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Homemade recipe Orbit cake [Ivanteevka] Recipe No. 1
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: Prepare a cream like protein (custard) No. 87. At the end of beating, add hot (90 ℃) sugar-agar syrup, which is prepared from granulated sugar and soaked agar by boiling to a temperature of 115 ℃.
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.
Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 397.14 | 253.40 | 47.73 | 36.26 |
Melange | 203.42 | 129.79 | 24.45 | 18.57 |
Jam | 112.27 | 71.64 | 13.49 | 10.25 |
Raw egg white | 108.75 | 69.39 | 13.07 | 9.93 |
Flour, premium | 98.86 | 63.08 | 11.88 | 9.03 |
Sign up | 63.36 | 40.43 | 7.61 | 5.79 |
Potato starch | 24.41 | 15.57 | 2.93 | 2.23 |
Cognac or dessert wine | 5.38 | 3.43 | 0.65 | 0.49 |
Agar (E406) | 1.55 | 0.99 | 0.19 | 0.14 |
Essence | 1.22 | 0.78 | 0.15 | 0.11 |
Sign up | 0.22 | 0.14 | 0.026 | 0.020 |
Total | 1016.58 | 648.64 | 122.17 | 92.82 |
Output | 855.40 | 545.80 | 102.80 | 78.10 |
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