yeast or biscuit dough. Raisins, nuts or jam are usually added to it. The cupcake can be rectangular or in the form of a large ring.
The oldest cake recipe was invented in ancient Rome. It mixed nuts, pomegranate and raisins in barley puree. At the time of the discovery of sugar, the delicacy became very popular. The recipe for the cake varies from country to country and is more dependent on popular local ingredients. For example, in Switzerland, the dessert is prepared with nuts and candied fruits, in the USA - with nuts, fruits and strong alcohol impregnation, in Germany the cake has a rectangular shape and is carefully sprinkled with powdered sugar on top, in the UK it is covered with white icing or marzipans. But in the Bahamas, raisins, fruits and nuts that will be in the cake in the future are aged for several months in rum. And after the baking is ready, it is poured over with the same rum.
Main types of cupcakes
banana cupcake
This delicacy is most popular in the USA and Australia. To prepare it, you need overripe bananas, sugar, flour, eggs, butter, milk (can be replaced with soft tofu or soy milk) and baking powder. In addition, you can add candied fruits, dried fruits, nuts or spices to baking. Banana cake is easy to prepare even for a beginner, so if you are looking for the answer to the question " what can be baked in the oven for tea”, this dessert is ideal for all requirements.
cottage cheese cake
Baking comes from France and is based on goat or cow's milk. The structure of the cake is extremely airy. Its top is covered with a black burnt crust, but inside is a snow-white baked dough.
marble cupcake
Such a cupcake is baked from sweet dough and cocoa. To prepare it, the ready-made dough is divided into two parts and cocoa is added to one of them. After that, the two doughs are mixed a little and set to bake. A variation of this type of cake is a kind of zebra cake. It is obtained by alternately adding two types of dough to the form.
muffin
Muffin is a small oval or round pastry with the addition of various fillings. Baking easily fits in the hand of an adult. It may additionally include cinnamon, chocolate, raspberry, orange, banana, pumpkin, nuts, strawberries, lemon and other ingredients. There are two classic types of muffins: American (using soda or baking powder) and English (based on yeast dough).
Which (usually biscuit, less often yeast), in addition to flour (and yeast), also includes: water, eggs, margarine, sugar, maybe salt, butter.
A cake that is complex in composition may contain additional ingredients, such as: cocoa, candied fruit, raisins, dates, nuts, Turkish delight, jam and others. I sprinkle cupcakes on top with powdered sugar or glaze with fudge, chocolate, or decorate with fruits, almonds, etc.
Cupcakes are usually baked in elongated or cylindrical shapes.
Story
The first cake recipe can be found in ancient Rome, when pomegranates, nuts and raisins were mixed in barley puree.
Since the 16th century, when sugar became a discovery and was supplied from the American colonies, cakes became very popular (the high concentration of sugar preserved the fruit). Cupcakes have spread throughout Europe, but their recipes vary from country to country and depend on local ingredients.
Cupcakes in different countries
Bahamas Switzerland United Kingdom United States"pound cake" - a classic cake with a dense texture that is delicious and keeps fresh for a long time, traditionally a favorite type of baking for home confectioners in the West, consisting of ingredients weighing one pound each: butter, sugar, flour and 3-4 eggs.
American muffins are very rich in fruits and nuts. They are soaked heavily in liqueurs or cognac and covered with powdered sugar. Some Americans believe that cupcakes get better with age due to the strength of the alcohol they are steeped in.
Gallery
According to the Russian recipe, German stollen (kriststollen) also applies to cupcakes. In Germany itself, stollen is not a cake, since yeast dough is used for it, but according to the rules, non-yeast dough is used for cakes.
see also
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Notes
Literature
- Pokhlebkin V. V. "The Great Encyclopedia of Culinary Art." All recipes by V.V. Pokhlebkin, Centerpolygraph, 2009.
- Zakharova L. F., Tolchinskaya E. I. "Journey to the country of cooking." Arkhangelsk, 1989
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An excerpt characterizing Cupcake
– Girolamo is no more, dear Francesco... Just as there is no more father...Was it because Francesco was a friend from our happy “past”, or was it just that I was wildly tired of endless loneliness, but, telling him about the horror that the Pope had done to us, I suddenly felt inhuman pain ... And then I finally broke through! .. Tears gushed like a waterfall of bitterness, sweeping away embarrassment and pride, and leaving only a thirst for protection and the pain of loss... Hiding on his warm chest, I sobbed like a lost child looking for friendly support...
- Calm down, my dear friend ... Well, what are you doing! Please calm down...
Francesco stroked my tired head, as my father did long ago, wanting to calm me down. The pain burned, again mercilessly throwing into the past, which could not be returned, and which no longer existed, since there were no more people on Earth who created this wonderful past ....
– My house has always been your house, Isidora. You need somewhere to hide! Let's go to us! We'll do our best. Please, come to us!.. You will be safe with us!
They were wonderful people - his family ... And I knew that if I agreed, they would do everything to hide me. Even if for this they themselves will be in danger. And for a brief moment, I suddenly wanted so wildly to stay!.. But I knew perfectly well that this would not happen, that I would leave right now... And in order not to give myself vain hopes, I immediately said sadly:
- Anna remained in the clutches of the “most holy” Pope ... I think you understand what this means. And now she's left with me alone... Forgive me, Francesco.
And remembering something else, she asked:
“Will you tell me, my friend, what is happening in the city?” What happened to the holiday? Or has our Venice, like everything else, also become different? ..
– The Inquisition, Isidora... Damn her! It's all inquisition...
– ?!..
- Yes, dear friend, she even got here ... And the worst thing is that many people fell for it. Apparently, for the evil and worthless, the same “evil and worthless” is needed in order for everything that they have been hiding for many years to be revealed. The Inquisition has become a terrible tool of human revenge, envy, lies, greed and malice! .. You can’t even imagine, my friend, how low the most normal people can fall! .. Brothers slander objectionable brothers ... children aged fathers, wishing to get rid of them as soon as possible ... envious neighbors against neighbors ... This is terrible! No one is protected today from the coming of the "holy fathers"... It's so scary, Isidora! One has only to tell someone that he is a heretic, and you will never see that person again. True madness... which reveals the lowest and worst in people... How can one live with this, Isidora?
Francesco stood stooped, as if the heaviest burden pressed down on him like a mountain, not allowing him to straighten up. I knew him for a very long time, and I knew how difficult it was to break this honest, brave man. But then life hunched him, turning him into a confused, who did not understand such human meanness and baseness of a person, into a disappointed, aging Francesco ... And now, looking at my good old friend, I realized that I was right, deciding to forget my personal life , giving it for the death of the "holy" monster, trampling on the lives of others, good and pure people. It was only unspeakably bitter that there were low and vile "people" who rejoiced (!!!) at the arrival of the Inquisition. And someone else's pain did not hurt their callous hearts, rather the opposite - they themselves, without a twinge of conscience, used the paws of the Inquisition to destroy innocent, kind people! How far our Earth was from that happy day when a Man will be pure and proud!.. When his heart will not succumb to meanness and evil... When Light, Sincerity and Love will live on Earth. Yes, the North was right - the Earth was still too evil, stupid and imperfect. But I believed with all my heart that someday she would become wise and very kind ... only many more years would pass for this. In the meantime, those who loved her had to fight for her. Forgetting yourself, your relatives... And not sparing your only and very dear earthly Life. As I forgot, I didn't even notice that Francesco was watching me very carefully, as if he wanted to see if he could persuade me to stay. But deep sadness in his sad gray eyes told me - he understood ... And hugging him tightly for the last time, I began to say goodbye ...
We will always remember you, dear. And we will always miss you. And Girolamo... And your good father. They were wonderful, pure people. And I hope another life will be safer and kinder for them. Take care of yourself, Isidora... No matter how ridiculous it may sound. Try to get away from him if you can. Together with Anna...
Cupcake has become the quintessential Christmas dessert. The history of the cake dates back to Roman times, when cake recipes contained pomegranate seeds, raisins, and pine nuts mixed into a pulp. Today's cupcakes are heavy cakes with sugar, flour, eggs, chopped candied fruit or dried fruit, nuts and spices. Learn more about the history of the cupcake to understand how this sweet and colorful treat became a holiday favorite.
Cake in Roman times was brought to battle by soldiers, because the cake did not spoil and easily endured the road. The cake did not exist until the Middle Ages because spices, preserved fruits and honey were added to the cake much later. And this happened when people learned that in order to preserve the fetus, it can be immersed in a high sugar concentrate. Then the Europeans began to import fruits from other parts of the world. As a result, Europeans were able to add not only native candied fruits such as plums and cherries to their cake, but also tropical fruits.
In the early 18th century, cupcakes were outlawed in continental Europe because they were considered "sinfully rich", although they eventually came back into fashion in England.
By the 19th century, the cake typically contained the skins of citrus fruits, pineapple, pears, cherries, and plums, and was considered medicinal. The cake spread throughout the New World and was especially popular in areas where fresh fruit was not widely available. Nuts were a popular addition to cake in the United States, as most cake makers were located in southern communities where cheap nuts were available.
These days, cupcakes aren't all that popular, but despite the decline in popularity over the years, cupcakes are still an important part of many people's holiday traditions. Cupcake is usually served at weddings and at Christmas. It is such a rich product that most often the cake is served alone, without cream, butter or other condiments.
If you want to try making homemade cupcakes, then Christmas is a great time. For a cake to be considered successful, it must be moist and have a variety of flavors.
Rum, whiskey or brandy are often added to cupcakes. According to experts, this makes the cake taste richer.
Whether you love or hate cupcake, there is no doubt that the history of cupcake is fascinating. Keep this information in mind, and it is quite possible that the cupcake will appear on your table more often than usual!
Apr 14, 2015 Marina
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