1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe №079 Cake "Kalach" recipe number 1
Description: Biscuit semi-finished product sandwiched with cocoa butter cream. Decorated with whites, whipped with sugar, which give the cake the shape of a roll. Proteins are tinted in an oven.
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.
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.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 169.55 | 55.29 | 263.02 | 86.32 |
Powdered sugar | 139.68 | 45.55 | 216.68 | 71.11 |
Melange | 90.09 | 29.38 | 139.76 | 45.87 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 67.64 | 22.06 | 104.93 | 34.43 |
Raw egg white | 52.38 | 17.08 | 81.26 | 26.67 |
Sign up | 43.79 | 14.28 | 67.92 | 22.29 |
Fresh whole milk the weight ratio of fat 3.2% | 43.76 | 14.27 | 67.88 | 22.28 |
water | 39.39 | 12.85 | 61.11 | 20.05 |
Chicken eggs [chicken egg] [2] | 11.67 | 3.81 | 18.10 | 5.94 |
Potato starch | 10.81 | 3.53 | 16.77 | 5.50 |
Sign up | 8.52 | 2.78 | 13.21 | 4.34 |
Cognac | 5.74 | 1.87 | 8.90 | 2.92 |
Cognac or dessert wine | 4.66 | 1.52 | 7.23 | 2.37 |
Vanilla powder | 1.30 | 0.42 | 2.01 | 0.66 |
Essence | 0.54 | 0.18 | 0.84 | 0.28 |
Sign up | 0.19 | 0.061 | 0.29 | 0.095 |
Total | 689.70 | 224.92 | 1069.92 | 351.12 |
Output | 604.40 | 197.10 | 937.60 | 307.70 |
calculations, forms, documents:
- Consolidated recipe №079 Cake "Kalach"
- Technological map №079 Cake "Kalach"
- Energy value №079 Cake "Kalach"
- Mass fraction of sugar and fat №079 Cake "Kalach"
- Nutritional value №079 Cake "Kalach"
- Constructor ganache №079 Cake "Kalach"
- The cost of raw materials for №079 Cake "Kalach"
- Homemade recipe №079 Cake "Kalach"
- Technology instruction №079 Cake "Kalach"
- Recipe №079 Cake "Kalach"
- Technical and technological map №079 Cake "Kalach"