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Homemade recipe Mishutka cake [Yegoryevsk] Recipe No. 1
Manual: Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.
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.
Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 291.20 | 125.38 | 397.03 | 106.63 |
Granulated sugar | 188.30 | 81.08 | 256.74 | 68.95 |
Melange | 141.92 | 61.11 | 193.50 | 51.97 |
Water | 85.93 | 37.00 | 117.16 | 31.47 |
Flour, premium | 68.97 | 29.70 | 94.04 | 25.26 |
Sign up | 25.51 | 10.98 | 34.78 | 9.34 |
Cognac or dessert wine | 6.28 | 2.71 | 8.57 | 2.30 |
Potato starch | 5.68 | 2.44 | 7.74 | 2.08 |
Starch syrup | 5.39 | 2.32 | 7.35 | 1.97 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 2.38 | 1.03 | 3.25 | 0.87 |
Sign up | 0.30 | 0.13 | 0.41 | 0.11 |
Essence of rum | 0.25 | 0.11 | 0.34 | 0.092 |
Essence | 0.12 | 0.054 | 0.17 | 0.046 |
Total | 822.23 | 354.04 | 1121.07 | 301.08 |
Output | 697.20 | 300.20 | 950.60 | 255.30 |
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