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Homemade recipe Cake Fruit flavor [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.
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: 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 ℃.
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 | 322.04 | 312.88 | 158.27 | 357.20 |
Granulated sugar | 232.04 | 225.44 | 114.04 | 257.37 |
Melange | 207.16 | 201.27 | 101.81 | 229.78 |
Flour, premium | 100.68 | 97.82 | 49.48 | 111.67 |
Water | 73.68 | 71.59 | 36.21 | 81.73 |
Sign up | 20.38 | 19.80 | 10.01 | 22.60 |
Potato starch | 19.27 | 18.72 | 9.47 | 21.37 |
Cocoa powder [Skurikhin] | 6.99 | 6.79 | 3.43 | 7.75 |
Cognac or dessert wine | 6.26 | 6.08 | 3.08 | 6.94 |
Essence | 0.82 | 0.80 | 0.40 | 0.91 |
Sign up | 0.29 | 0.28 | 0.14 | 0.32 |
Essence of rum | 0.25 | 0.24 | 0.12 | 0.28 |
Total | 989.86 | 961.70 | 486.48 | 1097.94 |
Output | 826.10 | 802.60 | 406.00 | 916.30 |
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