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Homemade recipe Cake Charm [Serpukhov] Recipe No. 1
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. ** 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: 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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 286.56 | 7.28 | 23.16 | 197.18 |
Melange | 200.66 | 5.10 | 16.21 | 138.07 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 99.60 | 2.53 | 8.05 | 68.53 |
Flour, premium | 97.52 | 2.48 | 7.88 | 67.10 |
Water | 88.09 | 2.24 | 7.12 | 60.61 |
Sign up | 86.71 | 2.20 | 7.01 | 59.66 |
Vanilla cream | 52.03 | 1.32 | 4.20 | 35.80 |
Fresh whole milk the weight ratio of fat 3.2% | 41.13 | 1.05 | 3.32 | 28.30 |
Potato starch | 24.08 | 0.61 | 1.95 | 16.57 |
Coconut sprinkle | 8.67 | 0.22 | 0.70 | 5.97 |
Sign up | 7.48 | 0.19 | 0.60 | 5.15 |
Essence | 1.20 | 0.031 | 0.10 | 0.83 |
Vanilla powder | 0.88 | 0.022 | 0.071 | 0.61 |
Essence of rum | 0.30 | 0.008 | 0.024 | 0.21 |
Cognac | 0.19 | 0.005 | 0.015 | 0.13 |
Sign up | 0.19 | 0.005 | 0.015 | 0.13 |
Total | 995.27 | 25.29 | 80.42 | 684.85 |
Output | 830.40 | 21.10 | 67.10 | 571.40 |
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