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Homemade recipe No. 366 Glazed "Potato" cake recipe number 1
Description: The tiny mass with cream is shaped like a "potato". The surface is covered with lipstick, 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.
Manual: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.
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. ** 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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 60.84 | 262.46 | 233.96 | 167.67 |
Melange | 41.07 | 177.16 | 157.92 | 113.17 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 27.00 | 116.46 | 103.81 | 74.40 |
Flour, premium | 19.92 | 85.95 | 76.62 | 54.91 |
Fresh whole milk the weight ratio of fat 3.2% | 15.99 | 68.97 | 61.48 | 44.06 |
Sign up | 4.92 | 21.22 | 18.92 | 13.56 |
Chicken eggs [chicken egg] [2] | 4.26 | 18.39 | 16.40 | 11.75 |
Water | 4.09 | 17.63 | 15.72 | 11.26 |
Starch syrup | 1.84 | 7.93 | 7.07 | 5.07 |
Cocoa powder [Skurikhin] | 1.36 | 5.87 | 5.23 | 3.75 |
Sign up | 0.30 | 1.30 | 1.16 | 0.83 |
Essence | 0.29 | 1.25 | 1.11 | 0.80 |
Vanilla powder | 0.26 | 1.13 | 1.01 | 0.72 |
Cognac or dessert wine | 0.10 | 0.45 | 0.40 | 0.29 |
Total | 182.25 | 786.19 | 700.81 | 502.24 |
Output | 150.70 | 650.10 | 579.50 | 415.30 |
calculations, forms, documents:
- Consolidated recipe No. 366 Glazed "Potato" cake
- Technological map No. 366 Glazed "Potato" cake
- Energy value No. 366 Glazed "Potato" cake
- Mass fraction of sugar and fat No. 366 Glazed "Potato" cake
- Nutritional value No. 366 Glazed "Potato" cake
- Constructor ganache No. 366 Glazed "Potato" cake
- The cost of raw materials for No. 366 Glazed "Potato" cake
- Homemade recipe No. 366 Glazed "Potato" cake
- Technology instruction No. 366 Glazed "Potato" cake
- Recipe No. 366 Glazed "Potato" cake
- Technical and technological map No. 366 Glazed "Potato" cake