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1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe Cake For luck [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.
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 ℃.
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 | 226.62 | 67.42 | 13.60 | 8.39 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 169.25 | 50.36 | 10.16 | 6.27 |
| Starch syrup | 87.55 | 26.05 | 5.25 | 3.24 |
| Water | 55.98 | 16.66 | 3.36 | 2.07 |
| Whole condensed milk with sugar the weight ratio of fat 8.5% | 53.95 | 16.05 | 3.24 | 2.00 |
| Sign up | 32.65 | 9.72 | 1.96 | 1.21 |
| Raw egg white | 31.47 | 9.36 | 1.89 | 1.17 |
| Fresh whole milk the weight ratio of fat 3.2% | 24.61 | 7.32 | 1.48 | 0.91 |
| Agar (E406) | 2.44 | 0.73 | 0.15 | 0.090 |
| Cocoa powder [Skurikhin] | 2.20 | 0.66 | 0.13 | 0.082 |
| Sign up | 1.86 | 0.55 | 0.11 | 0.069 |
| Citrus essence | 1.25 | 0.37 | 0.075 | 0.046 |
| Vanilla powder | 0.52 | 0.15 | 0.031 | 0.019 |
| Cognac | 0.16 | 0.048 | 0.010 | 0.006 |
| Wine | 0.073 | 0.022 | 0.004 | 0.003 |
| Total | 690.59 | 205.47 | 41.45 | 25.57 |
| Output | 626.50 | 186.40 | 37.60 | 23.20 |
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