1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe №011 Cake "Ring" recipe number 2
Description: Biscuit semi-finished product in the form of a ring without soaking. The surface is glazed with heated cream and finished with chocolate glaze.
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.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 4.94 | 20.41 | 309.64 | 79.15 |
Melange | 3.82 | 15.80 | 239.58 | 61.24 |
Flour, premium | 3.67 | 15.16 | 230.00 | 58.80 |
Chocolate glaze [Skurikhin] | 1.49 | 6.16 | 93.39 | 23.87 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 1.26 | 5.20 | 78.86 | 20.16 |
Sign up | 0.75 | 3.08 | 46.71 | 11.94 |
Chicken eggs [chicken egg] [2] | 0.20 | 0.82 | 12.46 | 3.18 |
Potato starch | 0.15 | 0.63 | 9.58 | 2.45 |
Essence | 0.038 | 0.16 | 2.40 | 0.61 |
Vanilla powder | 0.012 | 0.050 | 0.77 | 0.20 |
Sign up | 0.005 | 0.020 | 0.31 | 0.078 |
Total | 16.34 | 67.49 | 1023.70 | 261.69 |
Output | 14.60 | 60.30 | 914.60 | 233.80 |
calculations, forms, documents:
- Consolidated recipe №011 Cake "Ring"
- Technological map №011 Cake "Ring"
- Energy value №011 Cake "Ring"
- Mass fraction of sugar and fat №011 Cake "Ring"
- Nutritional value №011 Cake "Ring"
- Constructor ganache №011 Cake "Ring"
- The cost of raw materials for №011 Cake "Ring"
- Homemade recipe №011 Cake "Ring"
- Technology instruction №011 Cake "Ring"
- Recipe №011 Cake "Ring"
- Technical and technological map №011 Cake "Ring"