What are the multi-colored cakes with white filling called. The most unusual baking names. By cooking method

23.04.202127.05.2017

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25 most popular desserts in the world

Contrary to popular belief, desserts are an essential part of a healthy diet. Main principle The one thing that should be followed, according to nutritionists, is that they should not be included in the daily diet. But for special events, various holidays, they can become a kind of “reward”. New Year, Christmas is the perfect time to indulge in some goodies. Since the holidays are still going on, we offer an overview of the most popular desserts in the world that can still be prepared.

Christmas Pudding (UK)

No Christmas celebration in Britain is complete without some special pudding. Despite its popularity in the country, and beyond its borders, it is not as tasty as it seems. However, everyone still has a chance to try it. And suddenly like it.

Dulce de leche (Argentina)

Condensed milk is the pride of Argentina. This is a mixture of milk and sugar, which is boiled down until caramelized and turns into a thick, tender mass. Of course, you can buy it in the store, but it will be much tastier cooked at home.

Bolu rey (Portugal)

Bolu rey, also called royal cake, is a traditional Portuguese sweet bread with nuts and candied fruits, served at Christmas or on January 6, King's Day.

Mazariner (Sweden)

Delicious almond baskets are considered one of the Italian crostata di mandodorle, almond pie. And the name itself suggests the origin of the dish. They are named after the Italian-French Cardinal Giulio Mazarin (1602-1661), also known as Jules Mazarin. Thus, the dessert is already more than four hundred years old, and such longevity only proves its amazing taste.

Cherry Pie (Holland)

Cherry and chocolate lovers will appreciate the lighter version of the German Black Forest cake.

Gulabjamun (India)

Gulabjamun is one of the most popular Indian desserts, which is donuts made from condensed or skimmed milk, bathed in pink sugar syrup.

Winarterta (Iceland)

In Iceland this layer cake with prunes is also called the "Striped Lady". It is usually prepared during the winter holidays, especially around Christmas. But there is no single recipe, but there is an opportunity to try several of them.

Banoffee Pie (England)

Perhaps this is one of the most stunning desserts in England. It is made from bananas, cream and toffee, boiled from condensed milk. All this is laid out on a cake of crumbled cookies and butter.

Knafeh (Middle East)

Many Middle Eastern countries such as Lebanon, Jordan, Palestine, Israel, Syria claim to be the birthplace of this delicious dessert. But no one can say for sure. The same Greeks prepare a very similar dish called kataifi, only soft cheese is not put in it.

Tiramisu (Italy)

Tiramisu is one of the most popular Italian desserts, which is made from savoiardi biscuits soaked in coffee and a cream of beaten eggs, sugar and mascarpone. Due to its popularity, it has spread throughout the world and acquired many variations.

Cranahan (Scotland)

A traditional Scottish dessert made from oatmeal, cream, whiskey and raspberries. This is an amazing opportunity to hit guests not only in the heart, but also in the stomach.

Rocky Road Cakes (Australia)

Cakes "Rocky Road"

Rocky Road is an Australian dessert made with milk chocolate, marshmallows and served as cakes or cupcakes. In the US, it is usually served with ice cream.

Guinness Chocolate Cake (Ireland)

Chocolate cake "Guinness"

The Irish have their own idea of celebrating Christmas or St. Patrick's Day. And alcohol plays an important role there, even in desserts. And the combination of chocolate and beer in the cake will be simply unsurpassed.

Three Milk Cake (Mexico)

Three Milk Cake

The cake got its name due to the fact that it is soaked in three types of milk. Although Mexican cuisine is known for its delicious, but very hearty meals, this dessert can be called the lightest and most harmless, in terms of calories.

Devil's Food Cake (USA)

Devil's Food Cake

The cake is made from dark chocolate, and it got its name for its rich and rich taste, which simply cannot be sinful.

Dobos (Hungary)

"Dobosh" - magnificent biscuit cake of seven cakes, smeared with chocolate oil cream and decorated with caramel. It was named after the creator, Hungarian chef Joseph Dobos.

Brazo de Gitano (Spain)

Brazo de Gitano

Although the name translates as "Gypsy's hand", it's just biscuit roll. It is worth noting that it did not appear at all in Spain, but somewhere in central Europe, but it was here that it turned into a traditional Christmas dessert.

Christmas Log (Belgium/France)

It's incredible delicious roll prepared from chocolate biscuit and chocolate cream. It is usually sprinkled powdered sugar, which should symbolize snow.

Melomakarona (Greece)

It is simply impossible to break away from a small honey cookie. This is one of the most popular treats in Greece during the Christmas holidays. And to make the taste even better, melomacarona is covered with milk chocolate.

Profiteroles (France)

Profiteroles are one of the most the best desserts in the world, which is balls of choux pastry filled with cream and covered with milk chocolate glaze.

Sacher Cake (Austria)

This is one of the most famous chocolate cakes in the world since its introduction in 1832 thanks to the Austrian Franz Sacher. It is a stunning biscuit covered with a thin layer apricot jam, and chocolate icing on top only emphasizes the greatness of its taste.

Pavlova Cake (New Zealand)

Don't let the name fool you, this dessert originated in New Zealand. But it is really named after the great Russian ballerina Anna Pavlova. It is the most delicate meringue, decorated with whipped cream and pieces of fresh fruit.

Panettone (Italy)

Possibly the most popular Christmas sweet bread in Europe over the past few decades. He appeared in Milan and soon became a symbol of the city. Now panettone can be found in many European and American cities.

Cheesecake (Greece/USA)

Incredible delicious dessert, whose origin is usually attributed to the Americans, will make festive table unique. And the history of cheesecake is longer than you think. The first memories of it date back to the fifth century BC. The ancient Greek doctor Aegimus wrote an entire book on the art of making cheesecakes.

Cake "Black Forest" (Germany)

Black Forest Cake

"Schwarzwald" - amazingly delicious chocolate cake, consisting of four biscuit cakes, pickled cherries and whipped cream, sprinkled with chocolate chips and garnished with berries. And for dessert, you can serve a cup wonderful coffee.

Italian desserts are famous all over the world for their exquisite combination taste and speed of cooking masterpieces of Italian pastries. There are a huge number of cake recipes in Italy, and each of them has an extraordinary taste. The Italians themselves like to go to bars in the morning, drink a cup of strong coffee and enjoy freshly baked cake and read the newspaper. But I would like to dwell on the most amazing in terms of taste of them in more detail:

Zepolle di San Giuseppe are regular custards, but only in the shape of a donut. The dough, like the cream, is custard. They differ only in that they have a small hole in the center.

Bombolone (Bombolone) is delicious treat from air dough with sugar. Happens not only with different fillings such as: chocolate, raspberry, cherry, apricot, but may be empty.

Cannolo Siciliano (Cannolo Siciliano). it waffle tube With air cream from ricotta and candied fruits, which gives this cake its unique taste. It appeared in Italy from Sicily.

Crostata (Crostata) - shortbread with ricotta or fruit. A dish of local Jewish cuisine.

Sfogliatella (Sfogliatella) In its classic form, this is a cake made of bread dough with candied fruits and limoncello, but over the years it has been modified and now it can be found with chocolate or cream, decorated with cinnamon. The birthplace of the Sfogliatella cake is considered to be the Italian region of Campania, in the province of Salerno.

In general, we can say that all cakes in Italy are unique in their taste and you can definitely choose the most suitable for yourself. This is a small fraction of all the cakes, with a huge history. but they have already calling card Italy.

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What are the names of cakes
What are the names of cakes Types and names of cakes. cooking features, best recipes and Reviews Unforgivable Movie Mistakes You Probably Never Noticed

Source: karamely.ru

Cake: search for words by mask and definition

Total found: 39

mixer cake

"His Air" cake

French "kiss" captured in a cake

whipped cream with sugar (cake)

light air cake

cake made from beaten egg whites and sugar

a cake that "looks like" a composer

light whipped protein cake

cake - almost the namesake of the composer

whipped cake in one word

whipped egg whites and sugar cake

whipped cake. proteins and sugar

cake after a thrashing

protein cake

whipped egg whites and sugar cake

whipped egg white cake

whipped cream with sugar (cake)

light cake made from whipped egg whites and sugar

foam cake

cake with composer's name

egg white cake

composer who "looks like" a cake

cake made from beaten eggs, flour and sugar

cake and pastry base

confectionery semi-finished product for cakes, pastries, cookies

cake flour base

flour base of cake and pastry

cake and ice cream cream-.

couple to the cream at the cake

cake of two pieces of biscuit with a layer of cream or jam

chocolate cream, filling for sweets and cakes and decoration of desserts

cream for cake filling, prepared from cream, eggs, sugar, with the addition of vanillin

butter cream for filling or smearing cakes

ital. sweetness, fried potato cakes

cake (cake, pastry) of small size, intended for one person

a root crop that can pretend to be a cake

cake with raisins

cake in the form of a circle with a hole

cake maker

cake type container for mushrooms

little basket

whipped cake decoration

whipped cake and pastry decoration

custard cake filling

custard contents

a kind of cake, which, by the similarity of the name, is often confused with pasta, and in appearance with biscuits

cake made from beaten egg whites and cream with sugar

cakes made from beaten egg whites with sugar

cakes of whipped proteins and cream with sugar

puff pastry or cake topped with cream or applesauce

(colloquial) One who is professionally engaged in making pies and cakes.

cake mold

cake in the form of a cake

confectionery, Polish pastry

assorted small cakes

small cookies, small cake

small cake, biscuit

assorted mini cakes

obligatory component of cakes

lover of sweets and cakes

big holiday cake

self-imaginative cake

cake that made a career

megalomaniac cake

what form did Russian confectioners give to the Napoleon cake, created by them for the centenary of the victory in Patriotic war 1812

European dish and american cuisine, which is a cheese-containing dessert from cottage cheese casserole to soufflé cake

women's gym craze that allows them to eat even more cakes

German cakes from sweet dough with pastry crumbs

pastry dough cake

another name for custard

a cake that a sclerotic calls his sclerosis when he cannot remember this word

not our name for custard

type of custard

in Germany, this cake is sometimes called the words "love bone", "hare's paw" or "coffee bar"

choux pastry on a french table

custard in the mouth of a Frenchman

cake full of custard

cake stuffed with cream

cake rhyme to the broker

French custard for tea

custard in one word

cream cake

custard pastry stuffed with cream

Cake: search for words by mask and definition
Search by definition cake, search for words by mask, crossword assistant, solving scanwords and crosswords online, crossword dictionary

Source: www.loopy.ru

Types and names of cakes. Cooking features, best recipes and reviews

Types, names of cakes

Cakes are small confectionery, which are made from dough with the addition of sugar, fillings and cream. There are a huge variety of types of cakes, and new culinary technology allow you to create a new recipe every year. Everyone knows the following names of cakes and varieties:

Custard eclairs.
Honey hazelnut cakes.
"Potatoes".
Souffle.
Cakes "Bird's milk".
Baskets with berries and whipped cream.
Meringue.
Tiramisu.
Biscuit cakes.
Chocolate.
Wafer rolls with cream.
Macaroni.

And this is not all types and names of cakes. The list of sweets is much longer. What unites all these goodies is the ability to decorate any table with its exquisite beauty.

Usually cream is used to make cakes, colored glaze, berries, pieces of fruit, cream, chocolate. Absolutely all types of cakes, the names of these sweets are determined by the main product that is included in the composition. Baking is made from biscuit, sand, custard, cottage cheese, bean, rice, puff and other types of dough. For some cakes, the main product is a biscuit and not a dough, such as tiramisu.

Foreign cakes: names

A piece dessert confectionery product is prepared in two main ways: an independent cake (meringue) and equal pieces of cake (Napoleon, cheesecake). Cakes are divided according to the type of filling, the ingredients that make up the composition, and the method of preparation. These sweets are nutty, creamy, mixed, salty, fruity. The most famous are sweets that are prepared on the basis of cream. The names of French pastries, such as eclairs, are derived from their composition. The basis of eclairs is custard or buttercream. Meringue is also a French pastry made with egg whites and sugar.

Cooking macaroni (macarons)

Many people call macaroni cookies, although they look and taste more like small cakes. The name of sweets is French, as is the recipe. Macaroni gained popularity all over the world thanks to sophisticated technology cooking and incredible taste. Despite the technical difficulties, there is a simple pasta recipe that you can use at home.

Cooking cakes must be divided into two parts: dough and cream. In the first case, you will need the following ingredients:

ground almonds (45 grams),
powdered sugar (75 grams),
one chicken protein
food coloring,
sugar (10 grams).

For cream, prepare:

milk (50 ml),
sugar (120 grams),
vanilla sugar (20 grams),
cream (80 ml),
two chicken yolks
butter (170 grams).

First you need to prepare the dough. Separate the yolk from the protein in a separate container. Mix the almond and powdered sugar and sift it several times through a sieve. Beat the protein well until a thick and tender foam forms, add ten grams of sugar and “fluff” again. Then add food coloring. The cream must be put in a pastry bag and “planted” on a baking sheet covered with paper at a great distance from each other. The diameter of the cakes should be three centimeters. Let the dough rest for twenty minutes. Then put in the oven, preheated to one hundred and forty degrees, for ten minutes. When the dough hardens, remove the pasta, place on a cold surface and carefully turn over.

Forms and devices for creating cakes

A professional confectioner always has the necessary culinary tools at hand. This list is very long, but if someone has a desire to start making cakes at home, it is advisable to get the following kitchen utensils. In the kitchen, a cake lover must have:

plastic and silicone molds
beaters,
mats,
baking paper,
food colorings,
pastry bags with nozzles,
electronic balance.

Special professional kits for making various types of cakes are gaining popularity.

To make sweets tasty and airy, use the secrets of confectioners for preparing dough and cream. For example, a biscuit cake got its name due to the splendor and lightness of the dough.

Favorite childhood cake "Chocolate Potato" is easy to cook on your own. This will require one glass of sugar and the same amount of hot milk, two teaspoons of cocoa, vanilla crackers (300 grams), butter (200 grams), chopped nuts, powdered sugar, cognac (to taste).

Popular cakes in Russia

In Russia, the most common pastries, known since Soviet times, are custard. They consist of butter cream or condensed milk, incredibly tasty and satisfying.

Everyone remembers the names of Chocolate Potato cakes, especially their expressive taste and appearance. "Potatoes" are prepared from butter, cocoa, crushed biscuits, crushed nuts. This sweet got its name because of its resemblance to potatoes.

Most reviews about cakes and their preparation are positive. If these sweets are prepared technically correctly, and they are made to order professional confectioners. At home, you can also repeat the recipe for some cakes if you approach the process creatively and follow the recipe exactly. Of the minuses self cooking confectionery products - possible inaccuracies in the recipe, lack of experience and special devices to improve the cooking process.

Types and names of cakes
Types and names of cakes. Cooking features, best recipes and reviews Types, names of cakes Cakes are small-sized confectionery products that are made from dough with

Cakes are small confectionery products that have a different shape and are originally decorated on top with cream, icing, fresh fruit, nuts. Initially, they were baked only from sweet pastry. Currently, they include similar confectionery products baked according to other recipes. Suffice it to recall the popular French eclairs or petit fours, American cupcakes. These cake recipes came from other countries, but in Russian cuisine they were recognized as this type of delicious pastry.

Types of cakes

In modern cooking, there are several types of cakes, which are divided into groups depending on the dough used in the baking process. They can be biscuit, custard, sand or puff.

Egg whites whipped with sugar or powdered sugar are baked into airy or whipped cakes, which are often called meringue or meringue. They are distinguished by a delicate sweet taste and lightness.

The baked base from any dough is supplemented with creams, fruit layers. The finished confectionery product is decorated with cream, icing, melted chocolate, fresh fruits, nuts. When added to classic recipes additional ingredients, new homemade cakes with unusual flavors are obtained.

Cakes with nuts and almonds

When nuts or almonds are added to the protein mass, two new types of delicacies are obtained: walnut and almond cakes. Some chefs separate them into separate types of pastries.

For a nut cake, ground or crushed into crumbs are used. walnuts. One of the most popular delicacies of this type is Warsaw cake, during the preparation of which the protein-nut mass was laid out on a prepared base of shortcrust pastry.

No less interesting are the options in which chopped almonds or almond flour are added to whipped protein. Baking acquires the original, pronounced taste of this bone, which is popular in cooking. Almond treats include french macaroni cake. They are small cakes baked from a whipped protein mass with almond flour. Finished products are combined with chocolate, coffee, fruit filling or cream. At industrial production pasta is added to the dough with food or natural dye, which allows you to cook a cake of various colors.

crumb cakes

Tiny cakes are a special kind of pastry. To prepare it, the finished base is crushed into crumbs, cream and other ingredients are added. The resulting mass is formed and decorated. The potato cake, known since childhood, is a typical representative of this type of pastry.

For its preparation use biscuit crumb, which is mixed with cocoa, butter cream. Potato-shaped cakes are formed from the resulting mass, rolled in the remaining crumbs and decorated with cream. Other varieties of this delicacy were cakes in the form of hedgehogs or apples. Needles are applied to the former with cream, the latter are covered with glaze of the appropriate color and decorated with green mint leaves.

At home, biscuit crumbs are often replaced with a more accessible ingredient. Biscuit cake is easy to make and is a more affordable version of a popular treat.

Our website presents a large number of popular recipes with a detailed description of all stages of preparation and step by step photos. Take advantage of them and surprise your guests delicious pastries prepared by hand.

Contrary to popular belief, desserts are an essential part of a healthy diet. The main principle to be followed, according to nutritionists, is that they should not be included in the daily diet. But for special events, various holidays, they can become a kind of “reward”. New Year, Christmas is the best way to treat yourself to goodies. Since the holidays are still going on, we offer an overview of the most popular desserts in the world that can still be prepared.

Christmas Pudding (UK)

Dulce de leche (Argentina)

Bolu rey (Portugal)

Bolu rey, also called royal cake, is a traditional Portuguese sweet bread with nuts and candied fruits, served at Christmas or on January 6, King's Day.

Mazariner (Sweden)

Cherry Pie (Holland)

Cherry and chocolate lovers will appreciate the lighter version of the German Black Forest cake.

Gulabjamun (India)

Gulabjamun is one of the most popular Indian desserts, which is donuts made from condensed or skimmed milk, filled with pink sugar syrup.

Winarterta (Iceland)

In Iceland, this layer cake with prunes is also called the "Striped Lady". It is usually prepared during the winter holidays, especially around Christmas. But there is no single recipe, but there is an opportunity to try several of them.

Banoffee Pie (England)

Perhaps this is one of the most stunning desserts in England. It is made from bananas, cream and toffee, boiled from condensed milk. All this is laid out on a cake of crumbled cookies and butter.

Knafeh (Middle East)

Tiramisu (Italy)

Tiramisu is one of the most popular Italian desserts, made with coffee-soaked savoiardi biscuits and a cream of beaten eggs, sugar and mascarpone. Due to its popularity, it has spread throughout the world and acquired many variations.

Cranahan (Scotland)

A traditional Scottish dessert made with oatmeal, cream, whiskey and raspberries. This is an amazing opportunity to hit guests not only in the heart, but also in the stomach.

Rocky Road Cakes (Australia)

Rocky Road is an Australian dessert made with milk chocolate, marshmallows and served as cakes or cupcakes. In the US, it is usually served with ice cream.

Guinness Chocolate Cake (Ireland)

Three Milk Cake (Mexico)

The cake got its name due to the fact that it is soaked in three types of milk. Although Mexican cuisine is known for its delicious, but very filling dishes, this dessert can be called the lightest and most harmless in terms of calories.

Devil's Food Cake (USA)

The cake is made from dark chocolate, and it got its name for its rich and rich taste, which simply cannot be sinful.

Dobos (Hungary)

"Dobosh" - a magnificent biscuit cake made of seven layers, smeared with chocolate butter cream and decorated with caramel. It was named after the creator, Hungarian chef Joseph Dobos.

Brazo de Gitano (Spain)

Although the name translates as "gypsy's hand," it's just a biscuit roll. It is worth noting that it did not appear at all in Spain, but somewhere in central Europe, but it was here that it turned into a traditional Christmas dessert.

Christmas Log (Belgium/France)

This is an incredibly delicious roll made from chocolate biscuit and chocolate cream. It is usually sprinkled with powdered sugar, which is supposed to symbolize snow.

Melomakarona (Greece)

Profiteroles (France)

Profiteroles are one of the best desserts in the world, which are balls of choux pastry filled with cream and covered with milk chocolate icing.

Sacher Cake (Austria)

This is one of the most famous chocolate cakes in the world since its introduction in 1832 thanks to the Austrian Franz Sacher. It is a stunning biscuit covered with a thin layer of apricot jam, and chocolate icing on top only emphasizes the greatness of its taste.

Pavlova Cake (New Zealand)

Panettone (Italy)

Cheesecake (Greece/USA)

Incredibly delicious dessert, the origin of which is usually attributed to the Americans, will make the festive table unique. And the history of cheesecake is longer than you think. The first memories of it date back to the fifth century BC. The ancient Greek doctor Aegimus wrote an entire book on the art of making cheesecakes.

Cake "Black Forest" (Germany)

Schwarzwald is an amazingly delicious chocolate cake consisting of four biscuit cakes, pickled cherries and whipped cream, sprinkled with chocolate chips and decorated with berries. And for dessert, you can serve a cup

If you think about it, what if not cakes should be considered a universal confectionery product that cannot leave indifferent either the sweet tooth or the sophisticated gourmets or connoisseurs. Cakes are a confectionery product, usually made from pastry, stuffed with confectionery cream, fruit or cottage cheese. The first cakes began to be made since the Middle Ages.

Around the 18th century, confectionery shops began to open throughout Europe, offering customers gourmet types of cakes with cream and fruit fillings. The confectionery was to the taste of the exacting European public. Since then, cakes have become an indispensable attribute of any festive event or reception. In those days, every cake was made by hand. For this reason, these confectionery products belonged to piece and expensive goods.

There are a sufficient number of recipes and types of cakes that differ from each other in the composition of the dough and filling. It is noteworthy that some culinary historians do not distinguish cakes as a separate subspecies of confectionery. It is believed that cakes are just a cake that is cut into even pieces or cookies, as well as a waffle that is prepared with a cream or fruit filling. In the food industry, cakes are called confectionery products of a certain shape and size. The composition of cakes may vary depending on the type of confectionery.

There are the following types of cakes:

Custard cakes;

eclair cake;

Biscuit cakes;

Sand cakes;

Puff pastries;

Whipped cakes;

Almond cakes;

Air cakes;

Walnut cakes.

The calorie content of cakes also depends on the composition of the confectionery product. The average calorie value of cakes is 336 kcal per 100 grams of the product. However, the calorie content of a confectionery product can be changed, it is enough just to adjust the composition of the original ingredients or choose a dietary type of cake. In addition to the above classification of cakes, there are other types of confectionery.

For example, a potato cake or a basket filled with fruit jelly, as well as tubes with pastry cream, meringue or eclair. It can take more than one hour to list only the most popular and world-famous types of cakes. Therefore, the sweet tooth has a great opportunity to learn the recipe for your favorite cakes and cook a treat at home. Moreover, homemade cakes have always surpassed the store-bought version of the confectionery in taste and quality.

1.3 Traditional and modern baking semi-finished products for cakes

Ready baked semi-finished products for the production of mini cakes are indispensable in many cases. These products do not require special storage conditions, and a wide range allows even a novice confectioner to cook almost any product in a matter of seconds.

The baked semi-finished product is the basis of pastries and cakes and is called in the recipes a cake, spread or a semi-finished product of a certain name. The bases are finished with various finishing semi-finished products and due to this, a diverse assortment of cakes and pastries is obtained, i.e. finished goods. Each main semi-finished product has its own special cooking technology and a corresponding set of raw materials.

The following baked semi-finished products are produced: biscuit, shortbread, puff, custard, air, air-nut, crumb, waffle, almond-nut, sugar.

The technological process of preparing baked semi-finished products consists mainly of kneading and shaping, cutting and shaping dough, baking and cooling semi-finished products (in some cases, their standing), and preparation for finishing.

The dough used for flour confectionery products is a complex complex, which, in addition to flour and water, also includes other ingredients that affect the swelling of flour colloids - this is primarily sugar, fat, eggs, salt, etc.

The required dosage of water can be set by trial mixing.

Recipes for flour confectionery products are compiled taking into account the properties of the main types of raw materials and product groups for which they are intended. This takes into account not only the influence of raw materials on the formation of dough and baking products with certain tastes, but also obtaining a dough that has the necessary physical properties that allow it to be further processed by forming machines.

The proportions of flour, sugar, egg products, fats and other ingredients for different semi-finished products are not the same. For example, an airy semi-finished product is prepared without flour. It consists only of proteins, sugar and vanilla powder. The dough is prepared by kneading or beating, and sometimes both processes are used in a certain combination.

In the production of a puff semi-finished product, the dough is treated with oil, that is, it is rolled many times, and not kneaded. In this regard, the preparation of dough is carried out in dough mixing and churning machines of various designs.

When kneading and forming the dough, there is a uniform thorough mixing of all types of raw materials included in the recipe and the transformation of a mixture that is disparate in physical properties into a mass that is homogeneous in consistency and chemical composition - dough.

When making dough from wheat flour gluten proteins, with a sufficient amount of water, easily and relatively quickly form the thinnest filaments and films that envelop, bind, stick together grains of moistened starch. The resulting gluten skeleton gives the wheat dough a certain viscosity, firmness and elasticity, which the dough from other cereals does not have.

Gluten proteins, whose content varies from 10 to 20% at a dough temperature of about 30 ° C, absorb about 70% of the water. Starch, the content of which in wheat flour reaches up to 70% at the same dough kneading temperature, absorbs water up to 30%. Due to the fact that starch predominates in flour, the amount of moisture during kneading, bound by starch and proteins, is approximately the same.

The swollen protein filaments and films that form gluten are in close contact with each other during kneading, and a continuous gluten skeleton of the dough is obtained. Well connected dough can be obtained from wheat flour only with sufficient water. A small amount of water in the process of kneading the dough leads to the formation of an unbound mass of raw materials, and an excess of water leads to the formation of a flour mash, in which the swollen protein particles are not connected to each other. Therefore, it is very important to correctly calculate the required dosage of water for preparing the dough. In addition to raw materials, recipes for flour confectionery products also include water, with the exception of most recipes for cakes and pastries.

The amount of water in the recipes is not indicated on them, since it is not constant, but depends on the moisture content of the raw materials, the amount of fat, sugar and other types of raw materials, and the water absorption capacity of the flour.

To obtain a whipped fluffy mass from eggs and sugar, a machine with a high whisk speed is used. The volume of the dough as a result of whipping increases significantly due to its saturation with air bubbles. The volume of dough obtained after kneading, compared with the volume of raw materials taken, changes slightly. The kneading is carried out at a quiet speed of the machine, i.e. at a low speed of the whisk.

Cake dough contains a lot of sugar and fat and is difficult to loosen. In connection with this technological mode of preparation, preliminary whipping of the mass of eggs and sugar is provided. The resulting foamy fluffy mass, increased by 2–2.5 times (compared to the initial volume), contributes to the formation of a porous structure of the semi-finished product.

If a large amount of fat is needed to prepare the product, then you should first make an emulsion of this fat, sugar and eggs by whipping. An emulsion with very small fat globules is the most stable and does not delaminate. Moreover, the eggs are not poured into the mass immediately, but gradually, in small portions, otherwise the water droplets in the oil will be too large and the emulsion will be unstable.

Some types of baking semi-finished products are presented below:

Valovan

Scope: ready-made baked semi-finished product from puff pastry for the production of mini-cakes and buffet snacks with a diameter of 38mm.

Tartlet 1

Scope: ready-made baked semi-finished product from shortcrust salt dough for the production of buffet snacks with a diameter of 44mm.

How to use: fill the semi-finished product with the desired mass, decorate, put in the refrigerator for 1-2 hours.