Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Рецептура для домашнего приготовления Cake Waiting (fig) [Yegoryevsk]
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.
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: 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.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 104.68 | 232.59 | 46.3 | 201.92 |
| Unsalted butter | 62.65 | 139.19 | 27.71 | 120.82 |
| Melange | 47.18 | 104.83 | 20.86 | 91.01 |
| Flour, premium | 28.59 | 63.52 | 12.64 | 55.15 |
| Fresh whole milk the weight ratio of fat 3.2% | 26.2 | 58.22 | 11.59 | 50.54 |
| Sign up | 23.68 | 52.61 | 10.47 | 45.67 |
| Cognac or dessert wine | 2.01 | 4.47 | 0.89 | 3.88 |
| Cocoa powder | 1.51 | 3.35 | 0.67 | 2.9 |
| Vanilla powder | 0.55 | 1.23 | 0.25 | 1.07 |
| Essence | 0.29 | 0.63 | 0.12 | 0.54 |
| Sign up | 0.15 | 0.34 | 0.068 | 0.29 |
| Wine | 0.092 | 0.21 | 0.041 | 0.17 |
| Essence of rum | 0.08 | 0.17 | 0.036 | 0.15 |
| Total | 297.662 | 661.36 | 131.645 | 574.11 |
| Output | 255.5 | 567.7 | 113.0 | 492.8 |
- Consolidated recipe Cake Waiting (fig) [Yegoryevsk]
- Technological map Cake Waiting (fig) [Yegoryevsk]
- Energy value Cake Waiting (fig) [Yegoryevsk]
- Mass fraction of sugar and fat Cake Waiting (fig) [Yegoryevsk]
- Nutritional value Cake Waiting (fig) [Yegoryevsk]
- The cost of raw materials for Cake Waiting (fig) [Yegoryevsk]
- Homemade recipe Cake Waiting (fig) [Yegoryevsk]
- Technology instruction Cake Waiting (fig) [Yegoryevsk]
- Recipe Cake Waiting (fig) [Yegoryevsk]
- Technical and technological map Cake Waiting (fig) [Yegoryevsk]