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Homemade recipe №002 Cake "Coffee" recipe number 2
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. ** 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: ** 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 | 26.11 | 67.98 | 168.95 | 93.41 |
Melange | 22.54 | 58.68 | 145.83 | 80.63 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 20.58 | 53.58 | 133.15 | 73.62 |
water | 10.97 | 28.56 | 70.97 | 39.24 |
Flour, premium | 10.95 | 28.52 | 70.87 | 39.18 |
Sign up | 8.49 | 22.10 | 54.91 | 30.36 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 8.23 | 21.43 | 53.26 | 29.45 |
Potato starch | 2.70 | 7.04 | 17.50 | 9.67 |
Roasted kernels | 1.52 | 3.96 | 9.83 | 5.44 |
Cognac or dessert wine | 0.71 | 1.84 | 4.58 | 2.53 |
Sign up | 0.43 | 1.12 | 2.78 | 1.54 |
Vanilla powder | 0.20 | 0.51 | 1.26 | 0.70 |
Cocoa powder [Skurikhin] | 0.18 | 0.48 | 1.20 | 0.66 |
Essence | 0.14 | 0.35 | 0.87 | 0.48 |
Essence of rum | 0.023 | 0.060 | 0.15 | 0.083 |
Total | 113.77 | 296.22 | 736.12 | 407.00 |
Output | 98.90 | 257.50 | 639.90 | 353.80 |
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"