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Homemade recipe №121 Cake "Pine branch" recipe number 1
Description: Two layers of sandy semi-finished product are connected with praline filling with nuts. The surface is glazed with chocolate glaze and decorated with patterned chocolate.
The shape is square or round.
Description: ** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.
Manual:
** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 210.45 | 314.43 | 355.92 | 257.01 |
Chocolate glaze [Skurikhin] | 72.57 | 108.42 | 122.73 | 88.62 |
Flour, premium | 63.12 | 94.30 | 106.75 | 77.08 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 35.07 | 52.39 | 59.30 | 42.82 |
Granulated sugar | 23.38 | 34.93 | 39.54 | 28.55 |
Sign up | 22.88 | 34.18 | 38.69 | 27.94 |
Cocoa-butter [cocoa butter] | 18.30 | 27.34 | 30.95 | 22.35 |
"Patterned" chocolate | 18.14 | 27.11 | 30.68 | 22.16 |
Melange | 8.18 | 12.22 | 13.84 | 9.99 |
Essence | 0.23 | 0.35 | 0.40 | 0.29 |
Sign up | 0.23 | 0.35 | 0.40 | 0.29 |
Ammonium carbonic (E503(i)) | 0.059 | 0.088 | 0.10 | 0.072 |
Baking soda (E500(ii)) | 0.059 | 0.088 | 0.10 | 0.072 |
Total | 472.67 | 706.19 | 799.38 | 577.24 |
Output | 436.20 | 651.70 | 737.70 | 532.70 |
calculations, forms, documents:
- Consolidated recipe №121 Cake "Pine branch"
- Technological map №121 Cake "Pine branch"
- Energy value №121 Cake "Pine branch"
- Mass fraction of sugar and fat №121 Cake "Pine branch"
- Nutritional value №121 Cake "Pine branch"
- Constructor ganache №121 Cake "Pine branch"
- The cost of raw materials for №121 Cake "Pine branch"
- Homemade recipe №121 Cake "Pine branch"
- Technology instruction №121 Cake "Pine branch"
- Recipe №121 Cake "Pine branch"
- Technical and technological map №121 Cake "Pine branch"