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Homemade recipe No. 281 Glazed biscuit cake with cream recipe number 1
Description: Two piece biscuit semi-finished products are connected with cream. The surface is covered with lipstick and finished with cream.
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 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 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: 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 | 101.18 | 298.47 | 394.53 | 218.65 |
Raw egg white | 38.21 | 112.72 | 149.00 | 82.58 |
Water | 32.88 | 97.00 | 128.22 | 71.06 |
Flour, premium | 29.01 | 85.59 | 113.14 | 62.70 |
Raw egg yolk | 25.48 | 75.15 | 99.34 | 55.05 |
Sign up | 23.10 | 68.15 | 90.09 | 49.93 |
Fresh whole milk the weight ratio of fat 3.2% | 13.68 | 40.36 | 53.35 | 29.57 |
Starch syrup | 5.44 | 16.06 | 21.22 | 11.76 |
Chicken eggs [chicken egg] [2] | 3.65 | 10.76 | 14.23 | 7.88 |
Cognac or dessert wine | 1.86 | 5.47 | 7.24 | 4.01 |
Sign up | 1.21 | 3.58 | 4.73 | 2.62 |
Essence | 0.30 | 0.87 | 1.15 | 0.64 |
Vanilla powder | 0.22 | 0.66 | 0.87 | 0.48 |
Citric acid (E330) | 0.11 | 0.33 | 0.44 | 0.24 |
Essence of rum | 0.071 | 0.21 | 0.28 | 0.15 |
Total | 276.42 | 815.40 | 1077.83 | 597.33 |
Output | 207.50 | 612.10 | 809.10 | 448.40 |
calculations, forms, documents:
- Consolidated recipe No. 281 Glazed biscuit cake with cream
- Technological map No. 281 Glazed biscuit cake with cream
- Energy value No. 281 Glazed biscuit cake with cream
- Mass fraction of sugar and fat No. 281 Glazed biscuit cake with cream
- Nutritional value No. 281 Glazed biscuit cake with cream
- Constructor ganache No. 281 Glazed biscuit cake with cream
- The cost of raw materials for No. 281 Glazed biscuit cake with cream
- Homemade recipe No. 281 Glazed biscuit cake with cream
- Technology instruction No. 281 Glazed biscuit cake with cream
- Recipe No. 281 Glazed biscuit cake with cream
- Technical and technological map No. 281 Glazed biscuit cake with cream