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Homemade recipe №210 Cake "Branch" No. 210
Description: Layers of biscuit and air-nut semi-finished products are connected with Charlotte cream. The surface is covered with Charlotte cream and decorated with a cream pattern in the form of an apple branch and candied fruits.
The shape is square or round.
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. ** 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.
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.
Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.
Description: ** Characteristics of a semi-finished product. ** Round shape, etc. The structure is porous, airy, lingering, beige.
Manual:
** Preparation of the dough. ** Chopped roasted nuts are mixed with flour and 80% granulated sugar as prescribed in the recipe.
Egg whites, previously kept for 12-14 hours at a temperature not exceeding 40 ℃, are beaten. At the end of the whisk, add the remaining granulated sugar mixed with vanilla powder. Then the protein mass is gently mixed with a mixture of nuts, flour and sugar.
** Shaping. ** The prepared mass is poured onto sheets pre-covered with paper. To give the semi-finished product a round or other shape, a stencil frame is laid on the sheet.
** Baking. ** Baking time 70 minutes at a temperature of 150-160 ℃. The baked cakes are cooled and allowed to stand for 12-24 hours at a temperature of 15-20 ℃, then removed from the paper.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 224.21 | 57.71 | 93.61 | 179.74 |
Melange | 104.11 | 26.80 | 43.47 | 83.46 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 94.98 | 24.45 | 39.65 | 76.14 |
Flour, premium | 57.64 | 14.83 | 24.06 | 46.20 |
Fresh whole milk the weight ratio of fat 3.2% | 56.25 | 14.48 | 23.48 | 45.09 |
Sign up | 44.43 | 11.44 | 18.55 | 35.62 |
Raw egg white | 31.82 | 8.19 | 13.28 | 25.51 |
Roasted kernels | 22.60 | 5.82 | 9.44 | 18.12 |
Chicken eggs [chicken egg] [2] | 15.00 | 3.86 | 6.26 | 12.02 |
Potato starch | 12.49 | 3.22 | 5.22 | 10.01 |
Sign up | 11.25 | 2.89 | 4.70 | 9.02 |
Cognac or dessert wine | 4.14 | 1.07 | 1.73 | 3.32 |
Vanilla powder | 1.10 | 0.28 | 0.46 | 0.88 |
Essence | 0.62 | 0.16 | 0.26 | 0.50 |
Essence of rum | 0.15 | 0.039 | 0.063 | 0.12 |
Total | 680.82 | 175.23 | 284.23 | 545.77 |
Output | 549.00 | 141.30 | 229.20 | 440.10 |
calculations, forms, documents:
- Consolidated recipe №210 Cake "Branch"
- Technological map №210 Cake "Branch"
- Energy value №210 Cake "Branch"
- Mass fraction of sugar and fat №210 Cake "Branch"
- Nutritional value №210 Cake "Branch"
- Constructor ganache №210 Cake "Branch"
- The cost of raw materials for №210 Cake "Branch"
- Homemade recipe №210 Cake "Branch"
- Technology instruction №210 Cake "Branch"
- Recipe №210 Cake "Branch"
- Technical and technological map №210 Cake "Branch"