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Homemade recipe Cake Waiting 2.0 recipe number 1
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.
Manual: Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.
Description: ** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
Manual:
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.
Manual: Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 102.42 | 338.17 | 173.87 | 203.18 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 62.36 | 205.89 | 105.86 | 123.70 |
Melange | 46.49 | 153.49 | 78.92 | 92.22 |
Fresh whole milk the weight ratio of fat 3.2% | 25.40 | 83.86 | 43.12 | 50.39 |
Flour, premium | 22.59 | 74.59 | 38.35 | 44.82 |
Sign up | 18.88 | 62.35 | 32.06 | 37.46 |
Potato starch | 5.58 | 18.42 | 9.47 | 11.07 |
Cocoa powder [Skurikhin] | 2.04 | 6.74 | 3.47 | 4.05 |
Cognac or dessert wine | 1.98 | 6.54 | 3.37 | 3.93 |
Vanilla powder | 0.52 | 1.70 | 0.87 | 1.02 |
Sign up | 0.28 | 0.92 | 0.47 | 0.55 |
Cognac | 0.11 | 0.38 | 0.19 | 0.23 |
Wine | 0.091 | 0.30 | 0.15 | 0.18 |
Essence of rum | 0.079 | 0.26 | 0.13 | 0.16 |
Total | 288.83 | 953.61 | 490.31 | 572.95 |
Output | 251.30 | 829.70 | 426.60 | 498.50 |
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