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All groups → All products → Cakes → Mosoblkhleb cakes → Cinderella Cake [Shatura] → Recipe No. 1 → Home

Homemade recipe Cinderella Cake [Shatura] Recipe No. 1

Cinderella Cake [Shatura] Recipe No. 1
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	21.65	300.40	718.80	635.79
Jelly marmalade	4.78	66.32	158.70	140.37
№061 Cream "New"	1.69	23.41	56.01	49.54
Total	28.12	390.13	933.50	825.70
Output

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List of recipes

№105 Souffle basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	13.22	183.46	438.98	388.28
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	4.90	67.97	162.64	143.86
Whole condensed milk with sugar the weight ratio of fat 8.5%	2.38	33.09	79.17	70.03
Raw egg white	1.39	19.30	46.18	40.85
Citric acid (E330)	0.082	1.14	2.73	2.42
Sign up	0.055	0.77	1.83	1.62
Total	22.03	305.72	731.54	647.06
Output	21.65	300.40	718.80	635.79

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.

№061 Cream "New" basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	0.94	13.04	31.21	27.60
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	0.78	10.75	25.73	22.76
Vanilla powder	0.007	0.10	0.23	0.20
Cognac	0.001	0.020	0.048	0.043
Wine	0.001	0.020	0.048	0.043
Total	1.72	23.93	57.27	50.65
Output	1.69	23.41	56.01	49.54

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.

No. 098 Sugar-agar syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	7.74	107.38	256.95	227.28
Starch syrup	3.87	53.69	128.47	113.63
Water	1.93	26.85	64.24	56.82
Water (for soaking agar-agar)	0.54	7.49	17.91	15.84
Agar (E406)	0.11	1.50	3.58	3.17
Total	14.19	196.90	471.15	416.74
Output	13.22	183.46	438.98	388.28

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 ℃.

Jelly marmalade Recipe No. 1 (Shatura)
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	3.59	49.85	119.27	105.50
water	0.89	12.33	29.51	26.10
Starch syrup	0.46	6.41	15.33	13.56
Agar (E406)	0.070	0.97	2.32	2.05
Citric acid (E330)	0.043	0.59	1.41	1.25
Sign up	0.004	0.061	0.15	0.13
Dye	0.001	0.007	0.017	0.015
Total	5.06	70.21	168.01	148.61
Output	4.78	66.32	158.70	140.37

No. 063 Milk-sugar syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	0.67	9.30	22.24	19.68
Fresh whole milk the weight ratio of fat 3.2%	0.32	4.44	10.63	9.40
Total	0.99	13.74	32.87	29.07
Output	0.94	13.04	31.21	27.60

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.

Итого сырья
Name of raw materials	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	12.00	166.53	398.47	352.45
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	5.67	78.73	188.38	166.62
Starch syrup	4.33	60.10	143.80	127.20
water	3.36	46.66	111.66	98.77
Whole condensed milk with sugar the weight ratio of fat 8.5%	2.38	33.09	79.17	70.03
Sign up	1.39	19.30	46.18	40.85
Fresh whole milk the weight ratio of fat 3.2%	0.32	4.44	10.63	9.40
Agar (E406)	0.18	2.47	5.90	5.22
Citric acid (E330)	0.12	1.73	4.15	3.67
Citrus essence	0.055	0.77	1.83	1.62
Sign up	0.007	0.10	0.23	0.20
Essence	0.004	0.061	0.15	0.13
Cognac	0.001	0.020	0.048	0.043
Wine	0.001	0.020	0.048	0.043
Dye	0.001	0.007	0.017	0.015
Total	29.84	414.01	990.65	876.25
Output	27.10	376.00	899.70	795.80

Homemade recipe Cinderella Cake [Shatura] Recipe No. 1

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