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Рецептура для домашнего приготовления Cherry cake [Yakhroma]
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.
** 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|
|Dry cream "Dream"||176.45||149.59||33.65||64.87|
- Consolidated recipe Cherry cake [Yakhroma]
- Technological map Cherry cake [Yakhroma]
- Energy value Cherry cake [Yakhroma]
- Mass fraction of sugar and fat Cherry cake [Yakhroma]
- Nutritional value Cherry cake [Yakhroma]
- The cost of raw materials for Cherry cake [Yakhroma]
- Homemade recipe Cherry cake [Yakhroma]
- Technology instruction Cherry cake [Yakhroma]
- Recipe Cherry cake [Yakhroma]
- Technical and technological map Cherry cake [Yakhroma]