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Homemade recipe №167 Cake "Day and Night" No. 167
Description: Two layers of airy semi-finished product are connected with cream mixed with jam. The surface is covered with jam with cream and finished with white and chocolate creams.
Description: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.
Manual: Prepare a semi-finished product in the same way as air No. 23, add citric acid at the end of whipping.
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. ** 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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 305.43 | 73.19 | 194.76 | 119.95 |
Granulated sugar | 297.11 | 71.20 | 189.45 | 116.68 |
Powdered sugar | 149.67 | 35.86 | 95.43 | 58.78 |
Raw egg white | 138.56 | 33.20 | 88.35 | 54.42 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 112.25 | 26.90 | 71.57 | 44.08 |
Sign up | 99.49 | 23.84 | 63.44 | 39.07 |
Fresh whole milk the weight ratio of fat 3.2% | 16.04 | 3.84 | 10.23 | 6.30 |
Chicken eggs [chicken egg] [2] | 4.28 | 1.02 | 2.73 | 1.68 |
Vanilla powder | 4.21 | 1.01 | 2.69 | 1.66 |
Cocoa powder [Skurikhin] | 4.13 | 0.99 | 2.64 | 1.62 |
Sign up | 2.32 | 0.56 | 1.48 | 0.91 |
Raw egg yolk | 2.04 | 0.49 | 1.30 | 0.80 |
Citric acid (E330) | 1.36 | 0.33 | 0.87 | 0.54 |
Cognac or dessert wine | 0.92 | 0.22 | 0.59 | 0.36 |
Essence | 0.014 | 0.003 | 0.009 | 0.005 |
Total | 1137.84 | 272.66 | 725.54 | 446.85 |
Output | 945.20 | 226.50 | 602.70 | 371.20 |
calculations, forms, documents:
- Consolidated recipe №167 Cake "Day and Night"
- Technological map №167 Cake "Day and Night"
- Energy value №167 Cake "Day and Night"
- Mass fraction of sugar and fat №167 Cake "Day and Night"
- Nutritional value №167 Cake "Day and Night"
- Constructor ganache №167 Cake "Day and Night"
- The cost of raw materials for №167 Cake "Day and Night"
- Homemade recipe №167 Cake "Day and Night"
- Technology instruction №167 Cake "Day and Night"
- Recipe №167 Cake "Day and Night"
- Technical and technological map №167 Cake "Day and Night"