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Homemade recipe No. 366 Glazed "Potato" cake recipe No. 3
Description: The tiny mass with cream is shaped like a "potato". The surface is covered with lipstick, finished with cream.
Manual: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, well retaining its shape.
Manual: Eggs are beaten in a whisk machine, first at low speed, then at high speed for 20-25 minutes. Add hot sugar syrup in a trickle to the whipped mass and beat until the mass cools to a temperature of 26-28 ℃.
Combine the prepared mass with preliminary whipped butter and beat for another 5-10 minutes until a homogeneous thick mass is obtained. At the end of whipping, add cognac or dessert wine and vanilla powder.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).
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 | 393.62 | 43.90 | 71.26 | 43.41 |
Melange | 260.12 | 29.01 | 47.09 | 28.68 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 160.16 | 17.86 | 28.99 | 17.66 |
Flour, premium | 126.20 | 14.08 | 22.85 | 13.92 |
Chicken eggs [chicken egg] [2] | 96.10 | 10.72 | 17.40 | 10.60 |
Sign up | 31.16 | 3.48 | 5.64 | 3.44 |
Water | 25.89 | 2.89 | 4.69 | 2.85 |
Starch syrup | 11.65 | 1.30 | 2.11 | 1.28 |
Cocoa powder [Skurikhin] | 8.62 | 0.96 | 1.56 | 0.95 |
Essence of rum | 1.91 | 0.21 | 0.35 | 0.21 |
Sign up | 1.83 | 0.20 | 0.33 | 0.20 |
Vanilla powder | 1.60 | 0.18 | 0.29 | 0.18 |
Cognac or dessert wine | 0.80 | 0.089 | 0.15 | 0.088 |
Total | 1119.65 | 124.87 | 202.69 | 123.47 |
Output | 954.00 | 106.40 | 172.70 | 105.20 |
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