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Homemade recipe №136 Cake "Zarya" No. 136
Description: The layers of a sandy semi-finished product are connected with butter cream. The surface is covered with butter cream and decorated with creamy coffee cream and patterned chocolate.
Round or square shape.
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.
Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 228.69 | 14.68 | 278.36 | 203.55 |
Granulated sugar | 220.63 | 14.16 | 268.55 | 196.38 |
Flour, premium | 202.41 | 12.99 | 246.37 | 180.16 |
Roasted kernels | 71.22 | 4.57 | 86.69 | 63.39 |
Fresh whole milk the weight ratio of fat 3.2% | 68.14 | 4.37 | 82.94 | 60.65 |
Sign up | 31.57 | 2.03 | 38.42 | 28.10 |
"Patterned" chocolate | 15.60 | 1.00 | 18.98 | 13.88 |
water | 10.69 | 0.69 | 13.01 | 9.51 |
Melange | 4.00 | 0.26 | 4.87 | 3.56 |
Natural roasted coffee | 1.44 | 0.092 | 1.75 | 1.28 |
Sign up | 1.32 | 0.085 | 1.61 | 1.18 |
Essence | 1.23 | 0.079 | 1.49 | 1.09 |
Cognac or dessert wine | 0.53 | 0.034 | 0.65 | 0.47 |
Potato starch | 0.48 | 0.031 | 0.58 | 0.43 |
Salt | 0.41 | 0.027 | 0.50 | 0.37 |
Sign up | 0.37 | 0.024 | 0.46 | 0.33 |
Baking soda (E500(ii)) | 0.16 | 0.010 | 0.19 | 0.14 |
Ammonium carbonic (E503(i)) | 0.078 | 0.005 | 0.10 | 0.070 |
Citric acid (E330) | 0.078 | 0.005 | 0.10 | 0.070 |
Total | 859.03 | 55.15 | 1045.62 | 764.61 |
Output | 763.30 | 49.00 | 929.10 | 679.40 |
calculations, forms, documents:
- Consolidated recipe №136 Cake "Zarya"
- Technological map №136 Cake "Zarya"
- Energy value №136 Cake "Zarya"
- Mass fraction of sugar and fat №136 Cake "Zarya"
- Nutritional value №136 Cake "Zarya"
- Constructor ganache №136 Cake "Zarya"
- The cost of raw materials for №136 Cake "Zarya"
- Homemade recipe №136 Cake "Zarya"
- Technology instruction №136 Cake "Zarya"
- Recipe №136 Cake "Zarya"
- Technical and technological map №136 Cake "Zarya"