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Homemade recipe №036 Cake "Astra" recipe number 2
Description: Three layers of biscuit semi-finished product (biscuit with cocoa in the middle) are connected with jam and white cream. The surface is covered with chocolate cream, trimmed around the circumference with a sponge roll of two colors and decorated with rays of white and chocolate creams radiating from the center. Side surfaces finished with crumbs.
The shape is round.
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 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.
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.
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 | 29.15 | 206.66 | 6.68 | 184.28 |
Jam | 20.05 | 142.17 | 4.59 | 126.78 |
Melange | 18.05 | 127.95 | 4.13 | 114.10 |
Water | 12.11 | 85.84 | 2.77 | 76.54 |
Flour, premium | 9.61 | 68.15 | 2.20 | 60.77 |
Sign up | 7.95 | 56.39 | 1.82 | 50.28 |
Fresh whole milk the weight ratio of fat 3.2% | 4.88 | 34.57 | 1.12 | 30.83 |
Cocoa powder [Skurikhin] | 1.56 | 11.08 | 0.36 | 9.88 |
Chicken eggs [chicken egg] [2] | 1.30 | 9.22 | 0.30 | 8.22 |
Potato starch | 1.28 | 9.07 | 0.29 | 8.09 |
Sign up | 1.05 | 7.43 | 0.24 | 6.62 |
Essence | 0.064 | 0.45 | 0.015 | 0.40 |
Vanilla powder | 0.059 | 0.42 | 0.014 | 0.37 |
Essence of rum | 0.041 | 0.29 | 0.009 | 0.26 |
Cognac | 0.012 | 0.085 | 0.003 | 0.076 |
Total | 107.17 | 759.77 | 24.55 | 677.51 |
Output | 89.50 | 634.50 | 20.50 | 565.80 |
calculations, forms, documents:
- Consolidated recipe №036 Cake "Astra"
- Technological map №036 Cake "Astra"
- Energy value №036 Cake "Astra"
- Mass fraction of sugar and fat №036 Cake "Astra"
- Nutritional value №036 Cake "Astra"
- Constructor ganache №036 Cake "Astra"
- The cost of raw materials for №036 Cake "Astra"
- Homemade recipe №036 Cake "Astra"
- Technology instruction №036 Cake "Astra"
- Recipe №036 Cake "Astra"
- Technical and technological map №036 Cake "Astra"