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All groups → All products → Cakes → Mosoblkhleb cakes → Mimosa cake [Kashira] → Recipe No. 1 → Home

Homemade recipe Mimosa cake [Kashira] Recipe No. 1

Mimosa cake [Kashira] Recipe No. 1
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	91.58	17.47	797.54	333.34
New finishing cream	9.89	1.89	86.10	35.99
Chocolate glaze [Skurikhin]	2.60	0.50	22.66	9.47
Total	104.07	19.85	906.30	378.80
Output

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№105 Souffle basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	55.93	10.67	487.07	203.57
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	20.72	3.95	180.46	75.43
Whole condensed milk with sugar the weight ratio of fat 8.5%	10.09	1.92	87.84	36.71
Raw egg white	5.88	1.12	51.24	21.42
Citric acid (E330)	0.35	0.066	3.03	1.27
Sign up	0.23	0.045	2.03	0.85
Total	93.21	17.78	811.67	339.25
Output	91.58	17.47	797.54	333.34

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.

New finishing cream basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	5.19	0.99	45.17	18.88
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	4.86	0.93	42.28	17.67
Vanilla powder	0.041	0.008	0.35	0.15
Cognac	0.016	0.003	0.14	0.058
Total	10.10	1.93	87.95	36.76
Output	9.89	1.89	86.10	35.99

No. 098 Sugar-agar syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	32.74	6.24	285.10	119.16
Starch syrup	16.37	3.12	142.55	59.58
Water	8.18	1.56	71.28	29.79
Water (for soaking agar-agar)	2.28	0.44	19.87	8.31
Agar (E406)	0.46	0.087	3.97	1.66
Total	60.03	11.45	522.77	218.50
Output	55.93	10.67	487.07	203.57

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 ℃.

No. 063 Milk-sugar syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	3.70	0.71	32.20	13.46
Fresh whole milk the weight ratio of fat 3.2%	1.77	0.34	15.38	6.43
Total	5.46	1.04	47.58	19.89
Output	5.19	0.99	45.17	18.88

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.

Итого сырья
Name of raw materials	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	36.44	6.95	317.30	132.62
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	25.58	4.88	222.74	93.10
Starch syrup	16.37	3.12	142.55	59.58
Water	10.47	2.00	91.15	38.10
Whole condensed milk with sugar the weight ratio of fat 8.5%	10.09	1.92	87.84	36.71
Sign up	5.88	1.12	51.24	21.42
Chocolate glaze [Skurikhin]	2.60	0.50	22.66	9.47
Fresh whole milk the weight ratio of fat 3.2%	1.77	0.34	15.38	6.43
Agar (E406)	0.46	0.087	3.97	1.66
Citric acid (E330)	0.35	0.066	3.03	1.27
Sign up	0.23	0.045	2.03	0.85
Vanilla powder	0.041	0.008	0.35	0.15
Cognac	0.016	0.003	0.14	0.058
Total	110.28	21.03	960.39	401.40
Output	99.10	18.90	863.00	360.70

Homemade recipe Mimosa cake [Kashira] Recipe No. 1

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