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Homemade recipe Autumn Cake [Wedge] 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. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: Prepared as a cream New No. 61, at the end of whipping add cocoa powder.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 140.66 | 147.28 | 221.63 | 83.27 |
Granulated sugar | 96.42 | 100.96 | 151.92 | 57.08 |
Melange | 79.77 | 83.52 | 125.69 | 47.22 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 56.03 | 58.67 | 88.28 | 33.17 |
Wheat flour 1s | 47.86 | 50.11 | 75.41 | 28.34 |
Sign up | 28.13 | 29.46 | 44.33 | 16.66 |
Fresh whole milk the weight ratio of fat 3.2% | 23.20 | 24.29 | 36.55 | 13.73 |
Jam | 1.41 | 1.47 | 2.21 | 0.83 |
Vanilla powder | 0.50 | 0.52 | 0.78 | 0.29 |
Cocoa powder [Skurikhin] | 0.27 | 0.28 | 0.43 | 0.16 |
Sign up | 0.27 | 0.28 | 0.42 | 0.16 |
Cognac | 0.11 | 0.12 | 0.18 | 0.066 |
Wine | 0.10 | 0.11 | 0.16 | 0.059 |
Total | 474.71 | 497.05 | 747.98 | 281.04 |
Output | 403.70 | 422.70 | 636.10 | 239.00 |
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