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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 Cake Maria [Balashikha]
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. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: Prepared as a cream New No. 61, at the end of whipping add cocoa powder.
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.
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 | 402.72 | 460.89 | 214.78 | 301.45 |
| Unsalted butter | 118.96 | 136.14 | 63.45 | 89.04 |
| Raw egg white | 110.18 | 126.09 | 58.77 | 82.48 |
| Fresh whole milk the weight ratio of fat 3.2% | 50.1 | 57.33 | 26.72 | 37.5 |
| Roasted kernels | 30.56 | 34.97 | 16.3 | 22.88 |
| Sign up | 6.72 | 7.7 | 3.58 | 5.03 |
| Cocoa powder | 4.42 | 5.06 | 2.35 | 3.31 |
| Flour, premium | 3.27 | 3.73 | 1.74 | 2.45 |
| Vanilla powder | 3.25 | 3.72 | 1.73 | 2.44 |
| Potato starch | 0.81 | 0.92 | 0.43 | 0.6 |
| Sign up | 0.32 | 0.38 | 0.18 | 0.25 |
| Wine | 0.15 | 0.18 | 0.08 | 0.11 |
| Essence | 0.04 | 0.047 | 0.022 | 0.03 |
| Total | 731.5 | 837.157 | 390.132 | 547.57 |
| Output | 589.3 | 674.4 | 314.3 | 441.1 |
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