Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Рецептура для домашнего приготовления Tea Cake
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.
Manual: Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. 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.
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: Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.
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 | 314.3 | 91.97 | 23.67 | 272.07 |
| Melange | 206.59 | 60.45 | 15.55 | 178.84 |
| Jam | 158.51 | 46.38 | 11.93 | 137.21 |
| Flour, premium | 100.4 | 29.38 | 7.55 | 86.91 |
| Unsalted butter | 94.72 | 27.72 | 7.13 | 81.98 |
| Sign up | 85.7 | 25.08 | 6.46 | 74.18 |
| Fresh whole milk the weight ratio of fat 3.2% | 39.11 | 11.45 | 2.94 | 33.86 |
| Potato starch | 24.8 | 7.25 | 1.86 | 21.46 |
| Marmalade | 21.13 | 6.19 | 1.59 | 18.29 |
| Cognac | 12.2 | 3.57 | 0.92 | 10.57 |
| Sign up | 10.14 | 2.96 | 0.76 | 8.77 |
| Cocoa powder | 5.25 | 1.54 | 0.39 | 4.54 |
| Essence | 1.23 | 0.36 | 0.093 | 1.07 |
| Vanilla powder | 0.84 | 0.25 | 0.063 | 0.72 |
| Essence of rum | 0.4 | 0.11 | 0.031 | 0.35 |
| Sign up | 0.091 | 0.027 | 0.007 | 0.079 |
| Total | 1075.411 | 314.687 | 80.944 | 930.899 |
| Output | 920.5 | 269.4 | 69.3 | 796.8 |