1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe Cake Waiting [Pavlovsky Posad] 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 | 196.55 | 40.41 | 210.02 | 40.49 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 119.67 | 24.60 | 127.87 | 24.65 |
Melange | 89.21 | 18.34 | 95.33 | 18.38 |
Flour, premium | 54.06 | 11.11 | 57.77 | 11.14 |
Fresh whole milk the weight ratio of fat 3.2% | 48.74 | 10.02 | 52.08 | 10.04 |
Sign up | 36.24 | 7.45 | 38.72 | 7.47 |
Cocoa powder [Skurikhin] | 3.92 | 0.81 | 4.19 | 0.81 |
Cognac or dessert wine | 3.80 | 0.78 | 4.06 | 0.78 |
Vanilla powder | 0.99 | 0.20 | 1.06 | 0.20 |
Essence | 0.54 | 0.11 | 0.57 | 0.11 |
Sign up | 0.22 | 0.045 | 0.23 | 0.045 |
Wine | 0.17 | 0.036 | 0.19 | 0.036 |
Essence of rum | 0.15 | 0.031 | 0.16 | 0.031 |
Total | 554.27 | 113.95 | 592.25 | 114.18 |
Output | 483.00 | 99.30 | 516.10 | 99.50 |
- Consolidated recipe Cake Waiting [Pavlovsky Posad]
- Technological map Cake Waiting [Pavlovsky Posad]
- Energy value Cake Waiting [Pavlovsky Posad]
- Mass fraction of sugar and fat Cake Waiting [Pavlovsky Posad]
- Nutritional value Cake Waiting [Pavlovsky Posad]
- Constructor ganache Cake Waiting [Pavlovsky Posad]
- The cost of raw materials for Cake Waiting [Pavlovsky Posad]
- Homemade recipe Cake Waiting [Pavlovsky Posad]
- Technology instruction Cake Waiting [Pavlovsky Posad]
- Recipe Cake Waiting [Pavlovsky Posad]
- Technical and technological map Cake Waiting [Pavlovsky Posad]