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1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe Cake basket with lemon (fig) [Voskresensk] Recipe No. 2
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.
Manual: Prepare a semi-finished product in the same way as air No. 23, add citric acid at the end of whipping.
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.
Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.
Manual: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 43.25 | 7.76 | 444.09 | 272.83 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 16.75 | 3.00 | 171.96 | 105.65 |
| Melange | 14.88 | 2.67 | 152.77 | 93.86 |
| Water | 12.29 | 2.20 | 126.13 | 77.49 |
| Flour, premium | 7.23 | 1.30 | 74.24 | 45.61 |
| Sign up | 6.40 | 1.15 | 65.71 | 40.37 |
| Whole condensed milk with sugar the weight ratio of fat 8.5% | 2.61 | 0.47 | 26.78 | 16.45 |
| Potato starch | 1.79 | 0.32 | 18.33 | 11.26 |
| Cognac or dessert wine | 0.56 | 0.10 | 5.77 | 3.55 |
| Starch syrup | 0.32 | 0.058 | 3.32 | 2.04 |
| Sign up | 0.21 | 0.038 | 2.18 | 1.34 |
| Essence | 0.10 | 0.017 | 0.99 | 0.61 |
| Citric acid (E330) | 0.064 | 0.011 | 0.66 | 0.40 |
| Cocoa powder [Skurikhin] | 0.057 | 0.010 | 0.58 | 0.36 |
| Cognac | 0.033 | 0.006 | 0.34 | 0.21 |
| Sign up | 0.030 | 0.005 | 0.31 | 0.19 |
| Essence of rum | 0.023 | 0.004 | 0.23 | 0.14 |
| Total | 106.60 | 19.12 | 1094.40 | 672.37 |
| Output | 88.10 | 15.80 | 904.50 | 555.70 |
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