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Homemade recipe Arena Cake [Wedge] Recipe No. 1
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. ** 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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 323.07 | 177.73 | 343.92 | 204.05 |
Melange | 201.59 | 110.90 | 214.60 | 127.32 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 120.07 | 66.06 | 127.83 | 75.84 |
Water | 108.16 | 59.50 | 115.14 | 68.31 |
Flour, premium | 97.97 | 53.90 | 104.29 | 61.88 |
Sign up | 52.27 | 28.75 | 55.64 | 33.01 |
Fresh whole milk the weight ratio of fat 3.2% | 49.58 | 27.28 | 52.78 | 31.32 |
Potato starch | 24.19 | 13.31 | 25.75 | 15.28 |
Coconut sprinkle | 17.42 | 9.58 | 18.55 | 11.00 |
Cognac or dessert wine | 9.19 | 5.06 | 9.78 | 5.80 |
Sign up | 1.21 | 0.67 | 1.29 | 0.76 |
Vanilla powder | 1.06 | 0.59 | 1.13 | 0.67 |
Essence of rum | 0.37 | 0.20 | 0.39 | 0.23 |
Cognac | 0.22 | 0.12 | 0.24 | 0.14 |
Wine | 0.22 | 0.12 | 0.24 | 0.14 |
Total | 1006.60 | 553.76 | 1071.58 | 635.76 |
Output | 845.80 | 465.30 | 900.40 | 534.20 |
- Consolidated recipe Arena Cake [Wedge]
- Technological map Arena Cake [Wedge]
- Energy value Arena Cake [Wedge]
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- Nutritional value Arena Cake [Wedge]
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- The cost of raw materials for Arena Cake [Wedge]
- Homemade recipe Arena Cake [Wedge]
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- Recipe Arena Cake [Wedge]
- Technical and technological map Arena Cake [Wedge]