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Homemade recipe Lel cake [Yegoryevsk] 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: 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 | 271.07 | 143.64 | 195.58 | 121.98 |
Melange | 224.88 | 119.16 | 162.25 | 101.20 |
Cream on vegetable oils "VIPPAK" [Puratos] | 184.12 | 97.56 | 132.85 | 82.86 |
Granulated sugar | 181.41 | 96.13 | 130.89 | 81.64 |
Flour, premium | 109.29 | 57.91 | 78.85 | 49.18 |
Sign up | 92.06 | 48.78 | 66.42 | 41.43 |
Water | 43.37 | 22.98 | 31.29 | 19.52 |
Potato starch | 26.98 | 14.30 | 19.47 | 12.14 |
Raw egg white | 2.44 | 1.30 | 1.76 | 1.10 |
Cognac or dessert wine | 1.72 | 0.91 | 1.24 | 0.77 |
Sign up | 1.35 | 0.71 | 0.97 | 0.61 |
Essence of rum | 0.069 | 0.036 | 0.050 | 0.031 |
Citric acid (E330) | 0.024 | 0.013 | 0.018 | 0.011 |
Vanilla powder | 0.024 | 0.013 | 0.018 | 0.011 |
Total | 1138.81 | 603.44 | 821.68 | 512.48 |
Output | 975.30 | 516.80 | 703.70 | 438.90 |
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