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Homemade recipe No. 037 Dachny Recipe number 2 (!)
Description: ** Characteristics of a semi-finished product. ** Square or oblong shape. The upper crust is smooth, thin, brown. The pulp is porous, well-baked, dark brown in color.
Manual:
** Preparation of dough. ** Cuts from semi-finished cakes and biscuits, shortbread, puff pastries are crushed until crumb formation. Beat the melange with granulated sugar for 25-30 minutes, then add crumbs, burnt (sample No. 116), water, butter, sodium bicarbonate, ammonium carbonate, cocoa powder and mix for another 15-20 minutes, then add flour, essence and knead the dough for 2-3 minutes.
The finished dough should be evenly mixed, without lumps. The moisture content of the dough is 30–32%.
** Shaping. ** The dough is laid out in rectangular or oval baking trays, which are pre-greased or covered with paper. Baking trays and forms are filled with dough above half their height by about 20-25mm. The surface of the dough is covered with oiled paper.
** Baking. ** Baking time 50-75 minutes at 170-200 ℃. The baked semi-finished product is cooled for 20-30 minutes, removed from baking trays or molds and kept for 8 hours at a temperature of 15-20 ℃. After that, the paper is removed, the semi-finished product is cleaned.
Description: ** Characteristics of the semi-finished product ** Thick dark brown syrup with a bitter taste.
Manual: Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 362.50 | 249.03 | 124.48 | 573.22 |
Granulated sugar | 79.46 | 54.59 | 27.29 | 125.64 |
Flour, premium | 62.14 | 42.69 | 21.34 | 98.27 |
Melange | 36.25 | 24.90 | 12.45 | 57.32 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 25.89 | 17.79 | 8.89 | 40.94 |
Sign up | 7.28 | 5.00 | 2.50 | 11.51 |
Cocoa powder [Skurikhin] | 3.11 | 2.13 | 1.07 | 4.91 |
Ammonium carbonic (E503(i)) | 2.07 | 1.42 | 0.71 | 3.28 |
Baking soda (E500(ii)) | 0.52 | 0.36 | 0.18 | 0.82 |
Essence | 0.52 | 0.36 | 0.18 | 0.82 |
Total | 579.74 | 398.27 | 199.08 | 916.73 |
Output | 543.10 | 373.10 | 186.50 | 858.80 |
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