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Homemade recipe №167 Cake "Day and Night" No. 167a
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: ** 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: Prepare a semi-finished product in the same way as air No. 23, add citric acid at the end of whipping.
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 | 159.23 | 96.90 | 392.66 | 479.87 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 80.36 | 48.91 | 198.17 | 242.18 |
Fresh whole milk the weight ratio of fat 3.2% | 48.02 | 29.23 | 118.43 | 144.73 |
Raw egg white | 44.25 | 26.93 | 109.12 | 133.35 |
Apricot jam | 31.77 | 19.34 | 78.35 | 95.75 |
Sign up | 12.81 | 7.79 | 31.58 | 38.59 |
Cocoa powder [Skurikhin] | 1.32 | 0.80 | 3.26 | 3.98 |
Vanilla powder | 1.17 | 0.71 | 2.87 | 3.51 |
Flour, premium | 0.74 | 0.45 | 1.83 | 2.24 |
Raw egg yolk | 0.65 | 0.40 | 1.61 | 1.96 |
Sign up | 0.44 | 0.27 | 1.07 | 1.31 |
Cognac or dessert wine | 0.28 | 0.17 | 0.69 | 0.85 |
Essence | 0.004 | 0.003 | 0.011 | 0.013 |
Total | 381.03 | 231.89 | 939.66 | 1148.34 |
Output | 305.30 | 185.80 | 752.90 | 920.10 |
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"