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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Ryzhik [Serpukhov] → Recipe No. 2 → Home

Homemade recipe Cake Ryzhik [Serpukhov] Recipe No. 2

Cake Ryzhik [Serpukhov] Recipe No. 2
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	180.14	42.41	131.57	274.48
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	57.90	13.63	42.29	88.22
Fresh whole milk the weight ratio of fat 3.2%	26.06	6.13	19.03	39.70
Powdered sugar	25.73	6.06	18.80	39.21
A crumb of semi-finished honey	13.51	3.18	9.87	20.59
Sign up	9.65	2.27	7.05	14.70
№061 Cream "New"	7.08	1.67	5.17	10.78
Gelatin	1.32	0.31	0.96	2.01
Vanillin	0.29	0.068	0.21	0.44
Total	321.67	75.72	234.95	490.14
Output

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List of recipes

A crumb of semi-finished honey Recipe No. 3 (Sickle)
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	13.51	3.18	9.87	20.59
Total	13.51	3.18	9.87	20.59
Output	13.51	3.18	9.87	20.59

№061 Cream "New" basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	3.94	0.93	2.88	6.01
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	3.25	0.77	2.37	4.95
Vanilla powder	0.029	0.007	0.021	0.044
Cognac	0.006	0.001	0.004	0.009
Wine	0.006	0.001	0.004	0.009
Total	7.24	1.70	5.28	11.02
Output	7.08	1.67	5.17	10.78

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.

Semi-finished product honey Recipe No. 3 (Sickle)
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	104.57	24.62	76.38	159.33
Granulated sugar	47.64	11.21	34.79	72.59
Margarine	19.36	4.56	14.14	29.51
Chicken eggs [chicken egg] [2]	18.40	4.33	13.44	28.03
Natural honey	9.68	2.28	7.07	14.75
Sign up	8.91	2.10	6.51	13.57
Starch syrup	7.75	1.82	5.66	11.80
Baking soda (E500(ii))	1.36	0.32	0.99	2.07
Total	217.66	51.24	158.98	331.65
Output	193.65	45.59	141.44	295.06

No. 095 Blotting syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	5.45	1.28	3.98	8.30
Granulated sugar	4.95	1.17	3.62	7.54
Cognac or dessert wine	0.46	0.11	0.34	0.71
Essence of rum	0.019	0.004	0.014	0.028
Total	10.88	2.56	7.95	16.58
Output	9.65	2.27	7.05	14.70

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.

No. 063 Milk-sugar syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	2.81	0.66	2.05	4.28
Fresh whole milk the weight ratio of fat 3.2%	1.34	0.32	0.98	2.05
Total	4.15	0.98	3.03	6.33
Output	3.94	0.93	2.88	6.01

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.

Итого сырья
Name of raw materials	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	113.48	26.71	82.89	172.91
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	57.90	13.63	42.29	88.22
Granulated sugar	55.40	13.04	40.46	84.41
Fresh whole milk the weight ratio of fat 3.2%	27.40	6.45	20.01	41.75
Powdered sugar	25.73	6.06	18.80	39.21
Sign up	19.36	4.56	14.14	29.51
Chicken eggs [chicken egg] [2]	18.40	4.33	13.44	28.03
Natural honey	9.68	2.28	7.07	14.75
Starch syrup	7.75	1.82	5.66	11.80
Water	5.45	1.28	3.98	8.30
Sign up	3.25	0.77	2.37	4.95
Baking soda (E500(ii))	1.36	0.32	0.99	2.07
Gelatin	1.32	0.31	0.96	2.01
Cognac or dessert wine	0.46	0.11	0.34	0.71
Vanillin	0.29	0.068	0.21	0.44
Sign up	0.029	0.007	0.021	0.044
Essence of rum	0.019	0.004	0.014	0.028
Cognac	0.006	0.001	0.004	0.009
Wine	0.006	0.001	0.004	0.009
Total	347.28	81.75	253.66	529.16
Output	310.10	73.00	226.50	472.50

Homemade recipe Cake Ryzhik [Serpukhov] Recipe No. 2

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