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Homemade recipe №038 Cake "Snow Maiden" recipe number 1
Description: Three layers of biscuit semi-finished product are connected in series with Charlotte cream and fruit podvarka. The surface is finished with protein cream.
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. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.
Manual: Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 43.04 | 16.53 | 416.88 | 227.80 |
Melange | 13.35 | 5.13 | 129.31 | 70.66 |
Fruit cooking | 13.01 | 5.00 | 126.02 | 68.86 |
Flour, premium | 12.82 | 4.92 | 124.14 | 67.84 |
water | 9.87 | 3.79 | 95.64 | 52.26 |
Sign up | 7.14 | 2.74 | 69.14 | 37.78 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 4.53 | 1.74 | 43.89 | 23.98 |
Fresh whole milk the weight ratio of fat 3.2% | 2.10 | 0.81 | 20.32 | 11.10 |
Cognac | 1.33 | 0.51 | 12.92 | 7.06 |
Cognac or dessert wine | 1.12 | 0.43 | 10.88 | 5.94 |
Sign up | 0.56 | 0.21 | 5.42 | 2.96 |
Vanilla powder | 0.55 | 0.21 | 5.36 | 2.93 |
Potato starch | 0.53 | 0.21 | 5.17 | 2.83 |
Essence | 0.13 | 0.051 | 1.29 | 0.71 |
Essence of rum | 0.045 | 0.017 | 0.44 | 0.24 |
Total | 110.15 | 42.30 | 1066.82 | 582.95 |
Output | 100.50 | 38.60 | 973.40 | 531.90 |
calculations, forms, documents:
- Consolidated recipe №038 Cake "Snow Maiden"
- Technological map №038 Cake "Snow Maiden"
- Energy value №038 Cake "Snow Maiden"
- Mass fraction of sugar and fat №038 Cake "Snow Maiden"
- Nutritional value №038 Cake "Snow Maiden"
- Constructor ganache №038 Cake "Snow Maiden"
- The cost of raw materials for №038 Cake "Snow Maiden"
- Homemade recipe №038 Cake "Snow Maiden"
- Technology instruction №038 Cake "Snow Maiden"
- Recipe №038 Cake "Snow Maiden"
- Technical and technological map №038 Cake "Snow Maiden"