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Homemade recipe №096 Cake "Youth" recipe number 1
Description: The layers of a biscuit semi-finished product are connected by a chocolate soufflé. The surface is covered with a creamy soufflé, finished with a protein semi-finished product and chocolate glaze. The side surfaces are finished with chocolate nibs.
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: Prepare as soufflé No. 105, add cocoa powder at the end of whipping.
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.
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: 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 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 | 307.33 | 215.96 | 234.97 | 49.91 |
Melange | 229.28 | 161.12 | 175.30 | 37.24 |
Natural berry syrup | 178.34 | 125.32 | 136.35 | 28.96 |
Flour, premium | 111.43 | 78.30 | 85.19 | 18.10 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 73.74 | 51.82 | 56.38 | 11.98 |
Sign up | 63.02 | 44.29 | 48.19 | 10.24 |
Water | 51.91 | 36.47 | 39.68 | 8.43 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 34.32 | 24.12 | 26.24 | 5.57 |
Potato starch | 27.51 | 19.33 | 21.03 | 4.47 |
Raw egg white | 24.43 | 17.17 | 18.68 | 3.97 |
Sign up | 24.29 | 17.07 | 18.57 | 3.95 |
Chocolate glaze [Skurikhin] | 9.91 | 6.96 | 7.58 | 1.61 |
Agar (E406) | 1.55 | 1.09 | 1.19 | 0.25 |
Essence | 1.54 | 1.09 | 1.18 | 0.25 |
Citric acid (E330) | 1.18 | 0.83 | 0.91 | 0.19 |
Sign up | 0.79 | 0.56 | 0.61 | 0.13 |
Vanilla powder | 0.41 | 0.29 | 0.31 | 0.067 |
Total | 1141.00 | 801.78 | 872.36 | 185.31 |
Output | 966.70 | 679.30 | 739.10 | 157.00 |
calculations, forms, documents:
- Consolidated recipe №096 Cake "Youth"
- Technological map №096 Cake "Youth"
- Energy value №096 Cake "Youth"
- Mass fraction of sugar and fat №096 Cake "Youth"
- Nutritional value №096 Cake "Youth"
- Constructor ganache №096 Cake "Youth"
- The cost of raw materials for №096 Cake "Youth"
- Homemade recipe №096 Cake "Youth"
- Technology instruction №096 Cake "Youth"
- Recipe №096 Cake "Youth"
- Technical and technological map №096 Cake "Youth"