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Homemade recipe №052 "Biscuit-apple" cake recipe number 1
Description: Layers of biscuit semi-finished product are connected with apple filling. The surface is decorated with cream and candied fruits. The side surfaces are finished with cream and biscuit crumbs.
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 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.
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 | 379.78 | 301.74 | 225.70 | 87.35 |
Melange | 229.14 | 182.06 | 136.18 | 52.70 |
Flour, premium | 111.36 | 88.48 | 66.18 | 25.61 |
Water | 82.66 | 65.68 | 49.13 | 19.01 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 76.21 | 60.55 | 45.29 | 17.53 |
Sign up | 65.73 | 52.22 | 39.06 | 15.12 |
Fresh whole milk the weight ratio of fat 3.2% | 45.71 | 36.32 | 27.16 | 10.51 |
Natural apple juice | 36.62 | 29.09 | 21.76 | 8.42 |
Potato starch | 27.50 | 21.85 | 16.34 | 6.32 |
Candied fruit | 18.31 | 14.55 | 10.88 | 4.21 |
Sign up | 12.19 | 9.68 | 7.24 | 2.80 |
Cognac or dessert wine | 7.28 | 5.78 | 4.33 | 1.67 |
Wine | 2.67 | 2.12 | 1.59 | 0.61 |
Essence | 1.37 | 1.09 | 0.82 | 0.32 |
Cocoa powder [Skurikhin] | 1.32 | 1.05 | 0.79 | 0.30 |
Sign up | 0.68 | 0.54 | 0.40 | 0.16 |
Essence of rum | 0.28 | 0.22 | 0.17 | 0.065 |
Apple essence | 0.20 | 0.16 | 0.12 | 0.046 |
Citric acid (E330) | 0.067 | 0.053 | 0.040 | 0.015 |
Cognac | 0.042 | 0.033 | 0.025 | 0.010 |
Total | 1099.11 | 873.26 | 653.19 | 252.79 |
Output | 893.50 | 709.90 | 531.00 | 205.50 |
calculations, forms, documents:
- Consolidated recipe №052 "Biscuit-apple" cake
- Technological map №052 "Biscuit-apple" cake
- Energy value №052 "Biscuit-apple" cake
- Mass fraction of sugar and fat №052 "Biscuit-apple" cake
- Nutritional value №052 "Biscuit-apple" cake
- Constructor ganache №052 "Biscuit-apple" cake
- The cost of raw materials for №052 "Biscuit-apple" cake
- Homemade recipe №052 "Biscuit-apple" cake
- Technology instruction №052 "Biscuit-apple" cake
- Recipe №052 "Biscuit-apple" cake
- Technical and technological map №052 "Biscuit-apple" cake