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Homemade recipe Lagonaki cake [Pavlovsky Posad] 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. ** 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: 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 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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 140.52 | 86.16 | 275.48 | 83.62 |
Melange | 132.48 | 81.23 | 259.72 | 78.84 |
Chocolate glaze [Skurikhin] | 91.60 | 56.17 | 179.57 | 54.51 |
Flour, premium | 64.38 | 39.48 | 126.22 | 38.31 |
water | 26.65 | 16.34 | 52.25 | 15.86 |
Sign up | 19.69 | 12.07 | 38.60 | 11.72 |
Potato starch | 15.90 | 9.75 | 31.16 | 9.46 |
Starch syrup | 15.55 | 9.54 | 30.49 | 9.26 |
Raw egg white | 9.67 | 5.93 | 18.97 | 5.76 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 9.58 | 5.88 | 18.79 | 5.70 |
Sign up | 2.32 | 1.42 | 4.55 | 1.38 |
Cognac or dessert wine | 1.98 | 1.21 | 3.87 | 1.18 |
Essence | 0.79 | 0.49 | 1.56 | 0.47 |
Agar (E406) | 0.43 | 0.27 | 0.85 | 0.26 |
Citric acid (E330) | 0.33 | 0.20 | 0.65 | 0.20 |
Sign up | 0.22 | 0.14 | 0.44 | 0.13 |
Essence of rum | 0.079 | 0.049 | 0.16 | 0.047 |
Total | 532.19 | 326.33 | 1043.33 | 316.70 |
Output | 447.50 | 274.40 | 877.30 | 266.30 |
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