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 The Queen of Spades [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.
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. ** 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 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 | 166.34 | 230.42 | 404.12 | 319.00 |
Melange | 69.91 | 96.84 | 169.84 | 134.06 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 54.73 | 75.81 | 132.97 | 104.96 |
Jam | 41.80 | 57.91 | 101.56 | 80.17 |
Water | 34.02 | 47.13 | 82.66 | 65.25 |
Sign up | 33.97 | 47.06 | 82.54 | 65.15 |
Apple puree [GOST] | 25.82 | 35.76 | 62.72 | 49.51 |
Fresh whole milk the weight ratio of fat 3.2% | 23.27 | 32.24 | 56.54 | 44.63 |
Cocoa powder [Skurikhin] | 9.47 | 13.11 | 23.00 | 18.16 |
Starch syrup | 9.23 | 12.78 | 22.42 | 17.70 |
Sign up | 8.36 | 11.58 | 20.31 | 16.03 |
Raw egg white | 4.94 | 6.84 | 12.00 | 9.47 |
Potato starch | 3.59 | 4.98 | 8.73 | 6.89 |
Cognac or dessert wine | 2.41 | 3.33 | 5.84 | 4.61 |
Agar (E406) | 0.57 | 0.79 | 1.39 | 1.10 |
Sign up | 0.51 | 0.71 | 1.25 | 0.99 |
Cognac | 0.17 | 0.24 | 0.42 | 0.33 |
Citric acid (E330) | 0.12 | 0.17 | 0.29 | 0.23 |
Essence of rum | 0.10 | 0.13 | 0.23 | 0.18 |
Essence | 0.060 | 0.083 | 0.15 | 0.11 |
Sign up | 0.053 | 0.073 | 0.13 | 0.10 |
Vanillin | 0.012 | 0.017 | 0.029 | 0.023 |
Total | 489.47 | 678.03 | 1189.15 | 938.67 |
Output | 404.70 | 560.60 | 983.20 | 776.10 |
- Consolidated recipe Cake The Queen of Spades [Kolomna]
- Technological map Cake The Queen of Spades [Kolomna]
- Energy value Cake The Queen of Spades [Kolomna]
- Mass fraction of sugar and fat Cake The Queen of Spades [Kolomna]
- Nutritional value Cake The Queen of Spades [Kolomna]
- Constructor ganache Cake The Queen of Spades [Kolomna]
- The cost of raw materials for Cake The Queen of Spades [Kolomna]
- Homemade recipe Cake The Queen of Spades [Kolomna]
- Technology instruction Cake The Queen of Spades [Kolomna]
- Recipe Cake The Queen of Spades [Kolomna]
- Technical and technological map Cake The Queen of Spades [Kolomna]