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1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Рецептура для домашнего приготовления Cake Gift of the summer (figured) [Pavlovsky Posad]
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 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.
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: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.
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 | 266.31 | 127.1 | 63.59 | 48.66 |
| Melange | 188.41 | 89.91 | 44.99 | 34.43 |
| Unsalted butter | 97.67 | 46.6 | 23.31 | 17.85 |
| Flour, premium | 91.53 | 43.69 | 21.85 | 16.73 |
| water | 51.02 | 24.35 | 12.18 | 9.33 |
| Sign up | 36.77 | 17.55 | 8.78 | 6.72 |
| Jam | 31.73 | 15.14 | 7.57 | 5.8 |
| Potato starch | 22.6 | 10.78 | 5.4 | 4.13 |
| Cognac | 6.54 | 3.11 | 1.56 | 1.19 |
| Chocolate glaze | 5.61 | 2.67 | 1.34 | 1.02 |
| Sign up | 5.38 | 2.57 | 1.29 | 0.98 |
| Cocoa powder | 1.62 | 0.78 | 0.39 | 0.3 |
| Whole condensed milk with sugar | 1.47 | 0.7 | 0.35 | 0.27 |
| Essence | 1.12 | 0.54 | 0.27 | 0.2 |
| Vanilla powder | 0.86 | 0.42 | 0.2 | 0.16 |
| Sign up | 0.49 | 0.23 | 0.11 | 0.09 |
| Essence of rum | 0.21 | 0.1 | 0.051 | 0.04 |
| Wine | 0.16 | 0.075 | 0.037 | 0.029 |
| Total | 809.5 | 386.315 | 193.268 | 147.929 |
| Output | 687.3 | 328.0 | 164.1 | 125.6 |
- Consolidated recipe Cake Gift of the summer (figured) [Pavlovsky Posad]
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