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Homemade recipe Cake Berry [Zvenigorod] Recipe No. 1
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.
Manual: Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.
Manual: Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.
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.
Manual: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.
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: Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.
Manual: Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.
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 | 159.08 | 268.77 | 209.71 | 268.69 |
Melange | 126.51 | 213.74 | 166.77 | 213.68 |
Flour, premium | 61.44 | 103.81 | 81.00 | 103.78 |
Jam, confiture, preserves | 55.83 | 94.32 | 73.60 | 94.30 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 39.29 | 66.38 | 51.79 | 66.36 |
Sign up | 38.75 | 65.47 | 51.08 | 65.45 |
Potato starch | 15.17 | 25.63 | 20.00 | 25.62 |
Fresh whole milk the weight ratio of fat 3.2% | 11.25 | 19.01 | 14.84 | 19.01 |
Cognac or dessert wine | 2.99 | 5.05 | 3.94 | 5.05 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 1.87 | 3.16 | 2.47 | 3.16 |
Sign up | 0.87 | 1.47 | 1.15 | 1.47 |
Essence | 0.76 | 1.28 | 1.00 | 1.28 |
Citric acid (E330) | 0.62 | 1.05 | 0.82 | 1.05 |
Vanilla powder | 0.35 | 0.59 | 0.46 | 0.59 |
Essence of rum | 0.12 | 0.20 | 0.16 | 0.20 |
Sign up | 0.074 | 0.12 | 0.10 | 0.12 |
Wine | 0.074 | 0.12 | 0.10 | 0.12 |
Total | 515.07 | 870.19 | 678.98 | 869.95 |
Output | 428.30 | 723.60 | 564.60 | 723.40 |
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