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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 Little Red Riding Hood (curly) [Noginsk] 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.
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.
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 ℃.
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 | 326.63 | 37.52 | 29.18 | 315.61 |
| Granulated sugar | 195.21 | 22.43 | 17.44 | 188.62 |
| Whole condensed milk with sugar the weight ratio of fat 8.5% | 172.20 | 19.78 | 15.38 | 166.39 |
| Melange | 135.78 | 15.60 | 12.13 | 131.19 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 94.81 | 10.89 | 8.47 | 91.61 |
| Sign up | 65.99 | 7.58 | 5.90 | 63.76 |
| Starch syrup | 34.30 | 3.94 | 3.06 | 33.14 |
| Water | 21.93 | 2.52 | 1.96 | 21.19 |
| Fresh whole milk the weight ratio of fat 3.2% | 21.57 | 2.48 | 1.93 | 20.84 |
| Cocoa powder [Skurikhin] | 15.15 | 1.74 | 1.35 | 14.64 |
| Sign up | 12.33 | 1.42 | 1.10 | 11.91 |
| Potato starch | 5.43 | 0.62 | 0.49 | 5.25 |
| Agar (E406) | 0.96 | 0.11 | 0.085 | 0.92 |
| Citric acid (E330) | 0.73 | 0.084 | 0.065 | 0.70 |
| Citrus essence | 0.49 | 0.056 | 0.044 | 0.47 |
| Sign up | 0.46 | 0.052 | 0.041 | 0.44 |
| Cognac | 0.13 | 0.015 | 0.012 | 0.13 |
| Wine | 0.070 | 0.008 | 0.006 | 0.068 |
| Total | 1104.16 | 126.85 | 98.65 | 1066.89 |
| Output | 974.90 | 112.00 | 87.10 | 942.00 |
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