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Homemade recipe Forest Fairy Tale 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.
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. ** 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.
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: 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 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: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 359.08 | 166.47 | 64.26 | 85.97 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 194.76 | 90.29 | 34.85 | 46.63 |
Melange | 151.28 | 70.13 | 27.07 | 36.22 |
Water | 79.23 | 36.73 | 14.18 | 18.97 |
Flour, premium | 73.49 | 34.07 | 13.15 | 17.59 |
Sign up | 52.87 | 24.51 | 9.46 | 12.66 |
Starch syrup | 44.94 | 20.84 | 8.04 | 10.76 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 29.37 | 13.62 | 5.26 | 7.03 |
Chocolate glaze [Skurikhin] | 18.63 | 8.64 | 3.33 | 4.46 |
Potato starch | 18.14 | 8.41 | 3.25 | 4.34 |
Sign up | 16.16 | 7.49 | 2.89 | 3.87 |
Cognac or dessert wine | 4.02 | 1.86 | 0.72 | 0.96 |
Cocoa powder [Skurikhin] | 1.80 | 0.83 | 0.32 | 0.43 |
Citric acid (E330) | 1.51 | 0.70 | 0.27 | 0.36 |
Agar (E406) | 1.25 | 0.58 | 0.22 | 0.30 |
Sign up | 1.22 | 0.57 | 0.22 | 0.29 |
Essence | 0.91 | 0.42 | 0.16 | 0.22 |
Citrus essence | 0.64 | 0.30 | 0.11 | 0.15 |
Cognac | 0.30 | 0.14 | 0.054 | 0.072 |
Wine | 0.23 | 0.11 | 0.041 | 0.055 |
Sign up | 0.16 | 0.075 | 0.029 | 0.039 |
Total | 1050.00 | 486.77 | 187.90 | 251.38 |
Output | 906.40 | 420.20 | 162.20 | 217.00 |
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