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Homemade recipe №278 Fruit cake "Biscuit" recipe number 1
Description: Two piece biscuit semi-finished products are connected with fruit filling. The surface is covered with fruit filling, decorated with fruits or candied fruits, biscuits and powdered sugar.
Description: ** Characteristics of the semi-finished product. ** Round shape. Light brown thin crust. The crumb is porous, dense, yellow.
Manual:
** Preparation of the dough. ** Pre-cooled egg whites are beaten in a whisk machine for 20-30 minutes, first at low, then at a high number of revolutions until the volume of the mass increases by 6-7 times. At the end of the beat, add citric acid. Beat egg yolks with granulated sugar separately for 30-40 minutes, add essence, flour and beat the mass for another 5-8 seconds, then carefully add the whipped whites and mix until a homogeneous dough is obtained. The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps, creamy color and thick consistency. The moisture content of the dough is 44–46%.
** Shaping. ** The biscuit dough is immediately deposited on pastry sheets covered with paper. When depositing round cakes for "Boucher" pastries, tubes with round holes are used.
** Baking. ** Baking duration 15-30 minutes at a temperature of 190-200 10 ℃. The baked flat cakes are cooled and allowed to stand for 8 hours at a temperature of 15–20 ℃. After that, they are removed from the paper, 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.
Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 83.42 | 419.21 | 171.36 | 207.56 |
Granulated sugar | 41.42 | 208.18 | 85.10 | 103.08 |
Raw egg white | 36.44 | 183.11 | 74.85 | 90.66 |
Flour, premium | 30.29 | 152.21 | 62.22 | 75.36 |
Raw egg yolk | 24.29 | 122.08 | 49.90 | 60.44 |
Sign up | 15.29 | 76.82 | 31.40 | 38.04 |
Fruit | 6.48 | 32.55 | 13.31 | 16.12 |
Melange | 5.39 | 27.11 | 11.08 | 13.42 |
Cognac or dessert wine | 1.30 | 6.53 | 2.67 | 3.23 |
Powdered sugar | 0.88 | 4.44 | 1.81 | 2.20 |
Sign up | 0.65 | 3.25 | 1.33 | 1.61 |
Essence | 0.19 | 0.98 | 0.40 | 0.48 |
Citric acid (E330) | 0.11 | 0.54 | 0.22 | 0.27 |
Essence of rum | 0.052 | 0.26 | 0.11 | 0.13 |
Total | 246.20 | 1237.27 | 505.76 | 612.60 |
Output | 187.80 | 943.80 | 385.80 | 467.30 |
calculations, forms, documents:
- Consolidated recipe №278 Fruit cake "Biscuit"
- Technological map №278 Fruit cake "Biscuit"
- Energy value №278 Fruit cake "Biscuit"
- Mass fraction of sugar and fat №278 Fruit cake "Biscuit"
- Nutritional value №278 Fruit cake "Biscuit"
- Constructor ganache №278 Fruit cake "Biscuit"
- The cost of raw materials for №278 Fruit cake "Biscuit"
- Homemade recipe №278 Fruit cake "Biscuit"
- Technology instruction №278 Fruit cake "Biscuit"
- Recipe №278 Fruit cake "Biscuit"
- Technical and technological map №278 Fruit cake "Biscuit"