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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Baby [Stupino] → Recipe No. 1 → Home

Homemade recipe Cake Baby [Stupino] Recipe No. 1

Cake Baby [Stupino] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up226.92 186.63 38.33 179.45 
№105 Souffle226.92 186.63 38.33 179.45 
№061 Cream "New"113.46 93.32 19.17 89.73 
№062а Cream "New" chocolate106.65 87.72 18.02 84.35 
№002 Fried biscuit crumb6.81 5.60 1.15 5.38 
Total680.75 559.88 115.00 538.36 
Output
List of recipes

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up138.58 113.97 23.41 109.59 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]51.34 42.23 8.67 40.60 
Whole condensed milk with sugar the weight ratio of fat 8.5%24.99 20.55 4.22 19.76 
Raw egg white14.58 11.99 2.46 11.53 
Citric acid (E330)0.86 0.71 0.15 0.68 
Sign up0.58 0.48 0.10 0.46 
Total230.94 189.93 39.01 182.63 
Output226.92 186.63 38.33 179.45 

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.

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up63.22 51.99 10.68 49.99 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]52.13 42.87 8.81 41.23 
Vanilla powder0.46 0.38 0.0780.37 
Cognac0.10 0.0800.0160.077
Wine0.10 0.0800.0160.077
Total116.00 95.41 19.60 91.74 
Output113.46 93.32 19.17 89.73 

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.

№062а Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up56.52 46.48 9.55 44.70 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]46.60 38.33 7.87 36.86 
Cocoa powder [Skurikhin]5.29 4.35 0.89 4.19 
Vanilla powder0.41 0.34 0.0700.33 
Cognac0.21 0.18 0.0360.17 
Total109.04 89.68 18.42 86.23 
Output106.65 87.72 18.02 84.35 

Butter-whipped semi-finished product basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up95.30 78.38 16.10 75.37 
Granulated sugar72.14 59.33 12.19 57.05 
Margarine72.14 59.33 12.19 57.05 
Melange50.87 41.84 8.59 40.23 
Total290.46 238.88 49.07 229.70 
Output226.92 186.63 38.33 179.45 

No. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up81.12 66.71 13.70 64.15 
Starch syrup40.56 33.36 6.85 32.07 
Water20.28 16.68 3.43 16.04 
Water (for soaking agar-agar)5.65 4.65 0.96 4.47 
Agar (E406)1.13 0.93 0.19 0.89 
Total148.74 122.33 25.13 117.63 
Output138.58 113.97 23.41 109.59 

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 ℃.

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 up85.35 70.19 14.42 67.50 
Fresh whole milk the weight ratio of fat 3.2%40.77 33.53 6.89 32.24 
Total126.12 103.72 21.31 99.74 
Output119.74 98.48 20.23 94.69 

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.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.99 4.10 0.84 3.95 
Granulated sugar2.99 2.46 0.51 2.37 
Flour, premium2.42 1.99 0.41 1.92 
Potato starch0.60 0.49 0.10 0.47 
Essence0.0300.0250.0050.024
Total11.04 9.08 1.86 8.73 
Output6.81 5.60 1.15 5.38 

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up241.60 198.70 40.81 191.06 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]150.08 123.43 25.35 118.69 
Flour, premium97.73 80.38 16.51 77.29 
Margarine72.14 59.33 12.19 57.05 
Melange55.86 45.94 9.44 44.18 
Sign up40.77 33.53 6.89 32.24 
Starch syrup40.56 33.36 6.85 32.07 
Water25.93 21.33 4.38 20.51 
Whole condensed milk with sugar the weight ratio of fat 8.5%24.99 20.55 4.22 19.76 
Raw egg white14.58 11.99 2.46 11.53 
Sign up5.29 4.35 0.89 4.19 
Agar (E406)1.13 0.93 0.19 0.89 
Vanilla powder0.87 0.72 0.15 0.69 
Citric acid (E330)0.86 0.71 0.15 0.68 
Potato starch0.60 0.49 0.10 0.47 
Sign up0.58 0.48 0.10 0.46 
Cognac0.31 0.26 0.0530.25 
Wine0.10 0.0800.0160.077
Essence0.0300.0250.0050.024
Total774.01 636.58 130.76 612.12 
Output661.20 543.80 111.70 522.90 

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