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Homemade recipe Cake Chocolate-biscuit [Ivanteevka] 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. ** 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: A homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: A mixture of egg yolks mixed with water in a 1: 1 ratio and condensed milk is persuaded in a water bath until a creamy consistency. Then it is cooled and introduced gradually, in several steps, into the butter previously softened in a whipping machine. At the end of the beating, add cocoa powder and vanillin. Duration of whipping is 20 min.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 201.16 | 29.48 | 190.67 | 75.31 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 198.60 | 29.11 | 188.24 | 74.35 |
Granulated sugar | 155.21 | 22.75 | 147.12 | 58.11 |
Chocolate | 139.08 | 20.38 | 131.83 | 52.07 |
Flour, premium | 97.76 | 14.33 | 92.66 | 36.60 |
Sign up | 95.85 | 14.05 | 90.85 | 35.88 |
Potato starch | 24.14 | 3.54 | 22.88 | 9.04 |
Raw egg yolk | 16.52 | 2.42 | 15.65 | 6.18 |
Water | 16.52 | 2.42 | 15.65 | 6.18 |
Fresh whole milk the weight ratio of fat 3.2% | 16.49 | 2.42 | 15.63 | 6.17 |
Sign up | 7.44 | 1.09 | 7.05 | 2.79 |
Essence | 1.21 | 0.18 | 1.14 | 0.45 |
Vanilla powder | 0.35 | 0.052 | 0.34 | 0.13 |
Vanillin | 0.086 | 0.013 | 0.081 | 0.032 |
Cognac | 0.075 | 0.011 | 0.071 | 0.028 |
Sign up | 0.075 | 0.011 | 0.071 | 0.028 |
Total | 970.56 | 142.24 | 919.94 | 363.37 |
Output | 837.90 | 122.80 | 794.20 | 313.70 |
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