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Homemade recipe №092 Cake "Shirak" recipe number 1
Description: Three layers of biscuit semi-finished product without soaking are sandwiched with protein-fruit cream. The surface is finished with butter cream.
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: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like creamy No. 46, add cocoa powder at the end of whipping.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 276.10 | 77.55 | 111.78 | 199.05 |
Granulated sugar | 165.66 | 46.53 | 67.07 | 119.43 |
Flour, premium | 134.18 | 37.69 | 54.32 | 96.74 |
Powdered sugar | 128.02 | 35.96 | 51.83 | 92.30 |
Fruit cooking | 121.51 | 34.13 | 49.19 | 87.60 |
Sign up | 105.52 | 29.64 | 42.72 | 76.07 |
Raw egg white | 42.46 | 11.93 | 17.19 | 30.62 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 42.20 | 11.85 | 17.09 | 30.43 |
Potato starch | 25.81 | 7.25 | 10.45 | 18.61 |
Cocoa powder [Skurikhin] | 12.21 | 3.43 | 4.94 | 8.81 |
Sign up | 4.05 | 1.14 | 1.64 | 2.92 |
Essence | 1.11 | 0.31 | 0.45 | 0.80 |
Cognac or dessert wine | 0.35 | 0.10 | 0.14 | 0.25 |
Total | 1059.19 | 297.48 | 428.82 | 763.62 |
Output | 885.50 | 248.70 | 358.50 | 638.40 |
calculations, forms, documents:
- Consolidated recipe №092 Cake "Shirak"
- Technological map №092 Cake "Shirak"
- Energy value №092 Cake "Shirak"
- Mass fraction of sugar and fat №092 Cake "Shirak"
- Nutritional value №092 Cake "Shirak"
- Constructor ganache №092 Cake "Shirak"
- The cost of raw materials for №092 Cake "Shirak"
- Homemade recipe №092 Cake "Shirak"
- Technology instruction №092 Cake "Shirak"
- Recipe №092 Cake "Shirak"
- Technical and technological map №092 Cake "Shirak"