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Homemade recipe №050 Cake "Ukrainian" recipe number 1
Description: Three layers of biscuit semi-finished product are soaked in syrup with the addition of grape juice; connected with black currant podvarka and butter cream. The surface is covered with butter cream and finished with tinted and chocolate cream.
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.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like creamy No. 46, add cocoa powder at the end of whipping.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 97.91 | 117.78 | 31.60 | 133.13 |
Granulated sugar | 79.92 | 96.15 | 25.80 | 108.67 |
Blackcurrant podvarka | 74.30 | 89.38 | 23.98 | 101.03 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 55.13 | 66.31 | 17.79 | 74.95 |
Flour, premium | 47.58 | 57.24 | 15.36 | 64.70 |
Sign up | 29.40 | 35.37 | 9.49 | 39.98 |
water | 24.28 | 29.21 | 7.84 | 33.01 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 22.05 | 26.52 | 7.12 | 29.98 |
Grape juice | 20.64 | 24.83 | 6.66 | 28.06 |
Potato starch | 11.75 | 14.13 | 3.79 | 15.98 |
Sign up | 2.02 | 2.43 | 0.65 | 2.75 |
Cocoa powder [Skurikhin] | 1.19 | 1.43 | 0.38 | 1.62 |
Essence | 0.72 | 0.87 | 0.23 | 0.98 |
Alcohol | 0.16 | 0.19 | 0.052 | 0.22 |
Citric acid (E330) | 0.081 | 0.10 | 0.026 | 0.11 |
Sign up | 0.079 | 0.10 | 0.026 | 0.11 |
Vanilla powder | 0.057 | 0.069 | 0.019 | 0.078 |
Total | 467.28 | 562.12 | 150.83 | 635.37 |
Output | 398.10 | 478.90 | 128.50 | 541.30 |
calculations, forms, documents:
- Consolidated recipe №050 Cake "Ukrainian"
- Technological map №050 Cake "Ukrainian"
- Energy value №050 Cake "Ukrainian"
- Mass fraction of sugar and fat №050 Cake "Ukrainian"
- Nutritional value №050 Cake "Ukrainian"
- Constructor ganache №050 Cake "Ukrainian"
- The cost of raw materials for №050 Cake "Ukrainian"
- Homemade recipe №050 Cake "Ukrainian"
- Technology instruction №050 Cake "Ukrainian"
- Recipe №050 Cake "Ukrainian"
- Technical and technological map №050 Cake "Ukrainian"