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Homemade recipe No. 395 Biscuit-cream cake (diamonds, cubes, stripes) 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.
Manual: Prepare a cream like "Charlotte" No. 59, but with the addition of milk-agar mass. Agar, previously washed with running water, is heated with a small amount of milk and boiled until it is completely dissolved. The hot milk-agar mass is poured into Charlotte syrup heated to 56–60 ℃ and brought to a boil with constant stirring.
Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 370.69 | 82.47 | 49.83 | 142.12 |
Melange | 202.34 | 45.02 | 27.20 | 77.57 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 159.69 | 35.53 | 21.47 | 61.22 |
Water | 135.98 | 30.25 | 18.28 | 52.13 |
Flour, premium | 98.34 | 21.88 | 13.22 | 37.70 |
Sign up | 76.52 | 17.02 | 10.29 | 29.34 |
Potato starch | 24.28 | 5.40 | 3.26 | 9.31 |
Jam | 22.35 | 4.97 | 3.00 | 8.57 |
Chicken eggs [chicken egg] [2] | 12.66 | 2.82 | 1.70 | 4.85 |
Cognac or dessert wine | 11.55 | 2.57 | 1.55 | 4.43 |
Sign up | 2.81 | 0.63 | 0.38 | 1.08 |
Essence | 1.21 | 0.27 | 0.16 | 0.47 |
Vanilla powder | 1.21 | 0.27 | 0.16 | 0.46 |
Cognac | 0.56 | 0.13 | 0.076 | 0.22 |
Essence of rum | 0.46 | 0.10 | 0.062 | 0.18 |
Sign up | 0.14 | 0.032 | 0.019 | 0.055 |
Vanilla essence | 0.072 | 0.016 | 0.010 | 0.028 |
Total | 1120.88 | 249.38 | 150.67 | 429.73 |
Output | 940.30 | 209.20 | 126.40 | 360.50 |
Recipe on No. 395 Biscuit-cream cake (diamonds, cubes, stripes) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Technological map No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Energy value No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Mass fraction of sugar and fat No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Nutritional value No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Constructor ganache No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- The cost of raw materials for No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Homemade recipe No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Technology instruction No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Recipe No. 395 Biscuit-cream cake (diamonds, cubes, stripes)
- Technical and technological map No. 395 Biscuit-cream cake (diamonds, cubes, stripes)