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Рецептура для домашнего приготовления Chicken Cake [Yakhroma]

Chicken Cake [Yakhroma] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up318.7361.33222.3635.33
No. 001 Biscuit (main)116.7222.4681.4312.94
Jam, confiture, preserves89.7917.2862.639.95
No. 095 Blotting syrup89.7917.2862.639.95
Chocolate71.8213.8250.117.97
Sign up71.8213.8250.117.97
№062 Cream "New" chocolate44.898.6331.324.97
№002 Fried biscuit crumb4.5 0.873.130.5 
Total808.06155.49563.7289.58
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up194.6437.46135.8 21.58
Unsalted butter72.1213.8850.318.0 
Whole condensed milk with sugar35.116.7624.493.89
Raw egg white20.483.9414.292.27
Citric acid1.210.230.840.14
Sign up0.810.160.560.09
Total324.3762.43226.2935.97
Output318.7361.33222.3635.33

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 con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up40.027.7 27.924.44
Unsalted butter33.0 6.3523.023.66
Vanilla powder0.290.0560.210.032
Cognac0.0620.0110.0430.007 
Wine0.0620.0110.0430.007 
Total73.43414.12851.2368.146
Output71.8213.8250.117.97

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.

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up24.524.7117.112.72
Unsalted butter19.063.6713.292.12
Cocoa powder2.170.421.510.24
Vanilla powder0.170.0320.110.019
Cognac0.0870.0170.0610.009 
Total46.007 8.84932.0815.108 
Output44.898.6331.324.97

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.

No. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up113.9321.9379.4912.63
Starch syrup56.9610.9639.746.32
Water28.495.4919.873.16
Water (for soaking agar-agar)7.941.535.540.88
Agar1.590.3 1.110.18
Total208.9140.21145.7523.17
Output194.6437.46135.8 21.58

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 ℃.

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up67.5312.9947.117.49
Granulated sugar40.517.8 28.274.49
Flour, premium32.816.3222.9 3.64
Potato starch8.1 1.565.650.9 
Essence0.410.0780.280.045
Total149.3628.748104.2116.565
Output116.7222.4681.4312.94

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.

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up50.679.7535.355.61
Granulated sugar46.078.8632.135.1 
Cognac or dessert wine4.310.823.0 0.48
Essence of rum0.180.0330.130.019
Total101.2319.46370.6111.209 
Output89.7917.2862.639.95

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.

No. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up46.018.8432.1 5.11
Fresh whole milk the weight ratio of fat 3.2%21.984.2215.332.44
Total67.9913.0647.437.55
Output64.5412.4145.037.16

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.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up3.3 0.642.290.37
Granulated sugar1.980.381.380.22
Flour, premium1.610.311.120.18
Potato starch0.4 0.0760.270.044
Essence0.020.004 0.0140.002 
Total7.311.415.0740.816
Output4.5 0.873.130.5 

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up248.5147.81173.3627.55
Unsalted butter124.1823.9 86.6213.78
Jam, confiture, preserves89.7917.2862.639.95
Water87.1 16.7760.769.65
Chocolate71.8213.8250.117.97
Sign up70.8213.6349.4 7.85
Starch syrup56.9610.9639.746.32
Whole condensed milk with sugar35.116.7624.493.89
Flour, premium34.426.6324.013.82
Fresh whole milk the weight ratio of fat 3.2%21.984.2215.332.44
Sign up20.483.9414.292.27
Potato starch8.5 1.645.930.94
Cognac or dessert wine4.310.823.0 0.48
Cocoa powder2.170.421.510.24
Agar1.590.3 1.110.18
Sign up1.210.230.840.14
Citrus essence0.810.160.560.09
Vanilla powder0.460.0890.320.051
Essence0.430.0820.290.047
Essence of rum0.180.0330.130.019
Sign up0.150.0280.1 0.017
Wine0.0620.0110.0430.007 
Total881.042169.533614.57397.701 
Output774.7 149.1 540.4 85.9