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Homemade recipe Fairy cake [Zvenigorod] 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.
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. ** 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.
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 | 307.63 | 84.30 | 130.10 | 187.38 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 133.99 | 36.72 | 56.67 | 81.62 |
Water | 122.40 | 33.54 | 51.76 | 74.55 |
Melange | 99.52 | 27.27 | 42.09 | 60.62 |
Starch syrup | 76.18 | 20.88 | 32.22 | 46.40 |
Sign up | 60.21 | 16.50 | 25.46 | 36.67 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 51.62 | 14.15 | 21.83 | 31.44 |
Flour, premium | 48.37 | 13.25 | 20.45 | 29.46 |
Raw egg white | 26.53 | 7.27 | 11.22 | 16.16 |
Potato starch | 11.94 | 3.27 | 5.05 | 7.27 |
Sign up | 5.02 | 1.37 | 2.12 | 3.05 |
Cognac or dessert wine | 4.95 | 1.36 | 2.09 | 3.01 |
Agar (E406) | 2.06 | 0.56 | 0.87 | 1.25 |
Citric acid (E330) | 1.57 | 0.43 | 0.66 | 0.96 |
Citrus essence | 1.05 | 0.29 | 0.45 | 0.64 |
Sign up | 0.65 | 0.18 | 0.28 | 0.40 |
Vanilla powder | 0.48 | 0.13 | 0.20 | 0.29 |
Essence of rum | 0.20 | 0.054 | 0.084 | 0.12 |
Cognac | 0.074 | 0.020 | 0.031 | 0.045 |
Wine | 0.074 | 0.020 | 0.031 | 0.045 |
Total | 954.51 | 261.58 | 403.67 | 581.40 |
Output | 827.60 | 226.80 | 350.00 | 504.10 |
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