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Homemade recipe №354 Air cake "Mushroom" with cream recipe number 1
Description: The airy semi-finished product is trimmed with cream in the shape of a pyramid, on top of which there is a round biscuit hat covered with milk lipstick. The surface is decorated with fruits or candied fruits.
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.
Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.
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 | 180.06 | 334.90 | 20.91 | 394.83 |
Fresh whole milk the weight ratio of fat 3.2% | 77.91 | 144.90 | 9.05 | 170.83 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 67.75 | 126.02 | 7.87 | 148.57 |
Raw egg white | 38.14 | 70.94 | 4.43 | 83.64 |
Fruit | 17.97 | 33.43 | 2.09 | 39.41 |
Sign up | 10.70 | 19.90 | 1.24 | 23.46 |
Starch syrup | 9.45 | 17.57 | 1.10 | 20.71 |
Flour, premium | 4.58 | 8.52 | 0.53 | 10.05 |
Raw egg yolk | 4.02 | 7.48 | 0.47 | 8.82 |
Vanilla powder | 1.49 | 2.77 | 0.17 | 3.26 |
Sign up | 0.26 | 0.49 | 0.031 | 0.58 |
Essence | 0.027 | 0.050 | 0.003 | 0.059 |
Citric acid (E330) | 0.018 | 0.033 | 0.002 | 0.039 |
Total | 412.38 | 767.01 | 47.88 | 904.26 |
Output | 322.10 | 599.10 | 37.40 | 706.30 |
calculations, forms, documents:
- Consolidated recipe №354 Air cake "Mushroom" with cream
- Technological map №354 Air cake "Mushroom" with cream
- Energy value №354 Air cake "Mushroom" with cream
- Mass fraction of sugar and fat №354 Air cake "Mushroom" with cream
- Nutritional value №354 Air cake "Mushroom" with cream
- Constructor ganache №354 Air cake "Mushroom" with cream
- The cost of raw materials for №354 Air cake "Mushroom" with cream
- Homemade recipe №354 Air cake "Mushroom" with cream
- Technology instruction №354 Air cake "Mushroom" with cream
- Recipe №354 Air cake "Mushroom" with cream
- Technical and technological map №354 Air cake "Mushroom" with cream