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Homemade recipe Gift cake new [Shatura] Recipe No. 1
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.
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: 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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 214.25 | 311.43 | 266.97 | 131.90 |
Melange | 136.29 | 198.11 | 169.83 | 83.91 |
Roasted kernels | 80.77 | 117.41 | 100.65 | 49.73 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 72.78 | 105.79 | 90.69 | 44.81 |
Flour, premium | 66.24 | 96.28 | 82.54 | 40.78 |
Sign up | 61.49 | 89.38 | 76.62 | 37.86 |
Fruit cooking | 57.44 | 83.50 | 71.58 | 35.37 |
Fresh whole milk the weight ratio of fat 3.2% | 30.05 | 43.68 | 37.45 | 18.50 |
Potato starch | 16.35 | 23.77 | 20.38 | 10.07 |
Powdered sugar | 6.73 | 9.78 | 8.39 | 4.14 |
Sign up | 6.45 | 9.38 | 8.04 | 3.97 |
Essence | 0.82 | 1.19 | 1.02 | 0.50 |
Vanilla powder | 0.64 | 0.94 | 0.80 | 0.40 |
Essence of rum | 0.26 | 0.38 | 0.32 | 0.16 |
Cognac | 0.14 | 0.20 | 0.17 | 0.084 |
Sign up | 0.14 | 0.20 | 0.17 | 0.084 |
Total | 750.84 | 1091.42 | 935.64 | 462.27 |
Output | 649.70 | 944.40 | 809.60 | 400.00 |
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