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Homemade recipe No. 281 Glazed biscuit cake with cream recipe number 2
Description: Two piece biscuit semi-finished products are connected with cream. The surface is covered with lipstick and finished with cream.
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: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 43.40 | 382.42 | 82.62 | 211.23 |
Raw egg white | 20.56 | 181.18 | 39.14 | 100.07 |
Water | 17.69 | 155.91 | 33.68 | 86.11 |
Flour, premium | 15.61 | 137.57 | 29.72 | 75.99 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 15.38 | 135.51 | 29.28 | 74.85 |
Sign up | 13.71 | 120.79 | 26.10 | 66.72 |
Powdered sugar | 8.20 | 72.27 | 15.61 | 39.92 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 6.15 | 54.20 | 11.71 | 29.94 |
Starch syrup | 2.93 | 25.81 | 5.58 | 14.25 |
Cognac or dessert wine | 1.00 | 8.82 | 1.91 | 4.87 |
Sign up | 0.65 | 5.75 | 1.24 | 3.18 |
Essence | 0.16 | 1.40 | 0.30 | 0.77 |
Vanilla powder | 0.15 | 1.34 | 0.29 | 0.74 |
Citric acid (E330) | 0.061 | 0.54 | 0.12 | 0.30 |
Essence of rum | 0.038 | 0.34 | 0.072 | 0.19 |
Total | 145.71 | 1283.84 | 277.38 | 709.13 |
Output | 111.00 | 978.00 | 211.30 | 540.20 |
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