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Homemade recipe # 261 Biscuit cake with nut cream (sliced) recipe number 1
Description: Two layers of biscuit semi-finished product are connected with nut cream. The surface is finished with cream and nuts.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a uniform distribution of nuts, well retaining its shape.
Manual: Prepared like Charlotte cream No. 59, but with the addition of crushed nuts.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 177.87 | 138.76 | 77.38 | 232.58 |
| Melange | 119.21 | 92.99 | 51.86 | 155.87 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 62.14 | 48.47 | 27.03 | 81.25 |
| Flour, premium | 57.93 | 45.19 | 25.21 | 75.75 |
| Water | 47.43 | 37.00 | 20.64 | 62.02 |
| Sign up | 42.15 | 32.88 | 18.34 | 55.12 |
| Walnut kernel (raw) | 17.48 | 13.64 | 7.60 | 22.86 |
| Roasted kernels | 11.92 | 9.30 | 5.19 | 15.59 |
| Chicken eggs [chicken egg] [2] | 11.24 | 8.77 | 4.89 | 14.70 |
| Potato starch | 4.77 | 3.72 | 2.07 | 6.23 |
| Sign up | 4.27 | 3.33 | 1.86 | 5.58 |
| Vanilla powder | 0.60 | 0.47 | 0.26 | 0.79 |
| Essence of rum | 0.16 | 0.13 | 0.070 | 0.21 |
| Total | 557.18 | 434.65 | 242.41 | 728.54 |
| Output | 464.30 | 362.20 | 202.00 | 607.10 |
calculations, forms, documents:
- Consolidated recipe # 261 Biscuit cake with nut cream (sliced)
- Technological map # 261 Biscuit cake with nut cream (sliced)
- Energy value # 261 Biscuit cake with nut cream (sliced)
- Mass fraction of sugar and fat # 261 Biscuit cake with nut cream (sliced)
- Nutritional value # 261 Biscuit cake with nut cream (sliced)
- Constructor ganache # 261 Biscuit cake with nut cream (sliced)
- The cost of raw materials for # 261 Biscuit cake with nut cream (sliced)
- Homemade recipe # 261 Biscuit cake with nut cream (sliced)
- Technology instruction # 261 Biscuit cake with nut cream (sliced)
- Recipe # 261 Biscuit cake with nut cream (sliced)
- Technical and technological map # 261 Biscuit cake with nut cream (sliced)