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Homemade recipe Exotic cake [Sergiev posad] 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: 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 | 347.68 | 63.94 | 262.60 | 173.45 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 179.42 | 32.99 | 135.51 | 89.51 |
Water | 111.04 | 20.42 | 83.87 | 55.40 |
Starch syrup | 107.96 | 19.85 | 81.54 | 53.86 |
Melange | 94.37 | 17.35 | 71.28 | 47.08 |
Sign up | 66.53 | 12.23 | 50.25 | 33.19 |
Flour, premium | 45.86 | 8.43 | 34.64 | 22.88 |
Raw egg white | 38.81 | 7.14 | 29.31 | 19.36 |
Fresh whole milk the weight ratio of fat 3.2% | 17.65 | 3.25 | 13.33 | 8.81 |
Potato starch | 11.32 | 2.08 | 8.55 | 5.65 |
Sign up | 3.57 | 0.66 | 2.70 | 1.78 |
Agar (E406) | 3.01 | 0.55 | 2.27 | 1.50 |
Citric acid (E330) | 2.30 | 0.42 | 1.73 | 1.15 |
Citrus essence | 1.54 | 0.28 | 1.16 | 0.77 |
Essence | 0.57 | 0.10 | 0.43 | 0.28 |
Sign up | 0.56 | 0.10 | 0.42 | 0.28 |
Vanilla powder | 0.38 | 0.070 | 0.29 | 0.19 |
Essence of rum | 0.14 | 0.026 | 0.11 | 0.071 |
Flavoring | 0.14 | 0.026 | 0.11 | 0.070 |
Cognac | 0.080 | 0.015 | 0.060 | 0.040 |
Sign up | 0.080 | 0.015 | 0.060 | 0.040 |
Total | 1032.99 | 189.96 | 780.21 | 515.34 |
Output | 897.80 | 165.10 | 678.10 | 447.90 |
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