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Homemade recipe No. 266 Biscuit cake with butter cream (sliced) recipe No. 3
Description: The layers of biscuit semi-finished product are connected with cream. The surface is finished with cream and fruit filling.
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 a semi-finished product. ** Homogeneous fluffy mass of yellow color, well retaining its shape.
Manual: Eggs are beaten in a whisk machine, first at low speed, then at high speed for 20-25 minutes. Add hot sugar syrup in a trickle to the whipped mass and beat until the mass cools to a temperature of 26-28 ℃.
Combine the prepared mass with preliminary whipped butter and beat for another 5-10 minutes until a homogeneous thick mass is obtained. At the end of whipping, add cognac or dessert wine and vanilla powder.
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).
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 | 194.24 | 226.99 | 110.87 | 41.07 |
Melange | 129.97 | 151.89 | 74.19 | 27.48 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 72.64 | 84.89 | 41.46 | 15.36 |
Flour, premium | 63.17 | 73.82 | 36.05 | 13.36 |
Water | 47.98 | 56.07 | 27.38 | 10.14 |
Sign up | 43.58 | 50.93 | 24.88 | 9.22 |
Potato starch | 15.60 | 18.23 | 8.90 | 3.30 |
Fruit filling | 12.65 | 14.78 | 7.22 | 2.67 |
Cognac or dessert wine | 4.44 | 5.19 | 2.53 | 0.94 |
Essence | 0.78 | 0.91 | 0.44 | 0.16 |
Sign up | 0.73 | 0.85 | 0.41 | 0.15 |
Essence of rum | 0.16 | 0.19 | 0.093 | 0.035 |
Total | 585.93 | 684.72 | 334.44 | 123.88 |
Output | 488.10 | 570.40 | 278.60 | 103.20 |
calculations, forms, documents:
- Consolidated recipe No. 266 Biscuit cake with butter cream (sliced)
- Technological map No. 266 Biscuit cake with butter cream (sliced)
- Energy value No. 266 Biscuit cake with butter cream (sliced)
- Mass fraction of sugar and fat No. 266 Biscuit cake with butter cream (sliced)
- Nutritional value No. 266 Biscuit cake with butter cream (sliced)
- Constructor ganache No. 266 Biscuit cake with butter cream (sliced)
- The cost of raw materials for No. 266 Biscuit cake with butter cream (sliced)
- Homemade recipe No. 266 Biscuit cake with butter cream (sliced)
- Technology instruction No. 266 Biscuit cake with butter cream (sliced)
- Recipe No. 266 Biscuit cake with butter cream (sliced)
- Technical and technological map No. 266 Biscuit cake with butter cream (sliced)