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Homemade recipe №029 Cake "Agate" recipe number 1
Description: Four layers of biscuit semi-finished product are connected with two layers of white cream with candied citrus fruits and one layer of chocolate cream. The surface is glazed with chocolate fondant and finished with white and chocolate cream. The side surfaces are sprinkled with crumbs.
Description: ** Characteristics of the semi-finished product. ** Round shape. Smooth thin brown top crust. The crumb is porous, elastic, brown in color.
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 and cocoa powder, 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: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.
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 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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 21.23 | 144.06 | 103.96 | 220.77 |
Melange | 15.58 | 105.73 | 76.30 | 162.03 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 9.40 | 63.77 | 46.02 | 97.73 |
Flour, premium | 9.35 | 63.44 | 45.78 | 97.22 |
Water | 7.97 | 54.05 | 39.00 | 82.83 |
Sign up | 5.01 | 34.01 | 24.54 | 52.12 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 3.76 | 25.51 | 18.41 | 39.09 |
Cocoa powder [Skurikhin] | 3.24 | 21.96 | 15.84 | 33.65 |
Candied fruit | 1.02 | 6.91 | 4.99 | 10.59 |
Starch syrup | 1.00 | 6.78 | 4.89 | 10.39 |
Sign up | 0.52 | 3.52 | 2.54 | 5.40 |
Vanilla powder | 0.10 | 0.65 | 0.47 | 1.00 |
Essence | 0.023 | 0.16 | 0.11 | 0.24 |
Essence of rum | 0.020 | 0.13 | 0.10 | 0.20 |
Total | 78.21 | 530.68 | 382.96 | 813.25 |
Output | 65.60 | 445.10 | 321.20 | 682.10 |
calculations, forms, documents:
- Consolidated recipe №029 Cake "Agate"
- Technological map №029 Cake "Agate"
- Energy value №029 Cake "Agate"
- Mass fraction of sugar and fat №029 Cake "Agate"
- Nutritional value №029 Cake "Agate"
- Constructor ganache №029 Cake "Agate"
- The cost of raw materials for №029 Cake "Agate"
- Homemade recipe №029 Cake "Agate"
- Technology instruction №029 Cake "Agate"
- Recipe №029 Cake "Agate"
- Technical and technological map №029 Cake "Agate"