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Homemade recipe Rhythm Cake [Shatura] 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.
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.
Manual: Prepare a cream like protein on agar No. 83. At the end of whipping, add vanillin and citric acid.
Manual: The finished air semi-finished product No. 24 is crushed and sieved.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 136.24 | 219.84 | 132.08 | 74.35 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 63.49 | 102.44 | 61.55 | 34.65 |
Starch syrup | 50.15 | 80.92 | 48.62 | 27.37 |
Water | 32.07 | 51.74 | 31.09 | 17.50 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 30.90 | 49.87 | 29.96 | 16.86 |
Sign up | 27.93 | 45.07 | 27.08 | 15.24 |
Melange | 26.88 | 43.38 | 26.06 | 14.67 |
Flour, premium | 13.06 | 21.08 | 12.67 | 7.13 |
Chocolate | 5.36 | 8.65 | 5.20 | 2.93 |
Potato starch | 3.23 | 5.20 | 3.13 | 1.76 |
Sign up | 1.47 | 2.37 | 1.42 | 0.80 |
Citric acid (E330) | 1.12 | 1.81 | 1.09 | 0.61 |
Citrus essence | 0.72 | 1.15 | 0.69 | 0.39 |
Essence | 0.16 | 0.26 | 0.16 | 0.088 |
Vanilla powder | 0.051 | 0.083 | 0.050 | 0.028 |
Sign up | 0.013 | 0.021 | 0.013 | 0.007 |
Total | 392.83 | 633.89 | 380.86 | 214.38 |
Output | 344.50 | 555.90 | 334.00 | 188.00 |
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