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Homemade recipe №216 Cake "Morning" No. 216
Description: Two layers of biscuit and one layer of airy semi-finished products are connected with butter coffee cream. The surface is sprinkled with chopped nuts, decorated with fruits and mushrooms from an airy semi-finished product. The side surfaces are sprinkled with biscuit crumbs.
The shape is round.
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.
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.
Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Description: ** Characteristics of the semi-finished product ** Thick dark brown syrup with a bitter taste.
Manual: Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 125.02 | 31.26 | 131.41 | 206.41 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 69.11 | 17.28 | 72.64 | 114.09 |
water | 51.95 | 12.99 | 54.61 | 85.77 |
Roasted kernels | 48.63 | 12.16 | 51.12 | 80.29 |
Melange | 47.31 | 11.83 | 49.73 | 78.11 |
Sign up | 22.68 | 5.67 | 23.84 | 37.44 |
Raw egg yolk | 21.83 | 5.46 | 22.94 | 36.04 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 15.44 | 3.86 | 16.23 | 25.49 |
Raw egg white | 14.73 | 3.68 | 15.48 | 24.32 |
Fruit | 13.62 | 3.40 | 14.31 | 22.48 |
Sign up | 7.23 | 1.81 | 7.60 | 11.93 |
Alcohol | 5.80 | 1.45 | 6.09 | 9.57 |
Cognac or dessert wine | 1.87 | 0.47 | 1.96 | 3.08 |
Essence | 0.33 | 0.083 | 0.35 | 0.55 |
Vanilla powder | 0.29 | 0.074 | 0.31 | 0.49 |
Sign up | 0.25 | 0.062 | 0.26 | 0.41 |
Essence of rum | 0.075 | 0.019 | 0.079 | 0.12 |
Vanillin | 0.020 | 0.005 | 0.021 | 0.033 |
Total | 446.18 | 111.55 | 468.99 | 736.63 |
Output | 373.60 | 93.40 | 392.70 | 616.80 |
calculations, forms, documents:
- Consolidated recipe №216 Cake "Morning"
- Technological map №216 Cake "Morning"
- Energy value №216 Cake "Morning"
- Mass fraction of sugar and fat №216 Cake "Morning"
- Nutritional value №216 Cake "Morning"
- Constructor ganache №216 Cake "Morning"
- The cost of raw materials for №216 Cake "Morning"
- Homemade recipe №216 Cake "Morning"
- Technology instruction №216 Cake "Morning"
- Recipe №216 Cake "Morning"
- Technical and technological map №216 Cake "Morning"