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Рецептура для домашнего приготовления Coconut cake [Yakhroma]
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.
Description: ** Characteristics of a semi-finished product. ** 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 to 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 whipping, add cocoa powder and vanillin. Beating duration 20 min.
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|
|Whole condensed milk with sugar||77.73||2.82||54.9||63.51|
|Raw egg yolk||13.4||0.48||9.47||10.94|
|Raw egg white||8.47||0.31||5.98||6.92|
|Cognac or dessert wine||1.71||0.062||1.21||1.4|
|Essence of rum||0.069||0.002||0.05||0.057|
- Consolidated recipe Coconut cake [Yakhroma]
- Technological map Coconut cake [Yakhroma]
- Energy value Coconut cake [Yakhroma]
- Mass fraction of sugar and fat Coconut cake [Yakhroma]
- Nutritional value Coconut cake [Yakhroma]
- The cost of raw materials for Coconut cake [Yakhroma]
- Homemade recipe Coconut cake [Yakhroma]
- Technology instruction Coconut cake [Yakhroma]
- Recipe Coconut cake [Yakhroma]
- Technical and technological map Coconut cake [Yakhroma]