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Homemade recipe №028 Cake "Chocolate" recipe number 1
Description: The layers of a biscuit semi-finished product are connected with a creamy chocolate cream. The surface is glazed with chocolate lipstick and finished with "Patterned" chocolate. Side surfaces are sprinkled with crumbs of semi-finished product "Dachny".
Manual: The finished semi-finished product "Dachny" No. 37 is crushed and sieved.
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 fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like creamy No. 46, add cocoa powder at the end of whipping.
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. ** 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 ** Thick dark brown syrup with a bitter taste.
Manual: Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 74.16 | 314.27 | 234.87 | 199.69 |
Melange | 45.45 | 192.58 | 143.93 | 122.37 |
Water | 33.25 | 140.88 | 105.29 | 89.52 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 23.44 | 99.32 | 74.23 | 63.11 |
Flour, premium | 22.26 | 94.33 | 70.50 | 59.94 |
Sign up | 12.45 | 52.74 | 39.42 | 33.51 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 9.34 | 39.56 | 29.56 | 25.13 |
Potato starch | 5.44 | 23.04 | 17.22 | 14.64 |
"Patterned" chocolate | 5.22 | 22.12 | 16.53 | 14.06 |
Cocoa powder [Skurikhin] | 3.75 | 15.88 | 11.87 | 10.09 |
Sign up | 3.55 | 15.02 | 11.23 | 9.55 |
Cognac or dessert wine | 2.23 | 9.45 | 7.07 | 6.01 |
Cuttings from semi-finished cakes and pastries | 1.41 | 5.97 | 4.46 | 3.79 |
Essence | 0.36 | 1.51 | 1.13 | 0.96 |
Vanilla powder | 0.18 | 0.78 | 0.58 | 0.49 |
Sign up | 0.086 | 0.37 | 0.27 | 0.23 |
Ammonium carbonic (E503(i)) | 0.008 | 0.034 | 0.025 | 0.022 |
Baking soda (E500(ii)) | 0.002 | 0.008 | 0.006 | 0.005 |
Total | 242.57 | 1027.86 | 768.19 | 653.11 |
Output | 201.30 | 853.00 | 637.50 | 542.00 |
calculations, forms, documents:
- Consolidated recipe №028 Cake "Chocolate"
- Technological map №028 Cake "Chocolate"
- Energy value №028 Cake "Chocolate"
- Mass fraction of sugar and fat №028 Cake "Chocolate"
- Nutritional value №028 Cake "Chocolate"
- Constructor ganache №028 Cake "Chocolate"
- The cost of raw materials for №028 Cake "Chocolate"
- Homemade recipe №028 Cake "Chocolate"
- Technology instruction №028 Cake "Chocolate"
- Recipe №028 Cake "Chocolate"
- Technical and technological map №028 Cake "Chocolate"