1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe Cake Alyonushka [Kolomna] 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. ** 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 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: 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 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.
Manual: Prepare a cream like protein (custard) No. 87. At the end of beating, add hot (90 ℃) sugar-agar syrup, which is prepared from granulated sugar and soaked agar by boiling to a temperature of 115 ℃.
Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 228.09 | 396.76 | 253.95 | 153.43 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 99.18 | 172.53 | 110.43 | 66.72 |
Melange | 93.45 | 162.56 | 104.05 | 62.87 |
Water | 64.71 | 112.56 | 72.04 | 43.53 |
Flour, premium | 45.42 | 79.00 | 50.57 | 30.55 |
Sign up | 27.64 | 48.07 | 30.77 | 18.59 |
Starch syrup | 25.53 | 44.42 | 28.43 | 17.18 |
Raw egg white | 18.74 | 32.59 | 20.86 | 12.60 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 15.74 | 27.37 | 17.52 | 10.59 |
Potato starch | 11.21 | 19.51 | 12.49 | 7.54 |
Sign up | 8.57 | 14.91 | 9.54 | 5.77 |
Cognac or dessert wine | 4.11 | 7.15 | 4.58 | 2.76 |
Agar (E406) | 0.85 | 1.48 | 0.94 | 0.57 |
Vanilla powder | 0.59 | 1.03 | 0.66 | 0.40 |
Essence | 0.56 | 0.98 | 0.62 | 0.38 |
Sign up | 0.54 | 0.94 | 0.60 | 0.37 |
Citrus essence | 0.36 | 0.63 | 0.41 | 0.25 |
Essence of rum | 0.16 | 0.29 | 0.18 | 0.11 |
Cocoa powder [Skurikhin] | 0.14 | 0.24 | 0.15 | 0.093 |
Cognac | 0.13 | 0.22 | 0.14 | 0.086 |
Sign up | 0.12 | 0.21 | 0.14 | 0.083 |
Total | 645.85 | 1123.45 | 719.08 | 434.45 |
Output | 553.90 | 963.50 | 616.70 | 372.60 |
- Consolidated recipe Cake Alyonushka [Kolomna]
- Technological map Cake Alyonushka [Kolomna]
- Energy value Cake Alyonushka [Kolomna]
- Mass fraction of sugar and fat Cake Alyonushka [Kolomna]
- Nutritional value Cake Alyonushka [Kolomna]
- Constructor ganache Cake Alyonushka [Kolomna]
- The cost of raw materials for Cake Alyonushka [Kolomna]
- Homemade recipe Cake Alyonushka [Kolomna]
- Technology instruction Cake Alyonushka [Kolomna]
- Recipe Cake Alyonushka [Kolomna]
- Technical and technological map Cake Alyonushka [Kolomna]