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Homemade recipe Cake Awakening [Voskresensk] 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 of brown color, with a glossy surface, well retaining its shape.
Manual: Prepared as a cream New No. 61, at the end of whipping add cocoa powder.
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 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.
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 | 295.87 | 26.44 | 369.71 | 328.80 |
Melange | 161.64 | 14.44 | 201.98 | 179.63 |
Flour, premium | 136.44 | 12.19 | 170.50 | 151.63 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 135.22 | 12.08 | 168.97 | 150.28 |
Fresh whole milk the weight ratio of fat 3.2% | 57.34 | 5.12 | 71.65 | 63.73 |
Sign up | 38.39 | 3.43 | 47.97 | 42.66 |
Integrated Nutritional Supplement emulsifier churning paste [3] | 9.21 | 0.82 | 11.50 | 10.23 |
Cocoa powder [Skurikhin] | 6.78 | 0.61 | 8.48 | 7.54 |
Cognac or dessert wine | 3.19 | 0.29 | 3.99 | 3.55 |
Vanilla powder | 1.22 | 0.11 | 1.52 | 1.35 |
Sign up | 1.07 | 0.10 | 1.33 | 1.19 |
Essence | 1.06 | 0.094 | 1.32 | 1.17 |
Ammonium carbonic (E503(i)) | 1.05 | 0.094 | 1.31 | 1.17 |
Cognac | 0.41 | 0.037 | 0.52 | 0.46 |
Starch syrup | 0.35 | 0.032 | 0.44 | 0.39 |
Sign up | 0.14 | 0.013 | 0.18 | 0.16 |
Essence of rum | 0.13 | 0.011 | 0.16 | 0.14 |
Total | 849.51 | 75.92 | 1061.54 | 944.09 |
Output | 724.00 | 64.70 | 904.70 | 804.60 |
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