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Homemade recipe №065 Cake "Tea" recipe number 1
Description: Layers of biscuit semi-finished product with nuts are connected with jam or jam. The surface is covered with lipstick and decorated with lipstick and airy semi-finished product. The side surfaces are sprinkled with nut crumb.
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.
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. ** 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 | 3.93 | 5.50 | 139.09 | 210.06 |
Raw egg yolk | 1.73 | 2.42 | 61.28 | 92.54 |
Jam | 1.65 | 2.31 | 58.49 | 88.33 |
Flour, premium | 1.46 | 2.04 | 51.65 | 78.00 |
Water | 1.37 | 1.92 | 48.51 | 73.26 |
Sign up | 0.89 | 1.24 | 31.50 | 47.57 |
Walnut kernel (raw) | 0.34 | 0.48 | 12.05 | 18.20 |
Roasted kernels | 0.33 | 0.46 | 11.70 | 17.67 |
Starch syrup | 0.20 | 0.28 | 6.98 | 10.54 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 0.19 | 0.27 | 6.89 | 10.40 |
Sign up | 0.10 | 0.14 | 3.44 | 5.20 |
Raw egg white | 0.079 | 0.11 | 2.81 | 4.25 |
Cognac or dessert wine | 0.079 | 0.11 | 2.80 | 4.24 |
Essence | 0.005 | 0.006 | 0.16 | 0.24 |
Essence of rum | 0.003 | 0.004 | 0.11 | 0.17 |
Sign up | 0.002 | 0.002 | 0.056 | 0.085 |
Total | 12.35 | 17.29 | 437.52 | 660.75 |
Output | 10.50 | 14.70 | 372.00 | 561.80 |
calculations, forms, documents:
- Consolidated recipe №065 Cake "Tea"
- Technological map №065 Cake "Tea"
- Energy value №065 Cake "Tea"
- Mass fraction of sugar and fat №065 Cake "Tea"
- Nutritional value №065 Cake "Tea"
- Constructor ganache №065 Cake "Tea"
- The cost of raw materials for №065 Cake "Tea"
- Homemade recipe №065 Cake "Tea"
- Technology instruction №065 Cake "Tea"
- Recipe №065 Cake "Tea"
- Technical and technological map №065 Cake "Tea"