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Homemade recipe №102 Cake "Nut" recipe number 2
Description: The layers of biscuit semi-finished product are connected with cream mixed with nuts. The surface is covered with lipstick, decorated with fruits and cream.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a uniform distribution of nuts, well retaining its shape.
Manual: Prepared like Charlotte cream No. 59, but with the addition of crushed nuts.
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. ** 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.
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: Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 259.38 | 82.85 | 275.63 | 384.11 |
Melange | 135.97 | 43.43 | 144.49 | 201.35 |
Water | 84.45 | 26.97 | 89.74 | 125.06 |
Flour, premium | 66.08 | 21.11 | 70.22 | 97.86 |
Fruit | 62.67 | 20.02 | 66.60 | 92.81 |
Sign up | 32.59 | 10.41 | 34.63 | 48.26 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 28.96 | 9.25 | 30.78 | 42.89 |
Fresh whole milk the weight ratio of fat 3.2% | 19.65 | 6.28 | 20.88 | 29.09 |
Potato starch | 16.32 | 5.21 | 17.34 | 24.16 |
Starch syrup | 15.40 | 4.92 | 16.37 | 22.81 |
Sign up | 5.24 | 1.67 | 5.57 | 7.76 |
Cognac or dessert wine | 4.38 | 1.40 | 4.65 | 6.49 |
Walnut kernel (raw) | 3.97 | 1.27 | 4.21 | 5.87 |
Essence | 1.17 | 0.37 | 1.25 | 1.74 |
Vanilla powder | 0.28 | 0.090 | 0.30 | 0.42 |
Sign up | 0.17 | 0.055 | 0.18 | 0.25 |
Total | 736.68 | 235.30 | 782.84 | 1090.92 |
Output | 603.30 | 192.70 | 641.10 | 893.40 |
calculations, forms, documents:
- Consolidated recipe №102 Cake "Nut"
- Technological map №102 Cake "Nut"
- Energy value №102 Cake "Nut"
- Mass fraction of sugar and fat №102 Cake "Nut"
- Nutritional value №102 Cake "Nut"
- Constructor ganache №102 Cake "Nut"
- The cost of raw materials for №102 Cake "Nut"
- Homemade recipe №102 Cake "Nut"
- Technology instruction №102 Cake "Nut"
- Recipe №102 Cake "Nut"
- Technical and technological map №102 Cake "Nut"