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Homemade recipe Cake Anniversary album [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 | 113.07 | 201.36 | 129.63 | 257.29 |
Melange | 67.30 | 119.86 | 77.16 | 153.14 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 47.65 | 84.87 | 54.63 | 108.43 |
Flour, premium | 32.71 | 58.25 | 37.50 | 74.43 |
water | 27.84 | 49.58 | 31.92 | 63.35 |
Sign up | 19.68 | 35.04 | 22.56 | 44.78 |
Potato starch | 8.08 | 14.38 | 9.26 | 18.38 |
Chocolate glaze [Skurikhin] | 7.36 | 13.11 | 8.44 | 16.75 |
Cognac | 3.79 | 6.75 | 4.35 | 8.63 |
Cognac or dessert wine | 3.11 | 5.53 | 3.56 | 7.07 |
Sign up | 2.34 | 4.16 | 2.68 | 5.32 |
Vanilla powder | 0.42 | 0.75 | 0.48 | 0.96 |
Essence | 0.40 | 0.72 | 0.46 | 0.92 |
Essence of rum | 0.12 | 0.22 | 0.14 | 0.28 |
Wine | 0.051 | 0.090 | 0.058 | 0.12 |
Total | 333.92 | 594.70 | 382.84 | 759.85 |
Output | 286.70 | 510.60 | 328.70 | 652.40 |
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