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 Exotic (curly) [Serpukhov] 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.
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.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 171.84 | 261.79 | 356.54 | 317.81 |
Granulated sugar | 83.85 | 127.74 | 173.97 | 155.07 |
Melange | 44.18 | 67.31 | 91.67 | 81.72 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 39.02 | 59.44 | 80.96 | 72.17 |
Water | 25.19 | 38.37 | 52.26 | 46.58 |
Sign up | 21.47 | 32.71 | 44.55 | 39.71 |
Fresh whole milk the weight ratio of fat 3.2% | 16.52 | 25.17 | 34.28 | 30.55 |
Potato starch | 5.30 | 8.08 | 11.00 | 9.81 |
Cocoa powder [Skurikhin] | 1.84 | 2.81 | 3.82 | 3.41 |
Cognac or dessert wine | 1.83 | 2.79 | 3.80 | 3.39 |
Sign up | 0.79 | 1.20 | 1.64 | 1.46 |
Vanilla powder | 0.35 | 0.53 | 0.72 | 0.64 |
Essence | 0.29 | 0.44 | 0.60 | 0.53 |
Cognac | 0.12 | 0.18 | 0.24 | 0.22 |
Agar (E406) | 0.079 | 0.12 | 0.16 | 0.15 |
Sign up | 0.073 | 0.11 | 0.15 | 0.14 |
Wine | 0.043 | 0.065 | 0.089 | 0.079 |
Citric acid (E330) | 0.016 | 0.024 | 0.033 | 0.029 |
Dye | 0.008 | 0.012 | 0.016 | 0.014 |
Total | 412.80 | 628.89 | 856.51 | 763.47 |
Output | 368.70 | 561.70 | 765.00 | 681.90 |
- Consolidated recipe Cake Exotic (curly) [Serpukhov]
- Technological map Cake Exotic (curly) [Serpukhov]
- Energy value Cake Exotic (curly) [Serpukhov]
- Mass fraction of sugar and fat Cake Exotic (curly) [Serpukhov]
- Nutritional value Cake Exotic (curly) [Serpukhov]
- Constructor ganache Cake Exotic (curly) [Serpukhov]
- The cost of raw materials for Cake Exotic (curly) [Serpukhov]
- Homemade recipe Cake Exotic (curly) [Serpukhov]
- Technology instruction Cake Exotic (curly) [Serpukhov]
- Recipe Cake Exotic (curly) [Serpukhov]
- Technical and technological map Cake Exotic (curly) [Serpukhov]