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Homemade recipe №389 Punch cake recipe number 1
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. ** 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.
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 | 30.59 | 167.34 | 463.14 | 392.89 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 15.76 | 86.19 | 238.53 | 202.35 |
Fresh whole milk the weight ratio of fat 3.2% | 9.33 | 51.04 | 141.27 | 119.84 |
Water | 4.95 | 27.10 | 75.00 | 63.62 |
Raw egg white | 2.60 | 14.22 | 39.35 | 33.38 |
Sign up | 2.49 | 13.61 | 37.67 | 31.96 |
Starch syrup | 2.23 | 12.19 | 33.75 | 28.63 |
Flour, premium | 1.97 | 10.80 | 29.88 | 25.35 |
Raw egg yolk | 1.73 | 9.48 | 26.24 | 22.26 |
Vanilla powder | 0.15 | 0.84 | 2.32 | 1.96 |
Sign up | 0.063 | 0.35 | 0.96 | 0.81 |
Cognac or dessert wine | 0.061 | 0.33 | 0.93 | 0.79 |
Citric acid (E330) | 0.008 | 0.042 | 0.12 | 0.10 |
Total | 71.94 | 393.53 | 1089.15 | 923.94 |
Output | 58.70 | 321.10 | 888.70 | 753.90 |
Recipe on №389 Punch cake contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №389 Punch cake
- Technological map №389 Punch cake
- Energy value №389 Punch cake
- Mass fraction of sugar and fat №389 Punch cake
- Nutritional value №389 Punch cake
- Constructor ganache №389 Punch cake
- The cost of raw materials for №389 Punch cake
- Homemade recipe №389 Punch cake
- Technology instruction №389 Punch cake
- Recipe №389 Punch cake
- Technical and technological map №389 Punch cake