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Homemade recipe Cake Moscow region [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 | 150.58 | 83.41 | 10.44 | 281.49 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 126.83 | 70.25 | 8.79 | 237.08 |
Starch syrup | 43.42 | 24.05 | 3.01 | 81.16 |
Fresh whole milk the weight ratio of fat 3.2% | 30.45 | 16.87 | 2.11 | 56.93 |
Water | 27.76 | 15.38 | 1.92 | 51.90 |
Sign up | 26.75 | 14.82 | 1.85 | 50.01 |
Raw egg white | 15.61 | 8.64 | 1.08 | 29.18 |
Cocoa powder [Skurikhin] | 3.51 | 1.95 | 0.24 | 6.57 |
Agar (E406) | 1.21 | 0.67 | 0.084 | 2.26 |
Citric acid (E330) | 0.92 | 0.51 | 0.064 | 1.73 |
Sign up | 0.64 | 0.35 | 0.044 | 1.19 |
Citrus essence | 0.62 | 0.34 | 0.043 | 1.16 |
Cognac | 0.22 | 0.12 | 0.015 | 0.41 |
Wine | 0.077 | 0.042 | 0.005 | 0.14 |
Total | 428.60 | 237.40 | 29.70 | 801.21 |
Output | 389.60 | 215.80 | 27.00 | 728.30 |
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