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Homemade recipe Cake Improvisation [Lyubertsy] 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. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.
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 semi-finished product air No. 23 is crushed and sieved.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 376.59 | 537.00 | 294.35 | 182.06 |
Raw egg white | 115.79 | 165.11 | 90.50 | 55.98 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 78.46 | 111.88 | 61.32 | 37.93 |
Fruit cooking | 71.32 | 101.70 | 55.74 | 34.48 |
Fresh whole milk the weight ratio of fat 3.2% | 32.40 | 46.20 | 25.32 | 15.66 |
Sign up | 5.68 | 8.10 | 4.44 | 2.75 |
Vanilla powder | 3.01 | 4.29 | 2.35 | 1.46 |
Cognac | 0.15 | 0.21 | 0.11 | 0.071 |
Wine | 0.15 | 0.21 | 0.11 | 0.071 |
Total | 683.54 | 974.69 | 534.27 | 330.45 |
Output | 546.30 | 779.00 | 427.00 | 264.10 |
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