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Homemade recipe Cherry cake [Yakhroma] 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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 136.63 | 58.28 | 265.91 | 132.91 |
Dry cream "Dream" | 58.56 | 24.98 | 113.96 | 56.96 |
Melange | 44.96 | 19.18 | 87.51 | 43.74 |
Cherry Foundation | 39.04 | 16.65 | 75.97 | 37.97 |
Granulated sugar | 26.98 | 11.51 | 52.50 | 26.24 |
Sign up | 21.85 | 9.32 | 42.53 | 21.26 |
Potato starch | 5.40 | 2.30 | 10.50 | 5.25 |
Essence | 0.27 | 0.12 | 0.52 | 0.26 |
Total | 333.67 | 142.33 | 649.40 | 324.59 |
Output | 297.50 | 126.90 | 579.00 | 289.40 |
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