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Homemade recipe Harlequin cake [Noginsk] 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.
Manual: Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.
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.
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: 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 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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 296.80 | 367.88 | 14.88 | 42.13 |
Melange | 173.86 | 215.49 | 8.71 | 24.68 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 116.42 | 144.30 | 5.84 | 16.53 |
Water | 87.25 | 108.15 | 4.37 | 12.39 |
Flour, premium | 84.49 | 104.73 | 4.24 | 11.99 |
Sign up | 67.81 | 84.05 | 3.40 | 9.63 |
Fresh whole milk the weight ratio of fat 3.2% | 47.54 | 58.92 | 2.38 | 6.75 |
Cocoa powder [Skurikhin] | 15.29 | 18.95 | 0.77 | 2.17 |
Potato starch | 13.57 | 16.82 | 0.68 | 1.93 |
Cognac or dessert wine | 6.86 | 8.50 | 0.34 | 0.97 |
Sign up | 2.94 | 3.64 | 0.15 | 0.42 |
Vanilla powder | 1.18 | 1.47 | 0.059 | 0.17 |
Essence | 0.56 | 0.70 | 0.028 | 0.080 |
Essence of rum | 0.27 | 0.34 | 0.014 | 0.039 |
Cognac | 0.22 | 0.27 | 0.011 | 0.031 |
Sign up | 0.22 | 0.27 | 0.011 | 0.031 |
Total | 915.28 | 1134.47 | 45.88 | 129.92 |
Output | 772.10 | 957.00 | 38.70 | 109.60 |
- Consolidated recipe Harlequin cake [Noginsk]
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