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Homemade recipe No. 080 Sponge cake with protein cream and fruit layer recipe number 1
Description: The layers of biscuit semi-finished product are connected with fruit filling. The surface is decorated with protein cream and fruit. The side surface is finished with cream and biscuit crumbs.
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. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.
Manual: Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).
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: 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 | 270.62 | 299.81 | 345.02 | 62.27 |
Fruit filling | 208.68 | 231.19 | 266.05 | 48.02 |
Melange | 144.60 | 160.19 | 184.35 | 33.27 |
Flour, premium | 70.27 | 77.85 | 89.59 | 16.17 |
water | 66.97 | 74.19 | 85.38 | 15.41 |
Sign up | 63.10 | 69.91 | 80.45 | 14.52 |
Fruit | 20.07 | 22.23 | 25.58 | 4.62 |
Powdered sugar | 19.26 | 21.34 | 24.56 | 4.43 |
Potato starch | 17.35 | 19.22 | 22.12 | 3.99 |
Cognac or dessert wine | 5.39 | 5.97 | 6.87 | 1.24 |
Sign up | 4.73 | 5.24 | 6.03 | 1.09 |
Essence | 0.87 | 0.96 | 1.11 | 0.20 |
Essence of rum | 0.22 | 0.24 | 0.28 | 0.050 |
Total | 892.13 | 988.35 | 1137.39 | 205.27 |
Output | 758.40 | 840.20 | 966.90 | 174.50 |
calculations, forms, documents:
- Consolidated recipe No. 080 Sponge cake with protein cream and fruit layer
- Technological map No. 080 Sponge cake with protein cream and fruit layer
- Energy value No. 080 Sponge cake with protein cream and fruit layer
- Mass fraction of sugar and fat No. 080 Sponge cake with protein cream and fruit layer
- Nutritional value No. 080 Sponge cake with protein cream and fruit layer
- Constructor ganache No. 080 Sponge cake with protein cream and fruit layer
- The cost of raw materials for No. 080 Sponge cake with protein cream and fruit layer
- Homemade recipe No. 080 Sponge cake with protein cream and fruit layer
- Technology instruction No. 080 Sponge cake with protein cream and fruit layer
- Recipe No. 080 Sponge cake with protein cream and fruit layer
- Technical and technological map No. 080 Sponge cake with protein cream and fruit layer