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Homemade recipe # 419 Cakes "Zig-zag set" recipe number 1
Description: Five layers of biscuit semi-finished product are connected alternately with fruit filling and Charlotte cream. The surface is covered with chocolate lipstick and finished with an abstract cream pattern. The shape is varied - a cube, a strip, a triangle. Available for sale packaged in a set of 10 pieces.
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.
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.
Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown mass.
Manual: Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.
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 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 | 366.14 | 131.21 | 340.77 | 340.58 |
Jam | 201.37 | 72.16 | 187.42 | 187.31 |
Raw egg white | 175.72 | 62.97 | 163.55 | 163.46 |
Flour, premium | 133.43 | 47.82 | 124.18 | 124.11 |
Raw egg yolk | 117.15 | 41.98 | 109.04 | 108.98 |
Sign up | 97.44 | 34.92 | 90.69 | 90.64 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 85.11 | 30.50 | 79.21 | 79.17 |
Fresh whole milk the weight ratio of fat 3.2% | 50.41 | 18.06 | 46.91 | 46.89 |
Starch syrup | 18.25 | 6.54 | 16.99 | 16.98 |
Chicken eggs [chicken egg] [2] | 13.44 | 4.82 | 12.51 | 12.50 |
Sign up | 7.62 | 2.73 | 7.09 | 7.08 |
Cognac or dessert wine | 5.16 | 1.85 | 4.81 | 4.80 |
Vanilla powder | 1.21 | 0.43 | 1.12 | 1.12 |
Essence | 1.20 | 0.43 | 1.12 | 1.12 |
Citric acid (E330) | 0.92 | 0.33 | 0.86 | 0.86 |
Sign up | 0.19 | 0.069 | 0.18 | 0.18 |
Total | 1274.78 | 456.83 | 1186.44 | 1185.78 |
Output | 968.30 | 347.00 | 901.20 | 900.70 |
calculations, forms, documents:
- Consolidated recipe # 419 Cakes "Zig-zag set"
- Technological map # 419 Cakes "Zig-zag set"
- Energy value # 419 Cakes "Zig-zag set"
- Mass fraction of sugar and fat # 419 Cakes "Zig-zag set"
- Nutritional value # 419 Cakes "Zig-zag set"
- Constructor ganache # 419 Cakes "Zig-zag set"
- The cost of raw materials for # 419 Cakes "Zig-zag set"
- Homemade recipe # 419 Cakes "Zig-zag set"
- Technology instruction # 419 Cakes "Zig-zag set"
- Recipe # 419 Cakes "Zig-zag set"
- Technical and technological map # 419 Cakes "Zig-zag set"