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Homemade recipe №002 Cake "Coffee" recipe number 1
Description: The layers of biscuit semi-finished product are connected with coffee cream. The surface is finished with coffee cream and nuts. The side surfaces are finished with cream and biscuit crumbs.
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.
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 | 169.93 | 353.63 | 360.00 | 241.65 |
Melange | 97.00 | 201.86 | 205.49 | 137.94 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 70.91 | 147.57 | 150.23 | 100.84 |
water | 52.48 | 109.22 | 111.18 | 74.63 |
Flour, premium | 47.14 | 98.10 | 99.87 | 67.04 |
Sign up | 31.28 | 65.09 | 66.26 | 44.48 |
Potato starch | 11.64 | 24.22 | 24.66 | 16.55 |
Chicken eggs [chicken egg] [2] | 8.34 | 17.36 | 17.67 | 11.86 |
Roasted kernels | 6.54 | 13.61 | 13.86 | 9.30 |
Cognac or dessert wine | 2.75 | 5.71 | 5.82 | 3.90 |
Sign up | 2.56 | 5.33 | 5.42 | 3.64 |
Cocoa powder [Skurikhin] | 0.80 | 1.66 | 1.69 | 1.13 |
Vanilla powder | 0.67 | 1.39 | 1.42 | 0.95 |
Essence | 0.58 | 1.21 | 1.23 | 0.83 |
Essence of rum | 0.10 | 0.21 | 0.21 | 0.14 |
Sign up | 0.025 | 0.052 | 0.053 | 0.036 |
Total | 502.73 | 1046.21 | 1065.06 | 714.92 |
Output | 429.30 | 893.40 | 909.50 | 610.50 |
calculations, forms, documents:
- Consolidated recipe №002 Cake "Coffee"
- Technological map №002 Cake "Coffee"
- Energy value №002 Cake "Coffee"
- Mass fraction of sugar and fat №002 Cake "Coffee"
- Nutritional value №002 Cake "Coffee"
- Constructor ganache №002 Cake "Coffee"
- The cost of raw materials for №002 Cake "Coffee"
- Homemade recipe №002 Cake "Coffee"
- Technology instruction №002 Cake "Coffee"
- Recipe №002 Cake "Coffee"
- Technical and technological map №002 Cake "Coffee"