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Рецептура для домашнего приготовления Forest edge cake (figured) [Noginsk]

Forest edge cake (figured) [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up264.04370.78174.55275.09
No. 001 Biscuit (main)90.01126.4159.5193.77
№061 Cream "New"73.72103.5348.7376.81
№062 Cream "New" chocolate34.2948.1522.6735.73
No. 024 Air12.8618.068.5 13.4 
Sign up5.147.223.4 5.36
Total480.06674.15317.36500.16
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up161.25226.44106.6 168.0 
Unsalted butter59.7483.8939.5 62.24
Whole condensed milk with sugar29.0840.8419.2330.3 
Raw egg white16.9723.8211.2117.68
Citric acid1.0 1.410.661.05
Sign up0.670.940.450.7 
Total268.71377.34177.65279.97
Output264.04370.78174.55275.09

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 up41.0757.6927.1642.8 
Unsalted butter33.8747.5722.4 35.29
Vanilla powder0.3 0.420.2 0.31
Cognac0.0640.0890.0420.066
Wine0.0640.0890.0420.066
Total75.368105.85849.84478.532
Output73.72103.5348.7376.81

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 up18.7426.3 12.3919.51
Unsalted butter14.5620.449.6215.17
Cocoa powder1.652.321.091.73
Vanilla powder0.130.180.0850.14
Cognac0.0670.0930.0440.069
Total35.14749.33323.22936.619
Output34.2948.1522.6735.73

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. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up94.38132.5562.4 98.34
Starch syrup47.1966.2731.1949.17
Water23.6 33.1415.6 24.58
Water (for soaking agar-agar)6.589.244.356.85
Agar1.321.850.871.37
Total173.07243.05114.41180.31
Output161.25226.44106.6 168.0 

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. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up52.0873.1334.4254.25
Granulated sugar31.2543.8820.6632.54
Flour, premium25.3135.5416.7426.36
Potato starch6.258.784.136.51
Essence0.310.440.210.32
Total115.2 161.7776.16119.98
Output90.01126.4159.5193.77

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 up42.6359.8628.1844.41
Fresh whole milk the weight ratio of fat 3.2%20.3728.6 13.4621.22
Total63.0 88.4641.6465.63
Output59.8183.9939.5462.31

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. 024 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up12.1617.078.0412.68
Raw egg white6.088.544.026.34
Citric acid0.0610.0860.040.064
Vanilla powder0.0610.0860.040.064
Total18.36225.78212.1419.148
Output12.8618.068.5 13.4 

Manual: Prepare a semi-finished product in the same way as air No. 23, add citric acid at the end of whipping.

No. 016 Sand (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up2.653.721.762.76
Unsalted butter1.592.231.061.65
Granulated sugar1.061.490.7 1.11
Melange0.370.520.240.39
Flour, premium (on the dust)0.210.290.140.22
Sign up0.010.0150.007 0.012
Salt0.010.0150.007 0.012
Ammonium carbonate0.003 0.004 0.002 0.003 
Baking soda0.003 0.004 0.002 0.003 
Total5.906 8.2883.9186.16
Output5.147.223.4 5.36

Description: ** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.
Manual:
** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up181.47254.85119.98189.08
Unsalted butter109.77154.1372.57114.35
Melange52.4473.6534.6754.64
Starch syrup47.1966.2731.1949.17
Water30.1842.3819.9531.44
Sign up29.0840.8419.2330.3 
Flour, premium28.1639.5618.6329.34
Raw egg white23.0532.3615.2324.02
Fresh whole milk the weight ratio of fat 3.2%20.3728.6 13.4621.22
Potato starch6.258.784.136.51
Sign up1.652.321.091.73
Agar1.321.850.871.37
Citric acid1.071.5 0.7 1.11
Citrus essence0.670.940.450.7 
Vanilla powder0.490.680.320.51
Sign up0.320.450.220.33
Cognac0.140.180.0860.14
Wine0.0640.0890.0420.066
Salt0.010.0150.007 0.012
Ammonium carbonate0.003 0.004 0.002 0.003 
Sign up0.003 0.004 0.002 0.003 
Total533.7 749.452352.829556.044
Output458.9 644.4 303.4 478.1