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Homemade recipe №001 Biscuit-cream cake recipe No. 1 (creamy cream)
Description: The layers of biscuit semi-finished product are connected with cream. The surface is covered and decorated with cream and fruit. The side surfaces are covered with cream and sprinkled with biscuit crumbs.
Description: ** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
Manual:
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.
Description: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.
Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like creamy No. 46, add cocoa powder at the end of whipping.
Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 214.15 | 115.09 | 67.07 | 79.60 |
Melange | 201.78 | 108.44 | 63.19 | 75.01 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 188.59 | 101.36 | 59.06 | 70.10 |
Powdered sugar | 100.58 | 54.06 | 31.50 | 37.39 |
Flour, premium | 98.06 | 52.70 | 30.71 | 36.45 |
Sign up | 75.43 | 40.54 | 23.62 | 28.04 |
water | 73.54 | 39.52 | 23.03 | 27.34 |
Potato starch | 24.21 | 13.01 | 7.58 | 9.00 |
Fruit | 15.87 | 8.53 | 4.97 | 5.90 |
Cognac | 10.21 | 5.49 | 3.20 | 3.80 |
Sign up | 9.32 | 5.01 | 2.92 | 3.46 |
Vanilla powder | 1.77 | 0.95 | 0.55 | 0.66 |
Cocoa powder [Skurikhin] | 1.74 | 0.94 | 0.55 | 0.65 |
Essence | 1.21 | 0.65 | 0.38 | 0.45 |
Essence of rum | 0.35 | 0.19 | 0.11 | 0.13 |
Total | 1016.83 | 546.48 | 318.44 | 377.98 |
Output | 876.20 | 470.90 | 274.40 | 325.70 |
calculations, forms, documents:
- Consolidated recipe №001 Biscuit-cream cake
- Technological map №001 Biscuit-cream cake
- Energy value №001 Biscuit-cream cake
- Mass fraction of sugar and fat №001 Biscuit-cream cake
- Nutritional value №001 Biscuit-cream cake
- Constructor ganache №001 Biscuit-cream cake
- The cost of raw materials for №001 Biscuit-cream cake
- Homemade recipe №001 Biscuit-cream cake
- Technology instruction №001 Biscuit-cream cake
- Recipe №001 Biscuit-cream cake
- Technical and technological map №001 Biscuit-cream cake