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Homemade recipe №213 Cake "Star" No. 213
Description: Two layers of biscuit and one layer of air-nut semi-finished products are connected with jam or confiture. The surface is finished with jam and lipstick. The side surfaces are finished with cream and crumb.
Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.
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.
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: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 352.97 | 96.42 | 228.09 | 104.24 |
Granulated sugar | 299.13 | 81.71 | 193.29 | 88.34 |
Melange | 103.46 | 28.26 | 66.86 | 30.56 |
Raw egg white | 83.21 | 22.73 | 53.77 | 24.58 |
Flour, premium | 68.69 | 18.76 | 44.39 | 20.29 |
Sign up | 59.12 | 16.15 | 38.20 | 17.46 |
Water | 46.78 | 12.78 | 30.23 | 13.82 |
Starch syrup | 21.05 | 5.75 | 13.60 | 6.22 |
Potato starch | 12.42 | 3.39 | 8.02 | 3.67 |
Essence | 1.11 | 0.30 | 0.72 | 0.33 |
Sign up | 0.47 | 0.13 | 0.31 | 0.14 |
Total | 1048.41 | 286.39 | 677.47 | 309.63 |
Output | 848.20 | 231.70 | 548.10 | 250.50 |
calculations, forms, documents:
- Consolidated recipe №213 Cake "Star"
- Technological map №213 Cake "Star"
- Energy value №213 Cake "Star"
- Mass fraction of sugar and fat №213 Cake "Star"
- Nutritional value №213 Cake "Star"
- Constructor ganache №213 Cake "Star"
- The cost of raw materials for №213 Cake "Star"
- Homemade recipe №213 Cake "Star"
- Technology instruction №213 Cake "Star"
- Recipe №213 Cake "Star"
- Technical and technological map №213 Cake "Star"