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Homemade recipe Cake Zhuravlik [Noginsk] 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.
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: Prepare a cream like protein (custard) No. 87. At the end of beating, add hot (90 ℃) sugar-agar syrup, which is prepared from granulated sugar and soaked agar by boiling to a temperature of 115 ℃.
Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 175.81 | 185.94 | 105.89 | 160.40 |
Fruit from compote | 93.51 | 98.90 | 56.32 | 85.31 |
Water | 67.25 | 71.12 | 40.50 | 61.35 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 63.48 | 67.14 | 38.23 | 57.91 |
Melange | 58.67 | 62.05 | 35.34 | 53.53 |
Sign up | 50.14 | 53.03 | 30.20 | 45.74 |
Compote syrup | 47.72 | 50.47 | 28.74 | 43.54 |
Fruit cooking | 31.17 | 32.97 | 18.77 | 28.44 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 30.90 | 32.68 | 18.61 | 28.19 |
Flour, premium | 28.51 | 30.16 | 17.17 | 26.01 |
Sign up | 22.20 | 23.47 | 13.37 | 20.25 |
Potato starch | 7.04 | 7.45 | 4.24 | 6.42 |
Cognac or dessert wine | 2.99 | 3.16 | 1.80 | 2.73 |
Agar (E406) | 1.94 | 2.05 | 1.17 | 1.77 |
Citric acid (E330) | 1.19 | 1.25 | 0.71 | 1.08 |
Sign up | 0.72 | 0.76 | 0.43 | 0.65 |
Essence | 0.47 | 0.50 | 0.28 | 0.43 |
Essence of rum | 0.12 | 0.13 | 0.072 | 0.11 |
Total | 683.83 | 723.22 | 411.87 | 623.86 |
Output | 591.90 | 626.00 | 356.50 | 540.00 |
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