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Homemade recipe №143 Cake "Currant" No. 143
Description: Five layers of semi-finished product "Butter" are connected in series with black currant jam and "Charlotte" black currant cream. The surface is covered with Charlotte cream and trimmed with a sprig of black currant jelly. Side surfaces are covered with cream and crumbs of semi-finished product "Butter".
The shape is rectangular.
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. ** Shiny, translucent, gelatinous mass.
Manual: Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 196.32 | 144.05 | 220.82 | 139.73 |
Granulated sugar | 191.07 | 140.20 | 214.91 | 135.99 |
Flour, premium | 164.29 | 120.55 | 184.79 | 116.93 |
Blackcurrant jam | 161.13 | 118.23 | 181.24 | 114.68 |
Melange | 109.53 | 80.37 | 123.20 | 77.96 |
Sign up | 51.10 | 37.49 | 57.47 | 36.37 |
Chicken eggs [chicken egg] [2] | 13.63 | 10.00 | 15.33 | 9.70 |
water | 5.62 | 4.13 | 6.33 | 4.00 |
Vanilla powder | 1.93 | 1.41 | 2.17 | 1.37 |
Starch syrup | 1.22 | 0.90 | 1.37 | 0.87 |
Sign up | 0.55 | 0.40 | 0.62 | 0.39 |
Cocoa powder [Skurikhin] | 0.48 | 0.36 | 0.54 | 0.34 |
Cognac or dessert wine | 0.33 | 0.24 | 0.37 | 0.24 |
Agar (E406) | 0.12 | 0.090 | 0.14 | 0.087 |
Essence | 0.037 | 0.027 | 0.041 | 0.026 |
Sign up | 0.024 | 0.018 | 0.027 | 0.017 |
Food paint | 0.012 | 0.009 | 0.013 | 0.008 |
Total | 897.39 | 658.46 | 1009.38 | 638.71 |
Output | 786.10 | 576.80 | 884.20 | 559.50 |
calculations, forms, documents:
- Consolidated recipe №143 Cake "Currant"
- Technological map №143 Cake "Currant"
- Energy value №143 Cake "Currant"
- Mass fraction of sugar and fat №143 Cake "Currant"
- Nutritional value №143 Cake "Currant"
- Constructor ganache №143 Cake "Currant"
- The cost of raw materials for №143 Cake "Currant"
- Homemade recipe №143 Cake "Currant"
- Technology instruction №143 Cake "Currant"
- Recipe №143 Cake "Currant"
- Technical and technological map №143 Cake "Currant"