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Homemade recipe №229 Cake "Log" No. 229
Description: Layers of the "Special" semi-finished product are connected with confiture and Charlotte cream. The surface is finished with "Charlotte", "Charlotte" creams, chocolate and semi-finished airy products. The side surfaces are sprinkled with crumbs of the "Special" semi-finished product.
Log shape.
Manual: Prepared as a semi-finished product in the same way as "Dachny" No. 37.
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: The finished semi-finished product "Special" No. 40 is crushed, sifted through a sieve and fried at a temperature of 220-230 ℃.
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: 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 ** 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.
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 | 275.11 | 133.81 | 161.76 | 196.29 |
Granulated sugar | 228.93 | 111.35 | 134.61 | 163.34 |
Strawberry jam | 137.17 | 66.72 | 80.65 | 97.87 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 104.91 | 51.02 | 61.68 | 74.85 |
Water | 99.47 | 48.38 | 58.49 | 70.97 |
Sign up | 62.62 | 30.46 | 36.82 | 44.68 |
Melange | 57.00 | 27.72 | 33.51 | 40.67 |
Flour, premium | 53.20 | 25.87 | 31.28 | 37.95 |
Chicken eggs [chicken egg] [2] | 16.70 | 8.12 | 9.82 | 11.92 |
Cognac or dessert wine | 8.08 | 3.93 | 4.75 | 5.77 |
Sign up | 3.41 | 1.66 | 2.01 | 2.43 |
Cocoa powder [Skurikhin] | 2.66 | 1.29 | 1.56 | 1.90 |
Ammonium carbonic (E503(i)) | 2.28 | 1.11 | 1.34 | 1.63 |
Vanilla powder | 1.03 | 0.50 | 0.61 | 0.74 |
Essence | 0.53 | 0.26 | 0.31 | 0.38 |
Sign up | 0.38 | 0.19 | 0.22 | 0.27 |
Essence of rum | 0.31 | 0.15 | 0.18 | 0.22 |
Cognac | 0.036 | 0.017 | 0.021 | 0.026 |
Total | 1053.83 | 512.57 | 619.62 | 751.90 |
Output | 910.60 | 442.90 | 535.40 | 649.70 |
calculations, forms, documents:
- Consolidated recipe №229 Cake "Log"
- Technological map №229 Cake "Log"
- Energy value №229 Cake "Log"
- Mass fraction of sugar and fat №229 Cake "Log"
- Nutritional value №229 Cake "Log"
- Constructor ganache №229 Cake "Log"
- The cost of raw materials for №229 Cake "Log"
- Homemade recipe №229 Cake "Log"
- Technology instruction №229 Cake "Log"
- Recipe №229 Cake "Log"
- Technical and technological map №229 Cake "Log"