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Homemade recipe №207 Cake "Snowdrop" No. 207
Description: Two layers of biscuit and one layer of airy semi-finished products are connected with jam with nuts. The surface is finished with cream 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.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like creamy No. 46, add cocoa powder at the end of whipping.
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 a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
Manual:
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 261.13 | 264.32 | 113.74 | 353.09 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 112.59 | 113.96 | 49.04 | 152.24 |
Granulated sugar | 108.43 | 109.75 | 47.23 | 146.62 |
Powdered sugar | 60.05 | 60.78 | 26.15 | 81.19 |
Roasted almond kernel | 52.23 | 52.86 | 22.75 | 70.62 |
Sign up | 45.03 | 45.58 | 19.61 | 60.89 |
Melange | 43.51 | 44.04 | 18.95 | 58.83 |
Raw egg white | 41.16 | 41.66 | 17.93 | 55.66 |
Flour, premium | 21.14 | 21.40 | 9.21 | 28.59 |
Potato starch | 5.22 | 5.28 | 2.27 | 7.06 |
Sign up | 5.08 | 5.14 | 2.21 | 6.87 |
Vanilla powder | 1.25 | 1.26 | 0.54 | 1.69 |
Citric acid (E330) | 0.41 | 0.42 | 0.18 | 0.56 |
Cognac or dessert wine | 0.37 | 0.38 | 0.16 | 0.50 |
Essence | 0.26 | 0.26 | 0.11 | 0.35 |
Total | 757.86 | 767.12 | 330.09 | 1024.76 |
Output | 663.30 | 671.40 | 288.90 | 896.90 |
calculations, forms, documents:
- Consolidated recipe №207 Cake "Snowdrop"
- Technological map №207 Cake "Snowdrop"
- Energy value №207 Cake "Snowdrop"
- Mass fraction of sugar and fat №207 Cake "Snowdrop"
- Nutritional value №207 Cake "Snowdrop"
- Constructor ganache №207 Cake "Snowdrop"
- The cost of raw materials for №207 Cake "Snowdrop"
- Homemade recipe №207 Cake "Snowdrop"
- Technology instruction №207 Cake "Snowdrop"
- Recipe №207 Cake "Snowdrop"
- Technical and technological map №207 Cake "Snowdrop"