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Homemade recipe №296 Sugar rolls cake recipe number 1
Description: Sugar semi-finished product in the form of a tube filled 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.
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 | 85.13 | 322.77 | 124.12 | 323.10 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 66.54 | 252.30 | 97.02 | 252.56 |
Fresh whole milk the weight ratio of fat 3.2% | 65.43 | 248.06 | 95.39 | 248.31 |
Flour, premium | 26.02 | 98.64 | 37.93 | 98.74 |
Chicken eggs [chicken egg] [2] | 10.51 | 39.85 | 15.32 | 39.89 |
Sign up | 6.50 | 24.66 | 9.48 | 24.69 |
Vanilla powder | 0.91 | 3.44 | 1.32 | 3.44 |
Cognac or dessert wine | 0.26 | 0.98 | 0.38 | 0.98 |
Total | 261.30 | 990.71 | 380.97 | 991.70 |
Output | 209.60 | 794.70 | 305.60 | 795.50 |
calculations, forms, documents:
- Consolidated recipe №296 Sugar rolls cake
- Technological map №296 Sugar rolls cake
- Energy value №296 Sugar rolls cake
- Mass fraction of sugar and fat №296 Sugar rolls cake
- Nutritional value №296 Sugar rolls cake
- Constructor ganache №296 Sugar rolls cake
- The cost of raw materials for №296 Sugar rolls cake
- Homemade recipe №296 Sugar rolls cake
- Technology instruction №296 Sugar rolls cake
- Recipe №296 Sugar rolls cake
- Technical and technological map №296 Sugar rolls cake