1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Рецептура для домашнего приготовления Cake Nut [Yakhroma]
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.
Description: ** Characteristics of the semi-finished product. ** Round shape. Smooth, thin top crust of golden brown color. The crumb is porous, elastic, brown in color.
** Preparation of dough. ** Egg yolks are ground with 50% granulated sugar, provided by the recipe, until the sugar crystals are completely dissolved. Beat the egg whites separately. At the end of the beating, add the remaining granulated sugar. The whipped whites and yolks are mixed. Whipped butter, preheated to 30 ℃, is added to the egg-sugar mass, mixed until a homogeneous mass is obtained, then flour mixed with cocoa powder is gradually added and the dough is kneaded.
** Shaping. ** The dough is poured into round molds, the bottom of which is preliminarily covered with paper.
** Baking. ** Baking duration 40–45 minutes at a temperature of 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from the 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.
Manual: Prepare a semi-finished product in the same way as air No. 23, add citric acid at the end of whipping.
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|
|Fresh whole milk the weight ratio of fat 3.2%||43.63||3.33||33.3||22.73|
|Raw egg white||7.31||0.55||5.58||3.81|
- Consolidated recipe Cake Nut [Yakhroma]
- Technological map Cake Nut [Yakhroma]
- Energy value Cake Nut [Yakhroma]
- Mass fraction of sugar and fat Cake Nut [Yakhroma]
- Nutritional value Cake Nut [Yakhroma]
- The cost of raw materials for Cake Nut [Yakhroma]
- Homemade recipe Cake Nut [Yakhroma]
- Technology instruction Cake Nut [Yakhroma]
- Recipe Cake Nut [Yakhroma]
- Technical and technological map Cake Nut [Yakhroma]