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Homemade recipe # 280 Biscuit cake with nuts recipe number 1
Description: Two piece biscuit semi-finished products without soaking are connected with fruit filling. The surface is covered with marmalade and decorated with nuts and chopped chocolate.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 249.80 | 73.79 | 214.29 | 53.93 |
Roasted kernels | 236.17 | 69.76 | 202.60 | 50.98 |
Raw egg white | 175.08 | 51.72 | 150.20 | 37.80 |
Flour, premium | 132.94 | 39.27 | 114.05 | 28.70 |
Fruit filling | 118.08 | 34.88 | 101.30 | 25.49 |
Sign up | 116.73 | 34.48 | 100.14 | 25.20 |
Apricot puree | 88.71 | 26.20 | 76.10 | 19.15 |
"Patterned" chocolate | 11.94 | 3.53 | 10.24 | 2.58 |
Essence | 0.78 | 0.23 | 0.67 | 0.17 |
Citric acid (E330) | 0.52 | 0.15 | 0.45 | 0.11 |
Total | 1130.75 | 334.02 | 970.05 | 244.11 |
Output | 851.40 | 251.50 | 730.40 | 183.80 |
calculations, forms, documents:
- Consolidated recipe # 280 Biscuit cake with nuts
- Technological map # 280 Biscuit cake with nuts
- Energy value # 280 Biscuit cake with nuts
- Mass fraction of sugar and fat # 280 Biscuit cake with nuts
- Nutritional value # 280 Biscuit cake with nuts
- Constructor ganache # 280 Biscuit cake with nuts
- The cost of raw materials for # 280 Biscuit cake with nuts
- Homemade recipe # 280 Biscuit cake with nuts
- Technology instruction # 280 Biscuit cake with nuts
- Recipe # 280 Biscuit cake with nuts
- Technical and technological map # 280 Biscuit cake with nuts