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Homemade recipe №056 Cake "Sherg" recipe number 1
Description: The cake consists of two triangles. In one triangle, two layers of biscuit semi-finished product with raisins are connected with fruit filling, covered with butter cream and sprinkled with chocolate grits. In the other triangle, two layers of biscuit semi-finished product with raisins and nuts are joined with butter cream, covered with fruit filling and sprinkled with crushed nuts.
Manual: Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.
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: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.
Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 152.71 | 173.87 | 96.01 | 200.81 |
Melange | 126.70 | 144.26 | 79.66 | 166.61 |
Fruit filling | 91.18 | 103.81 | 57.32 | 119.89 |
Water | 71.84 | 81.79 | 45.17 | 94.47 |
Flour, premium | 61.58 | 70.11 | 38.71 | 80.97 |
Sign up | 44.10 | 50.21 | 27.72 | 57.99 |
Roasted kernels | 41.39 | 47.12 | 26.02 | 54.42 |
Powdered sugar | 22.94 | 26.12 | 14.42 | 30.17 |
Raisins | 18.96 | 21.58 | 11.92 | 24.93 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 17.20 | 19.59 | 10.82 | 22.62 |
Sign up | 5.78 | 6.58 | 3.64 | 7.60 |
Cocoa powder [Skurikhin] | 5.14 | 5.86 | 3.23 | 6.76 |
Potato starch | 5.07 | 5.77 | 3.19 | 6.66 |
Starch syrup | 2.45 | 2.79 | 1.54 | 3.22 |
Vanilla powder | 0.56 | 0.64 | 0.35 | 0.74 |
Sign up | 0.23 | 0.26 | 0.14 | 0.30 |
Essence | 0.057 | 0.065 | 0.036 | 0.075 |
Total | 667.88 | 760.44 | 419.90 | 878.24 |
Output | 566.40 | 644.90 | 356.10 | 744.80 |
calculations, forms, documents:
- Consolidated recipe №056 Cake "Sherg"
- Technological map №056 Cake "Sherg"
- Energy value №056 Cake "Sherg"
- Mass fraction of sugar and fat №056 Cake "Sherg"
- Nutritional value №056 Cake "Sherg"
- Constructor ganache №056 Cake "Sherg"
- The cost of raw materials for №056 Cake "Sherg"
- Homemade recipe №056 Cake "Sherg"
- Technology instruction №056 Cake "Sherg"
- Recipe №056 Cake "Sherg"
- Technical and technological map №056 Cake "Sherg"