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Homemade recipe Cake Autumn tale [Ivanteevka] 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.
Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 155.65 | 142.84 | 58.26 | 66.65 |
Flour, premium | 86.52 | 79.40 | 32.38 | 37.05 |
Margarine | 64.28 | 58.99 | 24.06 | 27.53 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 62.09 | 56.98 | 23.24 | 26.59 |
Melange | 48.62 | 44.62 | 18.20 | 20.82 |
Sign up | 36.94 | 33.90 | 13.83 | 15.82 |
Water | 23.62 | 21.68 | 8.84 | 10.11 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 22.76 | 20.89 | 8.52 | 9.75 |
Raw egg white | 14.09 | 12.93 | 5.27 | 6.03 |
Fresh whole milk the weight ratio of fat 3.2% | 6.38 | 5.85 | 2.39 | 2.73 |
Sign up | 1.03 | 0.95 | 0.39 | 0.44 |
Citric acid (E330) | 0.79 | 0.72 | 0.29 | 0.34 |
Citrus essence | 0.53 | 0.48 | 0.20 | 0.23 |
Potato starch | 0.40 | 0.36 | 0.15 | 0.17 |
Cocoa powder [Skurikhin] | 0.22 | 0.20 | 0.081 | 0.093 |
Sign up | 0.15 | 0.14 | 0.057 | 0.065 |
Cognac | 0.034 | 0.031 | 0.013 | 0.014 |
Wine | 0.025 | 0.023 | 0.009 | 0.011 |
Essence | 0.020 | 0.018 | 0.007 | 0.008 |
Total | 524.14 | 481.02 | 196.18 | 224.44 |
Output | 433.90 | 398.20 | 162.40 | 185.80 |
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