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Homemade recipe №034 Cake "Birch" recipe number 2
Description: Layers of light and dark biscuit semi-finished product are connected with chocolate cream and strawberry jam. The surface is covered with lipstick, decorated with a cream pattern in the form of a birch and almonds. Side surfaces are finished with crumbs of semi-finished product "Dachny".
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. ** 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.
Manual: The finished semi-finished product "Dachny" No. 37 is crushed and sieved.
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. ** 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. ** 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: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.
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 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 | 234.46 | 363.03 | 391.12 | 179.55 |
Melange | 108.03 | 167.27 | 180.21 | 82.73 |
water | 73.38 | 113.62 | 122.41 | 56.20 |
Strawberry jam | 68.92 | 106.72 | 114.97 | 52.78 |
Flour, premium | 58.69 | 90.88 | 97.91 | 44.95 |
Sign up | 43.61 | 67.53 | 72.76 | 33.40 |
Fresh whole milk the weight ratio of fat 3.2% | 26.81 | 41.51 | 44.72 | 20.53 |
Cocoa powder [Skurikhin] | 10.68 | 16.53 | 17.81 | 8.18 |
Starch syrup | 9.35 | 14.47 | 15.59 | 7.16 |
Cognac | 7.38 | 11.43 | 12.31 | 5.65 |
Sign up | 7.15 | 11.07 | 11.93 | 5.47 |
Potato starch | 6.91 | 10.70 | 11.53 | 5.29 |
Cognac or dessert wine | 6.30 | 9.76 | 10.51 | 4.83 |
Roasted almond kernel | 4.12 | 6.38 | 6.88 | 3.16 |
Cuttings from semi-finished cakes and pastries | 3.97 | 6.15 | 6.63 | 3.04 |
Sign up | 0.57 | 0.88 | 0.95 | 0.43 |
Vanilla powder | 0.30 | 0.46 | 0.49 | 0.23 |
Essence of rum | 0.25 | 0.39 | 0.42 | 0.19 |
Ammonium carbonic (E503(i)) | 0.023 | 0.035 | 0.038 | 0.017 |
Baking soda (E500(ii)) | 0.006 | 0.009 | 0.009 | 0.004 |
Total | 670.90 | 1038.81 | 1119.19 | 513.80 |
Output | 568.40 | 880.10 | 948.20 | 435.30 |
calculations, forms, documents:
- Consolidated recipe №034 Cake "Birch"
- Technological map №034 Cake "Birch"
- Energy value №034 Cake "Birch"
- Mass fraction of sugar and fat №034 Cake "Birch"
- Nutritional value №034 Cake "Birch"
- Constructor ganache №034 Cake "Birch"
- The cost of raw materials for №034 Cake "Birch"
- Homemade recipe №034 Cake "Birch"
- Technology instruction №034 Cake "Birch"
- Recipe №034 Cake "Birch"
- Technical and technological map №034 Cake "Birch"