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Рецептура для домашнего приготовления Lel cake [Yegoryevsk]

Lel cake [Yegoryevsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up43.52356.02305.77280.75
Compote syrup30.35248.27213.23195.79
Whippack cream with syrup25.77210.8 181.05166.24
Glaze "Ledifruit classic"10.3184.3272.4266.5 
No. 095 Blotting syrup4.0132.7928.1725.86
Sign up0.584.694.033.69
Total114.54936.89804.67738.83
Output

Whippack cream with syrup Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up20.61168.63144.84133.0 
Sugar syrup for vegetable cream5.1642.1636.2133.24
Total25.77210.79181.05166.24
Output25.77210.8 181.05166.24

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up25.17205.96176.9 162.42
Granulated sugar15.1 123.58106.1497.45
Flour, premium12.24100.1 85.9778.94
Potato starch3.0224.7221.2219.49
Essence0.151.231.060.97
Total55.68455.59391.29359.27
Output43.52356.02305.77280.75

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.

Sugar syrup for vegetable cream Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up2.6 21.2918.2816.78
water2.5921.2218.2216.73
Total5.1942.5136.5 33.51
Output5.1642.1636.2133.24

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up2.2618.5 15.9 14.59
Granulated sugar2.0616.8214.4613.26
Cognac or dessert wine0.191.571.351.24
Essence of rum0.007 0.0630.0540.049
Total4.51736.95331.76429.139
Output4.0132.7928.1725.86

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.

No. 024a Semi-finished product crumb "Air" No. 24 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up0.554.483.853.53
Raw egg white0.272.241.921.77
Citric acid0.003 0.0220.0190.018
Vanilla powder0.003 0.0220.0190.018
Total0.8266.7645.808 5.336
Output0.584.694.033.69

Manual: The finished air semi-finished product No. 24 is crushed and sieved.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up30.35248.27213.23195.79
Melange25.17205.96176.9 162.42
Vegetable oil cream "Vippak"20.61168.63144.84133.0 
Granulated sugar20.32166.16142.72131.02
Flour, premium12.24100.1 85.9778.94
Sign up10.3184.3272.4266.5 
Water4.8539.7334.1231.32
Potato starch3.0224.7221.2219.49
Raw egg white0.272.241.921.77
Cognac or dessert wine0.191.571.351.24
Sign up0.151.231.060.97
Essence of rum0.007 0.0630.0540.049
Citric acid0.003 0.0220.0190.018
Vanilla powder0.003 0.0220.0190.018
Total127.4931043.037895.842822.545
Output109.5 895.7 769.3 706.3