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Homemade recipe №022 Cake "Primorsky" recipe number 1
Description: Two layers of biscuit semi-finished product are connected with "Charlotte" chocolate cream. The surface is covered with "Charlotte" nut cream and decorated with a cream pattern. The side surfaces are finished with biscuit crumbs.
The shape is square.
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. ** Homogeneous fluffy mass of yellow color, with a uniform distribution of nuts, well retaining its shape.
Manual: Prepared like Charlotte cream No. 59, but with the addition of crushed nuts.
Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.
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 | 337.96 | 361.92 | 67.85 | 194.41 |
Melange | 246.22 | 263.67 | 49.43 | 141.64 |
Water | 121.15 | 129.74 | 24.32 | 69.70 |
Flour, premium | 119.66 | 128.14 | 24.02 | 68.84 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 80.99 | 86.73 | 16.26 | 46.59 |
Sign up | 53.39 | 57.18 | 10.72 | 30.71 |
Cocoa powder [Skurikhin] | 30.82 | 33.01 | 6.19 | 17.73 |
Chicken eggs [chicken egg] [2] | 14.24 | 15.25 | 2.86 | 8.19 |
Cognac or dessert wine | 10.42 | 11.15 | 2.09 | 5.99 |
Potato starch | 9.85 | 10.54 | 1.98 | 5.66 |
Sign up | 4.35 | 4.65 | 0.87 | 2.50 |
Vanilla powder | 0.49 | 0.53 | 0.10 | 0.28 |
Essence of rum | 0.41 | 0.44 | 0.083 | 0.24 |
Cognac | 0.20 | 0.21 | 0.039 | 0.11 |
Total | 1030.14 | 1103.16 | 206.82 | 592.60 |
Output | 857.70 | 918.50 | 172.20 | 493.40 |
calculations, forms, documents:
- Consolidated recipe №022 Cake "Primorsky"
- Technological map №022 Cake "Primorsky"
- Energy value №022 Cake "Primorsky"
- Mass fraction of sugar and fat №022 Cake "Primorsky"
- Nutritional value №022 Cake "Primorsky"
- Constructor ganache №022 Cake "Primorsky"
- The cost of raw materials for №022 Cake "Primorsky"
- Homemade recipe №022 Cake "Primorsky"
- Technology instruction №022 Cake "Primorsky"
- Recipe №022 Cake "Primorsky"
- Technical and technological map №022 Cake "Primorsky"