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Homemade recipe Cake Tenderness [Stupino] 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. ** 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.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 144.53 | 30.03 | 266.77 | 48.61 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 81.00 | 16.83 | 149.51 | 27.24 |
Melange | 69.57 | 14.46 | 128.42 | 23.40 |
Flour, premium | 33.81 | 7.03 | 62.41 | 11.37 |
Fresh whole milk the weight ratio of fat 3.2% | 33.45 | 6.95 | 61.74 | 11.25 |
Sign up | 28.97 | 6.02 | 53.47 | 9.74 |
Potato starch | 8.35 | 1.73 | 15.41 | 2.81 |
Cognac | 3.96 | 0.82 | 7.31 | 1.33 |
Cognac or dessert wine | 3.23 | 0.67 | 5.97 | 1.09 |
Vanilla powder | 0.72 | 0.15 | 1.32 | 0.24 |
Sign up | 0.45 | 0.094 | 0.83 | 0.15 |
Essence | 0.42 | 0.087 | 0.77 | 0.14 |
Wine | 0.14 | 0.030 | 0.27 | 0.048 |
Essence of rum | 0.13 | 0.027 | 0.24 | 0.044 |
Total | 408.74 | 84.93 | 754.44 | 137.47 |
Output | 354.70 | 73.70 | 654.70 | 119.30 |
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