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Homemade recipe You love cake, you don't love [Noginsk] Recipe No. 1
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: Egg whites, with the gradual addition of refined powder, are whipped in a beating machine at low speed until a homogeneous mass is obtained. At the end of the beat, add citric acid.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 25.17 | 104.15 | 166.19 | 143.95 |
Granulated sugar | 25.15 | 104.05 | 166.04 | 143.81 |
Chocolate glaze [Skurikhin] | 17.44 | 72.17 | 115.17 | 99.75 |
Fruit filling | 12.25 | 50.67 | 80.86 | 70.04 |
Flour, premium | 12.23 | 50.62 | 80.77 | 69.96 |
Sign up | 7.05 | 29.17 | 46.55 | 40.32 |
Powdered sugar | 4.75 | 19.66 | 31.38 | 27.18 |
water | 4.68 | 19.37 | 30.91 | 26.77 |
Potato starch | 3.02 | 12.50 | 19.94 | 17.27 |
Cognac or dessert wine | 0.37 | 1.52 | 2.42 | 2.10 |
Sign up | 0.15 | 0.62 | 1.00 | 0.86 |
Agar (E406) | 0.092 | 0.38 | 0.61 | 0.53 |
Dye | 0.030 | 0.13 | 0.20 | 0.17 |
Essence of rum | 0.015 | 0.061 | 0.10 | 0.084 |
Citric acid (E330) | 0.001 | 0.002 | 0.004 | 0.003 |
Total | 112.40 | 465.08 | 742.13 | 642.79 |
Output | 93.80 | 388.10 | 619.30 | 536.40 |
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