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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 №026 Cake "Noorus" (Youth) recipe number 1
Description: The layers of a biscuit semi-finished product are connected with a mixture of butter cream and roasted nuts. The surface is finished with butter cream, nuts, jelly pieces and sprinkled with cocoa powder.
The shape is round.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.
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.
Description: ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
Manual: Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.
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 | 41.19 | 241.38 | 262.07 | 118.09 |
| Melange | 29.72 | 174.16 | 189.09 | 85.20 |
| water | 20.78 | 121.75 | 132.19 | 59.57 |
| Flour, premium | 14.44 | 84.64 | 91.90 | 41.41 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 14.05 | 82.34 | 89.40 | 40.28 |
| Sign up | 12.56 | 73.59 | 79.90 | 36.00 |
| Cocoa powder [Skurikhin] | 4.76 | 27.92 | 30.31 | 13.66 |
| Whole condensed milk with sugar the weight ratio of fat 8.5% | 3.30 | 19.36 | 21.02 | 9.47 |
| Potato starch | 1.26 | 7.40 | 8.03 | 3.62 |
| Cognac or dessert wine | 1.25 | 7.35 | 7.98 | 3.59 |
| Sign up | 0.45 | 2.66 | 2.89 | 1.30 |
| Vanilla powder | 0.15 | 0.91 | 0.98 | 0.44 |
| Essence of rum | 0.048 | 0.28 | 0.31 | 0.14 |
| Agar (E406) | 0.045 | 0.27 | 0.29 | 0.13 |
| Essence | 0.019 | 0.11 | 0.12 | 0.055 |
| Sign up | 0.009 | 0.053 | 0.058 | 0.026 |
| Food paint | 0.004 | 0.026 | 0.028 | 0.013 |
| Total | 144.04 | 844.18 | 916.56 | 413.00 |
| Output | 121.20 | 710.30 | 771.20 | 347.50 |
calculations, forms, documents:
- Consolidated recipe №026 Cake "Noorus" (Youth)
- Technological map №026 Cake "Noorus" (Youth)
- Energy value №026 Cake "Noorus" (Youth)
- Mass fraction of sugar and fat №026 Cake "Noorus" (Youth)
- Nutritional value №026 Cake "Noorus" (Youth)
- Constructor ganache №026 Cake "Noorus" (Youth)
- The cost of raw materials for №026 Cake "Noorus" (Youth)
- Homemade recipe №026 Cake "Noorus" (Youth)
- Technology instruction №026 Cake "Noorus" (Youth)
- Recipe №026 Cake "Noorus" (Youth)
- Technical and technological map №026 Cake "Noorus" (Youth)