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Homemade recipe Cake Coffee aroma [Pavlovsky Posad] Recipe No. 1
Manual: Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.
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.
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 a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 33.60 | 166.60 | 274.58 | 281.97 |
Melange | 24.98 | 123.85 | 204.12 | 209.61 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 21.78 | 108.00 | 178.00 | 182.79 |
water | 13.21 | 65.49 | 107.93 | 110.83 |
Flour, premium | 12.14 | 60.19 | 99.20 | 101.87 |
Sign up | 7.38 | 36.61 | 60.34 | 61.96 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 7.38 | 36.61 | 60.34 | 61.96 |
Cocoa powder [Skurikhin] | 2.69 | 13.34 | 21.98 | 22.57 |
Potato starch | 2.00 | 9.93 | 16.36 | 16.81 |
Fresh whole milk the weight ratio of fat 3.2% | 1.33 | 6.61 | 10.90 | 11.19 |
Sign up | 0.81 | 3.99 | 6.58 | 6.76 |
Natural roasted coffee | 0.48 | 2.36 | 3.90 | 4.00 |
Starch syrup | 0.21 | 1.05 | 1.73 | 1.77 |
Vanilla powder | 0.21 | 1.03 | 1.70 | 1.75 |
Essence | 0.080 | 0.40 | 0.65 | 0.67 |
Sign up | 0.027 | 0.14 | 0.22 | 0.23 |
Total | 128.31 | 636.20 | 1048.53 | 1076.75 |
Output | 110.50 | 547.90 | 903.00 | 927.30 |
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