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Homemade recipe Lemon cake [Serpukhov] 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.
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.
Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 338.97 | 89.73 | 56.97 | 147.31 |
Melange | 193.02 | 51.09 | 32.44 | 83.88 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 159.88 | 42.32 | 26.87 | 69.48 |
Flour, premium | 93.81 | 24.83 | 15.77 | 40.77 |
Water | 93.46 | 24.74 | 15.71 | 40.61 |
Sign up | 66.02 | 17.48 | 11.10 | 28.69 |
Fruit | 46.00 | 12.18 | 7.73 | 19.99 |
Fresh lemons | 29.87 | 7.91 | 5.02 | 12.98 |
Potato starch | 23.16 | 6.13 | 3.89 | 10.07 |
Cognac or dessert wine | 7.94 | 2.10 | 1.33 | 3.45 |
Sign up | 1.42 | 0.37 | 0.24 | 0.62 |
Essence | 1.16 | 0.31 | 0.19 | 0.50 |
Essence of rum | 0.32 | 0.084 | 0.053 | 0.14 |
Cognac | 0.30 | 0.079 | 0.050 | 0.13 |
Wine | 0.30 | 0.079 | 0.050 | 0.13 |
Total | 1055.62 | 279.43 | 177.43 | 458.74 |
Output | 897.20 | 237.50 | 150.80 | 389.90 |
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