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Homemade recipe No. 396 Pastry "Sponge cake" with cream, glazed with lipstick 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.
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.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 319.93 | 71.39 | 324.30 | 269.06 |
Melange | 133.15 | 29.71 | 134.97 | 111.98 |
Water | 110.06 | 24.56 | 111.56 | 92.56 |
Flour, premium | 64.71 | 14.44 | 65.59 | 54.42 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 58.71 | 13.10 | 59.51 | 49.38 |
Sign up | 28.31 | 6.32 | 28.69 | 23.81 |
Starch syrup | 19.97 | 4.46 | 20.25 | 16.80 |
Potato starch | 15.98 | 3.57 | 16.20 | 13.44 |
Cognac or dessert wine | 5.58 | 1.25 | 5.66 | 4.69 |
Chicken eggs [chicken egg] [2] | 4.19 | 0.94 | 4.25 | 3.53 |
Sign up | 1.26 | 0.28 | 1.28 | 1.06 |
Vanilla powder | 0.52 | 0.12 | 0.53 | 0.44 |
Essence of rum | 0.22 | 0.050 | 0.23 | 0.19 |
Cognac | 0.21 | 0.047 | 0.21 | 0.18 |
Agar (E406) | 0.062 | 0.014 | 0.063 | 0.052 |
Total | 762.86 | 170.23 | 773.29 | 641.57 |
Output | 622.00 | 138.80 | 630.50 | 523.10 |
Recipe on No. 396 Pastry "Sponge cake" with cream, glazed with lipstick contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 396 Pastry "Sponge cake" with cream, glazed with lipstick
- Technological map No. 396 Pastry "Sponge cake" with cream, glazed with lipstick
- Energy value No. 396 Pastry "Sponge cake" with cream, glazed with lipstick
- Mass fraction of sugar and fat No. 396 Pastry "Sponge cake" with cream, glazed with lipstick
- Nutritional value No. 396 Pastry "Sponge cake" with cream, glazed with lipstick
- Constructor ganache No. 396 Pastry "Sponge cake" with cream, glazed with lipstick
- The cost of raw materials for No. 396 Pastry "Sponge cake" with cream, glazed with lipstick
- Homemade recipe No. 396 Pastry "Sponge cake" with cream, glazed with lipstick
- Technology instruction No. 396 Pastry "Sponge cake" with cream, glazed with lipstick
- Recipe No. 396 Pastry "Sponge cake" with cream, glazed with lipstick
- Technical and technological map No. 396 Pastry "Sponge cake" with cream, glazed with lipstick