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

Homemade recipe Herringbone cake [Kashira] Recipe No. 1

Herringbone cake [Kashira] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up151.22 345.53 211.41 176.39 
No. 001 Biscuit (main)103.10 235.59 144.15 120.27 
No. 095 Blotting syrup61.86 141.35 86.49 72.16 
№061 Cream "New"17.18 39.26 24.02 20.04 
№062 Cream "New" chocolate6.87 15.71 9.61 8.02 
Sign up3.44 7.85 4.80 4.01 
Total343.68 785.28 480.49 400.90 
Output
List of recipes

Chocolate curd cream Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up106.94 244.36 149.51 124.75 
Cottage cheese mdzh nine%50.33 114.99 70.36 58.70 
Total157.27 359.35 219.87 183.45 
Output151.22 345.53 211.41 176.39 

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up62.17 142.05 86.92 72.52 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]48.32 110.40 67.55 56.36 
Cocoa powder [Skurikhin]5.49 12.54 7.67 6.40 
Vanilla powder0.43 0.98 0.60 0.50 
Cognac0.22 0.50 0.31 0.26 
Total116.63 266.48 163.05 136.04 
Output113.82 260.06 159.12 132.76 

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.

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up9.57 21.88 13.39 11.17 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]7.90 18.04 11.04 9.21 
Vanilla powder0.0700.16 0.10 0.082
Cognac0.0150.0340.0210.017
Wine0.0150.0340.0210.017
Total17.57 40.14 24.56 20.49 
Output17.18 39.26 24.02 20.04 

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.

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up59.65 136.29 83.39 69.58 
Granulated sugar35.79 81.77 50.03 41.75 
Flour, premium28.99 66.24 40.53 33.81 
Potato starch7.16 16.35 10.01 8.35 
Essence0.36 0.82 0.50 0.42 
Total131.94 301.48 184.46 153.91 
Output103.10 235.59 144.15 120.27 

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.

No. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up51.14 116.85 71.49 59.65 
Fresh whole milk the weight ratio of fat 3.2%24.43 55.82 34.15 28.50 
Total75.57 172.67 105.65 88.15 
Output71.74 163.93 100.30 83.69 

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. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up34.91 79.78 48.81 40.73 
Granulated sugar31.74 72.52 44.37 37.02 
Cognac or dessert wine2.97 6.78 4.15 3.46 
Essence of rum0.12 0.27 0.17 0.14 
Total69.74 159.35 97.50 81.35 
Output61.86 141.35 86.49 72.16 

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.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up2.52 5.76 3.52 2.94 
Granulated sugar1.51 3.45 2.11 1.76 
Flour, premium1.22 2.80 1.71 1.43 
Potato starch0.30 0.69 0.42 0.35 
Essence0.0150.0350.0210.018
Total5.57 12.73 7.79 6.50 
Output3.44 7.85 4.80 4.01 

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up120.18 274.60 168.02 140.18 
Melange62.17 142.05 86.91 72.52 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]56.21 128.44 78.59 65.57 
Cottage cheese mdzh nine%50.33 114.99 70.36 58.70 
Water34.91 79.78 48.81 40.73 
Sign up30.21 69.03 42.24 35.24 
Fresh whole milk the weight ratio of fat 3.2%24.43 55.82 34.15 28.50 
Potato starch7.46 17.05 10.43 8.70 
Cocoa powder [Skurikhin]5.49 12.54 7.67 6.40 
Cognac or dessert wine2.97 6.78 4.15 3.46 
Sign up0.50 1.14 0.70 0.58 
Essence0.37 0.85 0.52 0.43 
Cognac0.24 0.54 0.33 0.27 
Essence of rum0.12 0.27 0.17 0.14 
Wine0.0150.0340.0210.017
Total395.60 903.91 553.07 461.45 
Output339.40 775.50 474.50 395.90 

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