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Homemade recipe Cake Tatyana [Yakhroma] Recipe No. 1
Description: A homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: A mixture of egg yolks mixed with water in a 1: 1 ratio and condensed milk is persuaded in a water bath until a creamy consistency. Then it is cooled and introduced gradually, in several steps, into the butter previously softened in a whipping machine. At the end of the beating, add cocoa powder and vanillin. Duration of whipping is 20 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.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 28.11 | 113.70 | 82.47 | 202.63 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 26.76 | 108.23 | 78.50 | 192.88 |
Granulated sugar | 24.39 | 98.64 | 71.55 | 175.79 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 16.16 | 65.38 | 47.42 | 116.52 |
Flour, premium | 13.66 | 55.26 | 40.08 | 98.47 |
Sign up | 11.06 | 44.73 | 32.44 | 79.72 |
Potato starch | 3.37 | 13.64 | 9.90 | 24.31 |
Raw egg yolk | 2.79 | 11.27 | 8.17 | 20.08 |
Roasted kernels | 2.23 | 9.01 | 6.54 | 16.06 |
Chocolate | 2.11 | 8.54 | 6.19 | 15.22 |
Sign up | 1.38 | 5.59 | 4.05 | 9.96 |
Cognac or dessert wine | 0.70 | 2.84 | 2.06 | 5.07 |
Essence | 0.17 | 0.68 | 0.49 | 1.22 |
Essence of rum | 0.028 | 0.11 | 0.083 | 0.20 |
Vanillin | 0.014 | 0.058 | 0.042 | 0.10 |
Total | 132.93 | 537.68 | 389.99 | 958.24 |
Output | 113.50 | 459.10 | 333.00 | 818.20 |
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