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Homemade recipe No. 264 Biscuit cake with chocolate cream (sliced) recipe number 1
Description: The layers of biscuit semi-finished product are connected with chocolate cream. The surface is finished with cream and crushed nuts.
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 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 | 121.33 | 22.39 | 50.75 | 169.21 |
| Melange | 82.33 | 15.19 | 34.44 | 114.82 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 43.82 | 8.09 | 18.33 | 61.12 |
| Flour, premium | 40.01 | 7.38 | 16.74 | 55.80 |
| Water | 32.34 | 5.97 | 13.53 | 45.11 |
| Sign up | 28.35 | 5.23 | 11.86 | 39.54 |
| Cocoa powder [Skurikhin] | 13.75 | 2.54 | 5.75 | 19.18 |
| Chicken eggs [chicken egg] [2] | 7.56 | 1.40 | 3.16 | 10.54 |
| Walnut kernel (raw) | 6.44 | 1.19 | 2.69 | 8.98 |
| Potato starch | 3.29 | 0.61 | 1.38 | 4.59 |
| Sign up | 2.75 | 0.51 | 1.15 | 3.83 |
| Cognac | 0.17 | 0.032 | 0.073 | 0.24 |
| Vanilla powder | 0.16 | 0.030 | 0.068 | 0.23 |
| Essence of rum | 0.11 | 0.020 | 0.046 | 0.15 |
| Total | 382.43 | 70.58 | 159.96 | 533.35 |
| Output | 313.20 | 57.80 | 131.00 | 436.80 |
calculations, forms, documents:
- Consolidated recipe No. 264 Biscuit cake with chocolate cream (sliced)
- Technological map No. 264 Biscuit cake with chocolate cream (sliced)
- Energy value No. 264 Biscuit cake with chocolate cream (sliced)
- Mass fraction of sugar and fat No. 264 Biscuit cake with chocolate cream (sliced)
- Nutritional value No. 264 Biscuit cake with chocolate cream (sliced)
- Constructor ganache No. 264 Biscuit cake with chocolate cream (sliced)
- The cost of raw materials for No. 264 Biscuit cake with chocolate cream (sliced)
- Homemade recipe No. 264 Biscuit cake with chocolate cream (sliced)
- Technology instruction No. 264 Biscuit cake with chocolate cream (sliced)
- Recipe No. 264 Biscuit cake with chocolate cream (sliced)
- Technical and technological map No. 264 Biscuit cake with chocolate cream (sliced)