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Homemade recipe Rondo cake [Balashikha] Recipe No. 1
Description: ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.
Manual: Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.
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.
Manual: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.
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: 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.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 176.22 | 347.18 | 27.91 | 316.97 |
Melange | 86.66 | 170.72 | 13.72 | 155.87 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 85.98 | 169.39 | 13.62 | 154.65 |
Flour, premium | 42.11 | 82.97 | 6.67 | 75.75 |
Starch syrup | 41.21 | 81.19 | 6.53 | 74.12 |
Sign up | 40.19 | 79.19 | 6.37 | 72.30 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 25.39 | 50.03 | 4.02 | 45.68 |
Raw egg white | 14.81 | 29.18 | 2.35 | 26.65 |
Chocolate | 14.72 | 28.99 | 2.33 | 26.47 |
Fresh whole milk the weight ratio of fat 3.2% | 13.96 | 27.50 | 2.21 | 25.11 |
Sign up | 10.40 | 20.49 | 1.65 | 18.70 |
Cognac or dessert wine | 1.18 | 2.32 | 0.19 | 2.12 |
Agar (E406) | 1.15 | 2.26 | 0.18 | 2.07 |
Citric acid (E330) | 0.88 | 1.73 | 0.14 | 1.58 |
Citrus essence | 0.59 | 1.16 | 0.093 | 1.06 |
Sign up | 0.52 | 1.02 | 0.082 | 0.93 |
Vanilla powder | 0.30 | 0.59 | 0.047 | 0.54 |
Cognac | 0.063 | 0.12 | 0.010 | 0.11 |
Wine | 0.063 | 0.12 | 0.010 | 0.11 |
Essence of rum | 0.047 | 0.093 | 0.007 | 0.085 |
Total | 556.43 | 1096.25 | 88.12 | 1000.88 |
Output | 475.50 | 936.80 | 75.30 | 855.30 |
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