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Homemade recipe # 282 Biscuit cake glazed with milk fondant (oval) recipe number 1
Description: Two piece biscuit semi-finished products without soaking are connected with fruit filling. The surface is covered with milk lipstick and covered with marmalade.
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 | 297.32 | 418.72 | 458.37 | 264.98 |
Raw egg white | 141.31 | 199.01 | 217.85 | 125.93 |
Fresh whole milk the weight ratio of fat 3.2% | 120.28 | 169.40 | 185.44 | 107.20 |
Flour, premium | 107.29 | 151.11 | 165.41 | 95.62 |
Fruit filling | 94.95 | 133.72 | 146.39 | 84.62 |
Sign up | 94.21 | 132.68 | 145.24 | 83.96 |
Apricot puree | 71.25 | 100.35 | 109.85 | 63.50 |
Starch syrup | 30.07 | 42.35 | 46.36 | 26.80 |
Essence | 0.63 | 0.88 | 0.97 | 0.56 |
Vanilla powder | 0.60 | 0.85 | 0.93 | 0.54 |
Sign up | 0.42 | 0.59 | 0.65 | 0.37 |
Total | 958.33 | 1349.65 | 1477.46 | 854.08 |
Output | 642.60 | 905.00 | 990.70 | 572.70 |
calculations, forms, documents:
- Consolidated recipe # 282 Biscuit cake glazed with milk fondant (oval)
- Technological map # 282 Biscuit cake glazed with milk fondant (oval)
- Energy value # 282 Biscuit cake glazed with milk fondant (oval)
- Mass fraction of sugar and fat # 282 Biscuit cake glazed with milk fondant (oval)
- Nutritional value # 282 Biscuit cake glazed with milk fondant (oval)
- Constructor ganache # 282 Biscuit cake glazed with milk fondant (oval)
- The cost of raw materials for # 282 Biscuit cake glazed with milk fondant (oval)
- Homemade recipe # 282 Biscuit cake glazed with milk fondant (oval)
- Technology instruction # 282 Biscuit cake glazed with milk fondant (oval)
- Recipe # 282 Biscuit cake glazed with milk fondant (oval)
- Technical and technological map # 282 Biscuit cake glazed with milk fondant (oval)