1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe №220 Cake "Manushak" No. 220
Description: Layers of biscuit and airy semi-finished products are connected with a mixture of nuts with berry jam. The surface is finished with Charlotte creams in white and chocolate and decorated with a pattern in the form of a Manushak flower.
The shape is 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. ** 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.
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 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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 58.93 | 57.96 | 220.14 | 122.54 |
Jam | 58.63 | 57.67 | 219.03 | 121.92 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 23.59 | 23.20 | 88.11 | 49.05 |
Melange | 22.61 | 22.24 | 84.48 | 47.02 |
Roasted kernels | 14.66 | 14.42 | 54.76 | 30.48 |
Sign up | 14.58 | 14.34 | 54.47 | 30.32 |
Flour, premium | 10.99 | 10.81 | 41.05 | 22.85 |
Raw egg white | 8.81 | 8.66 | 32.90 | 18.32 |
Chicken eggs [chicken egg] [2] | 3.89 | 3.82 | 14.53 | 8.09 |
Potato starch | 2.71 | 2.67 | 10.14 | 5.64 |
Sign up | 1.41 | 1.39 | 5.27 | 2.93 |
Vanilla powder | 0.34 | 0.33 | 1.26 | 0.70 |
Essence | 0.14 | 0.13 | 0.51 | 0.28 |
Cognac or dessert wine | 0.048 | 0.047 | 0.18 | 0.10 |
Cognac | 0.045 | 0.044 | 0.17 | 0.093 |
Total | 221.37 | 217.73 | 826.99 | 460.35 |
Output | 188.50 | 185.40 | 704.20 | 392.00 |
calculations, forms, documents:
- Consolidated recipe №220 Cake "Manushak"
- Technological map №220 Cake "Manushak"
- Energy value №220 Cake "Manushak"
- Mass fraction of sugar and fat №220 Cake "Manushak"
- Nutritional value №220 Cake "Manushak"
- Constructor ganache №220 Cake "Manushak"
- The cost of raw materials for №220 Cake "Manushak"
- Homemade recipe №220 Cake "Manushak"
- Technology instruction №220 Cake "Manushak"
- Recipe №220 Cake "Manushak"
- Technical and technological map №220 Cake "Manushak"