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Homemade recipe №088 Cake "Maple" recipe number 1
Description: Four layers of biscuit semi-finished product are connected by soufflé. Top and side surfaces are covered with soufflé And sprinkled with chocolate grits. The name is made with powdered sugar on a stencil.
The shape is square.
Description: ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.
Manual: Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.
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.
Manual: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.
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. ** 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 | 233.31 | 49.88 | 314.64 | 17.57 |
Melange | 151.98 | 32.49 | 204.96 | 11.45 |
Flour, premium | 73.86 | 15.79 | 99.61 | 5.56 |
water | 59.52 | 12.72 | 80.26 | 4.48 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 56.07 | 11.99 | 75.62 | 4.22 |
Sign up | 46.95 | 10.04 | 63.32 | 3.54 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 26.41 | 5.65 | 35.62 | 1.99 |
Cocoa powder [Skurikhin] | 23.79 | 5.09 | 32.08 | 1.79 |
Natural berry syrup | 18.93 | 4.05 | 25.53 | 1.43 |
Raw egg white | 15.41 | 3.29 | 20.78 | 1.16 |
Sign up | 6.31 | 1.35 | 8.51 | 0.48 |
Potato starch | 6.08 | 1.30 | 8.20 | 0.46 |
Cognac | 3.20 | 0.68 | 4.31 | 0.24 |
Cognac or dessert wine | 2.72 | 0.58 | 3.67 | 0.21 |
Agar (E406) | 1.20 | 0.26 | 1.61 | 0.090 |
Sign up | 0.91 | 0.19 | 1.23 | 0.069 |
Citrus essence | 0.61 | 0.13 | 0.82 | 0.046 |
Vanilla powder | 0.23 | 0.049 | 0.31 | 0.017 |
Essence of rum | 0.11 | 0.023 | 0.15 | 0.008 |
Essence | 0.095 | 0.020 | 0.13 | 0.007 |
Total | 727.70 | 155.58 | 981.35 | 54.80 |
Output | 618.80 | 132.30 | 834.50 | 46.60 |
calculations, forms, documents:
- Consolidated recipe №088 Cake "Maple"
- Technological map №088 Cake "Maple"
- Energy value №088 Cake "Maple"
- Mass fraction of sugar and fat №088 Cake "Maple"
- Nutritional value №088 Cake "Maple"
- Constructor ganache №088 Cake "Maple"
- The cost of raw materials for №088 Cake "Maple"
- Homemade recipe №088 Cake "Maple"
- Technology instruction №088 Cake "Maple"
- Recipe №088 Cake "Maple"
- Technical and technological map №088 Cake "Maple"