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Homemade recipe Fancy Cake [Elektrostal] Recipe No. 2
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.
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.
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 | 104.85 | 189.38 | 357.94 | 310.04 |
Melange | 58.03 | 104.82 | 198.11 | 171.60 |
Chocolate | 44.25 | 79.93 | 151.07 | 130.86 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 42.35 | 76.49 | 144.56 | 125.22 |
Flour, premium | 35.17 | 63.52 | 120.05 | 103.99 |
Sign up | 26.64 | 48.12 | 90.95 | 78.78 |
Fresh whole milk the weight ratio of fat 3.2% | 17.80 | 32.15 | 60.77 | 52.64 |
Raw egg white | 4.27 | 7.72 | 14.59 | 12.64 |
Cognac or dessert wine | 2.26 | 4.09 | 7.73 | 6.69 |
Cocoa powder [Skurikhin] | 1.42 | 2.57 | 4.86 | 4.21 |
Sign up | 0.42 | 0.75 | 1.43 | 1.24 |
Essence | 0.35 | 0.63 | 1.19 | 1.03 |
Cognac | 0.11 | 0.20 | 0.39 | 0.33 |
Essence of rum | 0.091 | 0.16 | 0.31 | 0.27 |
Wine | 0.056 | 0.10 | 0.19 | 0.17 |
Sign up | 0.043 | 0.077 | 0.15 | 0.13 |
Total | 338.12 | 610.72 | 1154.26 | 999.81 |
Output | 285.90 | 516.40 | 976.00 | 845.40 |
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