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Homemade recipe Cake Splash of champagne [Noginsk] 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.
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.
Description: ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
Manual: Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 149.81 | 250.00 | 280.38 | 67.41 |
Fruit | 102.40 | 170.87 | 191.64 | 46.07 |
Starch syrup | 90.74 | 151.42 | 169.82 | 40.83 |
water | 51.85 | 86.53 | 97.04 | 23.33 |
Raw egg white | 35.93 | 59.96 | 67.25 | 16.17 |
Sign up | 22.81 | 38.07 | 42.70 | 10.26 |
Flour, premium | 19.26 | 32.14 | 36.04 | 8.66 |
Jam | 18.35 | 30.63 | 34.35 | 8.26 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 16.77 | 27.98 | 31.38 | 7.54 |
Fresh whole milk the weight ratio of fat 3.2% | 7.02 | 11.72 | 13.14 | 3.16 |
Sign up | 4.72 | 7.88 | 8.84 | 2.12 |
Integrated Nutritional Supplement emulsifier churning paste [3] | 1.30 | 2.17 | 2.43 | 0.58 |
Essence | 0.61 | 1.02 | 1.14 | 0.27 |
Cocoa powder [Skurikhin] | 0.44 | 0.74 | 0.83 | 0.20 |
Vanilla powder | 0.24 | 0.40 | 0.44 | 0.11 |
Sign up | 0.15 | 0.25 | 0.28 | 0.067 |
Citric acid (E330) | 0.12 | 0.20 | 0.22 | 0.053 |
Cognac | 0.042 | 0.070 | 0.078 | 0.019 |
Wine | 0.024 | 0.040 | 0.045 | 0.011 |
Food paint | 0.014 | 0.023 | 0.026 | 0.006 |
Total | 522.60 | 872.08 | 978.07 | 235.14 |
Output | 469.40 | 783.30 | 878.50 | 211.20 |
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