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Homemade recipe No. 279 Biscuit cake with protein cream, glazed with lipstick recipe No. 3
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. ** 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.
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).
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 51.94 | 266.58 | 101.96 | 187.18 |
Raw egg white | 23.50 | 120.59 | 46.12 | 84.67 |
Fruit filling | 16.45 | 84.42 | 32.29 | 59.28 |
Flour, premium | 8.34 | 42.78 | 16.36 | 30.04 |
Raw egg yolk | 7.32 | 37.56 | 14.37 | 26.37 |
Sign up | 6.51 | 33.39 | 12.77 | 23.44 |
water | 5.06 | 26.00 | 9.94 | 18.25 |
Chicken eggs [chicken egg] [2] | 3.90 | 20.03 | 7.66 | 14.07 |
Fruit | 3.38 | 17.35 | 6.63 | 12.18 |
Starch syrup | 1.96 | 10.07 | 3.85 | 7.07 |
Sign up | 1.00 | 5.15 | 1.97 | 3.62 |
Essence | 0.094 | 0.48 | 0.18 | 0.34 |
Cognac or dessert wine | 0.033 | 0.17 | 0.064 | 0.12 |
Citric acid (E330) | 0.033 | 0.17 | 0.064 | 0.12 |
Total | 129.52 | 664.74 | 254.24 | 466.75 |
Output | 108.00 | 554.30 | 212.00 | 389.20 |
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