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Homemade recipe Summer cake [Lyubertsy] Recipe No. 1
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.
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 | 248.94 | 178.10 | 251.80 | 213.06 |
Granulated sugar | 235.49 | 168.48 | 238.19 | 201.54 |
Fruit filling | 167.87 | 120.10 | 169.79 | 143.67 |
Flour, premium | 120.98 | 86.56 | 122.37 | 103.54 |
Water | 94.74 | 67.78 | 95.83 | 81.08 |
Sign up | 75.54 | 54.04 | 76.41 | 64.65 |
Potato starch | 29.87 | 21.37 | 30.21 | 25.57 |
Cognac or dessert wine | 8.05 | 5.76 | 8.14 | 6.89 |
Essence | 1.49 | 1.07 | 1.51 | 1.28 |
Essence of rum | 0.32 | 0.23 | 0.33 | 0.28 |
Total | 983.30 | 703.48 | 994.59 | 841.55 |
Output | 801.90 | 573.70 | 811.10 | 686.30 |
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