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Homemade recipe №123 Cake "Chestnut" recipe number 1
Description: Three layers of honey-nut semi-finished product are connected with Charlotte cream and Charlotte chocolate cream. The surface is glazed with pale pink lipstick and decorated with a chestnut flower.
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.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like "Charlotte" No. 59, add cocoa powder at the end of whipping.
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 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 | 148.71 | 210.12 | 85.37 | 80.43 |
Flour, premium | 129.87 | 183.49 | 74.55 | 70.24 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 103.15 | 145.73 | 59.21 | 55.79 |
Natural honey | 69.01 | 97.50 | 39.62 | 37.32 |
Fresh whole milk the weight ratio of fat 3.2% | 36.86 | 52.07 | 21.16 | 19.93 |
Sign up | 26.45 | 37.37 | 15.18 | 14.30 |
Melange | 21.28 | 30.07 | 12.22 | 11.51 |
Water | 12.84 | 18.14 | 7.37 | 6.95 |
Chicken eggs [chicken egg] [2] | 9.83 | 13.89 | 5.64 | 5.32 |
Fruit cooking | 7.65 | 10.81 | 4.39 | 4.14 |
Sign up | 5.78 | 8.17 | 3.32 | 3.13 |
Cocoa powder [Skurikhin] | 2.21 | 3.12 | 1.27 | 1.20 |
Vanilla powder | 0.48 | 0.68 | 0.28 | 0.26 |
Cognac or dessert wine | 0.17 | 0.24 | 0.10 | 0.090 |
Essence | 0.13 | 0.19 | 0.077 | 0.072 |
Sign up | 0.070 | 0.10 | 0.040 | 0.038 |
Total | 574.48 | 811.68 | 329.80 | 310.72 |
Output | 490.70 | 693.30 | 281.70 | 265.40 |
calculations, forms, documents:
- Consolidated recipe №123 Cake "Chestnut"
- Technological map №123 Cake "Chestnut"
- Energy value №123 Cake "Chestnut"
- Mass fraction of sugar and fat №123 Cake "Chestnut"
- Nutritional value №123 Cake "Chestnut"
- Constructor ganache №123 Cake "Chestnut"
- The cost of raw materials for №123 Cake "Chestnut"
- Homemade recipe №123 Cake "Chestnut"
- Technology instruction №123 Cake "Chestnut"
- Recipe №123 Cake "Chestnut"
- Technical and technological map №123 Cake "Chestnut"