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Homemade recipe Cake Maria [Balashikha] Recipe No. 1
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 | 308.67 | 572.72 | 325.48 | 458.81 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 91.18 | 169.17 | 96.14 | 135.52 |
Raw egg white | 84.45 | 156.69 | 89.05 | 125.53 |
Fresh whole milk the weight ratio of fat 3.2% | 38.40 | 71.25 | 40.49 | 57.08 |
Roasted kernels | 23.42 | 43.46 | 24.70 | 34.82 |
Sign up | 5.15 | 9.56 | 5.43 | 7.65 |
Cocoa powder [Skurikhin] | 3.39 | 6.29 | 3.57 | 5.04 |
Flour, premium | 2.50 | 4.64 | 2.64 | 3.72 |
Vanilla powder | 2.50 | 4.63 | 2.63 | 3.71 |
Potato starch | 0.62 | 1.15 | 0.65 | 0.92 |
Sign up | 0.25 | 0.47 | 0.26 | 0.37 |
Wine | 0.11 | 0.21 | 0.12 | 0.17 |
Essence | 0.031 | 0.057 | 0.033 | 0.046 |
Total | 560.68 | 1040.30 | 591.21 | 833.38 |
Output | 451.70 | 838.10 | 476.30 | 671.40 |
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