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Homemade recipe №042 Cake "Penguin" recipe number 1
Description: Two layers of biscuit semi-finished product and one layer of semi-finished product "Special" are sandwiched with Charlotte cream and confiture. The surface is covered with cream "Charlotte" with a fruity wavy pattern and trimmed with crumbs of the "Special" semi-finished product, "Charlotte" and "Charlotte" chocolate creams and cream figures in the form of penguins.
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: Prepared as a semi-finished product in the same way as "Dachny" No. 37.
Manual: The finished semi-finished product "Special" No. 40 is crushed, sifted through a sieve and fried at a temperature of 220-230 ℃.
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 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 | 65.37 | 197.51 | 55.16 | 18.21 |
Confiture | 45.78 | 138.30 | 38.63 | 12.75 |
Melange | 35.34 | 106.77 | 29.82 | 9.84 |
Cuttings from semi-finished cakes and pastries | 31.04 | 93.77 | 26.19 | 8.64 |
Water | 26.50 | 80.06 | 22.36 | 7.38 |
Sign up | 22.44 | 67.79 | 18.93 | 6.25 |
Flour, premium | 20.05 | 60.58 | 16.92 | 5.58 |
Fresh whole milk the weight ratio of fat 3.2% | 13.29 | 40.15 | 11.21 | 3.70 |
Chicken eggs [chicken egg] [2] | 3.54 | 10.71 | 2.99 | 0.99 |
Potato starch | 3.47 | 10.48 | 2.93 | 0.97 |
Sign up | 2.26 | 6.81 | 1.90 | 0.63 |
Cocoa powder [Skurikhin] | 1.41 | 4.26 | 1.19 | 0.39 |
Ammonium carbonic (E503(i)) | 0.26 | 0.78 | 0.22 | 0.072 |
Essence | 0.23 | 0.70 | 0.20 | 0.065 |
Vanilla powder | 0.22 | 0.66 | 0.18 | 0.061 |
Sign up | 0.087 | 0.26 | 0.073 | 0.024 |
Baking soda (E500(ii)) | 0.043 | 0.13 | 0.036 | 0.012 |
Total | 271.32 | 819.73 | 228.95 | 75.57 |
Output | 230.50 | 696.40 | 194.50 | 64.20 |
calculations, forms, documents:
- Consolidated recipe №042 Cake "Penguin"
- Technological map №042 Cake "Penguin"
- Energy value №042 Cake "Penguin"
- Mass fraction of sugar and fat №042 Cake "Penguin"
- Nutritional value №042 Cake "Penguin"
- Constructor ganache №042 Cake "Penguin"
- The cost of raw materials for №042 Cake "Penguin"
- Homemade recipe №042 Cake "Penguin"
- Technology instruction №042 Cake "Penguin"
- Recipe №042 Cake "Penguin"
- Technical and technological map №042 Cake "Penguin"