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Homemade recipe №068 Biscuit-nut cake recipe number 1
Description: Two layers of biscuit semi-finished product are connected with jam. The surface is covered with chocolate fondant, on which a net of raw glaze is applied, and decorated with walnuts. The side surfaces are sprinkled with biscuit crumbs.
The shape is round.
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 a semi-finished product. ** Homogeneous, plastic, glossy brown mass.
Manual: Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.
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: Egg whites, with the gradual addition of refined powder, are whipped in a beating machine at low speed until a homogeneous mass is obtained. At the end of the beat, add citric acid.
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 | 157.96 | 256.54 | 212.11 | 363.32 |
Melange | 94.89 | 154.11 | 127.42 | 218.25 |
Jam | 72.87 | 118.34 | 97.84 | 167.59 |
Water | 64.02 | 103.98 | 85.97 | 147.26 |
Flour, premium | 46.12 | 74.89 | 61.92 | 106.07 |
Sign up | 17.14 | 27.84 | 23.02 | 39.43 |
Powdered sugar | 14.85 | 24.11 | 19.94 | 34.15 |
Potato starch | 11.39 | 18.49 | 15.29 | 26.19 |
Starch syrup | 9.22 | 14.97 | 12.38 | 21.20 |
Cocoa powder [Skurikhin] | 3.85 | 6.25 | 5.16 | 8.85 |
Sign up | 3.70 | 6.01 | 4.97 | 8.51 |
Raw egg white | 2.90 | 4.71 | 3.89 | 6.66 |
Essence | 0.78 | 1.27 | 1.05 | 1.80 |
Vanilla powder | 0.19 | 0.31 | 0.26 | 0.44 |
Essence of rum | 0.15 | 0.24 | 0.20 | 0.34 |
Sign up | 0.002 | 0.003 | 0.002 | 0.004 |
Total | 500.02 | 812.06 | 671.43 | 1150.05 |
Output | 416.00 | 675.60 | 558.60 | 956.80 |
calculations, forms, documents:
- Consolidated recipe №068 Biscuit-nut cake
- Technological map №068 Biscuit-nut cake
- Energy value №068 Biscuit-nut cake
- Mass fraction of sugar and fat №068 Biscuit-nut cake
- Nutritional value №068 Biscuit-nut cake
- Constructor ganache №068 Biscuit-nut cake
- The cost of raw materials for №068 Biscuit-nut cake
- Homemade recipe №068 Biscuit-nut cake
- Technology instruction №068 Biscuit-nut cake
- Recipe №068 Biscuit-nut cake
- Technical and technological map №068 Biscuit-nut cake