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Homemade recipe №186 Cake "Aadam" No. 186
Description: The layers of a nut semi-finished product are combined with cream with chocolate glaze. The surface is covered with chocolate cream, chocolate glaze and airy semi-finished product.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 138.18 | 300.81 | 38.24 | 316.31 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 57.95 | 126.16 | 16.04 | 132.66 |
Chocolate glaze [Skurikhin] | 46.28 | 100.75 | 12.81 | 105.94 |
Raw egg white | 38.52 | 83.84 | 10.66 | 88.16 |
Walnut kernel (raw) | 35.07 | 76.35 | 9.71 | 80.28 |
Sign up | 29.23 | 63.63 | 8.09 | 66.90 |
Cognac | 20.61 | 44.86 | 5.70 | 47.17 |
water | 20.60 | 44.84 | 5.70 | 47.15 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 13.63 | 29.67 | 3.77 | 31.19 |
Cocoa powder [Skurikhin] | 7.56 | 16.46 | 2.09 | 17.31 |
Sign up | 0.13 | 0.29 | 0.036 | 0.30 |
Vanillin | 0.017 | 0.036 | 0.005 | 0.038 |
Total | 407.78 | 887.69 | 112.85 | 933.42 |
Output | 350.50 | 763.00 | 97.00 | 802.30 |
calculations, forms, documents:
- Consolidated recipe №186 Cake "Aadam"
- Technological map №186 Cake "Aadam"
- Energy value №186 Cake "Aadam"
- Mass fraction of sugar and fat №186 Cake "Aadam"
- Nutritional value №186 Cake "Aadam"
- Constructor ganache №186 Cake "Aadam"
- The cost of raw materials for №186 Cake "Aadam"
- Homemade recipe №186 Cake "Aadam"
- Technology instruction №186 Cake "Aadam"
- Recipe №186 Cake "Aadam"
- Technical and technological map №186 Cake "Aadam"