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Homemade recipe Love Lake cake (figured) [Voskresensk] 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.
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. ** Shiny, translucent, gelatinous mass.
Manual: Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 228.10 | 52.21 | 86.16 | 31.20 |
water | 133.69 | 30.60 | 50.50 | 18.28 |
Starch syrup | 100.17 | 22.93 | 37.84 | 13.70 |
Fat "Butao-26" | 94.41 | 21.61 | 35.66 | 12.91 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 54.66 | 12.51 | 20.65 | 7.48 |
Sign up | 39.18 | 8.97 | 14.80 | 5.36 |
Powdered sugar | 18.49 | 4.23 | 6.98 | 2.53 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 18.00 | 4.12 | 6.80 | 2.46 |
Fresh whole milk the weight ratio of fat 3.2% | 7.43 | 1.70 | 2.81 | 1.02 |
Dry egg white [without enzyme TU Skurikhin] | 4.20 | 0.96 | 1.59 | 0.57 |
Sign up | 3.23 | 0.74 | 1.22 | 0.44 |
Citric acid (E330) | 2.01 | 0.46 | 0.76 | 0.27 |
Flavoring | 1.27 | 0.29 | 0.48 | 0.17 |
Gelatin | 0.21 | 0.047 | 0.078 | 0.028 |
Essence | 0.18 | 0.042 | 0.069 | 0.025 |
Sign up | 0.16 | 0.036 | 0.060 | 0.022 |
Food paint | 0.059 | 0.013 | 0.022 | 0.008 |
Cognac | 0.034 | 0.008 | 0.013 | 0.005 |
Wine | 0.034 | 0.008 | 0.013 | 0.005 |
Total | 705.51 | 161.47 | 266.49 | 96.49 |
Output | 644.90 | 147.60 | 243.60 | 88.20 |
- Consolidated recipe Love Lake cake (figured) [Voskresensk]
- Technological map Love Lake cake (figured) [Voskresensk]
- Energy value Love Lake cake (figured) [Voskresensk]
- Mass fraction of sugar and fat Love Lake cake (figured) [Voskresensk]
- Nutritional value Love Lake cake (figured) [Voskresensk]
- Constructor ganache Love Lake cake (figured) [Voskresensk]
- The cost of raw materials for Love Lake cake (figured) [Voskresensk]
- Homemade recipe Love Lake cake (figured) [Voskresensk]
- Technology instruction Love Lake cake (figured) [Voskresensk]
- Recipe Love Lake cake (figured) [Voskresensk]
- Technical and technological map Love Lake cake (figured) [Voskresensk]