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Homemade recipe №169 Cake "Gossamer" No. 169
Description: Three layers of airy semi-finished product are connected with a creamy fruit cream. The surface is covered with the same cream and finished with walnut and a pattern of white and chocolate cream in the form of fine intertwined lines. The side surfaces are finished with creamy fruit cream, nuts and crumbs of an airy semi-finished product.
Manual: Add jam to the creamy "New" No. 47 at the end of the whipping.
Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.
Manual: The finished semi-finished product air No. 23 is crushed and sieved.
Description: ** Characteristics of a semi-finished product. ** Lush homogeneous mass of brown color, well retaining its shape.
Manual: Prepare a cream like “New” # 47, add cocoa powder at the end of whipping.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 150.18 | 247.94 | 21.60 | 333.37 |
Jam | 68.02 | 112.30 | 9.78 | 151.00 |
Raw egg white | 47.05 | 77.67 | 6.77 | 104.43 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 41.74 | 68.90 | 6.00 | 92.65 |
Roasted kernels | 39.09 | 64.53 | 5.62 | 86.77 |
Sign up | 13.10 | 21.63 | 1.88 | 29.09 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 9.66 | 15.94 | 1.39 | 21.44 |
Vanilla powder | 1.36 | 2.25 | 0.20 | 3.02 |
Cocoa powder [Skurikhin] | 0.81 | 1.33 | 0.12 | 1.79 |
Cognac or dessert wine | 0.14 | 0.24 | 0.021 | 0.32 |
Total | 371.15 | 612.74 | 53.38 | 823.87 |
Output | 309.40 | 510.80 | 44.50 | 686.80 |
calculations, forms, documents:
- Consolidated recipe №169 Cake "Gossamer"
- Technological map №169 Cake "Gossamer"
- Energy value №169 Cake "Gossamer"
- Mass fraction of sugar and fat №169 Cake "Gossamer"
- Nutritional value №169 Cake "Gossamer"
- Constructor ganache №169 Cake "Gossamer"
- The cost of raw materials for №169 Cake "Gossamer"
- Homemade recipe №169 Cake "Gossamer"
- Technology instruction №169 Cake "Gossamer"
- Recipe №169 Cake "Gossamer"
- Technical and technological map №169 Cake "Gossamer"