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Homemade recipe №093 Cake "Seil" recipe number 1
Description: The layers of biscuit semi-finished product are connected with protein-fruit cream. Surface and sides coated with protein cream.
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: Prepare a cream like protein (custard) No. 87. At the end of beating, add hot (90 ℃) sugar-agar syrup, which is prepared from granulated sugar and soaked agar by boiling to a temperature of 115 ℃.
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 | 25.97 | 295.97 | 162.05 | 162.79 |
Melange | 13.63 | 155.30 | 85.03 | 85.42 |
Raw egg white | 6.76 | 77.04 | 42.18 | 42.38 |
Flour, premium | 6.62 | 75.47 | 41.32 | 41.51 |
Jam apricot | 5.46 | 62.24 | 34.08 | 34.24 |
Sign up | 4.70 | 53.58 | 29.33 | 29.47 |
Potato starch | 1.64 | 18.63 | 10.20 | 10.25 |
Cognac or dessert wine | 0.40 | 4.55 | 2.49 | 2.50 |
Agar (E406) | 0.10 | 1.10 | 0.60 | 0.61 |
Essence | 0.082 | 0.93 | 0.51 | 0.51 |
Sign up | 0.016 | 0.18 | 0.10 | 0.10 |
Total | 65.38 | 745.01 | 407.90 | 409.78 |
Output | 55.60 | 633.60 | 346.90 | 348.50 |
calculations, forms, documents:
- Consolidated recipe №093 Cake "Seil"
- Technological map №093 Cake "Seil"
- Energy value №093 Cake "Seil"
- Mass fraction of sugar and fat №093 Cake "Seil"
- Nutritional value №093 Cake "Seil"
- Constructor ganache №093 Cake "Seil"
- The cost of raw materials for №093 Cake "Seil"
- Homemade recipe №093 Cake "Seil"
- Technology instruction №093 Cake "Seil"
- Recipe №093 Cake "Seil"
- Technical and technological map №093 Cake "Seil"