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Рецептура для домашнего приготовления Fairy cake [Zvenigorod]

Fairy cake [Zvenigorod] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up432.39324.5660.15397.02
No. 001 Biscuit (main)180.16135.2325.06165.43
No. 095 Blotting syrup108.0981.1415.0499.26
№061 Cream "New"90.0867.6212.5382.71
Chocolate63.0647.338.7757.9 
Sign up27.0220.293.7624.81
Total900.8 676.17125.31827.13
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up264.07198.2236.73242.47
Unsalted butter97.8373.4413.6189.83
Whole condensed milk with sugar47.6235.756.6343.73
Raw egg white27.7820.853.8725.51
Citric acid1.641.240.231.51
Sign up1.1 0.830.161.01
Total440.04330.3361.23404.06
Output432.39324.5660.15397.02

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.

№061 Cream "New" with condensed milk syrup

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up50.1937.676.9846.09
Unsalted butter41.3931.065.7638.0 
Vanilla powder0.360.270.0510.33
Cognac0.0780.0580.010.071
Wine0.0780.0580.010.071
Total92.09669.11612.81184.562
Output90.0867.6212.5382.71

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.

No. 107 Chocolate grits basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up20.9515.732.9219.24
Cocoa powder5.253.940.734.82
Unsalted butter1.1 0.830.161.02
Vanilla powder0.140.1 0.020.12
Total27.4420.6 3.8325.2 
Output27.0220.293.7624.81

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.

No. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up154.57116.0321.5 141.93
Starch syrup77.2958.0110.7570.96
Water38.6429.015.3735.48
Water (for soaking agar-agar)10.788.091.5 9.89
Agar2.151.620.3 1.97
Total283.43212.7639.42260.23
Output264.07198.2236.73242.47

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 ℃.

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up104.2378.2414.4995.71
Granulated sugar62.5446.958.7 57.43
Flour, premium50.6638.027.0446.51
Potato starch12.5 9.381.7411.49
Essence0.620.470.0870.57
Total230.55173.0632.057211.71
Output180.16135.2325.06165.43

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.

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up61.0145.798.4956.02
Granulated sugar55.4641.637.7150.93
Cognac or dessert wine5.193.890.724.76
Essence of rum0.210.160.0290.19
Total121.8791.4716.949111.9 
Output108.0981.1415.0499.26

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.

No. 063 Milk-sugar syrup on condensed milk

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up32.9524.724.5830.25
water12.2 9.161.6911.2 
Whole condensed milk with sugar6.434.830.895.9 
Total51.5838.717.1647.35
Output50.1937.676.9846.09

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.

# 099 Lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up16.6612.512.3215.3 
Water5.554.170.775.1 
Starch syrup2.491.880.352.3 
Essence0.0580.0440.008 0.053
Total24.75818.604 3.44822.753
Output20.9515.732.9219.24

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up322.18241.8444.8 295.83
Unsalted butter140.32105.3319.52128.85
Water128.1896.2117.82117.71
Melange104.2378.2414.4995.71
Starch syrup79.7859.8911.1173.26
Sign up63.0647.338.7757.9 
Whole condensed milk with sugar54.0640.587.5249.63
Flour, premium50.6638.027.0446.51
Raw egg white27.7820.853.8725.51
Potato starch12.5 9.381.7411.49
Sign up5.253.940.734.82
Cognac or dessert wine5.193.890.724.76
Agar2.151.620.3 1.97
Citric acid1.641.240.231.51
Citrus essence1.1 0.830.161.01
Sign up0.690.510.0960.62
Vanilla powder0.5 0.370.0710.46
Essence of rum0.210.160.0290.19
Cognac0.0780.0580.010.071
Wine0.0780.0580.010.071
Total999.636750.346139.036917.882
Output866.7 650.6 120.6 795.8