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Homemade recipe №102 Cake "Nut" recipe No. 3
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. ** 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.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellowish color, with a pronounced smell of nuts.
Manual: Prepared as cream "Glase" No. 74, at the end of beating add fried nuts, pounded with granulated sugar.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 135.97 | 225.82 | 330.53 | 109.98 |
Melange | 71.17 | 118.20 | 173.01 | 57.56 |
Water | 44.20 | 73.42 | 107.46 | 35.75 |
Flour, premium | 34.59 | 57.45 | 84.08 | 27.98 |
Fruit | 32.81 | 54.48 | 79.75 | 26.53 |
Sign up | 19.14 | 31.78 | 46.52 | 15.48 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 15.63 | 25.95 | 37.98 | 12.64 |
Chicken eggs [chicken egg] [2] | 9.38 | 15.57 | 22.79 | 7.58 |
Potato starch | 8.54 | 14.18 | 20.76 | 6.91 |
Starch syrup | 8.06 | 13.39 | 19.60 | 6.52 |
Sign up | 2.31 | 3.84 | 5.62 | 1.87 |
Essence | 0.61 | 1.02 | 1.49 | 0.50 |
Vanilla powder | 0.16 | 0.26 | 0.38 | 0.13 |
Essence of rum | 0.089 | 0.15 | 0.22 | 0.072 |
Total | 382.65 | 635.52 | 930.19 | 309.50 |
Output | 314.90 | 523.00 | 765.50 | 254.70 |
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"