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Homemade recipe №001 Biscuit-cream cake recipe number 2 (Charlotte 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. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.
Manual: The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like "Charlotte" No. 59, add cocoa powder at the end of whipping.
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.
Manual: Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.
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.
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 | 191.49 | 122.76 | 388.64 | 122.28 |
Melange | 110.37 | 70.75 | 224.00 | 70.48 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 83.01 | 53.21 | 168.46 | 53.01 |
Flour, premium | 53.64 | 34.39 | 108.86 | 34.25 |
Fresh whole milk the weight ratio of fat 3.2% | 49.57 | 31.78 | 100.61 | 31.66 |
Sign up | 40.22 | 25.79 | 81.64 | 25.69 |
Potato starch | 13.24 | 8.49 | 26.88 | 8.46 |
Chicken eggs [chicken egg] [2] | 13.22 | 8.47 | 26.83 | 8.44 |
Fruit | 8.68 | 5.57 | 17.62 | 5.54 |
Cognac | 5.62 | 3.60 | 11.40 | 3.59 |
Sign up | 5.05 | 3.24 | 10.25 | 3.23 |
Cocoa powder [Skurikhin] | 0.96 | 0.61 | 1.94 | 0.61 |
Vanilla powder | 0.76 | 0.49 | 1.54 | 0.49 |
Essence | 0.66 | 0.42 | 1.34 | 0.42 |
Essence of rum | 0.19 | 0.12 | 0.39 | 0.12 |
Total | 576.69 | 369.69 | 1170.41 | 368.26 |
Output | 484.20 | 310.40 | 982.70 | 309.20 |
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