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Homemade recipe Slavyansky cake [Noginsk] 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. ** 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.
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: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 65.06 | 339.72 | 288.73 | 210.94 |
Melange | 59.39 | 310.16 | 263.60 | 192.59 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 34.03 | 177.72 | 151.05 | 110.35 |
Wheat flour 1s | 33.54 | 175.14 | 148.85 | 108.75 |
Halva | 19.09 | 99.69 | 84.73 | 61.90 |
Sign up | 14.05 | 73.39 | 62.37 | 45.57 |
Powdered sugar | 2.29 | 11.96 | 10.17 | 7.43 |
Flour, premium | 1.70 | 8.88 | 7.54 | 5.51 |
Potato starch | 0.42 | 2.19 | 1.86 | 1.36 |
Vanilla powder | 0.30 | 1.57 | 1.34 | 0.98 |
Sign up | 0.21 | 1.08 | 0.92 | 0.67 |
Cognac | 0.064 | 0.33 | 0.28 | 0.21 |
Wine | 0.064 | 0.33 | 0.28 | 0.21 |
Total | 230.21 | 1202.18 | 1021.72 | 746.46 |
Output | 186.00 | 971.30 | 825.50 | 603.10 |
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