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Homemade recipe №387 Cake "Fruit roll" recipe number 1
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 190.68 | 162.79 | 294.77 | 199.59 |
Melange | 142.75 | 121.86 | 220.67 | 149.42 |
Granulated sugar | 89.62 | 76.51 | 138.54 | 93.81 |
Flour, premium | 69.37 | 59.23 | 107.24 | 72.61 |
Potato starch | 17.13 | 14.62 | 26.48 | 17.93 |
Sign up | 0.86 | 0.73 | 1.32 | 0.90 |
Total | 510.40 | 435.74 | 789.03 | 534.25 |
Output | 425.90 | 363.60 | 658.40 | 445.80 |
Recipe on №387 Cake "Fruit roll" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №387 Cake "Fruit roll"
- Technological map №387 Cake "Fruit roll"
- Energy value №387 Cake "Fruit roll"
- Mass fraction of sugar and fat №387 Cake "Fruit roll"
- Nutritional value №387 Cake "Fruit roll"
- Constructor ganache №387 Cake "Fruit roll"
- The cost of raw materials for №387 Cake "Fruit roll"
- Homemade recipe №387 Cake "Fruit roll"
- Technology instruction №387 Cake "Fruit roll"
- Recipe №387 Cake "Fruit roll"
- Technical and technological map №387 Cake "Fruit roll"