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Homemade recipe Cake Visit [Zvenigorod] Recipe No. 1
Description: ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.
Manual: Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.
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.
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: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.
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 | 171.25 | 70.05 | 241.25 | 128.37 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 142.98 | 58.49 | 201.41 | 107.17 |
Melange | 133.85 | 54.75 | 188.56 | 100.33 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 77.55 | 31.72 | 109.25 | 58.13 |
Flour, premium | 65.05 | 26.61 | 91.64 | 48.76 |
Sign up | 31.20 | 12.76 | 43.96 | 23.39 |
Starch syrup | 22.89 | 9.36 | 32.25 | 17.16 |
Potato starch | 16.06 | 6.57 | 22.63 | 12.04 |
Chocolate | 12.18 | 4.98 | 17.15 | 9.13 |
Raw egg white | 7.82 | 3.20 | 11.02 | 5.86 |
Sign up | 3.54 | 1.45 | 4.99 | 2.65 |
Essence | 0.83 | 0.34 | 1.17 | 0.62 |
Agar (E406) | 0.61 | 0.25 | 0.85 | 0.45 |
Vanilla powder | 0.50 | 0.21 | 0.71 | 0.38 |
Citric acid (E330) | 0.46 | 0.19 | 0.65 | 0.35 |
Sign up | 0.31 | 0.13 | 0.44 | 0.23 |
Cognac | 0.12 | 0.049 | 0.17 | 0.090 |
Wine | 0.073 | 0.030 | 0.10 | 0.055 |
Total | 687.28 | 281.14 | 968.19 | 515.17 |
Output | 593.80 | 242.90 | 836.50 | 445.10 |
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