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Homemade recipe Cake Blizzard [Kolomna] 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.
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 | 313.35 | 10.19 | 80.74 | 145.84 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 118.86 | 3.87 | 30.63 | 55.32 |
Melange | 113.64 | 3.70 | 29.28 | 52.89 |
Jam | 78.57 | 2.56 | 20.25 | 36.57 |
Water | 61.98 | 2.02 | 15.97 | 28.85 |
Sign up | 55.23 | 1.80 | 14.23 | 25.71 |
Fresh whole milk the weight ratio of fat 3.2% | 49.16 | 1.60 | 12.67 | 22.88 |
Apple puree [GOST] | 45.49 | 1.48 | 11.72 | 21.17 |
Starch syrup | 16.26 | 0.53 | 4.19 | 7.57 |
Potato starch | 13.64 | 0.44 | 3.51 | 6.35 |
Sign up | 11.79 | 0.38 | 3.04 | 5.49 |
Powdered sugar | 11.79 | 0.38 | 3.04 | 5.49 |
Raw egg white | 11.71 | 0.38 | 3.02 | 5.45 |
Cognac or dessert wine | 4.52 | 0.15 | 1.16 | 2.10 |
Vanilla powder | 1.17 | 0.038 | 0.30 | 0.54 |
Sign up | 1.01 | 0.033 | 0.26 | 0.47 |
Essence | 0.68 | 0.022 | 0.18 | 0.32 |
Cocoa powder [Skurikhin] | 0.38 | 0.012 | 0.10 | 0.18 |
Cognac | 0.23 | 0.008 | 0.060 | 0.11 |
Wine | 0.22 | 0.007 | 0.056 | 0.10 |
Sign up | 0.21 | 0.007 | 0.055 | 0.10 |
Essence of rum | 0.18 | 0.006 | 0.047 | 0.084 |
Vanillin | 0.021 | 0.001 | 0.005 | 0.010 |
Total | 910.08 | 29.60 | 234.50 | 423.58 |
Output | 759.50 | 24.70 | 195.70 | 353.50 |
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