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Homemade recipe Bunny cake [Zvenigorod] 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.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 164.23 | 154.45 | 31.75 | 235.38 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 86.16 | 81.03 | 16.66 | 123.49 |
Water | 59.11 | 55.59 | 11.43 | 84.71 |
Starch syrup | 51.53 | 48.47 | 9.96 | 73.86 |
Melange | 43.90 | 41.28 | 8.49 | 62.92 |
Sign up | 37.94 | 35.68 | 7.33 | 54.38 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 35.01 | 32.92 | 6.77 | 50.18 |
Coconut sprinkle | 22.76 | 21.41 | 4.40 | 32.63 |
Flour, premium | 21.33 | 20.06 | 4.12 | 30.58 |
Raw egg white | 18.53 | 17.42 | 3.58 | 26.55 |
Sign up | 5.27 | 4.95 | 1.02 | 7.55 |
Cognac or dessert wine | 1.70 | 1.60 | 0.33 | 2.43 |
Agar (E406) | 1.44 | 1.35 | 0.28 | 2.06 |
Citric acid (E330) | 1.10 | 1.03 | 0.21 | 1.57 |
Citrus essence | 0.74 | 0.69 | 0.14 | 1.05 |
Sign up | 0.26 | 0.25 | 0.051 | 0.38 |
Vanilla powder | 0.19 | 0.17 | 0.036 | 0.27 |
Essence of rum | 0.068 | 0.064 | 0.013 | 0.10 |
Cognac | 0.039 | 0.037 | 0.008 | 0.056 |
Wine | 0.039 | 0.037 | 0.008 | 0.056 |
Total | 551.33 | 518.49 | 106.58 | 790.17 |
Output | 485.20 | 456.30 | 93.80 | 695.40 |
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