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Homemade recipe Chrysanthemum Cake [Yakhroma] 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.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: Prepared as a cream New No. 61, at the end of whipping add cocoa powder.
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.
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 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 semi-finished product in the same way as air No. 23, add citric acid at the end of whipping.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 123.98 | 63.50 | 322.89 | 322.06 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 66.08 | 33.85 | 172.09 | 171.65 |
Water | 37.01 | 18.96 | 96.38 | 96.13 |
Starch syrup | 35.32 | 18.09 | 91.99 | 91.75 |
Melange | 29.57 | 15.14 | 77.00 | 76.80 |
Sign up | 21.77 | 11.15 | 56.68 | 56.54 |
Chocolate | 15.33 | 7.85 | 39.93 | 39.83 |
Raw egg white | 14.63 | 7.49 | 38.10 | 38.00 |
Flour, premium | 14.37 | 7.36 | 37.42 | 37.33 |
Fresh whole milk the weight ratio of fat 3.2% | 8.90 | 4.56 | 23.17 | 23.11 |
Sign up | 3.55 | 1.82 | 9.24 | 9.22 |
Cognac or dessert wine | 1.23 | 0.63 | 3.19 | 3.18 |
Agar (E406) | 0.98 | 0.50 | 2.56 | 2.56 |
Citric acid (E330) | 0.77 | 0.39 | 2.01 | 2.00 |
Citrus essence | 0.50 | 0.26 | 1.31 | 1.31 |
Sign up | 0.33 | 0.17 | 0.86 | 0.85 |
Vanilla powder | 0.21 | 0.11 | 0.54 | 0.54 |
Essence | 0.18 | 0.091 | 0.46 | 0.46 |
Essence of rum | 0.049 | 0.025 | 0.13 | 0.13 |
Cognac | 0.048 | 0.024 | 0.12 | 0.12 |
Sign up | 0.035 | 0.018 | 0.090 | 0.090 |
Total | 374.84 | 191.99 | 976.17 | 973.66 |
Output | 328.00 | 168.00 | 854.20 | 852.00 |
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