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

Homemade recipe Curly cake with strawberries [Kashira] Recipe No. 1

Curly cake with strawberries [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	323.36	62.73	31.28	65.53
No. 007 Sponge cake with cocoa powder	232.42	45.08	22.48	47.10
№105 Souffle	202.10	39.20	19.55	40.96
Whole condensed milk with sugar the weight ratio of fat 8.5%	141.47	27.44	13.69	28.67
№061 Cream "New"	80.84	15.68	7.82	16.38
Sign up	30.32	5.88	2.93	6.14
Total	1010.50	196.02	97.75	204.79
Output

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List of recipes

Semi-finished Strawberry basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	215.03	41.71	20.80	43.58
№061 Cream "New"	67.91	13.17	6.57	13.76
Granulated sugar	46.89	9.10	4.54	9.50
Citric acid (E330)	1.62	0.31	0.16	0.33
Total	331.44	64.29	32.06	67.17
Output	323.36	62.73	31.28	65.53

№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	123.42	23.94	11.94	25.01
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	45.73	8.87	4.42	9.27
Whole condensed milk with sugar the weight ratio of fat 8.5%	22.26	4.32	2.15	4.51
Raw egg white	12.98	2.52	1.26	2.63
Citric acid (E330)	0.77	0.15	0.074	0.16
Sign up	0.52	0.10	0.050	0.10
Total	205.68	39.90	19.90	41.68
Output	202.10	39.20	19.55	40.96

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.

№061 Cream "New" basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	45.04	8.74	4.36	9.13
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	37.14	7.21	3.59	7.53
Vanilla powder	0.33	0.064	0.032	0.067
Cognac	0.070	0.013	0.007	0.014
Wine	0.070	0.013	0.007	0.014
Total	82.65	16.03	8.00	16.75
Output	80.84	15.68	7.82	16.38

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.

№061 Cream "New" with condensed milk syrup
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	37.84	7.34	3.66	7.67
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	31.20	6.05	3.02	6.32
Vanilla powder	0.28	0.054	0.027	0.056
Cognac	0.058	0.011	0.006	0.012
Wine	0.058	0.011	0.006	0.012
Total	69.43	13.47	6.72	14.07
Output	67.91	13.17	6.57	13.76

№062 Cream "New" chocolate basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	16.56	3.21	1.60	3.36
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	12.87	2.50	1.24	2.61
Cocoa powder [Skurikhin]	1.46	0.28	0.14	0.30
Vanilla powder	0.11	0.022	0.011	0.023
Cognac	0.059	0.011	0.006	0.012
Total	31.06	6.03	3.01	6.30
Output	30.32	5.88	2.93	6.14

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.

No. 007 Sponge cake with cocoa powder basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	133.26	25.85	12.89	27.01
Granulated sugar	79.96	15.51	7.73	16.20
Flour, premium	64.76	12.56	6.27	13.13
Cocoa powder [Skurikhin]	13.33	2.59	1.29	2.70
Potato starch	5.33	1.03	0.52	1.08
Total	296.63	57.54	28.70	60.12
Output	232.42	45.08	22.48	47.10

No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	125.91	24.42	12.18	25.52
Granulated sugar	75.42	14.63	7.30	15.28
Flour, premium	61.09	11.85	5.91	12.38
Potato starch	15.08	2.93	1.46	3.06
Essence	0.75	0.15	0.073	0.15
Total	278.26	53.98	26.92	56.39
Output	215.03	41.71	20.80	43.58

Manual: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.

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	72.25	14.01	6.99	14.64
Starch syrup	36.12	7.01	3.49	7.32
Water	18.06	3.50	1.75	3.66
Water (for soaking agar-agar)	5.04	0.98	0.49	1.02
Agar (E406)	1.01	0.20	0.10	0.20
Total	132.47	25.70	12.82	26.85
Output	123.42	23.94	11.94	25.01

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	43.91	8.52	4.25	8.90
Fresh whole milk the weight ratio of fat 3.2%	20.98	4.07	2.03	4.25
Total	64.88	12.59	6.28	13.15
Output	61.60	11.95	5.96	12.48

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.

No. 063 Milk-sugar syrup on condensed milk
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	24.83	4.82	2.40	5.03
water	9.20	1.78	0.89	1.86
Whole condensed milk with sugar the weight ratio of fat 8.5%	4.85	0.94	0.47	0.98
Total	38.88	7.54	3.76	7.88
Output	37.84	7.34	3.66	7.67

Итого сырья
Name of raw materials	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	343.25	66.58	33.21	69.56
Melange	259.17	50.27	25.07	52.53
Whole condensed milk with sugar the weight ratio of fat 8.5%	168.58	32.70	16.31	34.17
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	126.94	24.62	12.28	25.73
Flour, premium	125.85	24.41	12.17	25.51
Sign up	36.12	7.01	3.49	7.32
Water	32.30	6.27	3.12	6.55
Fresh whole milk the weight ratio of fat 3.2%	20.98	4.07	2.03	4.25
Potato starch	20.41	3.96	1.97	4.14
Cocoa powder [Skurikhin]	14.79	2.87	1.43	3.00
Sign up	12.98	2.52	1.26	2.63
Citric acid (E330)	2.38	0.46	0.23	0.48
Agar (E406)	1.01	0.20	0.10	0.20
Essence	0.75	0.15	0.073	0.15
Vanilla powder	0.72	0.14	0.070	0.15
Sign up	0.52	0.10	0.050	0.10
Cognac	0.19	0.036	0.018	0.038
Wine	0.13	0.025	0.012	0.026
Total	1167.07	226.39	112.90	236.53
Output	990.30	192.10	95.80	200.70

Homemade recipe Curly cake with strawberries [Kashira] Recipe No. 1

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