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Homemade recipe Cake Sport [Solnechnogorsk] 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. ** 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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 98.21 | 266.34 | 25.42 | 23.88 |
Melange | 85.42 | 231.67 | 22.11 | 20.77 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 58.99 | 159.99 | 15.27 | 14.35 |
Flour, premium | 41.52 | 112.59 | 10.75 | 10.10 |
Jam | 25.68 | 69.64 | 6.65 | 6.24 |
Sign up | 17.40 | 47.18 | 4.50 | 4.23 |
Coconut sprinkle | 16.05 | 43.53 | 4.15 | 3.90 |
Potato starch | 10.25 | 27.80 | 2.65 | 2.49 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 9.17 | 24.87 | 2.37 | 2.23 |
Roasted kernels | 5.85 | 15.87 | 1.51 | 1.42 |
Sign up | 3.21 | 8.71 | 0.83 | 0.78 |
Vanilla powder | 0.52 | 1.42 | 0.14 | 0.13 |
Essence | 0.51 | 1.39 | 0.13 | 0.12 |
Cognac | 0.11 | 0.30 | 0.029 | 0.027 |
Wine | 0.11 | 0.30 | 0.029 | 0.027 |
Total | 373.01 | 1011.57 | 96.56 | 90.71 |
Output | 318.70 | 864.30 | 82.50 | 77.50 |
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