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Homemade recipe Cake Swan [Mozhaisk] 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. ** 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 | 200.36 | 105.56 | 16.41 | 96.17 |
Granulated sugar | 187.99 | 99.04 | 15.40 | 90.24 |
Melange | 164.95 | 86.90 | 13.51 | 79.18 |
Flour, premium | 80.17 | 42.23 | 6.57 | 38.48 |
Chocolate | 69.36 | 36.54 | 5.68 | 33.29 |
Sign up | 60.89 | 32.08 | 4.99 | 29.23 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 38.95 | 20.52 | 3.19 | 18.69 |
Coconut sprinkle | 23.12 | 12.18 | 1.89 | 11.10 |
Potato starch | 19.79 | 10.43 | 1.62 | 9.50 |
Fresh whole milk the weight ratio of fat 3.2% | 16.08 | 8.47 | 1.32 | 7.72 |
Sign up | 5.17 | 2.73 | 0.42 | 2.48 |
Essence | 0.99 | 0.52 | 0.081 | 0.47 |
Vanilla powder | 0.35 | 0.18 | 0.028 | 0.17 |
Essence of rum | 0.21 | 0.11 | 0.017 | 0.10 |
Cognac | 0.073 | 0.038 | 0.006 | 0.035 |
Sign up | 0.073 | 0.038 | 0.006 | 0.035 |
Total | 868.51 | 457.57 | 71.13 | 416.89 |
Output | 730.20 | 384.70 | 59.80 | 350.50 |
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