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Homemade recipe Cake Fruit soufflé [Serpukhov] Recipe No. 1
Description: ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.
Manual: Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.
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.
Manual: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 25.04 | 257.09 | 71.00 | 322.80 |
Melange | 11.99 | 123.11 | 34.00 | 154.57 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 11.91 | 122.30 | 33.77 | 153.56 |
Starch syrup | 8.33 | 85.57 | 23.63 | 107.45 |
Flour, premium | 5.83 | 59.83 | 16.52 | 75.12 |
Sign up | 5.33 | 54.72 | 15.11 | 68.71 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 5.14 | 52.73 | 14.56 | 66.21 |
Raw egg white | 3.00 | 30.76 | 8.49 | 38.62 |
Fruit filling | 2.22 | 22.80 | 6.30 | 28.63 |
Potato starch | 1.44 | 14.77 | 4.08 | 18.55 |
Sign up | 0.74 | 7.60 | 2.10 | 9.54 |
Fruit mousse | 0.74 | 7.60 | 2.10 | 9.54 |
Fresh whole milk the weight ratio of fat 3.2% | 0.56 | 5.77 | 1.59 | 7.24 |
Agar (E406) | 0.23 | 2.39 | 0.66 | 3.00 |
Citric acid (E330) | 0.18 | 1.82 | 0.50 | 2.28 |
Sign up | 0.12 | 1.22 | 0.34 | 1.53 |
Essence | 0.072 | 0.74 | 0.20 | 0.93 |
Vanilla powder | 0.012 | 0.12 | 0.034 | 0.16 |
Cognac | 0.003 | 0.026 | 0.007 | 0.033 |
Wine | 0.003 | 0.026 | 0.007 | 0.033 |
Total | 82.89 | 850.99 | 235.00 | 1068.51 |
Output | 71.60 | 735.10 | 203.00 | 923.00 |
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