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Homemade recipe Cake Olesya [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.
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: Prepare a semi-finished product in the same way as air No. 23, add citric acid at the end of whipping.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 129.70 | 114.80 | 243.58 | 312.43 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 65.44 | 57.92 | 122.90 | 157.64 |
Water | 45.45 | 40.23 | 85.36 | 109.49 |
Melange | 35.71 | 31.61 | 67.06 | 86.02 |
Starch syrup | 30.73 | 27.20 | 57.72 | 74.03 |
Sign up | 18.94 | 16.76 | 35.57 | 45.62 |
Flour, premium | 17.35 | 15.36 | 32.59 | 41.80 |
Powdered sugar | 14.98 | 13.26 | 28.13 | 36.09 |
Raw egg white | 11.67 | 10.33 | 21.92 | 28.12 |
Fresh whole milk the weight ratio of fat 3.2% | 10.96 | 9.70 | 20.58 | 26.40 |
Sign up | 4.28 | 3.79 | 8.05 | 10.32 |
Cognac or dessert wine | 2.11 | 1.87 | 3.97 | 5.09 |
Agar (E406) | 0.86 | 0.76 | 1.61 | 2.06 |
Citric acid (E330) | 0.66 | 0.58 | 1.24 | 1.59 |
Citrus essence | 0.44 | 0.39 | 0.82 | 1.06 |
Sign up | 0.24 | 0.21 | 0.45 | 0.58 |
Essence | 0.21 | 0.19 | 0.40 | 0.52 |
Gelatin | 0.17 | 0.15 | 0.31 | 0.40 |
Essence of rum | 0.085 | 0.075 | 0.16 | 0.20 |
Cognac | 0.050 | 0.044 | 0.093 | 0.12 |
Sign up | 0.050 | 0.044 | 0.093 | 0.12 |
Total | 390.09 | 345.28 | 732.62 | 939.70 |
Output | 340.40 | 301.30 | 639.30 | 820.00 |
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