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Рецептура для домашнего приготовления Livadia cake [Mytischi]

Livadia cake [Mytischi] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up241.62260.62318.47161.99
№087 Protein cream (custard)241.62260.62318.47161.99
No. 095 Blotting syrup95.37102.88125.7263.95
Chocolate glaze57.2261.7375.4338.36
Total635.83685.85838.09426.29
Output

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up139.79150.78184.2593.71
Granulated sugar83.8690.47110.5556.22
Flour, premium67.9373.2889.5445.54
Potato starch16.7718.0922.1111.24
Essence0.840.9 1.1 0.56
Total309.19333.52407.55207.27
Output241.62260.62318.47161.99

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.

№087 Protein cream (custard) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up157.0 169.35206.93105.26
Raw egg white78.5 84.67103.4752.62
Vanilla powder5.886.357.763.94
water4.424.765.822.96
Total245.8 265.13323.98164.78
Output241.62260.62318.47161.99

Description: ** Characteristics of a semi-finished product. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.
Manual: Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up53.8358.0670.9536.09
Granulated sugar48.9452.7964.5 32.81
Cognac or dessert wine4.584.936.033.06
Essence of rum0.190.2 0.240.12
Total107.54115.98141.7272.08
Output95.37102.88125.7263.95

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up289.8 312.6 381.98194.29
Melange139.79150.78184.2593.71
Raw egg white78.5 84.67103.4752.62
Flour, premium67.9373.2889.5445.54
water58.2562.8376.7739.05
Sign up57.2261.7375.4338.36
Potato starch16.7718.0922.1111.24
Vanilla powder5.886.357.763.94
Cognac or dessert wine4.584.936.033.06
Essence0.840.9 1.1 0.56
Sign up0.190.2 0.240.12
Total719.75776.36948.68482.49
Output612.6 660.8 807.5 410.7