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Homemade recipe Cake Dreams of love [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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 166.15 | 103.02 | 71.68 | 52.99 |
Starch syrup | 66.57 | 41.28 | 28.72 | 21.23 |
Jam | 65.25 | 40.46 | 28.15 | 20.81 |
Water | 55.29 | 34.28 | 23.85 | 17.63 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 53.77 | 33.34 | 23.20 | 17.15 |
Sign up | 51.90 | 32.18 | 22.39 | 16.55 |
Flour, premium | 25.22 | 15.64 | 10.88 | 8.04 |
Fresh whole milk the weight ratio of fat 3.2% | 22.24 | 13.79 | 9.59 | 7.09 |
Raw egg white | 20.18 | 12.51 | 8.71 | 6.44 |
Potato starch | 5.87 | 3.64 | 2.53 | 1.87 |
Sign up | 3.41 | 2.12 | 1.47 | 1.09 |
Cognac or dessert wine | 1.83 | 1.14 | 0.79 | 0.59 |
Essence | 0.60 | 0.37 | 0.26 | 0.19 |
Cocoa powder [Skurikhin] | 0.59 | 0.37 | 0.26 | 0.19 |
Vanilla powder | 0.48 | 0.30 | 0.21 | 0.15 |
Sign up | 0.10 | 0.064 | 0.045 | 0.033 |
Wine | 0.10 | 0.061 | 0.042 | 0.031 |
Essence of rum | 0.073 | 0.046 | 0.032 | 0.023 |
Total | 539.63 | 334.58 | 232.81 | 172.09 |
Output | 466.60 | 289.30 | 201.30 | 148.80 |
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