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Homemade recipe №018 Cake "Dream" recipe number 1
Description: Sponge-and-nut semi-finished product without soaking, smear with Charlotte coffee cream and roll into a roll. The surface is covered and decorated with Charlotte cream.
The shape is oblong.
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 | 40.17 | 20.20 | 45.35 | 201.67 |
Granulated sugar | 38.82 | 19.52 | 43.82 | 194.89 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 24.57 | 12.36 | 27.74 | 123.36 |
Roasted kernels | 18.52 | 9.32 | 20.91 | 92.99 |
Fresh whole milk the weight ratio of fat 3.2% | 12.07 | 6.07 | 13.62 | 60.57 |
Sign up | 6.88 | 3.46 | 7.77 | 34.55 |
Chicken eggs [chicken egg] [2] | 3.22 | 1.62 | 3.63 | 16.15 |
water | 2.36 | 1.19 | 2.66 | 11.85 |
Natural roasted coffee | 0.32 | 0.16 | 0.36 | 1.59 |
Vanilla powder | 0.24 | 0.12 | 0.27 | 1.22 |
Sign up | 0.10 | 0.049 | 0.11 | 0.49 |
Total | 147.27 | 74.07 | 166.25 | 739.33 |
Output | 117.90 | 59.30 | 133.10 | 591.90 |
calculations, forms, documents:
- Consolidated recipe №018 Cake "Dream"
- Technological map №018 Cake "Dream"
- Energy value №018 Cake "Dream"
- Mass fraction of sugar and fat №018 Cake "Dream"
- Nutritional value №018 Cake "Dream"
- Constructor ganache №018 Cake "Dream"
- The cost of raw materials for №018 Cake "Dream"
- Homemade recipe №018 Cake "Dream"
- Technology instruction №018 Cake "Dream"
- Recipe №018 Cake "Dream"
- Technical and technological map №018 Cake "Dream"