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All groups → All products → Cakes → Mosoblkhleb cakes → May Lilac cake [Noginsk] → Recipe No. 1 → Home

Homemade recipe May Lilac cake [Noginsk] Recipe No. 1

May Lilac cake [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up155.40 89.28 238.27 365.21 
№061 Cream "New"40.39 23.20 61.92 94.92 
Fried sesame9.23 5.30 14.15 21.68 
Total205.01 117.78 314.34 481.81 
Output
List of recipes

Whipped semi-finished product basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up141.47 81.28 216.92 332.49 
Raw egg white17.42 10.01 26.70 40.93 
Essence0.27 0.15 0.41 0.63 
Total159.16 91.44 244.04 374.06 
Output155.40 89.28 238.27 365.21 

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up22.50 12.93 34.50 52.89 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]18.56 10.66 28.45 43.61 
Vanilla powder0.16 0.0940.25 0.39 
Cognac0.0350.0200.0530.082
Wine0.0350.0200.0530.082
Total41.29 23.72 63.31 97.05 
Output40.39 23.20 61.92 94.92 

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.

Agar syrup Recipe No. 1 (Noginsk)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up59.41 34.13 91.09 139.62 
Starch syrup57.46 33.01 88.09 135.03 
water29.08 16.70 44.58 68.33 
Agar (E406)2.95 1.69 4.52 6.92 
Total148.89 85.54 228.28 349.91 
Output141.47 81.28 216.92 332.49 

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 up16.04 9.22 24.59 37.70 
Fresh whole milk the weight ratio of fat 3.2%7.66 4.40 11.75 18.01 
Total23.70 13.62 36.34 55.70 
Output22.50 12.93 34.50 52.89 

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 con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up75.45 43.35 115.68 177.32 
Starch syrup57.46 33.01 88.09 135.03 
water29.08 16.70 44.58 68.33 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]18.56 10.66 28.45 43.61 
Raw egg white17.42 10.01 26.70 40.93 
Sign up9.23 5.30 14.15 21.68 
Fresh whole milk the weight ratio of fat 3.2%7.66 4.40 11.75 18.01 
Agar (E406)2.95 1.69 4.52 6.92 
Essence0.27 0.15 0.41 0.63 
Vanilla powder0.16 0.0940.25 0.39 
Sign up0.0350.0200.0530.082
Wine0.0350.0200.0530.082
Total218.29 125.41 334.70 513.02 
Output193.90 111.40 297.30 455.70 

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