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Homemade recipe No. 279 Biscuit cake with protein cream, glazed with lipstick recipe number 1
Description: Two piece biscuit semi-finished products without soaking are connected with fruit filling. The surface is finished with a protein cream covered with lipstick and fruits or candied fruits.
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. ** 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).
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 a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.
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 | 104.60 | 143.61 | 327.86 | 289.13 |
Raw egg white | 47.62 | 65.39 | 149.27 | 131.64 |
Fruit filling | 33.34 | 45.78 | 104.50 | 92.16 |
Flour, premium | 16.89 | 23.20 | 52.95 | 46.70 |
Raw egg yolk | 14.83 | 20.37 | 46.50 | 41.00 |
Sign up | 14.08 | 19.33 | 44.12 | 38.91 |
water | 10.27 | 14.10 | 32.18 | 28.38 |
Fresh whole milk the weight ratio of fat 3.2% | 8.34 | 11.45 | 26.13 | 23.05 |
Fruit | 6.85 | 9.41 | 21.47 | 18.94 |
Starch syrup | 3.98 | 5.46 | 12.47 | 10.99 |
Sign up | 2.22 | 3.05 | 6.97 | 6.15 |
Vanilla powder | 2.04 | 2.80 | 6.39 | 5.64 |
Essence | 0.19 | 0.26 | 0.60 | 0.53 |
Citric acid (E330) | 0.066 | 0.091 | 0.21 | 0.18 |
Cognac or dessert wine | 0.055 | 0.075 | 0.17 | 0.15 |
Total | 265.38 | 364.36 | 831.80 | 733.55 |
Output | 219.60 | 301.50 | 688.30 | 607.00 |
calculations, forms, documents:
- Consolidated recipe No. 279 Biscuit cake with protein cream, glazed with lipstick
- Technological map No. 279 Biscuit cake with protein cream, glazed with lipstick
- Energy value No. 279 Biscuit cake with protein cream, glazed with lipstick
- Mass fraction of sugar and fat No. 279 Biscuit cake with protein cream, glazed with lipstick
- Nutritional value No. 279 Biscuit cake with protein cream, glazed with lipstick
- Constructor ganache No. 279 Biscuit cake with protein cream, glazed with lipstick
- The cost of raw materials for No. 279 Biscuit cake with protein cream, glazed with lipstick
- Homemade recipe No. 279 Biscuit cake with protein cream, glazed with lipstick
- Technology instruction No. 279 Biscuit cake with protein cream, glazed with lipstick
- Recipe No. 279 Biscuit cake with protein cream, glazed with lipstick
- Technical and technological map No. 279 Biscuit cake with protein cream, glazed with lipstick