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Рецептура для домашнего приготовления Festive cake [Yakhroma]

Festive cake [Yakhroma] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up377.69197.95229.53319.02
No. 001 Biscuit (main)323.72169.68196.74273.43
No. 095 Blotting syrup215.82113.12131.16182.29
No. 023 Air26.9814.1416.4 22.79
№062 Cream "New" chocolate26.9814.1416.4 22.79
Total971.19509.03590.23820.32
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up210.44110.29127.88177.75
Unsalted butter173.5490.95105.46146.58
Vanilla powder1.540.8 0.931.29
Cognac0.330.170.2 0.28
Wine0.330.170.2 0.28
Total386.18202.38234.67326.18
Output377.69197.95229.53319.02

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.

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up14.737.738.9612.45
Unsalted butter11.456.0 6.979.68
Cocoa powder1.3 0.680.791.1 
Vanilla powder0.1 0.0530.0620.085
Cognac0.0520.0280.0320.044
Total27.63214.49116.81423.359
Output26.9814.1416.4 22.79

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.

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up187.2898.17113.82158.19
Granulated sugar112.3658.9 68.2994.92
Flour, premium91.0247.7155.3176.88
Potato starch22.4811.7813.6518.99
Essence1.120.590.680.95
Total414.26217.15251.75349.93
Output323.72169.68196.74273.43

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.

No. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up160.5 84.1397.54135.58
Fresh whole milk the weight ratio of fat 3.2%76.6840.1946.6 64.76
Total237.18124.32144.14200.34
Output225.17118.02136.84190.2 

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.

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up121.8 63.8474.02102.88
Granulated sugar110.7358.0367.2993.53
Cognac or dessert wine10.345.426.298.74
Essence of rum0.410.220.260.35
Total243.28127.51147.86205.5 
Output215.82113.12131.16182.29

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.

No. 023 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up25.9413.5915.7621.9 
Raw egg white9.735.1 5.918.22
Vanilla powder0.2 0.1 0.120.16
Total35.8718.7921.7930.28
Output26.9814.1416.4 22.79

Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up409.53214.65248.87345.92
Melange187.2898.17113.82158.19
Unsalted butter184.9996.95112.42156.26
Water121.8 63.8474.02102.88
Flour, premium91.0247.7155.3176.88
Sign up76.6840.1946.6 64.76
Potato starch22.4811.7813.6518.99
Cognac or dessert wine10.345.426.298.74
Raw egg white9.735.1 5.918.22
Vanilla powder1.840.961.121.54
Sign up1.3 0.680.791.1 
Essence1.120.590.680.95
Essence of rum0.410.220.260.35
Cognac0.380.210.230.32
Wine0.330.170.2 0.28
Total1119.23586.64680.17945.38
Output945.4 495.5 574.5 798.5