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Homemade recipe Cake Original [Solnechnogorsk] 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. ** 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. ** 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: 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 ℃.
Manual: Prepare a cream like protein on agar No. 83. At the end of whipping, add vanillin and citric acid.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 351.15 | 94.90 | 40.23 | 9.61 |
Melange | 231.37 | 62.53 | 26.51 | 6.33 |
Water | 156.70 | 42.35 | 17.95 | 4.29 |
Flour, premium | 112.45 | 30.39 | 12.88 | 3.08 |
Chocolate | 99.98 | 27.02 | 11.45 | 2.74 |
Sign up | 94.29 | 25.48 | 10.80 | 2.58 |
Potato starch | 27.76 | 7.50 | 3.18 | 0.76 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 22.15 | 5.99 | 2.54 | 0.61 |
Starch syrup | 17.87 | 4.83 | 2.05 | 0.49 |
Roasted kernels | 14.00 | 3.78 | 1.60 | 0.38 |
Sign up | 10.55 | 2.85 | 1.21 | 0.29 |
Raw egg white | 9.77 | 2.64 | 1.12 | 0.27 |
Essence | 1.39 | 0.38 | 0.16 | 0.038 |
Vanilla powder | 0.63 | 0.17 | 0.073 | 0.017 |
Agar (E406) | 0.55 | 0.15 | 0.063 | 0.015 |
Sign up | 0.42 | 0.11 | 0.048 | 0.012 |
Citric acid (E330) | 0.38 | 0.10 | 0.044 | 0.010 |
Citrus essence | 0.25 | 0.069 | 0.029 | 0.007 |
Cognac | 0.13 | 0.036 | 0.015 | 0.004 |
Wine | 0.13 | 0.036 | 0.015 | 0.004 |
Sign up | 0.009 | 0.003 | 0.001 | — |
Total | 1151.94 | 311.31 | 131.97 | 31.54 |
Output | 968.00 | 261.60 | 110.90 | 26.50 |
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