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All groups → All products → Cakes → Mosoblkhleb cakes → Spider web cake [Serpukhov] curly → Recipe No. 1 → Home

Homemade recipe Spider web cake [Serpukhov] curly Recipe No. 1

Spider web cake [Serpukhov] curly Recipe No. 1
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	414.87	139.22	71.18	422.58
No. 023 Air	293.20	98.39	50.30	298.65
Roasted kernels	119.67	40.16	20.53	121.90
№061 Cream "New"	73.80	24.76	12.66	75.17
№023а Semi-finished product crumb "Air" №23	55.85	18.74	9.58	56.89
Sign up	39.89	13.39	6.84	40.63
Total	997.27	334.66	171.10	1015.81
Output

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List of recipes

№056 Creamy fruit cream on 61m cream syrup with crg mol
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	208.27	69.89	35.73	212.14
№061 Cream "New"	208.27	69.89	35.73	212.14
Total	416.53	139.78	71.46	424.27
Output	414.87	139.22	71.18	422.58

Manual: Add jam to the creamy "New" No. 47 at the end of the whipping.

№061 Cream "New" with condensed milk syrup
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	157.16	52.74	26.96	160.08
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	129.60	43.49	22.23	132.01
Vanilla powder	1.15	0.39	0.20	1.17
Cognac	0.24	0.081	0.042	0.25
Wine	0.24	0.081	0.042	0.25
Total	288.39	96.78	49.48	293.75
Output	282.06	94.65	48.39	287.31

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.

№062 Cream "New" chocolate with condensed milk syrup
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	21.79	7.31	3.74	22.19
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	16.93	5.68	2.91	17.25
Cocoa powder [Skurikhin]	1.92	0.65	0.33	1.96
Vanilla powder	0.15	0.050	0.026	0.15
Cognac	0.077	0.026	0.013	0.079
Total	40.88	13.72	7.01	41.64
Output	39.89	13.39	6.84	40.63

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.

No. 023 Air basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	281.89	94.60	48.36	287.13
Raw egg white	105.71	35.47	18.14	107.67
Vanilla powder	2.11	0.71	0.36	2.15
Total	389.72	130.78	66.86	396.96
Output	293.20	98.39	50.30	298.65

Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

No. 063 Milk-sugar syrup on condensed milk
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	117.46	39.41	20.15	119.64
water	43.52	14.60	7.47	44.32
Whole condensed milk with sugar the weight ratio of fat 8.5%	22.94	7.70	3.94	23.37
Total	183.91	61.72	31.55	187.33
Output	178.95	60.05	30.70	182.27

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.

№023а Semi-finished product crumb "Air" №23 basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	54.26	18.21	9.31	55.27
Raw egg white	20.35	6.83	3.49	20.73
Vanilla powder	0.41	0.14	0.070	0.41
Total	75.02	25.17	12.87	76.41
Output	55.85	18.74	9.58	56.89

Manual: The finished semi-finished product air No. 23 is crushed and sieved.

Итого сырья
Name of raw materials	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	453.61	152.22	77.82	462.04
Jam	208.27	69.89	35.73	212.14
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	146.53	49.17	25.14	149.26
Raw egg white	126.06	42.30	21.63	128.40
Roasted kernels	119.67	40.16	20.53	121.90
Sign up	43.52	14.60	7.47	44.32
Whole condensed milk with sugar the weight ratio of fat 8.5%	22.94	7.70	3.94	23.37
Vanilla powder	3.82	1.28	0.66	3.89
Cocoa powder [Skurikhin]	1.92	0.65	0.33	1.96
Cognac	0.32	0.11	0.055	0.33
Sign up	0.24	0.081	0.042	0.25
Total	1126.90	378.16	193.34	1147.85
Output	952.40	319.60	163.40	970.10

Homemade recipe Spider web cake [Serpukhov] curly Recipe No. 1

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