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Homemade recipe Sunflower cake [Noginsk] Recipe No. 1
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: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.
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 | 110.82 | 211.38 | 37.31 | 217.31 |
Melange | 91.98 | 175.44 | 30.97 | 180.36 |
Fruit cooking | 65.95 | 125.79 | 22.20 | 129.32 |
Flour, premium | 44.70 | 85.26 | 15.05 | 87.65 |
Water | 40.54 | 77.33 | 13.65 | 79.49 |
Sign up | 21.59 | 41.19 | 7.27 | 42.34 |
Powdered sugar | 20.91 | 39.89 | 7.04 | 41.01 |
Potato starch | 11.04 | 21.05 | 3.72 | 21.64 |
Chocolate glaze [Skurikhin] | 5.39 | 10.28 | 1.81 | 10.56 |
Cognac or dessert wine | 3.44 | 6.57 | 1.16 | 6.75 |
Sign up | 0.93 | 1.77 | 0.31 | 1.82 |
Essence | 0.55 | 1.05 | 0.19 | 1.08 |
Citric acid (E330) | 0.15 | 0.28 | 0.049 | 0.29 |
Essence of rum | 0.14 | 0.26 | 0.046 | 0.27 |
Total | 418.12 | 797.53 | 140.78 | 819.89 |
Output | 347.80 | 663.40 | 117.10 | 682.00 |
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