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Homemade recipe Fidelity cake (figured) [Voskresensk] 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. ** 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. ** 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.
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 | 101.39 | 34.56 | 99.50 | 86.95 |
Jam | 61.56 | 20.98 | 60.41 | 52.79 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 60.90 | 20.76 | 59.76 | 52.23 |
Melange | 53.04 | 18.08 | 52.05 | 45.49 |
Fresh whole milk the weight ratio of fat 3.2% | 25.85 | 8.81 | 25.37 | 22.17 |
Sign up | 25.78 | 8.79 | 25.30 | 22.11 |
Water | 17.00 | 5.79 | 16.68 | 14.58 |
Chocolate glaze [Skurikhin] | 6.55 | 2.23 | 6.43 | 5.62 |
Potato starch | 6.36 | 2.17 | 6.25 | 5.46 |
Cocoa powder [Skurikhin] | 3.16 | 1.08 | 3.10 | 2.71 |
Sign up | 1.44 | 0.49 | 1.42 | 1.24 |
Vanilla powder | 0.54 | 0.18 | 0.53 | 0.46 |
Essence | 0.32 | 0.11 | 0.31 | 0.27 |
Cognac | 0.19 | 0.064 | 0.19 | 0.16 |
Wine | 0.062 | 0.021 | 0.061 | 0.053 |
Sign up | 0.058 | 0.020 | 0.057 | 0.050 |
Total | 364.20 | 124.13 | 357.40 | 312.34 |
Output | 316.00 | 107.70 | 310.10 | 271.00 |
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