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Homemade recipe Maya cake [Yakhroma] Recipe No. 1
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.
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 ℃.
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.
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. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.
Manual: Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 143.59 | 337.76 | 381.91 | 147.01 |
Water | 52.64 | 123.81 | 139.99 | 53.89 |
Melange | 43.46 | 102.23 | 115.60 | 44.50 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 41.46 | 97.52 | 110.27 | 42.45 |
Starch syrup | 32.75 | 77.03 | 87.10 | 33.53 |
Sign up | 23.68 | 55.70 | 62.98 | 24.24 |
Flour, premium | 21.12 | 49.68 | 56.18 | 21.63 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 20.18 | 47.47 | 53.68 | 20.66 |
Chocolate | 9.16 | 21.55 | 24.37 | 9.38 |
Cherry Foundation | 7.33 | 17.24 | 19.49 | 7.50 |
Sign up | 5.22 | 12.27 | 13.87 | 5.34 |
Cognac or dessert wine | 2.64 | 6.20 | 7.01 | 2.70 |
Agar (E406) | 0.91 | 2.15 | 2.43 | 0.93 |
Vanilla powder | 0.89 | 2.10 | 2.38 | 0.91 |
Citric acid (E330) | 0.70 | 1.64 | 1.85 | 0.71 |
Sign up | 0.47 | 1.10 | 1.24 | 0.48 |
Essence | 0.26 | 0.61 | 0.69 | 0.27 |
Essence of rum | 0.11 | 0.25 | 0.28 | 0.11 |
Total | 406.56 | 956.32 | 1081.32 | 416.24 |
Output | 352.90 | 830.10 | 938.60 | 361.30 |
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