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Homemade recipe Zainka cake [Shatura] Recipe No. 1
Description: ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.
Manual: Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.
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.
Manual: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.
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.
Manual: The finished air semi-finished product No. 24 is crushed and sieved.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 217.29 | 187.50 | 34.15 | 29.56 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 121.80 | 105.10 | 19.14 | 16.57 |
Marmalade | 85.31 | 73.61 | 13.41 | 11.60 |
Starch syrup | 76.24 | 65.78 | 11.98 | 10.37 |
Water | 48.75 | 42.07 | 7.66 | 6.63 |
Sign up | 46.98 | 40.54 | 7.38 | 6.39 |
Melange | 39.86 | 34.40 | 6.26 | 5.42 |
Raw egg white | 36.81 | 31.77 | 5.79 | 5.01 |
Flour, premium | 19.37 | 16.72 | 3.04 | 2.64 |
Fresh whole milk the weight ratio of fat 3.2% | 10.55 | 9.10 | 1.66 | 1.43 |
Sign up | 4.78 | 4.13 | 0.75 | 0.65 |
Agar (E406) | 2.13 | 1.83 | 0.33 | 0.29 |
Citric acid (E330) | 1.71 | 1.48 | 0.27 | 0.23 |
Citrus essence | 1.09 | 0.94 | 0.17 | 0.15 |
Cocoa powder [Skurikhin] | 0.47 | 0.41 | 0.075 | 0.065 |
Sign up | 0.32 | 0.27 | 0.050 | 0.043 |
Essence | 0.24 | 0.21 | 0.038 | 0.033 |
Cognac | 0.059 | 0.051 | 0.009 | 0.008 |
Wine | 0.040 | 0.034 | 0.006 | 0.005 |
Total | 713.80 | 615.94 | 112.18 | 97.09 |
Output | 643.30 | 555.10 | 101.10 | 87.50 |
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