An incredibly popular confectionery product with various fillers called a cupcake. The history of the cake goes back to the days of Ancient Rome, during the period of whose development it was customary to mix pomegranate, nuts, raisins and many other ingredients in barley puree.
“Cake” got its name in the Middle Ages due to the combination of the Old French “Frui” - fruit and the English “Kechel“ - cake. Today it is modern English language has an analogue 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, preserves, fresh fruits and even vegetables.
Historians say that this type of dessert became especially popular in the 16th century. Experts associate this phenomenon with the advent of granulated sugar, which was supplied from the American colonies and contributed to the long-term 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 cupcake recipe has changed in accordance with the characteristics of the cultures of different peoples and countries, so muffins, stollen, biscuits, etc. soon appeared. In general it is believed that best size for cupcakes - these are small round-shaped sizes, designed for one cup of hot tea or aromatic coffee.
Cupcake batter
Concerning cupcake dough, then that's a different story. Some people like a loose, buttery dough that turns out rich and a little moist, while others prefer to bake a dense, lean dough with virtually no added butter or margarine. Today, wheat flour is considered the most popular, but lovers of a healthy lifestyle and healthy nutrition bake aromatic and tasty muffins from corn, rye, oatmeal, and 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 preserves in the dough, the dough is also viscous. During baking, the dough should double or triple in size. Cupcakes usually bake well at medium heat, but there is a problem with underbaked cupcakes, which is when the cupcakes are not baked and a batter remains. To do this, culinary experts advise baking the muffins at an evenly 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 be completely baked.
Also, cupcakes are usually baked in a special round pan with a hole in the center. The finished cupcake is usually decorated with sweet buttercream, frosting, 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 traditional English dessert has been a cake, which was usually served for breakfast and eaten exclusively warm with butter. In Russia, the cupcake has gained wide popularity quite recently and is known to many chefs thanks to its simple recipe.
It is worth noting that Russians liked the cupcake with raisins the most. It is this recipe that has gained wide popularity, thanks to which it is common to see muffins with raisins in many catering establishments.
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 sound of the Old French word moufflet, which was translated as “soft” and was used to describe the softness and quality of bread.
Other linguists trace the word's origins to the original German word Muffen, which meant "small pie." The modern name Muffins literally means “tea bun.”
IN English cuisine It is customary to bake muffins for traditional “Fiveo’clock” tea. Modern cafes and restaurants offer a countless variety of cupcakes, pies, and muffins. However, the usual muffins or cupcakes that we so happily buy in cafes and shops are far from the traditional English dessert. It is worth noting that in Russia we find a traditional version of American muffins.
Real English muffins look a little different: they are flat cakes that are fried over an open fire before serving. English muffins are served with sweet jam or preserves.
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 high quality milling, so baked goods quickly go stale. This is why English muffins are usually reheated just before serving.
Low-quality wheat flour prompted the savvy British to make toast, which also became widespread throughout the world.
The British are very fond of traditions, so they also prepare English muffins according to the traditional recipe. Fragrant and tasty small muffins are baked in the oven or on specially arranged roasting pans, without using baking dishes.
The muffin dough was made with fresh yeast, so it had to be prepared in advance. In this case, the prim Englishmen 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 smooth 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 text. Then, as various versions 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, which North America They are usually called “Kopeyki” or small cupcakes.
When it comes to making muffins in North America, the dough is made without the use of yeast. The fluffiness and increase in volume of the dough is achieved through the use of soda or a chemical leavening agent, also known as baking powder.
That is why in American cookbooks recipes for muffins and cupcakes are placed in the section on yeast-free baked goods. American muffins are usually baked in separate small molds made of metal or silicone. The additional paper socket 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 changed the recipe, adding all kinds of syrups, vanilla, berries and jam. The modern muffin recipe is also popular in Europe. However, there is a cooking tradition that is used even today. Preparation of muffin dough is characterized by the basic principle: mix dry ingredients with dry, and liquid with liquid. Then everything is quickly mixed into a single mixture, resulting in a thick dough with lumps. In this case, you should not use a mixer, as in this case the dough will turn out heavy.
German stollen
One of the varieties of cake is the German version of the cake called stollen. It has an oblong shape, sprinkled with powder, with a lot of spices, nuts, candied fruits, and fruits. According to legend, stollen was made in the shape of a newborn Jesus, wrapped in a snow-white swaddling cloth.
A Christmas cake of this shape has retained its shape for centuries. Therefore, it is considered the oldest traditional dessert in Germany. The first mention of the Christmas cake appeared in 1329, as a holiday dish as a gift to the bishop. The taste did not at all resemble the taste of a modern cupcake, as it was prepared during the period of Lent. The canons of the Catholic Church allowed the use as ingredients 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 asked Pope Nicholas V to allow the use of butter when baking stollen. As a result, he was refused, and only in 1491 the church allowed the use of oil in exchange for certain payments to the church.
The permission of the butter ingredient was originally limited to the nobility, but bakers have since added a fair amount of butter to the cake batter, causing the ingredient to become traditional.
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INTRODUCTION
CHAPTER 1. Theoretical part. Characteristics of the enterprise
1.1 Classification and assortment of cupcake products
1.2 Technological process making cupcakes
1.3 Technological equipment for the production of cupcakes
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 research
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 cake goes back to the days of Ancient Rome, during the period of whose development 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 the combination of the Old French “Frui” - fruit and the English “Kechel“ - pie. Today, modern English has an analogue word “Cakes”, which means “cakes”.
Historians say that this type of dessert became especially popular in the 16th century. Experts associate this phenomenon with the advent of granulated sugar, which was supplied from the American colonies and contributed to the long-term 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 the preparation of cupcakes has a long history is also confirmed by the fact that the ancient Romans knew how to prepare cupcakes. To make muffins, they mixed dried grapes, nuts or pomegranate seeds with barley porridge. Most likely, it is not an accident that from some ancient dialects the word “cupcakes” is translated as “fruit pie.”
Over the centuries, the cupcake recipe has changed in accordance with the characteristics of the cultures of different peoples and countries, so muffins, stollen, biscuits, etc. soon appeared. In general, it is believed that the best size for a cupcake is a small round size, designed for one cup of hot tea or aromatic coffee.
According to the modern recipe, the cake is baked from yeast or sponge dough. The most common fillings are any nuts, dried fruits, jams, preserves, fresh fruits and even vegetables.
There are also varieties that are widely known throughout the world. One of them can safely be attributed to a cupcake called “Baba”, which has become truly legendary. Nowadays, this cake is a product made from raisins, nuts and fruits soaked in rum. In addition, the finished cake is also poured with rum. “Baba” owes its origin to the Polish king Stanislav Leszczynski. According to stories, when they brought him cupcakes during the next feast, they turned out to be too dry, and he dipped them in wine. The king really liked the new taste of the cupcakes. The final name “Baba” was given by a French cook when these cupcakes became widely popular in France, whose rulers were relatives of King Stanislaus.
In Italy, the name of such a cupcake as Panettone - a generally accepted celebratory Italian cupcake - originated. According to tradition, Panettone is prepared for Christmas, Easter Sunday or New Year. Also in the city of Verona, there is a traditional Christmas pastry called Pandoro. It is translated 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 as cupcake fillings are aged in rum for 2 to 3 months. After baking, the cupcakes are poured with rum, in which the filling was aged.
The traditional German Stollen cake is usually baked at Christmas. Stollen is an elongated cake with a high content of seasonings, raisins, nuts and a fair amount of powdered sugar.
Cupcakes are very popular in the UK. A traditional Christmas cake should be covered with marzipan or white frosting.
American muffins are very rich in fruits and nuts. They are heavily soaked in liqueurs or cognac and covered with powdered sugar. Some Americans believe that cupcakes improve with age due to the strength of the alcohol in them.
The relevance of studying the technology of preparing cupcakes as one of the types of confectionery products is due to the fact that one of the main tasks facing enterprises of the confectionery industry at present is the purposeful creation of a civilized market for high-quality products, as well as products for therapeutic, dietary, preventive and children's purposes that meet the needs of specific population groups.
The purpose of this work is to consider the production technology of muffins based on carrot puree.
Achieving this goal will be facilitated by solving a number of tasks:
· Study the features of production and the main types of cupcakes;
· Study the technology of cake production based on the use of carrot puree;
· Consider the basic requirements for the influence of carrot puree on maintaining the freshness of cupcake products.
The organization PK "TREST STOLOVYKH AND RESTAURANTS" was registered on July 31, 1992. Registrar - Inspectorate of the Ministry of the Russian Federation for Taxes and Duties in the city of Mtsensk, Oryol Region.
The company PC "Trust Canteens and Restaurants" carries out the following types of activities (in accordance with OKVED codes specified during registration):
Food production, including beverages
Production of other food products (Main activity)
Activities of hotels and restaurants
Activities of canteens at enterprises and institutions and supply of public catering products (Additional activity)
The company operates in the following industries (in accordance with the OKONH classifier):
Trade and catering
Domestic trade
Catering
CHAPTER 1. Theoretical part
1.1 Classificationand an assortment of cupcakes
Cupcakes are sweet confectionery products made from butter dough with a high content of egg products, sugar and fat, as well as valuable flavoring fillers - raisins, candied fruits, fruits, nuts, etc. This explains their high calorie content (about 360 kcal, or 1506 kJ per 100 g), pleasant taste and aroma. Cupcakes can be baked rectangular or round (with a hole through the center, which will give it the shape of a large ring). The closest relative of the cake is Russian Kulich.
Cupcakes are divided into the following groups:
by leaps and bounds,
on chemical disintegrants;
without chemical raising agents and yeast.
The diversity of the assortment of cupcakes is achieved not only by adding raw materials in different ratios to the recipe, but also by giving the cupcake a certain shape and weight. The shapes of the 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 weight of the cupcakes is varied (75, 200, 300 g; 1 kg, etc.). Cupcakes are produced individually weighing up to 1 kg and by weight.
TYPES OF CUPCAKES:
Cake 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, glaze), without filling and, accordingly, in the method of serving. The British serve scones with the traditional Five o`clock Tea, and German stollen for Christmas dinner.
English muffin
Let's start with England - they started baking cupcakes similar to what we eat. The British created two traditional type: muffins and Simnel English Easter cake.
Muffins - These are small flat cakes that are not like fluffy muffins, but rather resemble yeast buns without filling. They are made from yeast dough and served for 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 cupcake made from different types dough, most often with a filling, such as vanilla muffins with black currants, or muffins with pear.
French cupcake
The French gave us a chocolate muffin - moile (or moile). This chocolate dessert has won the hearts of the French and has received many variations.
You can prepare a variety of moileux, which appeared in 1981 - chocolate fondant. You will get a chocolate cupcake with liquid filling.
German cupcake
We often bake the equivalent of a German cake without even realizing it. This vidstollen is called. The oblong shape, candied fruits, fruits and nuts, powdered sugar and a characteristic crack in the crust - the Germans began to do all this. 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 cake gradually ceased to be such and became a symbol of comfort, mulled wine or tea.
How to properly eat a cupcake
If a type of baked product such as a cupcake looks “solid”, that is, there are no fillings, creams or icing on top, 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 eating, this paper must be separated.
If the cake has cream or frosting on top (cupcake), it needs to be divided horizontally, approximately in the middle, so that the “bottom” of the cake is separated from the top. After this, the upper part of the divided product is turned over with the filling down (a kind of “sandwich” is formed). Only after this can you bite into this cupcake.
1. 2 Technological process for making cupcakes
IN general view The technological scheme for preparing cupcakes consists of the following stages:
preparation of raw materials and semi-finished products for production;
kneading and kneading dough;
dough shaping;
baking cupcakes;
cooling cupcakes;
surface finishing.
Characteristics of raw materials.
Carrots are one of the most valuable root vegetables. Contains a lot of easily digestible sugars, as well as provitamins caromine and minerals. Caromine from carrots turns into vitamin A in the human body. It is best absorbed after heat treatment of carrots with fat. By length, the root crop is divided into roots (3-5 cm), half-length (8-20), length (20-45). Characteristic distinctive features economic and botanical varieties of carrots are determined by the ripening period, shape, size, structure, taste, color.
Eggs contain all the nutrients necessary for human life. Chicken eggs contain 74% water, 12.6% protein, 11.5% fat, 0.6 - 0.7% carbohydrates, 1% minerals, vitamins A, E, B1, B2, B6, RR. Energy value 100 g. Chicken eggs are 157 kcal or 657 kJ. Table eggs, depending on the method and period of storage, are divided into fresh, refrigerator and limed. An egg consists of a shell, yolk and white.
Sugar - consists of pure sucrose, is a valuable food product and raw material for the confectionery industry. Energy value 100 g. 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, and vitamins. All components are well balanced and therefore 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 g. milk with 3.2% fat content - 58 kcal or 243 kJ.
Flour is a powdery product obtained by grinding cereals. It comes in wheat, rye and corn. Flour contains water 14 - 15%, proteins 10.3 - 12.9%, fats 0.9 - 1.9%, vitamins B1, B2, PP. Energy value 100 g. flour 323 - 329 kcal or 1352 - 1377 kJ. The higher the grade of flour or the more carbohydrates it contains, but the less proteins and fats, the digestibility is high.
Fat is of great importance in human nutrition. They have a high energy value - the daily human diet should account for about 30% of its calorie content, and are a source of a number of biologically active substances necessary for humans. Based on the origin and type of raw material, 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 current standards, technical specifications, medical and biological requirements, have hygiene certificates or quality certificates.
Selective monitoring of safety indicators in finished products of the baking and confectionery industry is carried out in accordance with the procedure established by the product manufacturer in agreement with the state sanitary and epidemiological supervision authorities and guaranteeing product safety.
Raw materials and auxiliary materials are allowed into production only if there is a conclusion from a laboratory or specialists from the technological control of the enterprise.
When using imported food additives, the enterprise must have a specification certificate from the supplier company, 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 technological instructions and the “Instructions 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.
Unpacking of raw materials, semi-finished products and auxiliary materials should be carried out after preliminary cleaning of the container from surface contaminants.
Before emptying, bags of raw materials are cleaned from the surface with a brush and carefully ripped open along the seam.
Cans and jars with raw materials are cleaned of surface contamination and disinfected.
Glass jars and bottles are carefully inspected and broken and cracked ones are selected.
After opening the container, the raw materials are poured or transferred into in-house labeled containers. Storing raw materials in returnable containers production premises is strictly prohibited.
In production workshops it is allowed to store condensed milk in its original packaging.
Transportation of raw materials and semi-finished products across the production area must be carried out in marked, closed containers.
Empty containers must be immediately removed from the preparation compartment.
Fillings and semi-finished products for finishing prepared for the production of bakery, flour confectionery and cream products must be stored in labeled, closed containers or containers at a temperature not exceeding 6°C.
Intrashop transport (returnable) containers and packaging equipment must be clean, dry, durable, and free of foreign odors. Returnable packaging must undergo mandatory sanitary treatment at the enterprise before use, regardless of whether it was processed before delivery to the enterprise.
It is prohibited to: bring transport (returnable) containers into manufacturing facility without sanitary treatment, 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 candies must be periodically dried.
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 accepting and storing flour in bulk, the following conditions must be observed:
During the absence of unloading flour trucks, the receiving devices must be constantly closed, the receiving flexible hoses must be removed into the room and suspended;
Before connecting the flour truck to the receiving devices, the responsible person is obliged to carefully inspect the internal contents of the outlet pipe of the flour truck, as well as the integrity of the seals on the loading hatches of the flour truck;
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 prohibited to send flour into production without passing through magnetic catchers;
After repairs and cleaning of flour lines, switches, feeders, bins and silos, it is necessary to inspect the equipment so that no tools, parts, brushes, etc. remain in it.
Yeast is supplied 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 replacement or daily supply of compressed yeast in the workshop.
Fats, eggs and dairy products should be stored in refrigerators at temperatures from 0 to +4°C.
Egg melange is allowed in dough for the production of small-piece confectionery and bakery products if it meets the required organoleptic, physicochemical and microbiological parameters. Egg melange is stored at temperatures from -6 to +5°C; re-freezing the 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 from 0 to +6°C for no more than 36 hours from the end of the technological process of its production.
Pouring or pouring 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 enterprise laboratory and issued for production in containers made from materials approved by state sanitary and epidemiological authorities for use in Food Industry. Containers with solutions of dyes and flavors must have labels with the name and concentration of the drug solution.
The butter is carefully checked after unpacking and the surface is cleaned. If there is contamination on the surface and in case of microbiological spoilage, the oil is not allowed for the production of confectionery products with cream.
The duration of oil storage before stripping in the oil cutting room should be no more than 4 hours.
Fresh fruits and vegetables are thoroughly washed and dried before use. It is prohibited to use berries, the effective washing of which is difficult, as decoration - 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 foreign impurities are removed, then washed on racks or in a raisin washing machine running water at a temperature of about 5°C. Raisins can be used in products where they undergo reliable heat treatment. The candied fruits are moving.
Purees must be passed through rubbing machines before being used in production.
Carrot puree is rubbed through a sieve with mesh no more than 1.5 mm, jam, filling and poaching - through a sieve with mesh no more than 3 mm. It is prohibited to dilute them with water.
Molasses, honey, syrups, liquid chocolate semi-finished products, melted fats, whole milk must be filtered through special sieves, and the milk must be boiled after filtering.
Sugar syrups are filtered through metal sieves with meshes no larger than 1.5 mm.
Nuts, almonds and oilseeds are cleaned of foreign impurities on sorting machines or sorted by hand on tables, removing insect-damaged, moldy and poor quality ones.
For confectionery products, fresh, clean chicken eggs, without defects, with intact shell, not lower than 2nd category. Eggs must be ovoscoped and sorted.
Unpacking boxes of eggs, sanitization and obtaining egg mass are carried out in compliance with strict flow rates.
The production of creams with a sugar content in the aqueous phase below 60% is agreed upon in each individual case with the state sanitary and epidemiological authorities.
The cream is produced only in the required quantity to produce one shift. Transferring leftover cream for finishing cakes and pastries to another shift is strictly prohibited.
All remaining cream can be used in the same shift only for baking semi-finished products and flour products with high heat treatment.
Creams made from whipped cream, custard and white-whipped raw and custard must be used immediately upon production. The possibility of their production must be agreed with the state sanitary and epidemiological authorities, taking into account the sanitary condition and maintenance of the enterprise and the qualifications of the personnel.
Jigging bags filled with cream that are in use should be placed in clean containers and stored in the cold during breaks in work.
To transport the cream to workplaces, clean containers made from of stainless steel or aluminum with locking lids marked "cream". At workplaces, containers with cream are not closed with lids.
Transferring the cream from one container to another is done with special equipment. It is not allowed to transfer the cream directly with your hands.
Rolls, cakes and pastries with cream after production should be sent to refrigerator for cooling.
The duration of storage of finished products in production before loading into the refrigeration chamber should not exceed 2 hours.
Enterprises with a daily production of confectionery products with cream in excess of 300 kg and with an annual production of confectionery products without cream in excess of 10 thousand tons must have a laboratory facility in accordance with the All-Russian Scientific and Technical Commission “Norms for technological design of enterprises producing confectionery products”, “Regulations on the microbiological department of confectionery enterprises” industry" and with the OST "Confectionery products. Equipment, materials, reagents and nutrient media for microbiological analyses."
Enterprises with a daily production of confectionery products with cream of less than 300 kg and with an annual production of confectionery products without cream of less than 10 thousand tons must have agreements with accredited laboratories for carrying out sanitary and microbiological tests.
It is prohibited to use candy wrappers colored with aniline dyes as wrappers for sweets.
Kneading dough and methods for loosening it
Fat introduced into the dough in a molten state is distributed in the dough in the form of drops and is poorly retained in the finished product, oozing out on the surface. An increase in the amount of fat makes the dough loose and crumbly; a decrease reduces the plasticity and friability of the product.
Starch will give the products friability. When baking, starch turns into dextrins on the surface of the product, forming a shiny crust. It is acceptable to replace up to 10% of flour with starch in recipes for some products.
Dairy products give dough plasticity and improve taste qualities products.
Eggs give products a pleasant taste, color and create porosity. Egg white has foaming properties and loosens the dough. When baking, the protein coagulates, and the elasticity and strength of the structure of the product depends on it.
Kneading the dough.
The properties of the dough depend on the technological conditions of mixing, content various types raw materials and their ratios.
For kneading dough, dough mixing machines with rolling bowls with a capacity of 140 and 270 liters are used. Beaters are used to knead small amounts of dough. The kneading lever can have the following shapes: wire, flat-lattice, hook-shaped, oval. Their use depends on the thickness of the dough being kneaded. The dough mixing machine kit includes three bowls for simultaneous kneading of dough. During kneading, complex processes occur that cause continuous changes in the properties of the dough.
Swelling of gluten and starch occurs within an hour. During the first kneading period, the dough is sticky and wet; As you continue kneading, the dough ceases to be sticky and easily comes off your hands.
The kneading of dough produced by the lever of a dough mixing machine is more intense than by hand, so the achievement of optimal dough properties occurs faster. The duration of kneading dough from flour with weak gluten should be less than from flour with strong gluten. During the kneading process, the dough acquires new physical properties: resilience, extensibility and elasticity.
When making dough, especially yeast dough, the kneading temperature is of great importance, which affects the quality of the product. The temperature of the dough during kneading is influenced by the temperature of the main raw material, i.e. flour.
In winter, if the flour did not come from a 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 humidity. By specifying the moisture content of the dough and knowing the mass fraction (of dry substances) in all types of raw materials, you can calculate the amount of water that needs to be added to the dough. This calculation is carried out using 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- required amount water for mixing, g (kg);
C—weight of raw materials in dry matter, g (kg);
B is the mass of the supplied raw materials in kind, g (kg);
A is the specified moisture content of the dough, %.
Forming the dough in the recipe for yeast sponge dough, determine the required amount of water for kneading at a dough humidity of 35%
Depending on its structure and consistency, the dough is formed using various machines. The dough for sugar and some types of butter cookies is formed on rotary machines. For this purpose, you can also use heavy-duty stamping machines, which can produce a relief pattern and a relief inscription on the surface of the dough pieces. However, due to the complexity of their design, they are almost universally replaced by rotary machines. The latter have a number of advantages: high performance, comparatively 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 test, the most important of which is a narrow range of humidity and temperature.
Table No.
C = 3.9 kg; B = 4.6 kg.
If the dough should have a moisture content of L = 35%, the amount of water for kneading can be determined using the above formula:
If the recipe gives the amount of water in kg, but it is necessary to determine the humidity in %. Let's make the following calculation: B - total mass of the dough, kg; B - C - total moisture content in the dough, kg;
B = 4.6 + 1.4 = 6 kg B-C = 6-3.9 = 2.1 kg.
Methods for loosening dough
Products acquire high taste qualities due to their porous structure. This structure and increase in volume is achieved by loosening the dough.
To obtain products with a porous structure, well baked and easily digestible, use various ways loosening dough: biological, chemical, mechanical and combined.
Biological method. Microorganisms are used for this method - yeast fungi(yeast)". The leavening effect of yeast is based on the fact that in the process of its life activity it releases carbon dioxide, which contributes to the fermentation of the dough. For the life activity of yeast, a layer of sugar-glucose is necessary. 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 enzymes in flour and yeast. They themselves do not react, but in their presence a breakdown reaction occurs. Therefore, enzymes are also called biological catalysts.
Under the action of enzymes, the flour starch is partially broken down into simple sugar, glucose. The same thing happens with sugar added to the dough. Sucrose is also broken down by enzymes into glucose and fructose (up to 2%). 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 basic alcoholic fermentation:
The best temperature for yeast development is 28-32aC. If the temperature is lower or higher, the fermentation process slows down. At a temperature of 50 "C, yeast ceases its vital activity, and at a higher temperature it dies. At sub-zero temperatures, yeast also ceases its vital activity, and when it gets into favorable conditions, regain 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 rupture occurs. If there is a lot of fat in the dough, it envelops the yeast cells with a thin film through which nutrients do not flow, 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 along with air during the kneading process. As a result of the 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 leavening agents.
Carbon dioxide during alcoholic and lactic acid fermentation forms a porous dough structure and contributes to good quality baked goods.
Chemical method. For this method, chemical disintegrants are used: NaHCO, - baking soda and (NH4),CO, - ammonium carbonate. They are used as leavening agents because, under the influence of temperature, they decompose into gaseous products that loosen the dough.
Baking soda decomposes under the influence of temperature into carbon dioxide, water and alkaline salt:
Alkaline salt Na2CO, in large quantities, worsens the taste and smell of products, so part of the baking soda is replaced with ammonium carbonate.
Ammonium decomposes under the influence of baking temperature into carbon dioxide, ammonia and oxo:
(NH4)2C03 = 2NH3 + C02 + H20.
The disadvantage of this baking powder is that when used in large quantities, ammonia worsens the aroma of the products. It is not recommended to use a lot of ammonium to loosen dough. Add raising agents at the last moment of kneading, mixing them with flour or combining them with liquid. This will make it possible to avoid premature contact with acid and decomposition.
Mechanical method. The mechanical leavening method is used to make biscuit, choux, protein dough and pancake dough. This is explained by the fact that the formulation of these products includes substances that have the properties of forming emulsions or a foam-like structure (lecithin in eggs, casein in milk, egg white, etc.).
This method is based on beating the 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 holds air more firmly.
The mechanical method of leavening is used in the manufacture of products from yeast dough with a large amount of baked goods, which impedes the vital activity of yeast, as well as for the preparation of creams.
Egg whites are best for whipping. When properly whipped, they increase in volume by 5-7 times and retain their structure well when combined with other products and during baking. This property of proteins is used in the preparation of dough and creams of various types. Egg whites are carefully separated from the yolks, since the fat of the yolk impairs the whipping of the whites.
Egg whites are cooled to 2"C and beaten in a cool room. The kettle and whisk are first washed with boiling water to remove any traces of fat, and then rinsed cold water. If there are traces of fat, the whites will not whip well. First, beat the egg whites on a low speed beater, and after 2-3 minutes switch it to high speed.
During whipping, the volume of the protein increases and a fluffy white foam forms. The readiness of the whipped protein is determined by the stability of the foam. To strengthen the structure of the whipped protein, it is recommended to add a little granulated sugar or citric acid. If the whites are not whipped enough, large air bubbles form in them, which burst when the protein combines with other products, and finished goods are obtained in small volume. Overbeaten whites have air bubbles with very thin walls. During baking, the volume of air bubbles increases, and the thin walls, unable to withstand the pressure, burst and the products “shrink.” In the confectionery industry, units are used in which the rotary molding method is used to cut out dough pieces for hard cookies. In this case, blanks are cut out by a rotating rotor from a pre-rolled strip. The forming rotor has a diameter of about 80 mm. Cutting dies are fixed on it. In the body of each matrix there are stencils with knives and pins for cutting and piercing the dough piece.
The humidity of the cupcakes is 10 -- 33%. Extremely nutritionally useful dry substances provide high energy value (360 kcal or more per 100 g), pleasant taste and aroma of muffins. An attractive appearance is created through a variety of shapes, weights and external finishes. Recently, cupcakes with filling (jam from forest berries), frosted cupcakes. Cake batter is a multiphase structured system containing an air phase that provides a porous structure. The cupcake recipe contains chemical leavening agents or yeast. The role of leavening agents can be performed by surfactants that are part of the main raw materials, mainly egg products. Depending on the method of preparation and recipes, muffins are divided into groups: with yeast, with chemical baking powder, without chemical baking powder and yeast. When producing cupcakes with filling or glaze, the technological scheme includes operations for preparing or preparing the filling and glaze; these operations can be combined into a mechanized line. Technology system making cupcakes.
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Rice. No. 1 - Technological diagram for preparing cupcakes.
Preparing yeast dough involves preparing the dough and kneading the dough on it. To prepare the dough, yeast is first prepared: 50% of the recipe amount of crushed yeast is stirred in warm water (40 ° C). Next, add part of the melange and flour in an amount of 50...60% of the recipe and mix thoroughly with water. The amount of water for the dough is calculated based on the moisture content of the dough 49...52% - After kneading, the surface of the dough is lightly dusted with flour, covered with a cloth and left to ferment alone for 4...4.5 hours at an ambient temperature of 30.. .32°С. During the fermentation process, the acidity of the dough increases. The readiness of the dough can be determined, firstly, by a change appearance, the appearance of a wrinkled surface and, secondly, upon reaching an acidity of 3...3.5°. 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 remainder of the recipe amount of melange, preheated to 35...40°C, are loaded into the finished dough. The mass is thoroughly mixed, after which the remaining recipe ingredients are added to it: salt, raisins, candied fruits, vanilla powder, yeast diluted in a small amount of water (50%). All raw materials and dough are thoroughly mixed. The duration of kneading in the kneading machine is 10...30 minutes. Then the surface of the dough is sprinkled with flour, covered with a cloth and left
for fermentation in a room where the temperature is about 32 ° C. The duration of fermentation is 1.5 ... 2 hours. During this time, one or two kneadings are performed to remove part of the carbon dioxide (carbon dioxide) formed during fermentation from the dough and create optimal conditions for fermentation.
Quality indicators of the finished test:
humidity,% - 20... 32 (depending on the type of cake);
acidity, degrees - 3.0...3.5;
temperature, °C - 30...32.
Below are the recipes for various cupcakes (Table 1.1-1.3). The numbers of the recipes indicated in the current industrial collections are given in parentheses. Recipes are calculated per 10 kg of finished products or per 100 pcs. finished piece products, taking into account maximum permissible losses, which facilitates their use in public catering establishments. The technological process of preparing yeast dough begins with preparing the dough. Yeast (50% of the recipe amount) for the dough is crushed and stirred in warm water (40 ° C). Then add part of the melange and flour (50 - 60%) and mix everything thoroughly. After 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. Indicators of dough quality: humidity 44 - 52%, acidity 3-3.5 degrees acidity.
To prepare the dough, granulated sugar, a mixture of fat with the remaining portion of the recipe amount of melange, heated to 35 - 40 ° C, are loaded into the finished dough. The mass is thoroughly mixed, after which the remaining recipe components are added to it. All raw materials with the 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 kneadings are performed to remove part of the carbon dioxide from the dough, which is formed during fermentation, and to 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 acidity, temperature 30 --32 ° C. If the dough is prepared with chemical leavening agents, then chemical leavening agents are used sodium bicarbonate (baking soda), ammonium carbonate, baking powder. There are two ways to prepare dough using chemical baking powder.
The technology for preparing dough using chemical leavening agents using the first method includes: churning fat (butter, margarine); introducing granulated sugar and churning it with fat; introduction of egg products; introduction of the remaining recipe components, with the exception of flour; adding flour and kneading dough. In a kneading machine, beat butter, heated to a temperature of 40 ° C, for 7-10 minutes. When using cold oil, it is first softened at low and then at high speeds of the kneading machine. Add granulated sugar and continue beating for 5-7 minutes. After this, egg products are gradually added to the kneading machine. The total duration of churning is 20 - 30 minutes. Raisins, essence and chemical leavening agents are added to the churned mass at low speed of rotation of the machine blades, and everything is thoroughly mixed. Lastly, add flour and knead for 3-5 minutes in a beater or 10-15 minutes in a dough mixing machine until a homogeneous mass is formed. The cake made from this dough is airy and has a lot of rise. This method is used when the dough is prepared with melange or eggs.
The second method of preparing dough using chemical baking powder includes: beating egg products with granulated sugar for 25-30 minutes; softening and churning butter; adding all the recipe ingredients to the churned butter, with the exception of flour; introducing beaten egg-sugar mass into the resulting mixture; 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. High-quality dough has a moisture content of 23 - 31%. The assortment includes cupcakes made with chemical leavening agents with the addition of surfactants that act as emulsifiers (“Special” cupcake). The dough for such muffins is prepared in three stages: softening and churning margarine with granulated sugar; mixing the resulting mass with melange, surfactants and other recipe ingredients, except flour and cocoa powder; kneading the dough with flour and cocoa powder. Surfactants are introduced in an amount of 1% of the total weight of the prescription components. The technology for preparing dough without chemical leavening agents and yeast includes: softening the butter for 5 - 8 minutes; churning butter with granulated sugar for 10-12 minutes; introducing the yolk in parts and beating for 15-20 minutes until the granulated sugar crystals disappear; adding flour and starch to the whipped mass and stirring for 20 - 30 s; knocking down egg white 13--17 minutes until strong foam forms; mixing the whipped protein with the main mass. The finished dough has a moisture content of 27 - 29%. Form the muffin dough into metal molds. When making some types of cupcakes (“Spring”), the dough is divided into pieces, given a round shape and placed in molds. Dough made with yeast is left in molds for 90-110 minutes until the volume increases by 2-2.5 times. Small-piece cupcakes are baked in corrugated molds or in cylinder-shaped molds. The molds are pre-greased with oil.
The formation of cupcakes occurs during baking as a result of physicochemical processes, mainly colloidal. At the same time, taste, aroma, and color are formed. Technological baking parameters (temperature, duration) of cupcakes depend on the recipe, the mass of the dough pieces, and the design of the oven. Cupcakes 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 weight of the dough pieces, their shape and recipe composition. The baked muffins 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 appearance and reduce surface drying, they are decorated with finishing semi-finished products - powdered sugar, fondant, candied fruits, replicated syrup, sugar icing. Cupcakes “Spring”, “Stolichny”, “Silver Label” are sprinkled with powdered sugar; the surface of the “Saffron” cake is covered with replicated syrup; “Moscow” cake - layered with fondant and decorated with candied fruits; the “Almond” cake 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; The Lemon cake is sprinkled with powdered sugar and then with almonds. The finishing of a chocolate frosted cake consists of coating the surface with a tempered chocolate glaze. The application of glaze is carried out both manually and in CHOCO-BASIC enrobing machines and chocolate spraying machines. The formation of a hard chocolate shell on the surface occurs as a result of crystallization of cocoa butter upon cooling. Cupcakes must comply with the requirements of GOST 15052--96 for organoleptic and physico-chemical indicators: have the taste and smell characteristic of the name of the product without foreign impurities, the surface characteristic of the name of the product; have no burnt areas; the surface of glazed products must be free of bare spots, stains, smudges, and traces of “graying”; fondant icing should not be sticky or sugary; the cake crumb is porous, baked, without hardening or kneading; the content of moisture, total sugar (for sucrose), fat must correspond to the calculated values according to the recipe with permissible deviations in the direction of decrease. 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%. In terms of the content of toxic elements and microbiological indicators, exceeding the permissible levels established by medical and biological requirements is unacceptable.
3. Cupcakes without chemical leavening agents or yeast
The technological process of preparing a cake without chemical leavening agents and yeast consists of the following stages.
Preparing the dough.
Molding.
3.1. An example of preparing a cake without chemical leavening agents and yeast (Silver Label cake)
1. Preparing the dough. Load butter into a kneading machine and soften it for 5-6 minutes, then add sugar and beat for 10-12 minutes, after which add the yolk in parts (beat the white separately) and continue beating for 15-20 minutes until the particles disappear granulated sugar.
Flour and starch are added to the whipped mass, the mixture is stirred for 20-30 seconds, after which it is mixed with the whipped proteins for 13-17 minutes. The finished dough has a moisture content of 27-29%.
2. Molding. The finished dough is laid out in pre-greased molds. The cupcakes have the shape of a truncated cone with a wavy side surface and a through hole in the center.
3. Baking. The baking time for the “Silver Label” cake is 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. Sprinkle the surface and sides of the Silver Label cake with powdered sugar.
The shape of the cupcakes must be correct, the surface must be convex, without mechanical damage, with a uniform color, the crumb is baked, uniform in color, without traces of unmixing, not sticky and not wet to the touch. Hardening of the crumb is not allowed. Taste and aroma must correspond to the norm. Cupcakes are packed in cardboard boxes.
The shelf life of cupcakes under the conditions specified below from the date of production is as follows:
muffins made with yeast - 2 days
muffins made with yeast, in plastic packaging - 12 days
cupcakes made with chemical baking powder, as well as without chemical baking powder and yeast - 7 days.
Deviations in the net mass of cupcakes are allowed (in%, no more):
with a weight up to 100 g inclusive -- ± 7.0;
with a weight over 100 to 250 g inclusive - ±5.0;
with a weight over 250 to 500 g inclusive - ±2.5;
with a weight over 500 to 1000 g inclusive - ±1.5;
with a mass over 1000 g - ± 1.0.
In terms of organoleptic indicators, cupcakes must meet the requirements specified in Table 90.
Table 90
Organoleptic quality indicators
|
Indicator name |
Characteristic |
|
|
Surface and finishing Fractured view Taste and smell |
Corresponding to the given product name, without damage (kinks). Not burnt. The surface of frosted cupcakes should be free of graying and staining. The surface of cupcakes prepared with chemical baking powder may have cracks and tears that do not change the presentation of the product. The fondant icing should not be sticky or sugary. From light brown to dark brown. The color of the bottom crust may differ from the color of the top and side crusts. A well-baked cake, without hardening or traces of unmixing. If there are raisins, candied fruits and nuts, they should be fairly evenly distributed in the products Characteristic for the given name of the cake, without any foreign taste or smell. |
In terms of physical and chemical indicators, cupcakes must comply with the standards specified in Table 91.
Table 91
physical and chemical indicators
Preparation of dough using chemical baking powder. Sodium bicarbonate (baking soda), ammonium carbonate, and baking powder are used as chemical leavening agents for dough.
There are two ways to prepare dough using chemical leavening agents.
The technology for preparing dough using the first method includes sequential operations (Fig. 1):
churning fat (butter, margarine);
introducing granulated sugar and churning with fat;
introduction of egg products;
introduction of prescription components (except flour); adding flour and kneading dough.
In a kneading machine, butter is churned, heated to a temperature of 40 ° C, for 7... 10 minutes. When using cold oil, it is first softened at low and then at high speeds of the kneading machine. Then add granulated sugar and continue beating for 5...7 minutes. After this, 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. At low speed of the machine blades, add raisins, essence, chemical leavening agents to the churned mass and mix everything thoroughly. Lastly, add flour and knead for 3...5 minutes until a homogeneous mass is formed in a whipping machine or 10...15 minutes in a dough mixing machine.
The cake made from this dough is very airy and has a lot of rise. The described method is used when the dough is prepared on melange or on eggs in which the whites are poorly separated from the yolks.
If the recipe calls for whole milk, add some sugar and boil 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 all recipe ingredients to the churned butter with the exception of flour;
introducing beaten egg-sugar mass into the resulting mixture; introduction of flour.
The cake made from the 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 churning machine for 25... 30 minutes, the volume increases by 2.5... 3 times. An indicator of dough quality is humidity. The assortment includes cupcakes produced using chemical leavening agents with the addition of surfactants that act as emulsifiers. In this case, the dough is prepared in three stages:
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A cupcake is a sweet confectionery product baked from yeast or sponge 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 cupcake recipe was invented in ancient Rome. It involved mixing nuts, pomegranate and raisins into barley puree. During the discovery of sugar, the delicacy became very popular. The recipe for the cake varies depending on the country and, to a greater extent, depends 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 cupcake has a rectangular shape and is carefully sprinkled with powdered sugar on top, in the UK it is covered with white icing or marzipan. But in the Bahamas, raisins, fruits and nuts, which will later be in the cupcake, are kept in rum for several months. And after the baked goods are ready, they pour the same rum over it.
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 baked goods. Banana cake is easy to make even for a beginner, so if you are looking for an answer to the question “ what can you bake in the oven for tea?", this dessert fits all the requirements perfectly.
Curd cake
The pastries originate from France and are 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 there is snow-white baked dough.
Marble cupcake
This cake is baked from butter dough and cocoa. To prepare it already ready dough Divide into two parts and add cocoa to one of them. After this, the two doughs are mixed a little and baked. A variation of this type of cupcake is a kind of zebra cupcake. It is obtained by alternately adding two types of dough to the form.
Muffin
A muffin is a small oval or round pastry with the addition of various fillings. The pastry easily fits into the hand of an adult. It may additionally include cinnamon, chocolate, raspberries, 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 with a complex composition may contain additional ingredients, such as: cocoa, candied fruits, raisins, dates, nuts, Turkish delight, jam and others. I sprinkle the top of the cupcakes with powdered sugar or frost them with fondant, chocolate, or decorate them 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 pomegranate, nuts and raisins were mixed into barley puree.
Beginning in the 16th century, when sugar was discovered and shipped from the American colonies, muffins became very popular (the high concentration of sugar preserved the fruit). Cupcakes have spread throughout Europe, but recipes for their preparation are varied. different countries and depend on local ingredients.
Cupcakes in different countries
Bahamas Switzerland UK 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 bakers 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 heavily soaked in liqueurs or cognac and covered with powdered sugar. Some Americans believe that cupcakes improve with age due to the strength of the alcohol with which they are infused.
Gallery
According to the Russian recipe, German stollen (kriststollen) also belongs to cupcakes. In Germany itself, stollen is not a cake, since it is made from yeast dough, for cupcakes, according to the rules - non-yeast.
see also
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Notes
Literature
- Pokhlebkin V.V. “Big Encyclopedia of Culinary Art.” All recipes by V.V. Pokhlebkin, “Tsentrpoligraf”, 2009.
- Zakharova L. F., Tolchinskaya E. I. “Travel to the country of cooking.” Arkhangelsk, 1989
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Excerpt characterizing Cupcake
- Girolamo is no more, dear Francesco... Just as his father is no more...Was the reason that Francesco was a friend from our happy “past”, or was I just wildly tired of endless loneliness, but, telling him about the horror that the Pope had done to us, I suddenly felt inhumanly pain... And then I finally burst through!.. Tears poured out like a waterfall of bitterness, sweeping away embarrassment and pride, and leaving only the 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 talking about! Please calm down...
Francesco stroked my tired head, as my father had done long ago, wanting to calm me down. The pain burned, again mercilessly throwing me into the past, which could not be returned, and which no longer existed, since there were no longer people on Earth who created this wonderful past...
– My home has always been your home, Isidora. You need to hide somewhere! Let's come to us! We'll do everything we can. Please come to us!.. You will be safe with us!
They were wonderful people - his family... And I knew that if only I agreed, they would do everything to shelter me. Even if they themselves are in danger for it. And for a short moment I suddenly wanted to stay so wildly!.. 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 “holy” Pope... I think you understand what this means. And now I have her alone... Sorry, Francesco.
And remembering something else, she asked:
– Can 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 it! It's all the Inquisition...
– ?!..
- Yes, dear friend, she even got here... And the worst thing is, many people fell for it. Apparently, the evil and insignificant need the same “evil and insignificant” so that everything that they have hidden for many years will be revealed. The Inquisition has become a terrible instrument of human revenge, envy, lies, greed and malice!.. You can’t even imagine, my friend, how low seemingly the most normal people can fall!.. Brothers slander unwanted brothers... children slander their aged fathers, wanting to get rid of them as quickly 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! All you have to do is say to 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 to live with this, Isidora?
Francesco stood hunched over, as if the heaviest burden was pressing 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 the life of that time crushed him, turning him into a confused man who did not understand such human meanness and baseness, into a disappointed, aging Francesco... And now, looking at my good old friend, I realized that I was right in deciding to forget my personal life , giving it for the death of the “holy” monster, who trampled on the lives of other, 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 the pain of others did not touch their callous hearts, rather, on the contrary - they themselves, without a twinge of conscience, used the clutches of the Inquisition to destroy innocent, good people! How far our Earth was from that happy day when 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 soul 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 family... And not sparing your only earthly Life, which is very dear to everyone. Having forgotten myself, 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 the 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, honey.” And we will always miss you. And Girolamo... And your good father. They were wonderful, pure people. And I hope that another life will be safer and kinder for them. Take care of yourself, Isidora... No matter how funny it may sound. Try to get away from him if you can. Together with Anna...
The 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 paste. Today's muffins are heavy cakes with sugar, flour, eggs, chopped candied or dried fruits, nuts and spices. Learn more about the history of cupcakes to understand how this sweet and colorful treat became a holiday favorite.
In Roman times, the cake was carried into battle by soldiers because the cake did not spoil and easily withstood the road. The fruitcake did not exist until the Middle Ages because spices, preserved fruits and honey were added to the fruitcake much later. This happened when people learned that to preserve the fruit, it can be immersed in a high sugar concentrate. Then 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 cakes, 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 peels of citrus fruits, pineapple, pear, cherry, and plum, due to which it was considered medicinal. The fruitcake spread throughout the New World and was especially popular in areas where fresh fruit was not widely available. Nuts were a popular addition to fruitcake in the United States; like most fruitcake makers, they were located in southern communities where cheap nuts were available.
Cupcakes aren't all that popular these days, but despite declines in popularity over the years, cupcakes are still an important part of many people's holiday traditions. The cupcake is typically served at weddings and 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 cupcake taste richer.
Whether you love or hate the cupcake, there is no doubt that the history of the cupcake is fascinating. Keep this information in mind, and it’s quite possible that cupcakes will appear on your table more often than usual!
Apr 14, 2015 Marina
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