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Homemade recipe Cake Grove [Kolomna] Recipe No. 1
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. ** 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.
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: 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: 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 ℃.
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.
Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 246.75 | 189.88 | 40.50 | 157.86 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 112.00 | 86.19 | 18.38 | 71.65 |
Melange | 94.27 | 72.54 | 15.47 | 60.31 |
Water | 62.41 | 48.03 | 10.24 | 39.93 |
Flour, premium | 45.81 | 35.25 | 7.52 | 29.31 |
Sign up | 33.77 | 25.99 | 5.54 | 21.61 |
Starch syrup | 29.86 | 22.98 | 4.90 | 19.11 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 16.61 | 12.78 | 2.73 | 10.63 |
Cocoa powder [Skurikhin] | 12.42 | 9.56 | 2.04 | 7.94 |
Raw egg white | 12.01 | 9.25 | 1.97 | 7.69 |
Sign up | 7.71 | 5.94 | 1.27 | 4.94 |
Cognac or dessert wine | 3.47 | 2.67 | 0.57 | 2.22 |
Agar (E406) | 1.19 | 0.92 | 0.20 | 0.76 |
Citric acid (E330) | 0.84 | 0.65 | 0.14 | 0.54 |
Vanilla powder | 0.73 | 0.56 | 0.12 | 0.47 |
Sign up | 0.38 | 0.30 | 0.063 | 0.25 |
Essence | 0.32 | 0.25 | 0.053 | 0.21 |
Cognac | 0.32 | 0.25 | 0.052 | 0.20 |
Essence of rum | 0.14 | 0.11 | 0.023 | 0.089 |
Wine | 0.026 | 0.020 | 0.004 | 0.017 |
Sign up | 0.003 | 0.003 | 0.001 | 0.002 |
Total | 681.06 | 524.10 | 111.78 | 435.72 |
Output | 584.90 | 450.10 | 96.00 | 374.20 |
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