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Рецептура для домашнего приготовления Slavyansky cake [Noginsk]

Slavyansky cake [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up91.4 293.39306.3514.13
№061 Cream "New"74.66239.65250.2411.54
Halva19.2461.7764.492.97
№002 Fried biscuit crumb4.8115.4516.120.75
Powdered sugar2.317.417.740.36
Total192.42617.67644.9429.75
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up41.6 133.53139.436.43
Unsalted butter34.31110.11114.985.3 
Vanilla powder0.310.981.020.047
Cognac0.0650.210.220.01
Wine0.0650.210.220.01
Total76.35245.04255.8711.797
Output74.66239.65250.2411.54

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.

No. 006 Sponge cake for roll basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up56.34180.85188.838.71
Granulated sugar33.81108.52113.315.23
Wheat flour 1s33.81108.52113.315.23
Essence0.180.610.630.029
Total124.14398.5 416.0819.199
Output91.4 293.39306.3514.13

Description: ** Characteristics of a semi-finished product. ** Sponge cake in the form of a thin layer 6-9 mm thick. Smooth light brown top crust. Porous, elastic yellow crumb.
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 dough is poured onto prepared pastry sheets and spread with a layer of 2-3 mm.
** Baking. ** Baking duration 10-15 minutes at a temperature of 200-220 ℃. The baked sponge cake is kept at 15–20 ℃ until used. After that, the paper is removed, the biscuit is cleaned.

No. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up29.6595.1799.384.58
Fresh whole milk the weight ratio of fat 3.2%14.1645.4747.482.18
Total43.81140.64146.866.76
Output41.6 133.53139.436.43

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.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up3.5311.3211.810.55
Granulated sugar2.116.797.090.33
Flour, premium1.715.5 5.750.27
Potato starch0.421.351.420.066
Essence0.0220.0680.0710.003 
Total7.79225.02826.1411.219
Output4.8115.4516.120.75

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up65.57210.48219.7810.14
Melange59.87192.17200.659.26
Unsalted butter34.31110.11114.985.3 
Wheat flour 1s33.81108.52113.315.23
Halva19.2461.7764.492.97
Sign up14.1645.4747.482.18
Powdered sugar2.317.417.740.36
Flour, premium1.715.5 5.750.27
Potato starch0.421.351.420.066
Vanilla powder0.310.981.020.047
Sign up0.210.680.7 0.032
Cognac0.0650.210.220.01
Wine0.0650.210.220.01
Total232.05744.86777.7635.875
Output187.5 601.8 628.4 29.0