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Homemade recipe №207 Cake "Snowdrop" No. 207a
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: ** 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.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like "Charlotte" No. 59, add cocoa powder 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.
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 | 352.76 | 234.81 | 107.16 | 174.31 |
Granulated sugar | 257.74 | 171.56 | 78.29 | 127.36 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 120.20 | 80.01 | 36.51 | 59.39 |
Fresh whole milk the weight ratio of fat 3.2% | 74.18 | 49.38 | 22.53 | 36.65 |
Roasted almond kernel | 70.55 | 46.96 | 21.43 | 34.86 |
Sign up | 58.78 | 39.12 | 17.85 | 29.04 |
Raw egg white | 55.61 | 37.01 | 16.89 | 27.48 |
Flour, premium | 28.56 | 19.01 | 8.68 | 14.11 |
Chicken eggs [chicken egg] [2] | 19.78 | 13.17 | 6.01 | 9.77 |
Potato starch | 7.05 | 4.69 | 2.14 | 3.48 |
Sign up | 6.88 | 4.58 | 2.09 | 3.40 |
Vanilla powder | 1.40 | 0.93 | 0.42 | 0.69 |
Citric acid (E330) | 0.56 | 0.37 | 0.17 | 0.27 |
Essence | 0.35 | 0.23 | 0.11 | 0.17 |
Cognac or dessert wine | 0.25 | 0.17 | 0.077 | 0.13 |
Sign up | 0.22 | 0.14 | 0.066 | 0.11 |
Total | 1054.87 | 702.15 | 320.44 | 521.24 |
Output | 902.00 | 600.40 | 274.00 | 445.70 |
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"