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Homemade recipe Cake Lilac fog [Noginsk] 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. ** 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.
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.
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.
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: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 118.33 | 110.26 | 64.33 | 23.68 |
Starch syrup | 48.68 | 45.37 | 26.47 | 9.74 |
Water | 40.31 | 37.56 | 21.91 | 8.07 |
Melange | 38.01 | 35.41 | 20.66 | 7.61 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 35.66 | 33.23 | 19.38 | 7.14 |
Sign up | 18.47 | 17.21 | 10.04 | 3.70 |
Fresh whole milk the weight ratio of fat 3.2% | 14.78 | 13.77 | 8.04 | 2.96 |
Raw egg white | 14.76 | 13.75 | 8.02 | 2.95 |
Cocoa powder [Skurikhin] | 10.55 | 9.83 | 5.74 | 2.11 |
Potato starch | 4.56 | 4.25 | 2.48 | 0.91 |
Sign up | 2.50 | 2.33 | 1.36 | 0.50 |
Cognac or dessert wine | 1.33 | 1.24 | 0.72 | 0.27 |
Essence | 0.46 | 0.42 | 0.25 | 0.091 |
Vanilla powder | 0.32 | 0.29 | 0.17 | 0.063 |
Cognac | 0.073 | 0.068 | 0.040 | 0.015 |
Sign up | 0.063 | 0.058 | 0.034 | 0.013 |
Essence of rum | 0.053 | 0.050 | 0.029 | 0.011 |
Total | 348.89 | 325.11 | 189.68 | 69.83 |
Output | 297.80 | 277.50 | 161.90 | 59.60 |
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