1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe # 275 Biscuit cake with marmalade (sliced) recipe number 1
Description: The biscuit dough is baked in oblong molds together with a sheet marmalade placed on the dough. The baked log is sandwiched with "Charlotte" chocolate cream. The surface is covered with chocolate lipstick, trimmed with Charlotte cream.
Semi-oval shape.
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.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.
Manual: The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.
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, 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.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 6.05 | 249.12 | 56.25 | 250.00 |
Granulated sugar | 4.40 | 181.18 | 40.91 | 181.82 |
Melange | 3.40 | 139.86 | 31.58 | 140.36 |
Flour, premium | 1.65 | 67.97 | 15.35 | 68.21 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 0.94 | 38.71 | 8.74 | 38.84 |
Sign up | 0.59 | 24.42 | 5.51 | 24.51 |
Water | 0.49 | 20.21 | 4.56 | 20.28 |
Potato starch | 0.41 | 16.78 | 3.79 | 16.84 |
Starch syrup | 0.22 | 9.10 | 2.05 | 9.13 |
Cocoa powder [Skurikhin] | 0.18 | 7.24 | 1.64 | 7.27 |
Sign up | 0.16 | 6.51 | 1.47 | 6.54 |
Essence | 0.025 | 1.05 | 0.24 | 1.05 |
Vanilla powder | 0.010 | 0.40 | 0.091 | 0.40 |
Cognac | 0.003 | 0.11 | 0.025 | 0.11 |
Cognac or dessert wine | 0.001 | 0.044 | 0.010 | 0.044 |
Total | 18.52 | 762.70 | 172.22 | 765.41 |
Output | 15.70 | 646.60 | 146.00 | 648.90 |
calculations, forms, documents:
- Consolidated recipe # 275 Biscuit cake with marmalade (sliced)
- Technological map # 275 Biscuit cake with marmalade (sliced)
- Energy value # 275 Biscuit cake with marmalade (sliced)
- Mass fraction of sugar and fat # 275 Biscuit cake with marmalade (sliced)
- Nutritional value # 275 Biscuit cake with marmalade (sliced)
- Constructor ganache # 275 Biscuit cake with marmalade (sliced)
- The cost of raw materials for # 275 Biscuit cake with marmalade (sliced)
- Homemade recipe # 275 Biscuit cake with marmalade (sliced)
- Technology instruction # 275 Biscuit cake with marmalade (sliced)
- Recipe # 275 Biscuit cake with marmalade (sliced)
- Technical and technological map # 275 Biscuit cake with marmalade (sliced)