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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №129 Cake "Balashikhinsky" → recipe number 1 → Home

Homemade recipe №129 Cake "Balashikhinsky" recipe number 1

№129 Cake "Balashikhinsky" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up177.83 324.25 347.44 355.56 
No. 101 Chocolate lipstick129.24 235.65 252.50 258.40 
No. 020 Sand with cocoa powder101.32 184.75 197.96 202.59 
Jam100.81 183.80 196.95 201.55 
№002 Fried biscuit crumb5.17 9.43 10.10 10.34 
Sign up2.58 4.71 5.05 5.17 
Total516.96 942.58 1010.01 1033.60 
Output
List of recipes

Description: Two layers of semi-finished shortbread with nuts and one layer of semi-finished shortbread with cocoa are connected with jam. The surface is coated and finished with chocolate lipstick. The side surfaces are finished with jam and biscuit crumbs.
The shape is square or round.

No. 018 Sand with walnut basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up77.48 141.27 151.37 154.91 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]38.75 70.65 75.70 77.47 
Granulated sugar38.69 70.54 75.58 77.35 
Roasted kernels26.74 48.76 52.25 53.47 
Flour, premium (on the dust)7.17 13.08 14.01 14.34 
Sign up5.49 10.00 10.72 10.97 
Essence0.49 0.90 0.96 0.98 
Salt0.17 0.31 0.33 0.34 
Ammonium carbonic (E503(i))0.0680.12 0.13 0.14 
Baking soda (E500(ii))0.0680.12 0.13 0.14 
Total195.11 355.75 381.19 390.10 
Output177.83 324.25 347.44 355.56 

No. 101 Chocolate lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up97.51 177.80 190.52 194.97 
Water32.50 59.26 63.50 64.99 
Starch syrup14.63 26.67 28.58 29.25 
Cocoa powder [Skurikhin]6.10 11.13 11.93 12.20 
Essence0.34 0.62 0.66 0.68 
Sign up0.31 0.56 0.60 0.61 
Total151.39 276.04 295.78 302.69 
Output129.24 235.65 252.50 258.40 

Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown mass.
Manual: Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.

No. 020 Sand with cocoa powder basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up54.02 98.50 105.54 108.01 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]22.36 40.78 43.69 44.71 
Granulated sugar22.33 40.71 43.63 44.65 
Cocoa powder [Skurikhin]6.13 11.18 11.98 12.26 
Flour, premium (on the dust)4.14 7.55 8.09 8.28 
Sign up3.17 5.77 6.19 6.33 
Essence0.28 0.52 0.55 0.57 
Salt0.10 0.18 0.19 0.20 
Ammonium carbonic (E503(i))0.0390.0700.0750.077
Baking soda (E500(ii))0.0390.0700.0750.077
Total112.61 205.33 220.02 225.16 
Output101.32 184.75 197.96 202.59 

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up3.79 6.91 7.40 7.58 
Granulated sugar2.27 4.14 4.44 4.54 
Flour, premium1.84 3.36 3.60 3.68 
Potato starch0.45 0.83 0.89 0.91 
Essence0.0230.0410.0440.045
Total8.38 15.28 16.37 16.76 
Output5.17 9.43 10.10 10.34 

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

# 099 Lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up2.06 3.75 4.02 4.11 
Water0.69 1.25 1.34 1.37 
Starch syrup0.31 0.56 0.60 0.62 
Essence0.0070.0130.0140.014
Total3.06 5.57 5.97 6.11 
Output2.58 4.71 5.05 5.17 

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up162.86 296.94 318.18 325.61 
Flour, premium144.65 263.75 282.61 289.21 
Jam100.81 183.80 196.95 201.55 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]61.11 111.42 119.39 122.18 
Water33.19 60.51 64.84 66.36 
Sign up26.74 48.76 52.25 53.47 
Starch syrup14.94 27.23 29.18 29.86 
Melange12.44 22.68 24.31 24.87 
Cocoa powder [Skurikhin]12.24 22.31 23.91 24.47 
Essence1.14 2.09 2.24 2.29 
Sign up0.45 0.83 0.89 0.91 
Vanilla powder0.31 0.56 0.60 0.61 
Salt0.27 0.49 0.53 0.54 
Ammonium carbonic (E503(i))0.11 0.19 0.21 0.21 
Baking soda (E500(ii))0.11 0.19 0.21 0.21 
Total571.36 1041.77 1116.29 1142.36 
Output493.00 898.90 963.20 985.70 

Recipe on №129 Cake "Balashikhinsky" contained in handbooks:

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