1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe Yuzhanka cake [Yakhroma] Recipe No. 1
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: 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.
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 | 165.48 | 343.45 | 235.53 | 116.69 |
Melange | 100.82 | 209.25 | 143.50 | 71.09 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 57.73 | 119.81 | 82.16 | 40.71 |
Flour, premium | 49.00 | 101.70 | 69.74 | 34.55 |
Water | 47.29 | 98.14 | 67.30 | 33.34 |
Sign up | 29.19 | 60.58 | 41.55 | 20.58 |
Fresh whole milk the weight ratio of fat 3.2% | 24.88 | 51.63 | 35.41 | 17.54 |
Potato starch | 12.10 | 25.11 | 17.22 | 8.53 |
Cocoa powder [Skurikhin] | 10.94 | 22.70 | 15.57 | 7.71 |
Cognac or dessert wine | 3.61 | 7.50 | 5.14 | 2.55 |
Sign up | 2.14 | 4.43 | 3.04 | 1.51 |
Essence | 0.65 | 1.36 | 0.93 | 0.46 |
Vanilla powder | 0.62 | 1.29 | 0.89 | 0.44 |
Cognac | 0.26 | 0.54 | 0.37 | 0.18 |
Essence of rum | 0.14 | 0.30 | 0.21 | 0.10 |
Total | 504.86 | 1047.80 | 718.55 | 355.99 |
Output | 422.90 | 877.70 | 601.90 | 298.20 |
- Consolidated recipe Yuzhanka cake [Yakhroma]
- Technological map Yuzhanka cake [Yakhroma]
- Energy value Yuzhanka cake [Yakhroma]
- Mass fraction of sugar and fat Yuzhanka cake [Yakhroma]
- Nutritional value Yuzhanka cake [Yakhroma]
- Constructor ganache Yuzhanka cake [Yakhroma]
- The cost of raw materials for Yuzhanka cake [Yakhroma]
- Homemade recipe Yuzhanka cake [Yakhroma]
- Technology instruction Yuzhanka cake [Yakhroma]
- Recipe Yuzhanka cake [Yakhroma]
- Technical and technological map Yuzhanka cake [Yakhroma]