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Homemade recipe №008 Cake "Carmen" recipe number 1
Description: Two layers of light biscuit semi-finished product and one layer of biscuit semi-finished product with cocoa (without soaking) are connected with cream. The surface is covered with fruit filling, covered with lipstick and finished with cream and "Patterned" chocolate.
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 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, plastic, glossy brown mass.
Manual: Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.
Description: ** Characteristics of the semi-finished product. ** Round shape. Smooth thin brown top crust. The crumb is porous, elastic, brown in color.
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 and cocoa powder, 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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 67.22 | 204.46 | 220.69 | 63.50 |
Melange | 60.85 | 185.09 | 199.79 | 57.48 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 53.85 | 163.81 | 176.81 | 50.87 |
Flour, premium | 31.86 | 96.90 | 104.60 | 30.09 |
Powdered sugar | 28.72 | 87.36 | 94.30 | 27.13 |
Sign up | 21.54 | 65.52 | 70.72 | 20.35 |
Water | 10.24 | 31.13 | 33.61 | 9.67 |
Fruit filling | 8.14 | 24.76 | 26.72 | 7.69 |
"Patterned" chocolate | 5.43 | 16.51 | 17.82 | 5.13 |
Wine | 5.43 | 16.51 | 17.82 | 5.13 |
Sign up | 5.13 | 15.60 | 16.84 | 4.84 |
Potato starch | 4.90 | 14.90 | 16.08 | 4.63 |
Starch syrup | 4.61 | 14.01 | 15.12 | 4.35 |
Vanilla powder | 0.63 | 1.91 | 2.06 | 0.59 |
Essence | 0.35 | 1.07 | 1.15 | 0.33 |
Sign up | 0.18 | 0.54 | 0.58 | 0.17 |
Total | 309.06 | 940.06 | 1014.72 | 291.95 |
Output | 263.70 | 802.10 | 865.80 | 249.10 |
calculations, forms, documents:
- Consolidated recipe №008 Cake "Carmen"
- Technological map №008 Cake "Carmen"
- Energy value №008 Cake "Carmen"
- Mass fraction of sugar and fat №008 Cake "Carmen"
- Nutritional value №008 Cake "Carmen"
- Constructor ganache №008 Cake "Carmen"
- The cost of raw materials for №008 Cake "Carmen"
- Homemade recipe №008 Cake "Carmen"
- Technology instruction №008 Cake "Carmen"
- Recipe №008 Cake "Carmen"
- Technical and technological map №008 Cake "Carmen"