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2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe Assol cake [Lyubertsy] 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 ℃.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 101.30 | 269.47 | 59.54 | 108.69 |
Chocolate glaze [Skurikhin] | 52.04 | 138.43 | 30.59 | 55.84 |
Flour, premium | 43.71 | 116.28 | 25.69 | 46.90 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 43.17 | 114.85 | 25.38 | 46.33 |
Starch syrup | 34.10 | 90.72 | 20.05 | 36.59 |
Sign up | 33.09 | 88.02 | 19.45 | 35.50 |
Melange | 23.33 | 62.07 | 13.71 | 25.04 |
Water | 21.81 | 58.01 | 12.82 | 23.40 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 21.02 | 55.91 | 12.35 | 22.55 |
Raw egg white | 12.26 | 32.61 | 7.21 | 13.15 |
Sign up | 0.95 | 2.53 | 0.56 | 1.02 |
Citric acid (E330) | 0.73 | 1.93 | 0.43 | 0.78 |
Citrus essence | 0.49 | 1.29 | 0.29 | 0.52 |
Total | 387.99 | 1032.14 | 228.05 | 416.32 |
Output | 335.50 | 892.50 | 197.20 | 360.00 |
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