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Homemade recipe Chicken 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.
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: 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.
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.
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 | 105.92 | 146.82 | 53.82 | 141.17 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 52.93 | 73.37 | 26.90 | 70.55 |
Jam, confiture, preserves | 38.27 | 53.04 | 19.45 | 51.01 |
Water | 37.12 | 51.46 | 18.87 | 49.48 |
Chocolate | 30.62 | 42.44 | 15.56 | 40.81 |
Sign up | 30.18 | 41.84 | 15.34 | 40.23 |
Starch syrup | 24.28 | 33.66 | 12.34 | 32.36 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 14.96 | 20.74 | 7.60 | 19.94 |
Flour, premium | 14.67 | 20.33 | 7.45 | 19.55 |
Fresh whole milk the weight ratio of fat 3.2% | 9.37 | 12.98 | 4.76 | 12.49 |
Sign up | 8.73 | 12.10 | 4.44 | 11.63 |
Potato starch | 3.62 | 5.02 | 1.84 | 4.83 |
Cognac or dessert wine | 1.83 | 2.54 | 0.93 | 2.45 |
Cocoa powder [Skurikhin] | 0.92 | 1.28 | 0.47 | 1.23 |
Agar (E406) | 0.68 | 0.94 | 0.34 | 0.90 |
Sign up | 0.52 | 0.72 | 0.26 | 0.69 |
Citrus essence | 0.35 | 0.48 | 0.18 | 0.46 |
Vanilla powder | 0.20 | 0.27 | 0.10 | 0.26 |
Essence | 0.18 | 0.25 | 0.092 | 0.24 |
Essence of rum | 0.073 | 0.10 | 0.037 | 0.10 |
Sign up | 0.063 | 0.088 | 0.032 | 0.085 |
Wine | 0.026 | 0.036 | 0.013 | 0.035 |
Total | 375.51 | 520.50 | 190.82 | 500.49 |
Output | 330.20 | 457.70 | 167.80 | 440.10 |
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