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Homemade recipe Olga 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.
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. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: Prepared as a cream New No. 61, at the end of whipping add cocoa powder.
Manual: Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.
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. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.
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.
Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 103.99 | 216.40 | 149.40 | 326.59 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 48.03 | 99.94 | 69.00 | 150.83 |
Chocolate | 45.40 | 94.47 | 65.22 | 142.58 |
Raw egg white | 23.01 | 47.89 | 33.06 | 72.27 |
Starch syrup | 18.72 | 38.95 | 26.89 | 58.78 |
Sign up | 12.34 | 25.67 | 17.72 | 38.74 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 11.39 | 23.70 | 16.36 | 35.77 |
Fresh whole milk the weight ratio of fat 3.2% | 10.42 | 21.69 | 14.98 | 32.74 |
Cocoa powder [Skurikhin] | 1.83 | 3.80 | 2.63 | 5.74 |
Vanilla powder | 0.56 | 1.16 | 0.80 | 1.75 |
Sign up | 0.52 | 1.07 | 0.74 | 1.62 |
Citric acid (E330) | 0.39 | 0.82 | 0.56 | 1.23 |
Citrus essence | 0.26 | 0.55 | 0.38 | 0.83 |
Cognac | 0.078 | 0.16 | 0.11 | 0.24 |
Wine | 0.024 | 0.050 | 0.034 | 0.075 |
Sign up | 0.005 | 0.011 | 0.008 | 0.017 |
Total | 276.96 | 576.33 | 397.89 | 869.81 |
Output | 239.80 | 499.00 | 344.50 | 753.10 |
- Consolidated recipe Olga cake [Lyubertsy]
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