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Homemade recipe Magdalene cake [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: A homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: A mixture of egg yolks mixed with water in a 1: 1 ratio and condensed milk is persuaded in a water bath until a creamy consistency. Then it is cooled and introduced gradually, in several steps, into the butter previously softened in a whipping machine. At the end of the beating, add cocoa powder and vanillin. Duration of whipping is 20 min.
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.
Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 229.76 | 303.01 | 67.80 | 151.02 |
Melange | 169.39 | 223.40 | 49.98 | 111.34 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 157.61 | 207.86 | 46.51 | 103.60 |
Granulated sugar | 107.95 | 142.37 | 31.85 | 70.96 |
Flour, premium | 65.48 | 86.36 | 19.32 | 43.04 |
Sign up | 18.77 | 24.76 | 5.54 | 12.34 |
Water | 18.60 | 24.53 | 5.49 | 12.22 |
Raw egg yolk | 11.58 | 15.27 | 3.42 | 7.61 |
Raw egg white | 3.74 | 4.93 | 1.10 | 2.46 |
Vanilla powder | 0.29 | 0.38 | 0.084 | 0.19 |
Sign up | 0.060 | 0.079 | 0.018 | 0.039 |
Cognac | 0.045 | 0.059 | 0.013 | 0.029 |
Wine | 0.045 | 0.059 | 0.013 | 0.029 |
Total | 783.32 | 1033.05 | 231.14 | 514.88 |
Output | 665.60 | 877.80 | 196.40 | 437.50 |
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