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2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe Cake Fruit dessert [Yegoryevsk] 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.
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 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: The finished air semi-finished product No. 24 is crushed and sieved.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 295.69 | 78.95 | 107.93 | 144.59 |
| Cream on vegetable oils "VIPPAK" [Puratos] | 146.98 | 39.24 | 53.65 | 71.87 |
| Water | 122.87 | 32.81 | 44.85 | 60.08 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 110.86 | 29.60 | 40.46 | 54.21 |
| Fruit filler "Ledifruit Samfil" | 102.07 | 27.25 | 37.26 | 49.91 |
| Sign up | 88.57 | 23.65 | 32.33 | 43.31 |
| Starch syrup | 87.56 | 23.38 | 31.96 | 42.82 |
| Whole condensed milk with sugar the weight ratio of fat 8.5% | 53.96 | 14.41 | 19.70 | 26.39 |
| Flour, premium | 43.05 | 11.49 | 15.71 | 21.05 |
| Raw egg white | 33.92 | 9.06 | 12.38 | 16.58 |
| Sign up | 10.63 | 2.84 | 3.88 | 5.20 |
| Cognac or dessert wine | 4.11 | 1.10 | 1.50 | 2.01 |
| Agar (E406) | 2.44 | 0.65 | 0.89 | 1.19 |
| Citric acid (E330) | 1.89 | 0.50 | 0.69 | 0.92 |
| Citrus essence | 1.25 | 0.33 | 0.46 | 0.61 |
| Sign up | 1.02 | 0.27 | 0.37 | 0.50 |
| Essence | 0.53 | 0.14 | 0.19 | 0.26 |
| Essence of rum | 0.16 | 0.044 | 0.060 | 0.080 |
| Vanilla powder | 0.024 | 0.007 | 0.009 | 0.012 |
| Total | 1107.58 | 295.73 | 404.27 | 541.58 |
| Output | 970.40 | 259.10 | 354.20 | 474.50 |
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