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Homemade recipe №033 Cake "Moscow" recipe number 2
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. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.
Manual: The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.
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. ** 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.
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.
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.
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 | 160.82 | 119.66 | 378.84 | 72.12 |
Strawberry jam | 78.67 | 58.54 | 185.33 | 35.28 |
Melange | 66.19 | 49.25 | 155.93 | 29.68 |
water | 45.06 | 33.53 | 106.16 | 20.21 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 36.36 | 27.05 | 85.64 | 16.30 |
Sign up | 32.17 | 23.94 | 75.78 | 14.43 |
Fresh whole milk the weight ratio of fat 3.2% | 22.16 | 16.49 | 52.20 | 9.94 |
Raw egg white | 11.56 | 8.60 | 27.24 | 5.18 |
Potato starch | 7.94 | 5.91 | 18.71 | 3.56 |
Cognac | 6.30 | 4.69 | 14.85 | 2.83 |
Sign up | 5.91 | 4.40 | 13.92 | 2.65 |
Cognac or dessert wine | 5.43 | 4.04 | 12.78 | 2.43 |
"Patterned" chocolate | 2.99 | 2.23 | 7.05 | 1.34 |
Cocoa powder [Skurikhin] | 1.44 | 1.07 | 3.39 | 0.65 |
Vanilla powder | 0.52 | 0.38 | 1.21 | 0.23 |
Sign up | 0.40 | 0.30 | 0.94 | 0.18 |
Essence of rum | 0.21 | 0.16 | 0.50 | 0.10 |
Total | 484.14 | 360.23 | 1140.48 | 217.10 |
Output | 413.00 | 307.30 | 972.90 | 185.20 |
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"