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Homemade recipe №033 Cake "Moscow" recipe number 1
Description: Three layers of biscuit semi-finished product are connected with chocolate cream with the addition of airy semi-finished product and butter cream with strawberry jam. The surface is covered with cream and finished with strawberry jam and an airy semi-finished product.
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 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: 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 a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.
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.
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 | 184.24 | 217.37 | 223.46 | 287.31 |
Strawberry jam | 113.61 | 134.04 | 137.79 | 177.16 |
Melange | 95.59 | 112.78 | 115.94 | 149.06 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 65.97 | 77.84 | 80.02 | 102.88 |
water | 65.07 | 76.78 | 78.93 | 101.48 |
Sign up | 46.46 | 54.81 | 56.34 | 72.44 |
Powdered sugar | 35.19 | 41.51 | 42.68 | 54.87 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 26.39 | 31.13 | 32.01 | 41.15 |
Raw egg white | 16.70 | 19.70 | 20.25 | 26.04 |
Potato starch | 11.47 | 13.53 | 13.91 | 17.89 |
Sign up | 9.04 | 10.66 | 10.96 | 14.09 |
Cognac or dessert wine | 7.92 | 9.34 | 9.60 | 12.34 |
"Patterned" chocolate | 4.32 | 5.10 | 5.24 | 6.74 |
Cocoa powder [Skurikhin] | 2.08 | 2.45 | 2.52 | 3.24 |
Vanilla powder | 0.87 | 1.03 | 1.06 | 1.36 |
Sign up | 0.57 | 0.68 | 0.70 | 0.89 |
Essence of rum | 0.31 | 0.36 | 0.37 | 0.48 |
Total | 685.78 | 809.12 | 831.77 | 1069.42 |
Output | 593.30 | 700.00 | 719.60 | 925.20 |
calculations, forms, documents:
- Consolidated recipe №033 Cake "Moscow"
- Technological map №033 Cake "Moscow"
- Energy value №033 Cake "Moscow"
- Mass fraction of sugar and fat №033 Cake "Moscow"
- Nutritional value №033 Cake "Moscow"
- Constructor ganache №033 Cake "Moscow"
- The cost of raw materials for №033 Cake "Moscow"
- Homemade recipe №033 Cake "Moscow"
- Technology instruction №033 Cake "Moscow"
- Recipe №033 Cake "Moscow"
- Technical and technological map №033 Cake "Moscow"