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Homemade recipe Animal Cake [Solnechnogorsk] 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.
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 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.
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: 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 | 64.20 | 151.30 | 219.08 | 148.47 |
Chocolate | 42.64 | 100.48 | 145.50 | 98.60 |
Melange | 27.41 | 64.59 | 93.53 | 63.38 |
Water | 24.84 | 58.54 | 84.76 | 57.44 |
Jam | 23.69 | 55.82 | 80.83 | 54.78 |
Sign up | 23.62 | 55.66 | 80.59 | 54.61 |
Starch syrup | 16.94 | 39.91 | 57.79 | 39.16 |
Flour, premium | 13.32 | 31.39 | 45.45 | 30.80 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 10.77 | 25.39 | 36.77 | 24.92 |
Raw egg white | 6.09 | 14.35 | 20.77 | 14.08 |
Sign up | 3.29 | 7.75 | 11.22 | 7.61 |
Cognac or dessert wine | 1.14 | 2.68 | 3.88 | 2.63 |
Agar (E406) | 0.47 | 1.11 | 1.61 | 1.09 |
Citric acid (E330) | 0.36 | 0.85 | 1.23 | 0.83 |
Citrus essence | 0.24 | 0.57 | 0.82 | 0.56 |
Sign up | 0.16 | 0.39 | 0.56 | 0.38 |
Essence of rum | 0.045 | 0.11 | 0.16 | 0.11 |
Vanilla powder | 0.019 | 0.045 | 0.066 | 0.045 |
Cognac | 0.004 | 0.010 | 0.014 | 0.009 |
Wine | 0.004 | 0.010 | 0.014 | 0.009 |
Total | 259.25 | 610.96 | 884.65 | 599.50 |
Output | 226.30 | 533.30 | 772.20 | 523.30 |
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