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Homemade recipe №104 Cake "Roasted" recipe number 1
Description: The layers of a biscuit semi-finished product are connected with roasted butter cream. The surface is finished with sugar fondant and roasted nuts.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.
Manual: The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.
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.
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, 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 | 37.92 | 331.52 | 158.94 | 207.59 |
Melange | 20.86 | 182.41 | 87.45 | 114.22 |
Powdered sugar | 12.96 | 113.34 | 54.34 | 70.97 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 11.91 | 104.15 | 49.94 | 65.22 |
Flour, premium | 10.14 | 88.65 | 42.50 | 55.51 |
Sign up | 9.77 | 85.45 | 40.97 | 53.51 |
Fresh whole milk the weight ratio of fat 3.2% | 6.95 | 60.73 | 29.11 | 38.02 |
Roasted cashew kernels [2] | 5.57 | 48.73 | 23.37 | 30.52 |
Praline | 5.44 | 47.60 | 22.82 | 29.80 |
Cocoa powder [Skurikhin] | 3.23 | 28.22 | 13.53 | 17.67 |
Sign up | 2.28 | 19.95 | 9.56 | 12.49 |
Chicken eggs [chicken egg] [2] | 1.85 | 16.19 | 7.76 | 10.14 |
Starch syrup | 1.36 | 11.90 | 5.70 | 7.45 |
Potato starch | 0.83 | 7.29 | 3.50 | 4.57 |
Cognac or dessert wine | 0.60 | 5.23 | 2.51 | 3.27 |
Sign up | 0.11 | 1.00 | 0.48 | 0.62 |
Essence | 0.031 | 0.28 | 0.13 | 0.17 |
Essence of rum | 0.022 | 0.19 | 0.093 | 0.12 |
Total | 131.86 | 1152.82 | 552.70 | 721.85 |
Output | 110.70 | 967.80 | 464.00 | 606.00 |
calculations, forms, documents:
- Consolidated recipe №104 Cake "Roasted"
- Technological map №104 Cake "Roasted"
- Energy value №104 Cake "Roasted"
- Mass fraction of sugar and fat №104 Cake "Roasted"
- Nutritional value №104 Cake "Roasted"
- Constructor ganache №104 Cake "Roasted"
- The cost of raw materials for №104 Cake "Roasted"
- Homemade recipe №104 Cake "Roasted"
- Technology instruction №104 Cake "Roasted"
- Recipe №104 Cake "Roasted"
- Technical and technological map №104 Cake "Roasted"