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Homemade recipe No. 263 Biscuit cake with protein cream (sliced) recipe number 1
Description: The layers of biscuit semi-finished product are connected with fruit filling. The surface is finished with protein cream and powdered sugar.
Description: ** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
Manual:
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.
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. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.
Manual: Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 227.13 | 105.08 | 289.37 | 299.70 |
Melange | 192.44 | 89.02 | 245.17 | 253.92 |
Fruit filling | 151.19 | 69.95 | 192.63 | 199.50 |
Flour, premium | 93.52 | 43.26 | 119.15 | 123.40 |
Water | 73.06 | 33.80 | 93.08 | 96.41 |
Sign up | 23.22 | 10.74 | 29.58 | 30.64 |
Potato starch | 23.09 | 10.68 | 29.42 | 30.47 |
Cognac or dessert wine | 6.10 | 2.82 | 7.77 | 8.04 |
Powdered sugar | 4.81 | 2.23 | 6.13 | 6.35 |
Vanilla powder | 1.74 | 0.81 | 2.22 | 2.30 |
Sign up | 1.15 | 0.53 | 1.47 | 1.52 |
Essence of rum | 0.24 | 0.11 | 0.31 | 0.32 |
Total | 797.71 | 369.03 | 1016.30 | 1052.57 |
Output | 655.40 | 303.20 | 835.00 | 864.80 |
calculations, forms, documents:
- Consolidated recipe No. 263 Biscuit cake with protein cream (sliced)
- Technological map No. 263 Biscuit cake with protein cream (sliced)
- Energy value No. 263 Biscuit cake with protein cream (sliced)
- Mass fraction of sugar and fat No. 263 Biscuit cake with protein cream (sliced)
- Nutritional value No. 263 Biscuit cake with protein cream (sliced)
- Constructor ganache No. 263 Biscuit cake with protein cream (sliced)
- The cost of raw materials for No. 263 Biscuit cake with protein cream (sliced)
- Homemade recipe No. 263 Biscuit cake with protein cream (sliced)
- Technology instruction No. 263 Biscuit cake with protein cream (sliced)
- Recipe No. 263 Biscuit cake with protein cream (sliced)
- Technical and technological map No. 263 Biscuit cake with protein cream (sliced)